Puran Poli Recipe - Cooking Index
Puran Poli Recipe - Cooking Index
| 2 cups | 474ml | Chana dal |
| 2 cups | 474ml | Jaggery |
| 2 cups | 125g / 4.4oz | Refined flour |
| 3 tablespoons | 45ml | Oil |
| 1 teaspoon | 5ml | Cardamom powder |
| 3/4 teaspoon | 3.8ml | Turmeric powder |
This sweet is commonly eaten on the day of spring festival in Maharashtra (Western India).
Preparation time: 35 minutes Cooking time: 40 minutes
1. Soak chana dal for 4 hours. Drain fully and cook in a pressure cooker until soft.
2. Add jaggery and cook further in a pan until blended and mash into a soft paste.
3. Add cardamom powder and mix well. Form 20 balls of equal size and reserve.
4. Mix refined flour (maida), oil, water and turmeric powder. Make a very soft, sticky dough.
5. Divide into 20 equal portions. 6. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm.
7. Place a ball of chana-jaggery paste in the center and fold the disc from all sides to cover the paste completely.
8. On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll out each poli to a 12 to 14 cms disc.
9. Roast each poli on a hot, dry griddle with no oil or ghee. Roast both sides until well done and aromatic.
10. Serve warm with clarified butter or a bowl of milk.
Source:
Lord Krishna's Cuisine:The Art of Indian Vegetarian
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