Description:
Sweet Flatbread stuffed with puran (Made of split chickpeas and jaggery)
Puranpoli is a famous traditional Maharashtrian speciality. This is a festive delicacy, made during many festivals like Holi, Diwali, Gauri-ganpati, etc. The stuffing is made using split chickpeas, jaggery, cardamom powder and pinch of nutmeg powder. And the outer layer is made with whole wheat flour or all purpose flour (maida). It has flavour and it tastes best with ghee or milk. Traditionally it is eaten with katachi amti also called as sar or rasshi. Katachi aamti is tempered spicy curry from the traditional Maharashtrian cuisine.
Ingredients:
For Puranpoli
- 1 cup chana dal (bengal gram/ split chickpeas)
- ยผ tsp turmeric powder
- 1 cup jaggery
- 1 tsp cardamom powder
- Pinch of nutmeg powder
- 1 cup all purpose flour
- ยฝ cup whole wheat flour
- Salt (as per taste)
- ยฝ cup oil
- 2 ยฝ cup water
- ยผ cup ghee for applying to poli once done/ you can use it while roasting also
For Katachi Aamti
- 4-5 tbsp oil
- 1 tsp cumin seeds
- 5-7 curry leaves
- Chana dal stock/ broth
- 1 medium size diced/ sliced onion
- 2 tbsp grated dry coconut
- 5 garlic pods
- ยฝ inch ginger
- 1 ยฝ tsp red chili powder
- 1 tsp kala masala
- ยผ tsp turmeric powder
- ยฝ tsp coriander seeds
- ยฝ tsp fenugreek seeds
- 2 tbsp fresh coriander
- ยฝ cup boiled water
Procedure:
Puranpoli
Wash chana dal a few times and add in the pressure cooker. Pour 2 ยฝ cup water and pinch of turmeric powder. Pressure cook until chana dal becomes soft for 5-6 whistles.
When pressure releases naturally, open the lid check if dal is soft cooked. It should be well cooked and very less water left in the cooker. Transfer cooked dal to a strainer, drain all remaining water and keep it aside. This leftover chana dal water (stock) is going to be used for making katachi aamti.
Take a heavy bottom pan over medium heat, transfer chana dal to it and mash it with masher. Then add 1 cup grated/ powdered jaggery or sugar and combine it well. Heat should be low from now on.
Continue to cook, then the mixture will start to become liquidy at first but after some time of cooking, it will thicken. This process takes around 20-25 mins to thicken the dal jaggery mixture. Once done turn off flame and add cardamom powder and pinch of nutmeg powder to it and give it a mix.
Transfer the hot mixture to the strainer and press it with a spoon to smoothen it again so that there will not be any lump or hard grains of lentil. Also you can use puran yantra for grinding this mixture.
Now in a bowl, add all purpose flour and whole wheat flour. Add ยฝ tsp salt and 1 tsp oil to the flour mix well. Pour water little by little and knead the dough. Apply some oil, cover and let it rest for 30 mins. The consistency of dough should be very soft like it will stretch maximum.
Further apply some oil to palms, take a small portion of dough, roll it and slightly flatten it. Then with the help of your fingers and thumb give it a shape like a cup.
Then take a ball of puran and place it in the center of dough, push it to the deep and bring sides of dough higher by tapping puran and stretching the sides of dough on the hands. Keep stretching the sides of dough till you are able to bring the edges together. Join and seal them well. Pat it and flatten the ball slowly.
Dust some flour on a rolling board, place the flattened ball on to it and sprinkle some flour on top. Roll it gently as big as you can but be careful to not let the stuffing come out. Sprinkle some flour in between while you are rolling the poli, so that ii will not stick to the rolling board. Roll out evenly from all the sides. Then apply some oil to the top of the poli (flatbread) and make sure this side is rested on the flat pan while toasting (bhajne).
Take a flat pan on medium heat, once hot, place rolled poli on it (as per instructions above).
Further small bubbles appear on the top of the poli, apply some oil/ ghee and flip gently to the other side. Press down with spatula slightly and poli will puff fully. Again apply some oil and cook till it’s done evenly from edges. Flip to the other side again and remove to a serving plate.
Spread enough ghee over the puran poli and serve hot with more ghee, milk or katachi aamti.
Katachi aamti
Take a pan over medium heat, add coconut, little oil and roast it till it becomes golden brown. Take it out on a plate. Then add fenugreek seeds and coriander seeds, roast them till aromatic and take them out.
Further in the same pan add 1 tsp oil- once hot, add onions, garlic and ginger. Fry them till onions become golden brown. It will take about 8-10 mins. Once done, turn off the flame and let it cool.
Once cool down, transfer all above ingredients to the mixer jar with fresh coriander and grind it well.
Now in the same pan over medium heat, add 3-4 tbsp oil (katachi aamti means there should be a layer of oil on top of aamti when you serve it, so add more oil). Once hot, add cumin seeds and curry leaves. Let them crackle and then add grinded mixture to it, give it a good mix. Then add red chili powder, turmeric powder, kala masala and mix it well. Cook and continue to stir for 5-7 min, mixture will start to leave the pan. Now add chana dal stock and stir well so that there should not be any lumps of masala. Let it boil on medium flame for 10 min. After 10 min turn off the flame, katachi aamti is ready.
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