Most Popular

Udaipur : The City Of Lakes, India

Delhi - Center Of India’s Touris...

Top Electric Cars Launching in I...

Different Ways to Drape a Sari

Indian Railways: The Largest and...

Jaane Tu Ya Jaane Na's 'Rats and...

3rd Annual SCI Rally- A showcase...

New Hatchback Cars Soon to Launc...

Kolkata - The New York of India

Top Five Yoga Centers in India

Top 5 Heritage Village Resorts i...

Journey from Childhood to The Fa...

Reliance, India's most admired B...

Interesting Facts about Gateway ...

Luxurious cars Under 45 Lakh and...

Most Expensive Sari in The World...

A Guide to Ordering Indian Food:...

Bangalore- The Seattle of India

Do you know other names of Puran Poli?

by: Trushti

Puran Poli in Maharashtra, Poli or Vedmi in Gujarat, Obbattu / Hoorna Holige in Karrnataka, Boorelu or Bobbattu or Bobbattlu or Poley or Poleylu or Bhakshalu or Oligalu in Tamilnadu. Woooh! Aren’t they too many? I guess yes. Well the names are different but the recipes and the procedure of making is similar. I myself didn’t know about these many names of “Puran Poli”. In this article I would refer it as “Puran Poli”. Puran Poli is a special occasion delicacy in Maharashtra, Gujarat, and some parts of South India. Puran is the stuffing and Poli is the outer layer of dough. The main ingredients are Dal, Jaggery, plain floor, cardamom powder and ghee.

Ingredients
For the Stuffing

1 cup toovar dal (arhar)

1 cup sugar

a few strands of saffron

1/2 teaspoon cardamom powder (elaichi)

1/4 teaspoon nutmeg powder (jaiphal)

a pinch mace powder (javantri)

2 tablespoons ghee

For the dough

2 cups whole wheat flour (gehun ka atta)

2 tablespoons oil

For the serving

ghee

Image credit: http://jugalbandi.info/wp-content/uploads/2008/03/img_3110copy.jpg

Method
For the filling

Wash and pressure cook the dal in 1 1/2 cups of water.

Drain any excess water and keep aside.

Heat the ghee in a pan, add the dal and sugar and cook till the mixture thickens, stirring continuously.

Dissolve the saffron in a little water by rubbing.

Add the cardamom and nutmeg powders, mace powder, saffron liquid and mix well.

Cool, divide into 12 to 15 portions and keep aside.

For the dough

Combine the flour and oil and knead into a soft dough using water.

Divide into 12 to 15 portions and keep aside.

How to proceed

Roll out one portion of the dough into a 75 mm. (3") diameter circle.

Place a portion of the filling mixture and fold the edges of the dough over the filling.

Pinch the edges together to seal the filling in.

Flatten the dough and roll again into a 100 mm. (4") diameter circle.

Cook on a tava over a medium flame till golden brown in colour on both sides.

Repeat for the remaining dough and filling.

Smear with ghee and serve hot.

Tips

You can microwave the filling mixture for 7 to 10 minutes to save on cooking time.

Image credit: http://foodatarian.com/wp-content/uploads/2008/03/sta61882_imp.jpg

The polis are often served with milk, which can be sweetened or flavored with almonds, pistachios. In some areas Puran Polis are served with a tamarind based sauce called Amti.

In the Vidarbha region of eastern Maharashtra, the puran polis are soft, since the stuffing is made with jaggery. In western Maharashtra, the powdered white-sugar version is preferred, resulting in a crunchy puran poli.

Image credit: http://farm1.static.flickr.com/29/41509908_c0227cf4b8.jpg?v=0