How To Make Puran Poli

How To Make Puran Poli? Puran poli is a popular Maharashtrian sweet flatbread recipe made with wheat flour and sweetened chana dal stuffing. it is generally made during special occasions or during the festival time but can be made and preserved at any time. it is eaten or served warm with a generous amount of ghee but also tastes great with the pickle recipe.

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Holi is around and you must be busy in the preparations for celebrations. I am also waiting for the festival and playing with colors.

Wish you all a Happy Holi

Puran poli and Holi go hand in hand. Popular Maharashtrian and Karnataka sweet recipe which is a compulsory dish made on Holi with wheat flour and Gur-chana dal stuffing. It is generally made on special occasions especially festival time at my home, but my kids love it so, I make it any time. Hot puran poli served with a generous amount of ghee tastes really great. It can also be served with milk.

So, the tradition of making Pooran poli on Holi really makes sense. There is also a saying in Kannada “Hoykonda Bayige Holige Tuppa” It means the male folk beat their mouth making a crying sound to mourn the death of Lord Kamadeva. So the tradition of serving Pooran poli to console them is practiced in Karnataka.

Cuisine: Maharashtrian & Karnataka

Servings: 20 Polis

Preparation: 1 Hour

Cooking Time: 1 Hour

Type: Sweet

Served with: Ghee, Milk and Katachi Aamti (Special Rasam)

Puran Poli:

Ingredients:

For the Dough:

• Wheat Flour: 2 Bowls
• Plain flour/Maida: 4 tablespoons
• Oil: 4 Teaspoons
• Salt: One Teaspoon
• Water: As required

For the stuffing:

• Chana Dal/Gram: 2 bowls
• Gur/Jaggery: 1 & ½ bowls (Or as required)
• Turmeric: ½ Tea Spoon
• Oil: 2-3 teaspoons
• Cardamom Powder: ½ teaspoon 

How to make Puran Poli – Procedure

Kneading Dough:

1. In a mixing bowl add wheat flour and maida.
2. Knead a loose dough by adding water partly.
3. In a plate or bowl take 4 tsp of oil and 1 tsp salt: mix it till the salt is dissolved and a foamy mixture forms.
4. Apply this mixture to the dough and knead again.
5. Cover the lid and rest the dough for ½ an hour

 

Making the stuffing-Pooran:

Cooking Dal:

1. Wash and soak chana dal for half an hour.
2. Then in a pressure cooker add soaked dal, 2-3 tsp oil, ½ tsp turmeric and sufficient water. Cook for five-six whistles.

Making Pooran:

1. Once the pressure is gone, drain the excess water from the cooked dal in a strainer. This stew or “Kat” or “Kattu” is used to make a special rasam called Katachi Amti (in Marathi) & “Kattina saaru” (in Kannada).
2. Then heat a kadai and add cooked-drained dal into it. With the help of a spoon mash the dal.
3. Add jaggery and mix it by stirring in between. Make sure you turn the stove low to medium.
4. Jaggery dissolved and the mixture becomes watery.
5. After stirring for some more time mixture becomes thick. Then turn off the stove and leave the mixture for five minutes.
6. Then in a masher (I have used a traditional Pooran Machine) mash the pooran as smoothly as possible.

Rolling Puran Poli:

1. Pinch out a lemon-sized ball from the dough and make it flat or cup-shaped with your hands. Take ball sized (Double the size of dough) Puran and place it in the dough.
2. Slowly cover the Puran with the dough and make it like a ball. Apply flour or oil on the polpat and roll the poli evenly and as thin as possible.

Roasting Puran Poli:

1. Heat the tawa and place the rolled poli on it. Turn the flame to medium, Roast the poli applying oil or ghee.
2. Once roasted on one side slowly flip and roast the other side.
3. Once done serve hot with ghee.
4. Repeat the procedure with the rest of the dough

Tips and Tricks:

How To Make Puran Poli

Recipe by Manjiri's FoodsCourse: Main CourseCuisine: IndianDifficulty: Medium

Servings

6

servings

Prep time

1

hour 

Cooking time

1

hour 

Calories

300

kcal

2 Hours

2

hours 

Puran poli is a popular Maharashtrian sweet flatbread recipe made with wheat flour and sweetened chana dal stuffing. it is generally made during special occasions or during the festival time but can be made and preserved at any time. it is eaten or served warm with a generous amount of ghee but also tastes great with the pickle recipe.

