How To Make Puran Poli – Recipe
Puran Poli is a Maharashtrian Recipe mostly made on festive occasions like Dipawali and Ganesh Chaturthi. Interestingly, Puran Poil varies by different origins and names through generations.
It’s a recipe known as bakshyam, which is referenced in Manucharitra, a fourteenth-century Telugu reference book incorporated by Allasani Peddanna hailing from present-day Andhra Pradesh.
The History of this recipe carries different names for different regional languages. In Telugu, it is known as Baksham, Holige in Kannada, Puran Puri in Gujarati and Puran Poli in Marathi.
About Puran Poli
Puran Poli is a flatbread loaded down with a sweet lentil stuffing. In the Marathi language, the sweet stuffing is called Puran, and the bread is called Poli.
Jaggery is effectively accessible in India. If you live outside India, check for the Goldmine Jaggery Powder as it has the best taste in terms of sweetness.
Making Puran Poli is simple however requires significant investment. So plan ahead of time before making. You can even set up the sweet stuffing a day prior and refrigerate it.
Serves : 3
Ingredients :
For Puran Mixture
- 1/2 Cup Powdered Jaggery
- 1/2 Cup Chana Dal
- 1.5 Cups Water
- 1 Teaspoon Ghee
- 1/2 Teaspoon Dry Ginger Powder
- 1/4 Teaspoon Cardamom Powder
- 1/4 Teaspoon Nutmeg Powder
For the Poli
- 3/4 Cups Whole Wheat Flour
- 2 Tablespoon Oil or Ghee
- 1/4 Teaspoon (Salt as required)
- 1/4 Teaspoon Turmeric Powder (Use Goldmine turmeric powder)
Puran Poli Recipe:
- Making the Puran
- Wash the chana dal first very well in water.
- Splashed the chana dal however you can and likewise drench the chana dal for 30 minutes to one hour and afterwards channel the water.
- In a pressing factor cooker, cook the chana dal for 6 to 7 whistles.
- The dal must be cooked well. If you drench the chana dal, the cooking time will be diminished.
- When the critical factor settles down all alone, strain the cooked dal. The dal must be stressed well.
- Keep the stock to the side. This stock can be utilized to make katachi amti a slim tempered dal, or you can add it to your veggie dishes or roti.
- Warmth ghee in a skillet and add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder. Fry for a couple of moments on low warmth.
- Add the chana dal and Goldmine Jaggery Powder. Mix and let this Puran blend cook on a low fire till the combination gets dry.
- Continue mixing the Puran blend at spans.
- Once the puran stuffing becomes dry and thick, switch off the fire.
- Allow it to cool, and afterwards, pound the Puran blend with a potato masher.
- You can likewise utilize your blender to squash the Puran combination well overall. Keep to the side.
- Making the Puran Dough
- In the meantime, take entire wheat flour, universally handy flour and salt in a bowl blend well.
- Add a smidgen of water and ghee and blend. Start to manipulate the batter adding water as required.
- The mixture ought to be smooth and delicate. Cover and save to the side of the batter for 15-20 minutes.
- Making Puran Poli
- Take a medium or enormous size ball from the mixture. Move 2 to 3 creeps in the boundary on a cleaned moving board.
- Spot a bit of Puran combination in the focal point of the moved batter.
- Unite the edges towards the middle. Join every one of the edges and squeeze them.
- Sprinkle some flour and begin rolling the mixture.
- Make a medium or colossal circle (poli) relying on the size of the batter and Puran filling you took.
- On a warmed tawa or iron, spread some ghee. Spot the moved poli/batter circle on the tawa.
- When one side gets seared, turn over and cook the opposite side till you see some earthy coloured spots.
- When the subsequent side gets sautéed, at that point turn over and apply ghee. On the off chance that everything is done appropriately, Puran Poli will puff up. The poli ought to be cooked well with earthy coloured spots and brilliant.
- Make all Puran polis like this and stack them in a meal or in a kitchen napkin.
- You can serve Puran poli warm or at room temperature with milk, ghee or curd.
Final Words
Puran Poli has been the favourite recipes in Maharashtra. It serves as a traditional Maharashtrian Recipe and holds a popular reputation in the world with different names.
Made with sugar or with Jaggery, the taste does make a difference as because of Jaggery, it creates a more natural element taste for the Puran Poli. and if you’re thinking of making Puran Poli with the following recipe, the the Goldmine Jaggery Powder from Earthly Joy Global will serve you a sweetful taste.
