PuranPoli is a traditional Maharashtra dish, served during festivals. It is healthy to eat and easy to prepare.
It seems like a zillion years in the blog time zone have passes since I visited my dear blog space and interacted with you guys. I have been away, no not in negative health, but away on a very nice vacation to the desserts of the Sultanate of Oman. I was born in Oman and also spend a good amount of my childhood there. Hence the trip involved lots of memories and house visits. However I was kept so bbusy that I hardly had time to access the internet, let alone cook and post some thing. Now that the vacations are over , I came back to a wonderful surprise. Khusi of A Girl’s diary had awarded me my first ever award – Best picture for Kerala Kitchen October 2011. I am very honored that she chose my picture. Thanx Khusi.
I wanted to post something special, but have not been cooking much. Hence I am posting a recipe from my files, a recipe which is healthy to eat, a breeze to make and a delight to serve. The recipe is adapted from Jugalbandi’s fool proof recipe. I loved her pictures and step by step presentation. Go ahead and try these. They are amazingly tasty.
To make the dough
- 2 cups atta + 1 cup maida
- salt to taste
- 1.25 cups warm milk / water
Combine the ingredients in a large bowl and knead till it forms a soft non sticky dough. The dough will be like a chappata like dough. Cover it and rest for half an hour. Make 12 equal sized balls out of it. Dust it with some flour, cover with a lid or plastic wrap and keep aside.
To make the filling
- 1 cup chana dal
- 1/3 cup water
- 1.25 cups powdered jaggery (or sugar)
- 4 pods cardamom powdered
- pinch of Jaiphal / Nutmeg powder
Cook the dal in a pressure cooker till you hear the first whistle. Switch off and keep till the pressure subsides. If you are cooking it on the stove top add more water. The cooked dal should be whole and not mushy. It should retain its shape and squash when you press it between your fingers. Darin the water well using a small colander. Add the powdered sugar, cardamom and nutmeg powders and pulse it in a mixer till it is well powdered and becomes in the consistency of a smooth cake. The powder should be moist enough to roll into balls.
Roll out your dough into a small chappati. Brush the top of the chappati with some ghee and place a ball of stuffing inside. Bring the edges of the chappati together and roll it back into a ball with the stuffing inside. Flatten the ball slightly and dust it with some more flour and keep aside. Repeat with the remaining 11 balls.
Now heat a pan or griddle till medium hot. Roll out the prepare dough- stuffing balls into a flat disc. Take care that you do not break the top part. It should look just like a chappati, just that there is stuffing inside. Fry the chappati on one side till light brown spots appear. Brush a little ghee on top and flip over. brush some more ghee on this side and cook both sides well till it puffs up and nicely and is all ready to eat.
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