It is a ‘stuffed roti-like dessert’ prepared in Gujarat,Maharashtra & South India. Traditionally, it is made from jaggery (molasses or gur), yellow bengal gram (chana dal), grated coconut, ghee and plain all purpose flour.
Ingredients:
250 gms split Bengal Gram (chana dal)
250 gms Jaggery ( both jaggery and chana dal should be in equal quantities)
2 cups All Purpose Flour or maida
1 cup water
2 cup ghee (clarified butter)
1 tsp cardamom powder
100 gms freshly grated coconut
Method:
Make a dough of All Purpose Flour/ Maida with water and ½ cup ghee. The dough should be supple and the batter should not stick to your palms. Cover & keep aside for 1 hour.
Pressure cook chana dal till it is thoroughly cooked.
Mash jaggery and mix it with freshly grated coconut.
Take a deep vessel, preferably non stick. Add 2 tbsp of ghee. Heat it, add chana dal and jaggery coconut mixture . Keep stirring till the mixture thickens and consistency is enough to be made in to small balls. Powdered cardamom and some saffron (soaked for a few minutes in milk) are added to this mixture to impart further fragrance and flavor.
To make sure you have heated the mixture enough, try the spoon test. Try to place a steel spoon in the middle of the mixture, if it stands, you can remove mixture from stove, else keep stirring the mixture until it thickens further (takes about 25 minutes). Now stuffing is ready.
Take a small amount of all purpose flour dough and roll it in to the shape of a small disc. A small amount of stuffing is placed at the center of this disc, wrap the ends of the dough around the stuffing to make a ball. This ball is then rolled carefully using a rolling pin into a large, thin circular pancake shape. The procedure is same like that of any stuffed paratha. If you feel that the dough is sticking to the rolling pin, then sprinkle some more all-purpose flour/maida and continue rolling.
Heat a griddle over a medium flame, grease it. Shallow fry puran poli using a little oil on both sides .
In a traditional way puran poli are rolled on plantain leaf before transferring onto a heated griddle.
Serve hot with ghee.
Ingredients:
250 gms split Bengal Gram (chana dal)
250 gms Jaggery ( both jaggery and chana dal should be in equal quantities)
2 cups All Purpose Flour or maida
1 cup water
2 cup ghee (clarified butter)
1 tsp cardamom powder
100 gms freshly grated coconut
Method:
Make a dough of All Purpose Flour/ Maida with water and ½ cup ghee. The dough should be supple and the batter should not stick to your palms. Cover & keep aside for 1 hour.
Pressure cook chana dal till it is thoroughly cooked.
Mash jaggery and mix it with freshly grated coconut.
Take a deep vessel, preferably non stick. Add 2 tbsp of ghee. Heat it, add chana dal and jaggery coconut mixture . Keep stirring till the mixture thickens and consistency is enough to be made in to small balls. Powdered cardamom and some saffron (soaked for a few minutes in milk) are added to this mixture to impart further fragrance and flavor.
To make sure you have heated the mixture enough, try the spoon test. Try to place a steel spoon in the middle of the mixture, if it stands, you can remove mixture from stove, else keep stirring the mixture until it thickens further (takes about 25 minutes). Now stuffing is ready.
Take a small amount of all purpose flour dough and roll it in to the shape of a small disc. A small amount of stuffing is placed at the center of this disc, wrap the ends of the dough around the stuffing to make a ball. This ball is then rolled carefully using a rolling pin into a large, thin circular pancake shape. The procedure is same like that of any stuffed paratha. If you feel that the dough is sticking to the rolling pin, then sprinkle some more all-purpose flour/maida and continue rolling.
Heat a griddle over a medium flame, grease it. Shallow fry puran poli using a little oil on both sides .
In a traditional way puran poli are rolled on plantain leaf before transferring onto a heated griddle.
Serve hot with ghee.
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