Puran poli-a delicacy prepared on any festive occasion in Maharashtra. Its one of the favorite dishes of my family. My little one loves it a lot so I used to buy the readymade frozen puranpoli for her and this is the first time I attempted to make one on my own. Turns out that it is really simple and easy to make and realize that fresh homemade ones are better than the readymade frozen ones. My job became easlier when I got this recipe from my MIL.... I know many of you must be good at this but since it was my first time and the poli turned out good, so thought of sharing this with you all, my friends.
1 cup Channa dal or Tuver dal
1 cup Jaggery
1 tsp Cardamom powder
½ tsp Nutmeg powder
2 cups Wheat flour
1- 1/2 tsp Oil
1 cup Water
Salt to taste
- Knead a smooth dough similar to one for making chappati, using wheat flour, oil, salt, and sufficient water, keep aside
- Pressure cook Channa dal with 2 cups of water and a pinch of salt upto 3 whistles
- If you have water in excess pour them out and keep it aside
- Now add jaggery to this dal and stir continuously on low flame
- Add cardamom and pinch of nutmeg to the mixture and continue stirring
- If the mixture becomes too stiff you could add reserve water to it or if its runny continue stirring it. The mixture should be like a loose dough which could be spreadable.
(Channa dal mixture)
- Take a lime size dough and roll it as you would for chappati but medium thickness and then spread the dal mixture on the chappati.
(Spread dal mixture on rolled out dough)
- Now roll out another lime size dough into a chappati and place this rolled dough on the previously rolled dough and seal the edges with water.
(place the second rolled out dough on the earlier spreaded mixture)
- Once again rollout the rolled dough gently so that they adhere to each other and are sealed properly
- Place the puranpoli on a heated tava, after a few minutes when you see it puffing turn it and after a minute on the other side start pressing the puran poli with the back of a spoon turning them, it will puff up. This make the puran poli soft
You could have puran poli just like that or with any curry. I like it with Rajma and I use the reserved water from the cooked dal to cook rajma.