It is the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Gudhi Padwa, Akshaya Tritiya, Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Maharashtra, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as Katachi Amti is prepared with the remaining water of Chana Dal used to make Puran Poli. Mainly jaggery is used in puran poli for sweetness, it is eaten with Wada (Bhaji) - a pakora made of all lentils. In some regions of Maharashtra, Puran Poli is served with a dollop of ghee on top, which enhances its flavor and richness. The texture and taste of Puran Poli can vary from region to region, with some areas making it thinner and crispier, while others make it thicker and softer. The process of making Puran Poli can also differ slightly depending on the region, with some using a rolling pin to flatten the dough while others use their hands to shape it. The North-Maharashtra (Khandesh) region makes it using hand and call it as a Khapar chi Puran Poli or simply Mande which is huge in size and difficult to make.
The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli in Marathi, payasabolli or simply bolli in Malayalam , poli or uppittu Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
It is usually served with paal payasam in meals and feasts in Kerala and Tamil Nadu.
LETS GET COOKING:
Puran Poli
Course : Main dish
Cuisine : Indian
Prep time : 30 minutes
Process time : 10 minutes
Total time : 40 minutes
Ingredients:
Chana dal - 1/2 cup
Jaggery powder - 1/2 cup
Grated coconut - 1/2 cup
Wheat flour - 1 cup
Cardamon - 3
Salt - pinch
Instructions:
In a pan, wash and soak chana dal for 2 hours
Add the soaked chana dal with soaked water in pressure cooker and cook for 6 whistles
Once the pressure is released, drain any water
Now mash the chana dal well, then add powdered jaggery, grated coconut and cardamom powder with a pinch of salt, mix all together
Cook them until water evaporates
Now cool down , make balls
In other bowl add wheat flour with salt and mix
Add water slowly and knead until soft dough, add oil and knead until soft
Now take small size wheat dough and roll out thick, place the cooked chana dal ball on it and cover the corners
Again roll out thick
Place on hot tawa, flip and cook on both side
Serve hot with ghee
Pictorial :
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