I never thought I would try to make this at home, no never...But my rakhi brother who lives in Maharashtra was encouraging me enough to try my hand atleast once. He said it is Maharashtra's famous recipe and he will guide me to sail through. So with positive note I asked for recipe. He told me there are innumerous variations, some use Tuvar Dal others use Chana Dal. In fact some make the dough with whole wheat whereas some add all purpose flour. So you see no two recipes will sound same. So here I have followed the way his family makes at home. The stuffing is known as Puran and the outer cover is known as Poli. Puran poli is a famous Maharashtrian sweet dish which is not served at the end of the meal but as a part of the main meal. Generally the puran poli is served with Katachi Amti, made from the left over stock of cooking chana dal. The plain jane Dal gets makeover by some spices, tanginess and sweet. I loved the flavours in it. Thanks brother for pushing me hard ;-)
To prepare Puran:-
1 cup Chana dal (split Bengal gram)
3/4 cup Jaggery
1 tsp Green cardamom powder
1/2 tsp Nutmeg powder
2 tbsp Refind oil
To make Dough:-
1 cup Wheat flour
1 cup Flour
1 tbsp Ghee /Oil
Salt to taste
First wash and soak chana dal for 2-3 hours. Boil it in a pressure cooker with enough water if you want to make 'Katachi Amti' otherwise 2 cups is ok. I have used 4 cups water here as I served PuranPoli with Katachi amti. After 2-3 whistles, turn off the heat. Strain the cooked dal and reserve the water for later use. Once the lentil comes room temperature, grind it without adding water.
Heat pan on medium heat and cook jaggery and chana dal. Keep stirring regularly to avoid getting it burnt from bottom. Cook till the mixture become thick but not very dry. Add cardamom & nutmeg powder, mix well. Remove from heat and let this cool down. Our puran Poli stuffing is ready.
Now make dough by adding both the flours, oil, salt and mix well. Add water little by little to knead the dough, the end result should be soft, elastic dough.
Smear a little oil over the dough and cover with a clingwrap. Keep aside for min 30 minutes.
Make 1 1/2 inch balls out of dough, take one ball at a time and flatten between your palm. Dust your kitchen counter and roll into 4 inch chapati then stuff 2 tbsp of puran (dal mixture).
Seal and press between your palms.
Now roll into 6 inch diameter roti with a rolling pin. Heat a pan and transfer a poli. Apply oil (1 tsp) on both sides and cook from both the sides (till some brown spots appear on both the sides).
Remove and repeat the same process with the rest of the dough and stuffing. Serve hot with ghee or with Katachi Amti. My maharashtarian friends enjoy this with cold milk also.
Ingredients to make Katachi Amti:
* Make a paste of - (2-3 Garlic pods
1 tsp Cumin seeds
1/2 inch Ginger
Dry coconut grated)
**Dry Roast -(4-5 Peppercorns
1/2 inch Cinnamon stick
2 whole red chillies
2 Cloves) and make dry powder in grinder
1 tsp Mustard seeds
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder
2 tbsp Tamarind pulp
2 Curry springs
Few coriander leaves
Little bit of Sugar or jaggery if you want
2 tsp ghee
Boil the remaining water of cooked dal and mix * paste and cook over low heat for 2 minutes. Add water if it is too thick. In a separate pan add just 2 tsp ghee for tempering, add mustard seeds, curry leaves.
When they start crackling add the ** set of dry powder, red chilli and turmeric powder.Finally add the dal and give a quick stir. Add tamarind pulp, sugar (optional) and boil for 2-3 more minutes. Garnish with chopped coriander leaves. Serve hot with PuranPoli but I liked this with hot white rice also.
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