INDIAN MAHARASHTRA SPECIAL PURAN POLI by Neharika

August 12, 2014

Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles like a roti, a poli is actually very different. It is made mostly during holi when the bonfire is lit. The stuffing is known as puran and the outer cover is known as poli. The puran is made by boiling chickpea lentils with a pinch of turmeric for color.

Normal whole wheat kneaded dough, enough to make 5 big parathas ( gehu ka gutha hua aata)
2 cups chana dal (Split bengal gram)(Soaked overnight)
1 cup crushed jaggery (gud)
1/4 tsp. cardomom powder (elaichi)
1/4 tsp. nutmeg powder (jaifal)
2-3 cloves(loong)
few saffron strands
1 cup ghee ( for making puran)
1/2 cup ghee ( to apply to puran poli)

Boil chana dal in pressure cooker till 1 whistle. Let it cool down, then grind it in a grinder. Heat ghee in a pan, and add cloves. Then add the above grinded chana dal in it and fry for 2-3 mins. Then add jaggery and cook till whole jaggery mixes in chana dal. Then add saffron, cardomom powder and nutmeg powder and mix well. Pooran is ready. Now divide the dough and pooran in 5 equal parts. Take 1 part of dough and flatten it. Then stuff it with pooran, close it tightly, apply some wheat flour and again flatten it. Put it on the tava and fry it like normal paratha. Pooran poli is ready. Apply ghee on it and serve with aamras.

Nutritions

Calories
485

Sodium
7mg
0% DV

Fat
41g
64% DV

Protein
0.7g
1% DV

Carbs
1.0g
0% DV

Fiber
0.7g
2% DV