Indulge in the delightful flavors of Maharashtra with the Authentic Maharashtrian Puran Poli recipe—a culinary masterpiece that embodies the essence of festivals and celebrations in the region. Maharashtrian Puran Poli is a sweet flatbread that combines the richness of chana dal (split Bengal gram) and the sweetness of jaggery, all encased in a thin and soft whole wheat dough. This delectable treat holds a special place in Maharashtrian cuisine, often enjoyed during festive occasions like Ganesh Chaturthi, Akshayya tritiya, Holi, Diwali etc. In this article, we will guide you through the steps to create this heavenly dish, complete with its traditional ingredients, instructions, special precautions, and FAQs. Prepare to embark on a gastronomic journey filled with aromatic spices, sweet fillings, and the heartwarming joy of Maharashtrian culture. Get ready to savor the Authentic Maharashtrian Puran Poli—a delicious festive delight that will leave you craving for more.
Ingredients:
For the dough:
1 cup
whole wheat flour
1
tablespoon ghee (clarified butter)
A pinch
of salt
Water,
as needed
For the filling (Puran):
1 cup
chana dal (split Bengal gram)
1 cup
jaggery (grated)
1/2
teaspoon cardamom powder
A pinch
of nutmeg powder
Ghee,
for frying
Instructions:
Rinse
the chana dal thoroughly and soak it in water for about 2 hours. Drain the
water and cook it in pressure cooker up to two whistles.
Once the
dal is cooked, drain any excess water and transfer it to a kadhai. Add jaggery
to the cooked dal and cook it on low heat. Stir continuously until the jaggery
melts and mixes well with the dal, forming a thick and smooth mixture. Add
cardamom powder and nutmeg powder to enhance the flavor. Add pinch of salt to
this mixture. Remove from heat and let it cool.
In a
mixing bowl, combine the whole wheat flour, ghee, and a pinch of salt.
Gradually add water and knead well to form a soft and pliable dough. Cover it
with a damp cloth and let it rest for about 15-20 minutes.
Divide
the dough and the puran (filling) into equal-sized portions. Take a portion of
the dough and flatten it using your hands or a rolling pin to make a small
disc. Place a portion of the puran in the center of the disc.
Gently
bring the edges of the dough together and seal the puran inside. Flatten it
with your hands and dust it with some dry flour. Roll it out gently to make a
thin, round disc, taking care not to tear it.
Heat a
tawa over medium heat. Place the rolled puran poli on the heated tawa and cook
it on both sides until golden brown spots appear. Apply some ghee on both sides
while cooking for a nice and crisp texture.
Remove
the puran poli from the tawa and serve it hot with a spoonful of ghee. Repeat
the process for the remaining dough and filling.
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Special Precautions:
Soak and
cook the lentils thoroughly to ensure they are soft and well-cooked.
Check
the jaggery for impurities before using it in the recipe.
Seal the
filling properly inside the dough to prevent any leakage during cooking.
Control
the heat while cooking to avoid burning or undercooking the Puran Poli.
Use a
minimal amount of ghee for cooking to prevent excessive greasiness.
FAQs:
Can I use a different type of lentil for the filling?
While
chana dal is traditionally used, you can experiment with toor dal or moong dal
as well.
Can I substitute jaggery with sugar?
Yes, you
can use an equal amount of brown sugar or cane sugar as a substitute for
jaggery.
How thin should I roll the Puran Poli?
Roll the
Puran Poli to a medium thickness, similar to a regular chapati or roti.
Can I make the dough and filling in advance?
Yes, you
can prepare the dough and filling in advance. Store them properly and bring
them to room temperature before making the Puran Poli.
Can I freeze Puran Poli?
Yes, you
can freeze Puran Poli. Thaw and reheat them before serving.
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