The traditional method of making Puran Poli is quite cumbersome. I used to make Puran Poli that way earlier, but now I have switched to this method. It essentially takes out the drudgery from making the puran (filling). I make 30-40 puran polis quite easily.
The key pressure points of the recipe are the consistency of the dough and puran and making the stuffed balls. All you need is a little bit of practice and my instructional video.
There are regional differences in the dough and stuffing composition. For instance, in Maharashtra, Puran Poli is made with whole wheat dough, and a stuffing of chana dal and jaggery. In Goa, Karwar and other parts of Karnataka, puran poli is made with a maida (all-purpose flour) dough and a stuffing of chana dal and sugar. Maharashtrian puran polis are therefore more robust than the ones from Goa or Karnataka which are more delicate.
The characteristics of a good Puran Poli are the same no matter what the composition of dough and puran. The outer covering must be very thin. The puran must be evenly spread in the poli all the way to the outer edge. Overall, the puran poli must be quite thin.
Puran Poli is a usually made for festive occasions like, Holi, Gudi Padva or Ugadi. However, this version, made with mostly whole wheat flour, chana dal, and jaggery can serve as a wholesome nutritious breakfast or afterschool snack. It is a staple with my children, nieces, and nephews when they visit .
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Ingredients - For 16 polis
The Puran
1. Chana dal* (split chickpeas) 1½ cups
2. Water 3 - 3¼ cups
3. Jaggery 1 ¾ cups
4. Salt (optional) a pinch or two
5. Cardamom powder (optional) ½ tsp
The Dough
1. Atta (whole wheat flour) ** 1 cup
2. Maida (all-purpose flour) ½ cup
3. Salt ¼ tsp
4. Oil ¼ cup
5. Warm water ¾ cup
6. Maida (for rolling) ½ - ¾ cup as needed
* You can also use Tur dal (split pigeon peas). The taste will be slightly different, and it will take longer to cook. You can add some more water
** You can also use only atta for this. The procedure is just the same. Use 1¼ cups of atta. The dough will need more kneading.
Process Timeline (for 16 poli)
Cook the dal: 45 - 50 mins + 1- 2hrs (soak, optional)
Make the dough: 10 minutes
Prep Jaggery-dal mixture : 5 - 10 minutes
Reduce the puran : 20 - 25 minutes
Make stuffed balls : 10 - 15 minutes
Roll 1 poli : 1 minutes
Roast 1 poli : 2 minutes
Roll & roast 16 poli : 35 - 40 minutes
(set up + roll 1poli + roast 16 poli)
Troubleshooting:
1. If the outer covering is too thick compared to the puran. The dough ball was too big for the puran ball or the dough was not loose enough to be rolled thin.
2. If there is no puran along the outer edges of the puran poli: When making the stuffed ball, the dough has not uniformly enveloped the filling. Or the dough ball may be too big for the size of puran ball.
3. If it is very difficult to make the stuffed ball and the puran is all over your hands, the puran is probably too wet. The puran poli will also be wet from the inside and will be difficult to roll. If that happens. Just put the puran back in the microwave, dry it out a little and then continue from there.
Chapters
0:00 Introduction
0:59 Process flow
2:19 Cook dal
2:59 Make dough
4:49 Make puran
9:48 Make balls - puran & stuffed
13:52 Roll and Roast polis
Music attribution
Sea of Memory, by Aakash Gandhi, KZitem Audio library
Angel’s dream, by Aakash Gandhi, KZitem Audio library
Everything Where it Needs to be, by Nat Keefe and Hot Buttered Rum, KZitem Audio library
The Thought of you, by Track Tribe, KZitem Audio library
By the Fireplace, by Track Tribe, KZitem Audio library
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