Name: Puran Poli Recipe
Yield: 10
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Puran Poli  Recipe

Smitha Kalluraya

Crawler

Indian

Vegetarian

Maida all purpose flour

Turmeric haldi

Water

Salt

Bengal gram chana dal

Jaggery

Fresh coconut

Cardamom elaichi

Cloves/lavang

Rice flour

In a wide mixing bowl take maida, salt and haldi.

step 1

Add water and little oil. Make a soft sticky dough (looser than chapthi dough). Later knead the dough nicely for few minutes adding oil little by little so that dough becomes non sticky and soft. Pour the left over oil into the ready dough such that dough gets immeresed in oil and nicely gets soaked. This will help in getting very good texture holige with softness.

step 2

Cover the dough in a damp cloth and let it sit for atleast 3-4 hours. The more it gets resting time, the smoother and softer holige will be. If you have time better keep more than 4 hours. As the dough is resting, in between, re knead the dough 2-3 times and cover it back with damp cloth.

step 3

step 4

Wash chanadal, add about 3 cup water (if you are making rasam from the stalk, can add more too) and pressure cook for about 2 whistles. Dal should be almost cooked but should hold its shape. It should not become mushy. Turn off the heat.

step 5

Once the cooker cools, strain cooked dal over a strainer and seperate dal from water completely. Reserve this water to make holige saaru.

step 6

After cooked dal has cooled, transfer dal, jaggery, coconut and cardamom to a mixer jar. Grind to a fine paste.

step 7

Transfer the chana jaggery paste to a thick bottom pan or kadai and keep on medium low heat. Stir in between to prevent burning. Continue saute ing till the mixture becomes one whole non sticky mass without any moisture content.

step 8

Stuffing/bele hoorna is ready. Let it cool.

step 9

There are 3 ways in which you can spread holige.

step 10

One is like normal chapathi. Stuffed balls are lightly coated with dry flour and rolled thin using rolling pin. Later transfer gently with hand to tawa.

step 11

Or place the stuffed ball on a greased sheet/banana leaf/holige sheet. Pat it with your hand to make it big. Place the sheet inverted on the hot tawa. Drop holige and remove sheet.

step 12

Or place the stuffed ball between 2greased sheet/holige sheet. Roll it like parathas without using dry flour. The oil in the outer cover will help here. Place the sheet with holige-inverted on the hot tawa. Drop holige and remove sheet. Adapt the method which ever is convenient for you. We usually do like method 1. Ok so, now lets start preparing holige:.

step 13

Once the filling has cooled down completely, make lemon size balls.

step 14

Now take dough, knead once and, make balls such that they are half the size of the stuffing (ie dough balls should be smaller than stuffing ball).

step 15

Take 1 dough ball and using your hand spread it to a disc size or poori size. Place the stuffing ball in centre of it and cover it with dough. Squeeze out any extra dough. Refer the video clip to know how to stuff uniformly.

step 16

Dust the balls with maida and roll this like a roti/chapati, as thin as possible. Dust some more flour if required in between rolling.

step 17

Heat a tawa (preferably iron). Once its hot, gently transfer rolled holige to the tawa. Drizzle few drops of oil/ghee. Once you see bubbles, flip it to the other side. Gently brush oil/ghee. Cook both the sides in medium flame till holige cooks with golden brown spots.

step 18

That's it puran poli/obattu/holige is ready to serve. Enjoy it hot or warm as such/with ghee/warm milk/coconut milk.

Puran Poli Recipe

ingredients serve

Ingredients for Puran Poli Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals