Sunday, September 30, 2012

Puran Poli

Time 30 Min
For dough
Wheat flour /Maida  2 cup
Turmeric powder 1/2 tsp
Oil 4-5 tsp
Salt to taste

For Puran stuffing
Chana daal 1 cup
Cardamom powder 1/4 tsp
Jaggery 1 cup
Turmeric powder 1/4 tsp
Water 1 cup 

Wheat flour / Maida 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp

Puran preparation
Wash chana daal, add turmeric powder and cook in cooker till 3-4 whistles. mom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 
Remove chana daal from cooker even though it is hot, add it to the vessel. Turn on the flame, add jaggery and cook for 5-6 min. Jaggery will get melt, stir continuously. Cook till jaggery gets melt and water is completely evaporated. The mixture should look dry. Add cardmom powder. Mix well. Turn off the flame. Allow it to cool (not completely cool). Now grind this puran using puran yantra or mixter to make a very fine and smooth paste. The paste should not be watery.
Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 2-3 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

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