Ingredients

• For the Dough

• Wheat Flour: 2 Bowls

• Plain flour/Maida: 4 tablespoons

• Oil: 4 Teaspoons

• Salt: One Teaspoon

• 
  Water: As required

• For the Stuffing

• Chana Dal/Gram: 2 bowls

• Gur/Jaggery: 1 & ½ bowls (Or as required)

• Turmeric: ½ Tea Spoon

• Oil: 2-3 teaspoons

• Cardamom Powder: ½ teaspoon

Directions

• Kneading Dough
• In a mixing bowl add wheat flour and maida.
• Knead a loose dough by adding water partly.
• In a plate or bowl take 4 tsp of oil and 1 tsp salt: mix it till the salt is dissolved and a foamy mixture forms.
• Apply this mixture to the dough and knead again.
• Cover the lid and rest the dough for ½ an hour
• Cooking Dal
• Wash and soak chana dal for half an hour.
• Then in a pressure cooker add soaked dal, 2-3 tsp oil, ½ tsp turmeric and sufficient water. Cook for five-six whistles.
• Making Pooran:
• Once the pressure is gone, drain the excess water from the cooked dal in a strainer. This stew or “Kat” or “Kattu” is used to make a special rasam called Katachi Amti (in Marathi) & “Kattina saaru” (in Kannada).
• Then heat a kadai and add cooked-drained dal into it. With the help of a spoon mash the dal.
• Add jaggery and mix it by stirring in between. Make sure you turn the stove low to medium.
• Jaggery dissolved and the mixture becomes watery.
• After stirring for some more time mixture becomes thick. Then turn off the stove and leave the mixture for five minutes.
• Then in a masher (I have used a traditional Pooran Machine) mash the Puran as smoothly as possible.
• Rolling Polis
• Pinch out a lemon-sized ball from the dough and make it flat or cup-shaped with your hands. Take ball sized (Double the size of dough) Puran and place it in the dough.
• Slowly cover the Puran with the dough and make it like a ball. Apply flour or oil on the polpat and roll the poli evenly and as thin as possible.
• Roasting Puran poli
• Heat the tawa and place the rolled poli on it. Turn the flame to medium, Roast the poli applying oil or ghee.
• Once roasted on one side slowly flip and roast the other side.
• Once done serve hot with ghee.
• Repeat the procedure with the rest of the dough

Recipe Video

Notes

• Secret Tip: If Puran does not turn thick easily then add a handful of thin poha to it. Poha absorbs the excess moisture in puran making it thick and ready to mash.

Why Holi Is celebrated?

There are many legends behind the celebration of Holi festival in India.

Legend of Prahlad:

The legend of Prahlad and his father Hiranyakashyap is very famous. Hiranyakashyap was a demon king and enemy of Lord Vishnu, he wanted everyone to worship him instead of Lord Vishnu. But his son Prahlad was a great devotee of Lord Vishnu. Hiranyakashyap was annoyed by his son and tried to divert his mind. But Prahlad was very devoted to Lord Vishnu.

Hiranyakashyap tried to kill his son in many ways in vain. Finally, he asked his sister Holika (who had the boon of not getting hurt by the fire) to enter a blazing fire with Prahlad in her lap. But Prahlad was saved for his extreme devotion while Holika despite of her boon paid for the price. Since then the tradition of Holika Dahan is started to mark the victory of good over evil.

The Legend Of Kamdeva or God of Lust.

Another legend behind the celebration of this festival is related to the God of lust Kamadeva. Kaama is said to be the greatest hurdle in the path of spirituality. After the death of Sati, Lord Shiva went on Samadhi. Then a demon called Tarakasura worshipped Lord Brahma and gained a boon that no one can kill him other than Lord Shiva’s son.

The entire Deva Lok was in danger as Tarakasura became powerful. Then all the Gods decided to break Lord Shiva’s samadhi and reunite him with Mata Parvati. They asked Kamadeva or Manmatha Lord of Love to break Lord Shiva’s pinnacle. Then Lord Kamadeva fired the arrows made of flowers at the heart of Lord Shiva and invoke desires in him.

This made Lord Shiva very angry and he opened his third eye on Lord Kamadeva and burnt him to ashes. After that Mata Parvati conveyed the reason behind Lord Kamadeva’s effort to bring him out of his samadhi. Then Lord Shiva revived Kamadeva. With his body destroyed, Lord Kamadeva is revived in a formless manner and is henceforth known as ‘Ananga Dev’ or the one without a body.

In due course of time, the passion between Lord Shiva and Goddess Parvati evolve and ignite. The duo get married and Lord Kartikeya was born, who destroyed Tarakasura, ending his reign of terror and chaos.   It is believed that Manmatha, the lord of Kaama (human desires) exists everywhere but is not visible to our eyes. On this day we must find out our negative feeling of Kaama and burn it in the fire of Knowledge.

How Holi is celebrated across India?

There are many traditions across India and Holi is celebrated in many ways. In Maharashtra, it is celebrated as Dhulivandan or Holi Poornima, and in Karnataka Kaaman Habba or Holi Hunnime. Lathmar Holi & Holi Milan – Uttar Pradesh. Holla Mohalla- Punjab, Shigmo- Goa, Royal Holi- Udaipur, Kumaoni Holi – Uttarakhand, Manjal Kuli- Kerala.

Links to other Recipes

Besan Ladoo Recipe

Coconut Ladoo recipe

Tambittu Ladoo Recipe

Krishna Janmashtami Recipes

Shrikhand Puri Recipe

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