PURAN
POLI / पुरण पोळी
INGREDIENTS
PURAN / FILLING
|
|
Chana dal / split Bengal gram
|
2 cups
|
Gul / jaggery grated fine
|
1 cup
|
Sugar
|
½ cup
|
Elaichi pdr / cardamom pdr
|
½ tsp
|
Jaiphal pdr / nutmeg pdr
|
½ tsp
|
Soonth pdr / dry ginger pdr
|
½ tsp
|
Ghee / clarified butter
|
1 – 1 ½ tbsp
|
DOUGH
|
|
Maida / refined flour
|
2 cups + for dusting
|
Atta / wheat flour
|
1 cup
|
Oil
|
3 tbsp + 2 tbsp
|
Water
|
1 – 1 ½ cup
|
Salt
|
½ tsp
|
METHOD:
PURAN / FILLING
1.
Wash the chana dal. To it add 3
½ cups water and pressure cook for 2 whistles.
2.
Make sure the dal should not
become a mush. It should hold its shape but still break into a smooth powdery
paste when you press a dal in between your fingers.
3.
Pour into a colander and
collect the water that drains (Kat) out to make Katachi Amti.
4.
When the water has drained out sufficiently
but the dal is still hot, pour the dal into a heavy bottomed pan.
5.
To the dal add sugar and
jaggery.
6.
Heat the mix again till the
jaggery and sugar has just melted. Keep on breaking if there are any jaggery pieces. Do not allow it to get syrupy or the dal
will not grind smooth.
7.
While still hot put this dal
jaggery mix into a grinder jar and grind to a very fine smooth paste. Do not
add water or any moisture at all.
8.
Separately keep a sieve with a
plate underneath ready.
9.
As you grind the dal to a
paste, remove it into the sieve, and pass through the sieve to get a very fine
and smooth paste.
10.
Repeat this process for the
entire dal.
11.
Some coarse dal pieces will
still remain which have not ground well.
12.
Collect them all together and
regrind them to form a smooth paste and pass this through the sieve too.
13.
There will still remain some dal
broken pieces. You can add them into the Kat while making Katachi Amti. But
since this already has jaggery in it, you will have to reduce adjust the
jaggery in the Amti accordingly.
14.
Now transfer this entire silky smooth
dal paste along with ghee back into the heavy bottomed pan.
15.
Heat it on a low flame and stir
it constantly till all the excess moisture evaporates.
16.
Take a small piece of the paste
and try and form it into a ball, If it forms a soft ball and does not stick to
your hands then that means your puran is ready.
17.
Another way of checking it is
by standing your large spoon used for stirring the mix upright right in the
centre of the puran.
18.
If it stands erect without
falling off that means your puran is ready.
19.
Scrape out all the puran
sticking to the sides of your pan.
20.
Switch off the flame and add in
the jaiphal pdr, elaichi pdr and soonth pdr.
21.
Mix well and allow it to cool. While
the mix is cooling make the dough.
DOUGH
22.
Use a very fine sieve and sieve
together the maida, wheat flour and salt.
23.
Make a well in the centre and
add in 3 tbsp oil.
24.
Add water little at a time and
knead to a very soft smooth elastic dough.
25.
Add in the remaining oil as
required and knead it in too into the dough.
26.
Cover and allow to rest for 30
min.
27.
Divide the dough into lemon
sized balls.
28.
Use maida for dusting if
required and spread a dough ball with your fingers to form a circle, but resembling a cup.
29.
Divide the puran / filling too
into balls approx. 1 ½ times the size of the dough ball.
30.
Stuff the filling into the
spread out dough and enclose it in. seal the edges.
31.
Use flour for dusting and roll
to form a thin circle. Try and thin out the edges too.
32.
Heat a griddle and keep on a
medium flame.
33.
Carefully and gently put the
rolled out poli onto the griddle.
34.
When light small bubbles start
to appear, flip it over.
35.
Allow light spots to appear on
the side touching the griddle. Then flip over again and cook the half done side
till that too gets light brown spots.
36.
If the poli is well rolled and
the puran has distributed evenly throughout the poli then it will puff up like
a balloon.
37.
Remove gently on to a kitchen napkin.
38.
Repeat the same way for all the
other polis.
39.
Serve them along with a
generous drizzle of ghee, with milk and Katachi Amti at the side.
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