Maharashtrian Puran Poli
Puran Poli is a famous delicacy in the Maharashtrian cuisine. It is otherwise known as sweet flatbread. It's also served to Lord Ganesha as naivedyam during Ganesh Chaturthi celebrations. This delicious dish is further enjoyed with a spoon of melted A2 cow ghee.
It's a dish loved by one and all and is an indispensable part of festivities. The time involved in preparing of Puran (sweet filling) and Poli (the bread) is more and is on a higher level of cooking difficulty. But, the result is worth all the time.
To make the Puran:
1 cup Chana Dal
1 cup powdered Jaggery
3 cups Water
2 teaspoon Amrutam A2 cow ghee
1 teaspoon Fennel powder
¾ to 1 teaspoon Saunth powder
½ teaspoon Cardamom powder
¼ teaspoon Nutmeg powder
To make the Poli:
2 cups Whole Wheat flour
4 tablespoon Amrutam A2 cow ghee
½ teaspoon salt or as per taste
Water as required to knead the dough
For the puran:
Rinse the chana dal first very well in water and soak it for 30 minutes to 1 hour and then drain the water.
In a pressure cooker, cook the chana dal for 3 to 4 whistles. Let the pressure settle down gradually, then strain the cooked dal well.
Heat ghee in a pan and add the saunth powder, nutmeg powder, cardamom powder and fennel powder. Saute for a few seconds.
Add dal and jaggery to the mix and stir at regular intervals while letting it cook on a low flame till the mixture becomes dry.
Once it cools, mash the mixture with a potato masher and keep aside.
For the poli:
Take whole wheat flour and salt in a bowl and mix well.
Add a little bit of water and ghee. Mix them and knead it into soft and smooth dough adding water as required at regular intervals.
Keep the dough aside for 15-20 minutes.
Take a medium or large size ball from the dough, roll it 2-3 inches in circumference on a dusted rolling board.
Place a portion of puran mixture in the center of the rolled dough then bring the edges together towards the center and join them. Sprinkle some flour over the ball of dough and roll it. Make sure that the size of the circle is proportionate to the size of the dough and puran filling.
On a heated tawa, spread some ghee. Place the rolled dough circle on the tawa and keep turning over till both sides are slightly browned.
Once the second side gets browned, turn it over and apply ghee. If all the steps are followed properly, then the puranpoli will puff up and with brown spots on both sides.
Serve the Puran Poli warm or at room temperature with milk, ghee, or yogurt/curd.
An aprateem (amazing) dish is ready! The best companion for this dish is pure A2 cow ghee like Amrutam. Made specifically from the bilona process and procured from the milk of pure desi cows, it adds to the perfect amount of flavour and richness to this dish. The aroma and nutty flavour of Amrutam make it sampurnpoli in every sense. You can enjoy the infinite benefits of pure Vedic ghee by ordering it at Amrutam online shop.