Puran Poli is an Indian flat bread sweet prepared during festival / pooja times. This is one of my favorite sweets. I’ve been wanting to post this on my channel but I never got the chance. I tried making this twice before but it was a flop🤭 But today I tried it and I am super happy that it turned out very good and delicious😋 It may look difficult, but trust me, it is so easy and you will feel very good when you taste it🤩😍
VIDEO
STEP BY STEP PURAN POLI
INGREDIENTS:
Maida - 1 Cup
Turmeric powder - 1/4 tsp
Oil - 1/4 Cup
Water - as required
Salt - to taste
FOR STUFFING:
Channa dal - 1 Cup
Jaggery - 1 Cup
Water - 1/4 Cup
Cardamom powder - 1/4 tsp
Ghee - 1 tbsp
HOW TO MAKE:
Take maida, turmeric powder and salt in a bowl. Add water and oil little by little. Do not add them in one shot.
Make a fine non sticky dough. Apply a tbsp of oil on the top of the dough and keep covered for 2 to 2.30 hours. The amount of time get soak the soft poli will be.
Wash channa dal and pressure cook along with 2 cups of water. Allow 4 to 5 whistles.
In a pan add jaggery and 1/4 cup of water. Let the jaggery dissolve completely.
Add cardamom powder and mix well.
Add ground toor dal paste and mix well. Stir continuously till it thickens. Add a tbsp of ghee and stir again.
Do not make more thick as when it cool down the mixture will be too hard. Check the perfect consistency using wet fingers, if it stick cook for sometime in medium flame and if it is not sticky then it is the perfect consistency. Turn off the stove. Cool down completely.
Make a medium sized balls and keep aside.
It's been 3 hours now, let us knead the dough for 5 to 6 minutes to make it even more soft and flexible. The dough should be very soft and if you pull it should be like a slime, if the dough breaks keep covered for some more time.
Take a small ball sized dough, the size should be the same as the puran balls. Grease banana leaf with oil or ghee. Place the dough and press gently to make a small circle. Keep one puran ball in the center.
Bring all the sides together and remove extra dough. If there is extra dough then the dough will be lot than the puran.
Place it on the greased banana leaf and make a thin circle. Make it super thin so the puran can spread evenly inside the dough. Grease tawa with ghee and place the poli.
Cook till you can see the brown spots on the poli, flip and cook both sides.
Remove from the tawa and follow the same for rest of the dough. Store in an airtight container, stays good for a week.
Serve hot topped with ghee 😋😋
TIPS:
Channa dal paste should be very fine paste. Coarse paste or the whole channa will break the poli.
Jaggery syrup need not to be one string consistency. Dissolving jaggery is enough as the syrup consistency will result hard puran.
Edible camphor can be added for more flavour.
Add very less salt in the dough. Salt can be avoided too.
Make thin poli as much possible. Press gently and from the center so that the puran will spread evenly.
Do not exceed more than 1/4 cup water in the jaggery, adding more water will take more time to thicken.
If you are using Urundai Vellam or Mandai Vellam, once it is dissolved in completely strain and remove the purities. Then bring to boil and add cardamom powder. I have used organic jaggery powder hence I skipped doing that.
Comments
Post a Comment