This Maharashtrian festive dish that’s mostly made during holi, diwali and Ganesh chathurthi is absolutely a state delicacy. This sweet and savoury dish sees the use of Bengal gram, sugar and jaggery as a major and cardamom, nutmeg, fennel and more. The making of puran poli is pretty elaborate as it has to be done in the traditional way. Also seen in Gujrat, Tamil Nadu and other states, Maharashtra gets the credit to popularise it.
This dish can find it’s trace in 14th-century Telugu encyclopaedia compiled by Allasani Peddanna, the Manucharitra. It’s said that Bhavaprakash and Bhaishajya Ratnavali that was written by Govind dasa see the mention of this recipe along with a detailed explanation on the Ayurvedic preparation’s part too.
With the dal for puran being overnight and then cooked with some sugar in slow flame, it’s cooked till it turns to a smooth paste. Then this is cooled and made into balls which is then stuffed inside to get the puran poli. This wheat flatbread made during holi is a symbol of the agrarian origins as that’s the time when wheat, gram and sugarcane are harvested.
Here’s the recipe by Maharaj Bhanwar Singh, corporate chef, Khandani Rajdhani
INGREDIENTS
PORAN POLI
For The Dough
• Whole Wheat Flour: 2 cup
• Oil: 2 tablespoon
• Water: 1 cup
For The Filling
• Toor dal: 1 cup
• Sugar: 3/4 cup
• Cardamom powder : 1 teaspoon
Other Ingredients
• Ghee: 2 teaspoon
INSTRUCTIONS
To Make Wheat Dough
• Mix the whole wheat flour and oil in a bowl. For two parts of flour add one part lukewarm water in the bowl.
• Knead thoroughly with your fingers and make soft dough.
• Rest the wheat dough for 15 minutes.
• Divide the dough into 10 equal portions and keep aside.
To Make Puran Filling
• Rinse the toor dal thoroughly in water and pressure cook it for 10 minutes.
• Drain the excess water from boiled dal and mash it using spatula or spoon.
• In a pan heat ghee and add boiled toor dal.
• Add sugar and cook the mixture for 10 minutes till the mixture thickens.
• Add the cardamom powder and mix well.
• Let the puran mixture gets cool and divide it into 10 equal portions.
To Make Puran Puri
• Roll out one piece of wheat dough into roti size dishes (3-4 inch diameter).
• Place one portion of Puran mixture on rolled roti dough and fold the edges of dough. Seal the mixture properly by pinching the dough edges.
• Apply pressure on dough using hand and flatten it. Again roll the dough filled with puran mixture carefully to avoid over spilling of puran mixture.
• Cook the rolled puran puri on a tawa (pan) on both sides till it changes color to golden brown.
• Apply ghee on each puran puri’s and serve hot.
BHAJI:
INGREDINTS:
• Aloo Boiled: 2 Cups
• Oil: 3 TBSP
• Mustard Seeds: 1/2 TSP
• Sesame Seeds : 1 TSP
• Cumin Seeds : 1/2 TSP
• Curry leaves : 3-4
• Turmeric: ½ TSP
• Chilli Pwd: ½ TSp
• Hing: 1 Pinch
• Salt: to taste
• Lemon Juice: 1 tsp
• Chillies: 2 Nos
• Fine Chopped Coriander : ¼ Cup
• Grated Fresh Coconut: 1 TBSP
METHOD:
• In a pan, heat oil and crackle mustard seeds, cumin,
• Add curry leaves, green chillies & sesame seeds
• Now add hing, turmeric, red chili powder and salt. Saute for 30 seconds.
• Then add potatoes and toss it well. Let it cook again for 3-5 minutes over low-medium heat.
• Add Lemon juice & garnish with chopped coriender and grated fresh coconut
