Puran poli

Puran poli is the Indian maharshtrian food and it is served with a dollop of ghee.

Ingredients

A. For Puran/stuffing

  1. 1 cup chana dal
  2. 1 cup sugar or 1 cup jaggery or 1/2 cup sugar + 1/2 cup jaggery or the total amount of sweetener should be 1 cup.
  3. 1tsp cardamom powder
  4. 1/2 tsp salt
  5. 1/2 tsp puran poli
  6. 1 tsp dry ginger powder or saunth

B. For dough

  1. 4 cup whole wheat flour
  2. 2cups +1/2 tbsp water
  3. 1 tsp salt
  4. Oil 2-3 tbsp

Making Puran (in Instant pot)

  1. Take 2 cups of water in IP liner. Place steamer rack or trivet in it.
  2. Take 1 cup chana dal and 2 cups of water in a container and place it on the rack/trivet in IP. Some people put a pinch of turmeric in dal right now.
  3. Tip: I used another container on top of it to cook rice.
  4. Cover the lid, put the knob on the sealing mode.
  5. Manual/ pressure cook for 8 minutes. [Alternatively, you can do this process in normal pressure cooker also for 3-4 whistles.]
  6. Tip: Let us knead the dough till the dal is getting cooked
  7. Wait for NPR (i.e. natural pressure release) once IP timer is complete.
  8. Open lid and check Chana dal. You should be able to mash Chana dal by pressing between fingers. If it is still little hard, cook for few more minutes.
  9. Take out all the water of dal, leave it aside. We will use this water for Katachi Amti. You can also use it in soups, curry, kneading dough.
  10. Take a pan and put it on medium heat. Put dal in the pan, little ghee and then mash this dal with the potato masher. You can also use immersion blender or strain the cooked dal through the strainer before putting in pan.
  11. Add sugar + jaggery to mashed dal and mix well. Stir the mixture till you can smell the aroma. Switch off the stove.
  12. Tip: Sometimes the mixture gets dry. Add 1-2 tsp of dal water while stirring to keep moist.
  13. Add cardamom powder, salt (optional), nutmeg, ginger powder or saunth. Mix it well. Puran is ready. Let it cool down to room temperature.

Preparing dough

  1. Ratio of wheat flour and water should be 2:1 for regular poli/roti. I used extra 1 tsp of water to make the dough extra soft. A pinch of salt enhances taste and oil helps retain moisture and keep the Puran Poli very soft.
  2. Knead the dough by hand or your food processor or stand mixer. Make sure to knead the dough till it becomes very soft and stretchy.
  3. Tip: Sometimes, wheat flour is little coarse and dough does not become stretchy. Add some maida or all purpose flour while kneading to get soft n stretchy dough.
  4. Let the dough sit while we prepare Puran.

Final step – Puran Poli

  1. Take the dough ball and make it into a bowl shape. Put ball of Puran in the dough bowl and close it from all side.
  2. Flatten it a little bit with hand and then put the closed side facing the board. Take the flour and roll the Puran Poli. Turn using hand every now and then. You don’t need to apply pressure, it will spread easily.
  3. This is a difficult step don’t worry if you face any problem, practice will make it perfect.
  4. Put the closed side of Puran Poli facing the medium hot griddle/tawa.
  5. Turn the poli only 2 times.
  6. Puran Poli is now ready to eat. Serve it with dollop of ghee.

Video Recipe

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