Namaste,
I am Nisha Madhulika.
Today we'll make puran poli.
It is a maharashtrian recipe.
It is made on special occasions like gudi padwa, ganesh chaturthi
or on diwali.
It is made sweet
as well as salty.
We already made sweet puran poli.
Today we'll make namkeen puran poli.
Let's start!
To make dough,
1 cup of wheat flour
and 1 cup of refined flour.
Both of them are taken equally.
1/2 teaspoon of salt
or as per taste
and 1 teaspoon of ghee.
You can take oil instead.
Mix them well.
Add little by little water
and knead a soft dough.
Just like we knead for chapati.
It is sticking to hand,
put some ghee
and knead it and make it smooth.
We added 1 cup of wheat flour and 1 cup of refined flour.
You can take only wheat flour
or only refined flour as well.
The dough is ready,
it is a soft dough.
We took 1 cup of water to knead the dough
and 1 teaspoon of water is left.
Cover and keep it for 20-25 minutes, it will set.
Meanwhile, let's make stuffing.
Wash and soak 1/2 cup chana dal in water for 1 hour.
Remove the extra water and put it in.
Do soak chana dal before,
as it boils quickly and tastes great too.
1/2 cup of water,
do not have to add too much water,
just put so much the lentils get submerged.
Close the lid
and cook it till one whistle.
Cooker is closed
now let it whistle.
As soon as it whistles
reduce the flame to low
and cook it at low flame for 5 minutes.
It is not necessary that
you keep on cooking the lentils on high flame,
the pressure keeps on coming again and again.
After 5 minutes
turn off the flame
and let the cooker cool down.
The cooker has cooled down, open it.
And see how perfectly the dal is cooked.
If you press it, it is mashing.
And we will grind it,
so it's important to cool it down first.
We will grind ginger and green chilli with dal
so they too become fine.
2 finely chopped green chilies
and 1 teaspoon of grated ginger.
You can take 1 teaspoon of ginger paste instead.
The dal is grinded and is a very fine paste.
There are no grains of dal in it.
Let's prepare the stuffing.
Take a pan
and add 2 teaspoons of ghee,
1/4 teaspoon of carom seeds,
put it in hot ghee.
It smells great,
crush it and put it in.
Reduce the flame to low
and add the rest of the spices.
1/2 teaspoon of turmeric,
1 teaspoon of coriander powder,
1/2 teaspoon of cumin powder,
roast them a little.
Add dal paste
and stir it a little.
Add some more spices.
1/2 teaspoon of red chilli powder,
if you like spicy food, then add more red chilli powder.
1/4 teaspoon of garam masala,
1/4 teaspoon of dry mango powder
and 1/2 teaspoon of salt
or as per taste.
Now mix the spices and dal well
and roast them.
Till it dries a little
and a good aroma comes.
Add some coriander leaves
and mix them well.
Make it just like a dough.
Roast a little more.
It is almost roasted.
It has dried
and a good aroma is coming.
Turn off the flame.
Take it out in a plate
and let it cool down.
It has been 20 minutes,
the dough is set and ready.
Apply some ghee on your hands
and knead it a little.
The dough is ready
break balls from it.
Break a little dough,
increase it lengthwise.
You can make its size as big or as small as you like.
We broke these balls
and the stuffing has also cooled down.
Make small stuffing balls.
Stuffing balls are ready.
Pick one ball,
round it
and make a peda.
Now wrap it a little in dry flour
and roll it in 2-3 inch of diameter.
It is done.
Now place it on your hand
and put one stuffing ball on it.
Pick up the puri from all side
and close the puri.
Just like this.
Break some dough from the top
and now press it.
Wrap it again in dry flour
and like this with the help of your fingers and thumb increase it.
By doing this the stuffing spreads evenly inside it.
And when we'll roll it
it will not tear.
Can also increase it like this.
We increased it by hand.
Wrap it again
and roll it with light hands.
Do not put much pressure as it has stuffing in it.
Roll it thin,
not too thin,
as much thin as you can roll it.
Roll it by the edges,
do not make thin from the middle.
It should roll evenly.
It is rolled and ready.
And look at its thickness, it is this thin.
Now let's roast it.
We preheated the tawa,
spread some ghee on it.
Spread it evenly.
Now put the puri on it
to roast.
Let it roast from below.
It is starting to turn a little dark from above,
turn it over.
Roast it till brown spots appear on the other side as well.
Put some ghee on this side
and spread all over.
It has roasted a little from below
turn it over.
Put some ghee on this side as well.
You can make it with oil as well.
Press it and roast it
till brown spots appears on both sides.
Turn it over.
It is nicely puffed up.
good brown spots are there on both sides.
It is roasted take it down
and put it on this cup.
Make all the puran poli
the same way.
Pick up a dough ball
and roll it.
Make a peda
and roll it a little.
Put a stuffing ball on it.
Pick the puri from all the sides
and close the stuffing nicely.
Break some dough from the top of it.
Doing this stuffing closes perfectly.
Now roast it.
See how perfectly it has puffed up.
With this much dough 10 puran poli were made.
Namkeen puran poli are ready.
You can serve it with curd, chutney, pickle
or any gravy vegetable that you like.
Everyone will love it.
While making remember,
the stuffing should not have thick grains of dal
or of ginger and green chilli.
The stuffing should be fine,
then only you can roll the puran poli thin.
While roasting,
increase the flame to medium or medium high.
roast it till it turns golden brown from both sides.
You will make very good puran poli.
You can eat it by keeping it in the fridge for 3-4 days.
You must make it
and enjoy it with your family
and share your experiences with me.
We'll meet again with a new recipe.
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