Puran Poli actually means ''Puran: filling/stuffing and Poli: roti''. It is a very staple in any Gujarati or Marathi households. It is quite filling roti. Gujarati's use pigeon peas (tuvar) while Marathi's chana dal (split chickpeas) for the filling. It is sweet in taste which can be eaten as a snack or as a side dish with potato curry or any other curry.
Serves 4
Time: 40 minutes
For the filling
1 cup pigeon peas soaked in hot water for 10 minutes
1/2 cup jaggery or more
1/4 ghee or less
For the dough
2-3 cup wheat flour
1/2 tsp nutmeg
1/2 tsp mace
A pinch of salt
Enough water to knead the dough
Ghee for frying/brushing
Method
First, make the dough by mixing all the ingredients. Cover and keep it aside to use.
Then make the filling by cooking the lentils in the pressure cooker for 5-8 minutes. Remove the lentils and the water if any remaining. Now cook this by adding jaggery and ghee.
When you start cooking the lentils it will look like in the picture below. Continue stirring the mixture till it comes together. You can know if the filling is ready when the wooden spoon can stand on it's on in it. (this step can be done a day ahead also. I sometimes when cooking the pigeon peas, I keep a cup separate to make puran poli for the following day's breakfast)
Divide the dough into 4-5 balls. Take the lentil filling and stuff it in the middle of the roti and seal it by bringing the dough in the middle, as shown in the picture.
Roll the dough to flatten. Be careful while rolling as the dough is very soft. I roll the roti to 4-5 inches and then extend to 7-7.5 inches by tapping with my hand. Lift it carefully, flip it on the pan.
Cook on both the sides for 2-3 minutes on medium heat and then brush some ghee. Serve it hot.
Serve puran poli with potato curry, but I like it with butter and masala tea.
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