Puranpoli

Ingredients

2 cups all purpose flour cup (maida),1.5 cups Bengal gram (chana dal), 2 cups grated jaggary , 1/4 cup oil, 1tbsp cardamom powder, salt to taste, pinch of turmeric, 1/2 tbsp Jaifal ( nutmeg powder), water

How to make

Making Puran/ Stuffing

Soak chana dal in water for 1 hour.

• After one hour drain the water from chana dal
• Boil with enough water till it gets soft.
• when fully cooked drain all the water out.
• In a pan mix jaggery and boiled chana dal.
• Add salt to taste and a pinch turmeric powder.
• Cook above mixture on medium to low heat.
• Stir continuously.
• Initially mixture will turn watery, but slowly it will start to thicken.
• Switch off the gas.
• Grind the whole mixture with the help of food mill while it's hot.
• In the end add nutmeg powder and cardamom powder.
• puran is ready.

 

Making Poli

 

• In a large mixing bowl take all purpose flour and add salt to taste
• knead it well by gradually adding water.
• The amount of water varies each time due to the variations in moistness in the air and flour quality.
• Make a space in a dough and pour oil in it.
• Cover the dough for 4 hours.
• After 4 hours, dip hand in saltwater and mix all oil in dough to make it elastic.
• Take lemon size dough and make it in bowl shape.
• Put the stuffing inside and  close the edges.
• Place little flour on a rolling board to avoid sticking.
• Slowly roll out each ball out of dough evenly to a thin texture into a circular shape.
• Place the poli on nonstick pan or iron skillet. Cook it on a low heat on both side.
• Serve hot Puranpoli with ghee or milk.

Puranpoli is the delicacy on the day of Holi festival in Maharashtra.

Preparation time :5 hrs (including soaking time)