Namaskar Welcome to nishamadhulika.com
Today we are making a traditional Maharashtra recipe .i.e. Puran Poli.
It is mostly prepared during Ganesh Chaturthi and Deepawali and taste super delicious.
Let us start kneading the dough first for making puran poli.
We have 2 cups (250 grams) of refined flour.
Add 2 tbsp ghee into it.
You can also use oil for making puran poli.
Add 1 pinch salt and mix well.
Add lukewarm water and knead soft dough, same as required for making chapatti.
We have used 0.75 cup if water for kneading this much dough.
Cover and keep the dough aside for 20 to 25 minutes to set, later use to make puran poli.
Meanwhile let us prepare stuffing from chana dal.
We have ½ cup (100 grams) chana dal.
Soak the dal in water for 2 hours, drain the excess oil and pressure cook it.
Place the dal in pressure cooker and add ½ cup water.
Close with and let the dal simmer until it whistles once.
After one whistle, reduce the flame and cook the dal for 2 more minutes.
Turn off the flame now and let the steam escape on its own.
Strain the dal through a sieve to drain out the water.
We have very little water left in the bowl.
Let the dal cool down.
When the dal cools down, place it in mixture jar and grind.
We have ground the dal.
Let us prepare the stuffing.
Forthis, take the dal in a pan.
We have 65 grams jaggery, finely crushed; add it to the pan as well.
Also add 65 grams of sugar.
We are using jaggery as well as sugar here.
But you can prepare the stuffing only jaggery or sugar as well.
Cook until jaggery and sugar dissolved completely and thick in consistency.
Stir continuously to prevent the mixture from browning at the base.
Stuffing has turned quite thick, add ½ tsp cardamom powder and mix well.
Stuffing has turned thick and is ready.
It takes very less time in coking the stuffing if using a non stick pan as it doesn’t stick to the pan.
Turn off the flame and let the stuffing cool down completely.
Transfer the stuffing to another bowls so that it cools down quickly.
20 minutes are over and the dough is ready as well.
Grease your hands with some oil and knead the dough again.
The dough is really soft.
Make small lumps from the dough, equal to the size of one lemon.
Cover the dough balls to prevent then from drying.
Likewise divide the stuffing as well.
We have prepared 9 dough balls, so make 9 portions from the stuffing as well.
Keep the quantity of stuffing equal to the dough.
Now roll out the puran poli.
Preheat a tawa.
Lift one dough lump at a time and roll into round ball and then flatten it.
Apply some ghee and roll out into 3 to 4 inch diameter round poori.
You can also use dry refined flour to roll out the puran poli instead of ghee or oil.
Now place 1 stuffing ball in the center of rolled poori.
Lift from all sides and close the stuffing like this.
Flatten it like this using your fingers so spread the stuffing evenly in poori.
Roll out it again
For rolling out the puran poli we are using ghee.
Make sure the board is greased well.
So apply good amount of ghee for the first time to grease the board.
There is special board for rolling out the puran poli in Maharashtra.
But we have a wooden board which can also be used for rolling out the puran poli easily.
You can roll out the puran poli like this until its thick but the moment it gets thin, then start turning the board around like this.
Roll out the puran poli very thinly.
After some practice you can very easily roll out the puran poli very thinly.
Roll out very gently with applying less pressure else it can break while rolling out.
Now let us roast the puran poli.
Spread some ghee on hot tawa to grease it well.
Very gently lift the puran poli and place it on hot tawa.
Roast the puran poli until it gets golden brown spots on both the sides.
Meanwhile let us prepare the other as well.
Flip the sides as puran poli is roasted from beneath and let it roast from the other side as well.
When it’s roasted from the other side as well, apply some ghee over this side evenly and flip the side.
Spread some ghee this side as well and spread evenly.
Now roast the puran poli until it gets golden brown spots on both the sides.
Press it like this with a ladle.
Puran poli is roasted well, take it off from flame.
Fold the puran poli.
Give one fold like this and then give the second fold.
With this it gets convenient to keep the puran poli.
Likewise prepare rest of the puran poli as well.
All the puran poli are done I consumed 5 minutes for making one puran poli at a time.
With this much dough 9 puran polis are ready.
Scrumptious and mouth drooling puran poli is ready.
Making them is not at all difficult, just make note of few things and do some practice.
While grinding the dal make sure you don’t grind it too finely.
While cooking the stuffing, stir constantly until it gets thick.
It should not burn.
Now after this while stuffing the puran poli, keep in mind that you have to roll it out very gently.
Turn around the board and roll out the puran poli carefully.
With a little practice you will be able to roll out good and thin puran poli.
Let the puran poli cool down completely and then store them in any air tight container and relish eating for up to 8 to 10 days.
You can have these yummy puran poli as snack in any time of the day with side assortment of mango pickle or lemon pickle.
Kids enjoy having them as it and love it.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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