Puranpoli
Ingredients
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200 gm jaggery
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3 cup wheat flour
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3 tbsp all purpose flour (maida)
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1/2 tsp turmeric powder
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1 tsp cardamom powder
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1 pinch nutmeg powder
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Salt as per taste
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Oil as required
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Water as required
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1 tbsp rice flour
Cooking Instructions
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1
For the puran
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2
Wash and soak chanadal in water for 30 minutes.
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3
Pressure cook the dal along with water & turmeric powder for 4/5 whistles.
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4
Once the pressure settles down on it's own strain the cooked dal.
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5
Keep the stock aside, this stock can be used for making katachi amti (thin tempered dal).
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6
Heat a pan, add cooked dal, jaggery & mix well.
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7
Cook the mixture while stirring continuously.
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8
Add cardamom and nutmeg powder and keep stirring until you get a thick & dry mixture.
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9
Switch off the gass.
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10
Grind the mixture still it is hot.
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11
Grind with the help of puran yantra or food processor.
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12
Grind into smooth dough.
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13
For the dough
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14
In a large mixing bowl sieve both the wheat & all purpose flour, add salt & oil, add little water & knead to a smooth dough.
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15
Cover the dough & keep it aside for half an hour.
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16
To prepare the puranpoli, take a medium size dough ball & stuff the puran inside it & bring all the edges of the dough ball together & seal it.
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17
Dust some rice flour on the rolling board & roll the stuffed dough ball into a circle like paratha.
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18
Place the puranpoli on hot tava, turn down to medium heat, roast for few seconds & turn the side.
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19
Pour little oil & roast carefully & turn the side.
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20
Pour little oil again with the spatula press slightly so that it puffs up well. Then remove from the tava.
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21
Serve hot with lots of ghee & milk.
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