| Puran Poli | |
Ingredients |
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| For filling (Puran): 2 cups bengal gram dal, 2 cups grated jaggery, (take 2 1/4 cup if jaggery is less sweet) cardamom powder, For dough: 1 1/2 cups all purpose flour (or wheat flour) a pinch of salt, 1/2 cup oil water, some rice flour for rolling puran polis. |
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| Method 1. Sieve all purpose flour and salt twice. Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour. 2. Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose. This water can be used to make Katachi Aamati 3. Now add jaggery to this hot boiled bengal gram and cook on a medium flame. Keep stirring constantly so that it will not burn or stick to the vessel. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now. 5. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps. Then add cardamom powder and mix. Now Puran is ready. 6. Knead the dough with hands. Use oil as well as water for kneading. 7. Make round balls (about 2 inch. dia.) of this dough. Roll one ball a little bit and make a flat disc. Place some puran (about twice the quantity of outer dough) in the center of this flat disc. 8. Seal the ball tightly. Roll again to make thin puran polis of 6 to 7 inch. diameter. Use rice flour for smooth rolling. 9. Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side. Do not flip the sides over and over. Roast till golden brown. 10. Smear ghee on top and serve hot. Tip: For puran (filling), you may substitute jaggery with sugar. Variation: Outer Dough: Use 1 cup all purpose flour + 1 cup wheat flour. For filling: Use 2 cups jaggery + 1/2 cup sugar. Dough should be very loose and pliable. Knead the dough gently before rolling puran polis. Puran is one of the many popular 'Naivedya's (food which is kept in front of God during Puja) in Maharashtra. |
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