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Puran Poli

An classical dish mainly served during festivals specially holi. Making of Puran Poli is actually an art. The poli should be rolled out with light hand as the stuffing should not come out. Learn how to make puran poli in easy steps. Give your feedback at mejwanirecipes@gmail.com

Cooking Time: 60 Minutes

Ingredients:
  • 1 kilo Split Yellow Gram (Chana Dal) 
  • 1/2 kilo sugar
  • 1/2 kilo yellow Jaggery, grated     
  • Cardamom powder
  • Saffron
  • 1 cup Nutmeg powder
  • 1 cup Semolina  
  • 2 cup All purpose flour
  • 1 cup oil
  • 1 cup wheat dough
  • salt 
Recipe:
  1. Wash Yellow gram and pressure cook it by adding oil and turmeric.
  2. Put the cooked Chana dal in sieve to drain all the water.
  3. Now mix chopped Jaggery and sugar to Yellow Gram and cook again, stirring continuously till dry . This is called "Puran". Make small balls of Puran.
  4. Once cooked, add 1/4 tsp salt, nutmeg powder, cardamom powder, saffron and coarsely grind it.
  5. In a plate, Mix Semolina and some water. 
  6. Now add maida, dough, salt and enough water to make a soft dough.
  7. Cover with a damp cloth and keep it aside for 1 hour.
  8. Make medium size balls out of dough and take one ball and flatten in your palm. 
  9. Now stuff one ball of puran in the flatten dough cover and seal the edges. 
  10. Dust it with rice flour and roll out into a medium size poli.
  11. Heat a griddle and cook the poli from both the sides.
  12. Remove and serve hot with ghee or cold milk.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.