- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Serving: Makes 15 pieces each about 8" in diameter
Puran Poli Recipe
Puran Poli is a fine delicacy of Maharashtra. Although typically prepared during the festival of Holi, 'puran poli' is often prepared during any celebration with a grand feast. A meal of puran poli is a complete meal in itself and is considered to be a grand treat. Puran poli is always accompanied with dry potato 'bhaji', coconut chutney, 'cucumber raita', plain rice with plain 'dal', and a special lentil soup called 'Katachi Amti'.
While puran is made from the cooked chana dal, 'katachi amti' is made from the extra water or 'kat' that is left on top of the cooked dal. When we use a pressure cooker for cooking this 'dal', the extra water that we add for cooking, might get all used up or flow out of the cooker when it whistles. To avoid these problems, there is a simple trick that will help you get the 'kat' needed for the 'amti'. I have written it down as one of the steps below.
Although this recipe is challenging at some of the steps, I am sure with the easy video included you can make this delicious 'poli' with ease.
- For Puran Or The Filling
- Split chick peas (Chana Dal) - 2 cups
- Jaggery (gud) - 2 cups
- Nutmeg - 1/2, grated
- Cardamom powder - 1/2 tsp
- For dough
- Wheat flour (Ata) - 1 cup
- All purpose flour (Maida) - 4 tbsp
- Oil - 1/4 th cup or more as needed
- Rice flour - For dusting
- Salt - A pinch or two
- Cook 2 cups chana dal in 3 cups of water, in a pressure cooker for 3 whistles. Then reduce the heat for 5 minutes before turning off the gas. Remove the dal from the pressure cooker after the pressure is released.
- This is the step for getting the 'kat': Transfer this cooked chana dal to another pot and add as much water as you want for making the katachi amti (I added 2 cups of water, because I wanted to make about 1 & 1/2 cups of 'Amti'). Bring it to boil, and reduce heat to medium low. Continue boiling for 10 more minutes and then turn off the heat. Carefully pour out the water above the chana dal into another pot and use it as 'kat' for making 'katachi amti'.
- Now finely grind the cooked chana dal to make a smooth paste.
- Add jaggery to the chana dal paste and cook on a gas or in a microwave. In either way, do not cover and keep stirring every 5 minutes, to make sure it doesn't burn at the bottom.
- Cook until it is thick enough and you are able to make a firm ball with this 'puran'.
- Allow the 'puran' to cool.
- Add nutmeg, and cardamom powder.
- Mix well and keep aside.
- Mix wheat flour with 'maida, a pinch of salt, and 1/4 tsp oil. First knead into a dough similar in consistency as a 'chapati' dough.
- Now add more water and oil, little by little, to make it softer. (I added about 3 tbsp of water and 1/4 cup of oil) The dough should be soft and should get tiny 'strings' as you stretch it while kneading.
- Keep the dough aside for 1/2 an hour. (To save time, I prepared the dough first and kept it aside while I made the 'puran'.)
(See video above)
- Wrap a thin cotton cloth around the rolling board. When rolling, this prevents the puran poli from sticking to the board.
- Place griddle on gas, on a medium flame to heat. Make about 1 & 1/2" ball with the dough and shape it it into a small bowl with fingers (See video above). Take a ball of puran, double the size of the dough ball, and place it inside the dough bowl. Close on all sides and firmly close at the top. (This is same as we do the stuffing for Parathas).
- Flatten it slightly, sprinkle some rice flour on both sides, and roll on the rolling board, into a thin circle. You can sprinkle more rice flour while rolling, to prevent it from sticking.
- Now carefully transfer it on the heated griddle and roast on both sides.
- Serve warm with melted ghee.