Puran Poli is a traditional Maharashtrian dish that is made on Holi. It is made out of wheat flour stuffed with a sweet filling called Puran. Although this dish is regularly made in our house, I found an easier way to make the Puran on Madhura's Recipe. I have listed her method below. You can choose to drop the Maida or make it completely with Maida, I have found the half and half portions to be the easiest to make and gives a very good consistency.
Vishesh Tippani / Additional Commentary
We serve this with a good helping of ghee and Katachi Amti. Ghee is heated and then poured over the poli. To some health conscious people this may cause anxiety but in reality ghee reduces the glycemic index of jaggery and hence all traditional Maharashtrian dishes are served with lots of ghee to avoid a sugar rush. I love ghee so I am buying into this theory. You can do your own research ☺
My husband loves Pooran Poli and will refuse to eat it if you don’t serve it with a katori(bowl) of ghee like his grandma used to do.
My mom prefers to have it with ghee and milk. I wasn’t a huge fan of it initially but now I love it.
The water left over from cooking the dal is used to make Katachi Amti – I really like this amti and prefer to drink it or eat it with rice and of course ghee. So I add a lot of water while cooking the dal.
In Gujarat, it is made with Toor dal and sugar which is an absolute no no in my KoBra household
“Sugran” aka gorumet chef criteria - The quality of the poli is determined by how soft it is, how much the pooran has spread effectively to the end and how much stuffing is present in each poli.
This is one of those recipes that would have easily kept the women occupied in the kitchen for the entire day.
Thank god for food processors and pressure cookers!
What do I need?
For Dough:
1 cup Wheat flour
1 cup Maida / All purpose flour
A pinch of Turmeric powder
1/2 tsp Salt
2~3 tsp Oil
For Puran (Stuffing):
1 cup Chana dal
A pinch of Turmeric powder
1/2 tsp Oil
1 cup Gudh / Jaggery
Cardamom powder
Nutmeg powder
For making Poli: Ghee / Oil
How do I make it?
For Dough:
Take wheat flour and maida into a dish or stand mixer. Add turmeric powder, salt to taste and mix everything well together.
Add a little water at a time and knead a little thin dough. Use the dough hook if using a stand mixer
The dough should not be thick at all. Spread oil and knead the dough to make it nice and soft. The consistency should match that of the puran.
Transfer the dough into a bowl and spread a little oil over it so it does not dry and cover and rest for an hour.
For Puran:
Take dal into a bowl and wash it really good 2-3 times.
Soak dal in enough water for about 7-8 hours or overnight.
Transfer the soaked dal into cooker and add water.
You can decide the quantity of water depending on how much kat you want. This left over water is used to make Katachi amti see tips below
Add turmeric powder, oil and mix well.
Close the lid and cook dal on medium heat until 5-6 whistles. Do not cook on high heat.
Strain the excess water or kat from the dal. Do NOT skip this step!
You can use the water for making katachi amti.
Mash the cooked dal really good with potato masher.
You can beat the dal well with a whisk or ravi too.
Add gudh and turn on the gas.
Cook dal on medium heat for about 15-20 minutes or until it thickens up really good and comes together.
Turn off the gas and add cardamom powder, nutmeg powder and mix well.
The puran is already.
For Making Puran Poli:
Take the dough and knead it once more to make soft and nice.
Take a small ball of dough and dip it in dry flour.
Make pari (a shallow bowl shape). Better to watch the video in the link above if you have never done this before
The pari should be thin at the edges and a little thick at the center.
Stuff puran and close up the pari from all sides.
Remove the excess dough if any.
Dip the ball in dry flour once more and roll the poli.
Roll it with very light pressure so that puran won’t come out.
Heat up a pan on medium heat.
When the pan is enough hot transfer the poli on it.
When small bubbles begin to appear on upper side after about 2 minutes flip the poli over.
Spread ghee on the poli. You can use oil too.
Flip the poli over and spread ghee on other side too.
When poli is roasted well from both sides take it off the pan.
Puran poli is already.
Keep calm and call mom tips:
Add a little rice while cooking the chana daal. This gives good consistency to the puran
Drain all the water from dal before making Puran. If there is any water left, the puran will not reach its consistency and will take forever to solidify
The consistency of the dough has to match the consistency of the puran so should be every soft
As you get better, the amount of stuffing should be double the size of the dough ball ☺ I haven’t reached there yet
Accompaniments
Katachi Amti
Batatyachi Bhaji (Potato Sabzi)
Milk / Basundi
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