PURAN POLI
INGREDIENTS:
1/4 kg of Maida (250g)
Water
Salt
1/2 tsp of Turmeric powder
1.5 Cup of Oil
1/4 kg of chana dal
1/4 kg of jaggery
1 tsp of cardamom powder
METHOD:
Take 1/4 kg of Maida (250g)
Make a hole in the centre and add 1/2 cup of water
Add some salt
1/2 tsp of Turmeric powder
Mix it well and knead a dough for Puran poli
Add a cup of water, knead a soft dough
Add water accordingly if needed
Add 1/4 cup of oil, knead it again till it becomes stretchy
Add another 1/4 cup of oil
Knead again till the oil gets absorbed in the dough
Repeat the process again, add 1/4 cup of oil and knead well
Add 1/4 Cup of oil again and repeat the process of adding oil and kneading until the dough becomes soft and has a great elasticity
(1.5 cup of oil)
Drizzle 2-3 tbsp of oil
Cover the dough and let the dough rest after kneading for an hour
For the Puran,
Soak 1/4 kg of chana dal for 8 hours
Boil it till it is soft in 1.5 litre of water
Cook it till it is soft
Drain the water, keep it aside to make Katachi Amti
Put the dal back in the same vessel after draining
Add 1/4 kg of jaggery to it
Cook Chana Dal and Jaggery together
Cook till the mixture is dry
Make sure there’s no water
Add 1 tsp of cardamom powder
Stir it well
Cook it for a minute or two and shut the flame
Wait for chana dal to cool, grind it into a smooth paste on a mortar or pestle or a mixer without water
After grinding it, form fist size balls or ladoos
Warp the puran ladoos in the maida covering
~Take a little dough in your hands, spread it evenly on your palm, put the ladoo in the centre and cover it (don’t let the dough tear), form a ball
~With the help of a rolling pin and board, roll it even.
~Use dry maida for rolling
Heat a pan, and add the rolled puran on it for roasting
Flip it on both the sides to roast properly on a medium-low flame
Serve hot with milk and ghee
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Produced by- Shashank Alshi, Shivani Jaiswal & Team
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