Puran Poli

The festival of Holi is synonymous with the Puran Poli in Maharashtra. For those who are not aware of this delicacy, it is very like the North Indian parathas, but with a sweet stuffing. Puran Poli is very healthy (because it is sweetened by jaggery, which is rich in iron and low on calories), nutritious, filling and lip-smacking yummy!

Here’s how to make them.

Ingredients: (makes 6 Puran polis)

1cup Chana dal (Bengal gram)
1cup Jaggery (grated)
1 cup Maida or finely sieved Wheat flour
1 tbsp cooking oil
one pinch nutmeg powder
one pinch elaichi powder
 

Preparation:

Stuffing:

Wash the chana dal, add two cups of water to it and cook it in the pressure cooker. Drain excess water, if any. After cooling, blend it to a smooth paste. Add jaggery and cook the mixture in a kadhai (wok) over a low fire for a while. Keep stirring. Take it off the fire when it comes to pedha or laddoo like consistency. It should not be sticky or too dry. Add a pinch of nutmeg and elaichi powder to it. The stuffing is ready. Let it cool.

Paratha:

Take the fine refined flour. Add a tablespoon of oil to it and a pinch of salt. Knead the dough as per the consistency of the stuffing. If the stuffing is really smooth, then let the dough be a soft too. If the stuffing is a little dry, let the dough be firm. Roll the polis with the stuffing like you do aloo parathas.

You can either fry them in ghee on the tawa as you make them. Alternatively, you can bake them without ghee.

Best served hot with a smattering of ghee spread over it. For those who do not care much for ghee, the poli can be had dipped in milk or coconut milk.