A popular Maharashtrian sweet flatbread made with flour, lentils, jaggery, and cardamoms.
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for puran (stuffing): 3/4 cup chana dal, 2.25 cup water, 1/4 tsp haldi powder 2 tsp ghee 3/4 cup jaggery powder, 1/2 tsp cardamom powder, 1/2 tsp nutmeg powder
for poli (dough): 1 cup whole wheat flour, 1/2 cup maida, 1/4 tsp haldi powder, ¼ tsp salt, 2 tbsps oil, water for kneading, ghee for cooking, maida for dusting
For Puran (stuffing): Wash & soak chana dal for about an hour. Drain the water and add the dal to a pressure cooker along with 2¼ cup water, haldi, and ghee.
Close the lid and pressure cook it (4 whistles). Cook it to a point that is soft but not mashed.
Once cooked remove it from the heat and then strain it. Once cooled add the dal along with jaggery to a mixer grinder and grind it to a paste. No water has to be added.
Remove the paste straight into a pan and cook it. Within a few minutes, the stuffing will reduce and tighten up just like a halwa. Once it gets to a dough-like consistency remove it from heat and add cardamom and nutmeg powder. Mix and let it cool completely.
Once cool, divide the stuffing into 6 equal balls and the stuffing is ready to use.
For Poli: Mix together atta, maida, haldi, salt, oil, and sufficient water to make a soft dough. Knead it well. Keep aside to rest for at least 25mins. You can smear a little oil on top to avoid any drying.
Once rested roll it out into a cylindrical shape and then make 6 dough balls. Roll them and keep them aside.
Dry dust the dough ball with maida and press it with your hands to spread it to a sufficient size to easily place the stuffing ball in the dough.
Close it and press it flat with fingers onto a table so that the stuffing is pushed to all sides.
Now roll it out thin like flat bread or chapati.
Place it on to a hot pan to cook, turn it over and cook on the other side. Flip again and add ghee and turn over again. Press the sides using a spoon and allow it to puff. Smear with ghee again and cook the other side as well.
Once cooked remove and keep warm in a kitchen cloth.
Do the same with the remaining dough and stuffing.
Serve the puran poli with katachi amti.
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