How to make prawn curry Maharashtrian style
Puran Poli Recipe - sweet and savory Elaichi flavored Pooran Poli
It doesn't need an introduction to how any Indian would have eaten this sweet flatbread at some point in his / her life. With its numerous variations, puran poli is eaten across the length and breadth of India and this recipe is popular for making one of the most popular, sweet and salty, elaichi (cardamom) flavored pooran polis, the delicious filling made from tuvar dal. The use of nutmeg powder, although in a very small amount, compliments the taste of cardamom and jaggery making it even tastier. Follow the given step by step photo recipe to make it at home.
Note: Read tips and variations below on making Gujarati, Maharashtrian, Konkani and south polis Indian style puran.
Preparation time: 30 minutes
Cooking time: 1 hour
Meals: 3 servings
3/4 cup Tuvar Dal (arahar DAL)
3/4 cup sugar or jaggery (GUD)
1/2 teaspoon cardamom powder (elaichi)
1/8 teaspoon nutmeg powder (jaifal), optional
2 tablespoons + for ghee smear (clarified butter)
1 cup of wheat flour + for rolling
1 ½ tbsp oil
Directions for making Puran (stuffing):
Wash tuvar dal in water for 2-3 times and soak it in water for 30 minutes. Excess water and pressure cook it with 1½ cups of water in a pressure cooker (3-5 liter capacity) for 3 pipes over a medium flame. Let pressure inside stove come down naturally; Open the lid and drain excess water.
Carefully mash the dal with the back of a spoon or tamper. Heat a medium size heavy based pan or nonstick pan over a medium flame. In cooked dal, sugar or jaggery and ghee in them and mix well.
Stir continuously and cook until mixture thickens or turns for approx. 15-20 minutes.
You can check the thickness of puran is suitable or not by spatula placed vertically straight in the middle. If it doesn't fall then the mixture is thick enough otherwise stir and cook for 3-4 minutes more and check again. Add cardamom powder, nutmeg powder and mix well. Turn off the flame and let mixture cool at room temperature. Divide mixture into 6 equal parts.
Directions for making the Puran Poli:
Take wheat flour in a medium bowl and add oil. Now add water as needed and knead dough until smooth (like paratha dough). Make the dough and let it set at room temperature for 15 minutes. After 15 minutes, knead it again and divide it into 6 equal sections.
Take a serving, give it a shape of the ball and squeeze a little. Coat it with dry flour and roll it out into a 4-5 inch diameter circle (like puri) with a rolling pin. Place a puran (stuffing) section in the center of the rolled puran.
Wrap filling with all sides of puri and seal top, in which all sides merge. Pinch off any excess dough and give it a round shape of the ball.
Squeeze stuffed ball a little and make thick pattie, coat it with dry flour.
Roll out with rolling pin in approx. 6-7 inch diameter circle. Heat a tawa over a medium flame. When the tava medium is hot, place raw puran poli on top.
Cook it until golden brown spots appear on the bottom. Flip and cook another side until brown spots appear there too. If necessary, repeat the flip and cook process to cook evenly one more time.
Bring it to a platter and spread as much ghee as you like on both sides. Repeat this process for the remaining batter and filling.
Tips and variations:
- Do not boil tuvar dal with too much water otherwise the filling will not thicken easily.
- So just set them out, prepare the filling a few hours in advance and put them in the refrigerator. Refrigeration makes it a little difficult, which in turn makes it easier to roll out the process.
- Use milk instead of water to make dough. This will make the outer layer soft.
- You can use rither chana dal (gram of lentils) or tuvar dal to prepare filling.
- Use jagged sugar instead of sugar and prepare chana dal or tuvar dal filling to make Maharashtrian style pooran poli.
- Obbattu or holige is a popular sweet dish in Karnataka and Tamil Nadu. To make South Indian style puran poli, use gud (jaggery), desiccated coconut and chana dal or toor dal for stuffing and maida for outer layer.
- Prepare Gujarati style puran poli by making filling with just tuvar dal and sugar.
- Make Konkani style puran poli prepared by stuffing desiccated coconut, chana dal and tuvar dal.
Taste: sweet and soft
Serving Ideas: There are many ways that these simple Indian sweet flatbreads can be enjoyed. It is served differently in different parts of India. However, the most common way to eat it is either alone or with simple potato curry.
Every time my Puran Polis turn out nice but this time I tried using sugar and think the amount of sugar was more in the puran since the puran has become very hard after thickening. which means that there was more sugar in the puran. Kindly suggest how to correct this puran as not wasting so much of puran can afford / toss. Please advise. Rgds
Happy step by step recipe to see more confidence to get, thank you for your time.
Awesome recipe. holds more recipe like adding. Thanks to foodviva.
Wow its quite intresting. Very good recipe.
Hello, happy to know that we can make pooran poli with Tuvar Daal. Thank you for sharing. I will try it..happy pongal.
Answer: Happy Pongal Meenakshi. In Gujarat, we make poli with toovar dal and it tastes delicious. this at home please give the feedback after trying.
Hello, I tried this recipe. The puran was great! But the puran poli does not turn out as it is shown in the pictures. I mean the taste was great but not the look because my poli broke into pieces. I think maida would be better than wheat flour.
Answer: Hello, I think something is wrong with the dough. Did you tie the soft dough? It is important to bind the soft dough, to roll it out lightly.
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