Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles a roti, a poli is actually very different.The stuffing is known as puran and the outer cover is known as poli. The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.
1 cup Chana Dal(Bengal gram dal).
1 cup grated Jaggery.
pinch of Black Pepper powder.
1/2 tsp Cardamom powder.
1/2 tsp Jaiphal(Nutmeg) powder.
Salt to taste.
1 cup Maida
1/2 cup Wheat flour.
1/2 cup Rawa.
1/2 cup Water.
1/2 cup Oil.
Pinch of Haldi
Salt to taste.
Ghee for smearing.
Rice flour for rolling.
Soak chana dal in 3 cups water for 2 to 3 hours. .
Cook on medium heat for 10 minutes or till the dal becomes tender.
Drain any excess water and mash the dal lightly using the back of the spoon.
Add grated jaggery.
and cook well till jaggery is completely dissolved .
Further cook till mixture thickens stirring continuously.
Add the cardamom powder, nutmeg powder, and black pepper powder mix well.
Consider mixture done,if the spoon stands straight in the mixture without falling.
Let it cool completely.In a food processer mince it well,till it becomes soft and smooth.
In a bowl soak rawa in equal amount of water for an hour.
Add wheat flour,maida,salt,turmeric powder and oil.
Knead to form a soft dough.
Keep covered under wet cloth foe 1/2 an hour.
Divide dough and stuffing into equal portions.
Take one portion of dough.
Flatten with hand.
Place stuffing in the centre.
Fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
Flatten the dough
Roll into a 100 mm. (4″) diameter circle, using a little rice flour for rolling.
Cook on a non stick tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
Press with muslin cloth while roasting.
Smear a little ghee on puran poli.
Repeat with the remaining dough and filling to make puran polis.
Tip:Water drained from cooked dal can be used to make Kattachi Aamti.
Happy Cooking !!!