Today I am sharing a delectable sweet bread i.e. Puran Poli. My life is a constant battle between my love for food and not wanting to gain weight …. Haha … However, it is difficult for me to diet since I like to experience all types of traditional and fusion food. So instead I try to implement healthy ingredients in my food. We all know that traditional Indian food is super tasty but full of calories. So, sometimes I look past the nutrition and think only about the taste. As sinful as it is, I love it. Honestly, sometimes breaking the rules is not bad at all!
I recently got an opportunity to explore Marathi food. One of my close friends is from Maharashtra. She makes the best Maharashtrian food! So of course I had to go waltzing in her house asking her to teach me. She taught me how to make a few traditional Maharashtrian dishes. Including dishes like Puran Poli, aamti, bhakri, misal pav, vada kothimbir etc. I tried making almost all of them and they turned out to be so delicious.
What is puran poli?
Puran Poli is basically sweet bread. A simple mixture of Soaked and boiled légumes and jaggery (Puran) in wheat flour stuffed pedas (poli). Then the poli is rolled to make it into flat circles. In Maharashtra, Puran poli is often offered as a kind of prasadam. Additionally, it is also served as the main course along with aamti. In fact, despite it being loaded with ghee, its nutritional profile is quite high. Which is another reason why it is a part of the everyday diet of many Maharashtrians. Légumes are excellent sources of protein, fibre and folate. It also is a rich source of iron, calcium and other essential minerals.
My younger daughter just loves Puran poli, and so I am asked to make it very often. I love to see the smile on her pretty face after she eats it. I genuinely want to thank my friend Vibha for sharing such a wonderful recipe with me. And I am glad to be sharing the same with you all!
Honestly, making Puran poli is a little time taking. However, it isn’t that tough. I am sure you will fold sleeves for this tasty bite. Just follow step by step recipe and you are done!!!
Lastly, I would like to suggest a few recipes from my blog. I am sure you will like them.
Puran Poli- An Indian BreadCourse: MainCuisine: Indian, MaharashtrianDifficulty: Medium
Puran poli is a sweet flatbread stuffed with a sweet filling made from skinned split Bengal gram (chana dal) and jaggery.
1 cup Powdered jaggery / Gur
Chana dal 1 cup / skinned spilt Bengal gram
3 cups water for cooking the chana dal pressure
2 tsp ghee
1 tsp fennel powder / saunf
¾ to 1 tsp dry ginger powder/saunth
½ tsp cardamom powder or finely crushed 4-5 Cardamoms
¼ tsp nutmeg powder/powder jaiphal
2 tsp coconut powder (optional)
for the poli – outer covering:
11/2 cups whole wheat flour/atta + ½ cup all-purpose flour / Maida (or you can use 2 cups whole wheat flour)
1 tsp oil or ghee
½ tsp salt or as required
¼ tsp turmeric powder / Haldi (optional, to give a faint yellow colour to the poli)
water Knead the dough as required to
oil or ghee for frying as required the Puran poli
- Wash the dal well under cold running water till water runs clear. Soak it enough warm water for 30-45 minutes or soak for 1 to 1 1/2 hours in normal water.
- Pressure cook dal with fresh 2 1/2 cups of water. Close the lid, put the weight on and turn the heat to medium. Cook for 4 whistles or till dal is cooked but not mushy.
- Drain the water in a bowl keep it aside for later use. Very lightly press the dal, considering all the water will drain out through the sieve and the dal will get mashed a bit. By pressing, very soft and mashed dal will drain with water will help to thicken this the ‘aamti’. If you are not making aamti use this water for soup or mix Dal in flour to make chapatis.
- Take mashed dal in a pan with jaggery. Turn the heat on medium and start cooking. It will start to melt. keep stirring.
- When jaggery melts completely, it will be very thin consistency. Continue stirring and cooking. It will start to thicken up. Along with stirring, so scrap the pan sides and bottom to prevent them from sticking.
- Add cardamom powder and saffron, mix well.
- It is really simple to check Puran is right consistency: spatula or spoon take, insert vertically in the centre of it stands then it is ready like this, turn off the stove. If the spoon falls down then it needs to cook more. (These are tricks mà can only share with you của friend Vibha thanks; p)
- Let the stuffing cool to touch, meanwhile make dough.
- For the dough:
- Mix in a bowl of salt and atta. Drizzle oil and rub the flour using Fingertips Into.
- Then start kneading the dough by adding water for a little time. You have to Knead for about 4-5 min it nicely. Smooth and soft dough nên, just like paratha dough. Cover and let it rest for 15 minutes.
- Now Puran is cool to the touch and the dough is rested. Divide the 6 equal portions Into Puran and smooth balls. (Do not put the pan in the sink to wash, Because We will use the same pan to make ‘katachi amti’)
- Also, divide the dough Into equal portions and make smooth 6 balls. Flatten it out giữa của palms.
- Work with one flattened dish at a time. Into 3-inch diameter circle Roll.
- Put the stuffing in the centre ball and start gathering the edges, pinch to seal in the centre.
- Flatten it with the help of Your Hand.
- Into Dust little flour and roll gently 5-6 inch diameter Into poli
- Heat the skillet on medium heat or tawa. Once hot place and let it cook poli one on the bottom side.
- 10) When cooked and turned light brown, flip it.
- 11) Smear some ghee on top.
- 12) Flip and cook by pressing gently with a spatula.
- 13) Smear some ghee, by this time bottom part has brown spots and it is ít cooked.
- 14) Flip and cook the other side by pressing again. If it will puff up đúng rolled.
- 15) Once cooked from Both Sides, remove it to the plate, apply some more on top and serve hot.
- Enjoy puran poli with aamti 🙂
- Rinse the chana daal a couple of times and drain well.
- Use filtered water to cook the daal. Hard water can cause the lentils to not cook properly or to take a longer time
- Old daal or organic daal can also take a longer time to cook
- Add a pinch of saffron for beautiful golden colour to the filling
- Adding dry ginger powder to the filling helps with digestion but can be optional
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