Festive special Puran PoliRecipe of the day

August 28, 2014 15:53
Festive special Puran Poli

(Image source from: Festive special Puran Poli)

Since festivals like "Ganesh Chaturthi" are one time to indulge your proverbial sweet tooth, we thought what better way to appease the Lord and ourselves than feast on some traditional goodies like puran poli. A traditional Maharastrian fare, this heartwarming sweet treat can put a smile on all sweet lovers face like nothing else. A delicious flat bread stuffed with sweet lentil and jaggery filling, this is one melt-in-the-mouth dish that is quick to make and great to eat. Do try this at home this festival day!

Puran Poli Ingredients:

For the Dough:

  • All purpose flour - 1cup
  • Atta (wholewheat flour) - ½ cup
  • Salt - a pinch
  • Ghee - 2tsp

For the Stuffing:

  • Chana dal (Indian yellow split peas)- 2/3 cup
  • Sugar - 2/3 cup
  • Grated coconut - ½cup (I used frozen coconut that I thawed)
  • Ground Cardamom - ½tsp

Puran Poli Recipe:

  • For the dough, mix all the ingredients together along with little water to make a soft and pliable dough. Keep the dough covered for an hour.
  • To make the stuffing, soak chana dal for 30 minutes and pressure cook until done. Drain the water and let the boiled dal for 10 minutes. Now grind it to a smooth paste.
  • Add sugar into the dal paste and give a nice stir.
  • In a pan, take chana dal mixture and cook on medium flame for 8-10 minutes, stirring once in a while, until the mixture starts to leave the sides of the pan.
  • Sprinkle cardamom powder and mix well.
  • Remove from heat and allow the mixture to cool. Now divide it into 12-14 equal size balls.
  • Knead the flour dough well and divide it into 12-14 equal size balls.
  • Using a rolling pin, flatten flour balls into a small disc. Spoon the chana dal stuffing in the center and pull the dough to cover it.
  • Put this on a ghee greased aluminum foil. Using fingers, spread out the cover into 6" round disc.
  • Cook on medium flame until light brown spots form on both sides. Rub on some ghee while cooking.
  • Remove from heat and serve with a dollop of ghee.

AW: Suchorita Choudhury

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