Recipe:
Ingrediants:
For Puran:
- 1 cup chana daal
- 1 cup jaggery
- 4-5 Cardamom (elaichi)
- 1 tablespoon fennel(badishep)
For Dough:
- 2 cups wheat flour
- 1 1/2 cup water
- Salt to taste
- 2 table spoon oil
Instructions:
- In a plate, take wheat flour. Add a salt to taste and mix well using your finger tips.
- Add a little water at a time and make soft dough of it.
- Don’t add more water at a time.
- Add oil and knead the dough again.(Knead the dough to a soft consistency. It should be like the chapati dough.)
- Cover and keep aside for 30 minutes
- Now, take a warm water and add chana daal in that water and cook it on medium flame for minimum 1 hour until it mashed.
- Drain excess water with the help of strainer.
- Do not throw away this water. You can use it to make katachi amti. Add a little mashed dal with it if you want.
- Mix cooked dal and jaggery in a pan and cook until jaggery is dissolved and mixed with dal.
- Simmer the heat and cook the mixture until it starts to leave the sides of the pan and is thickened nicely.
- Add the dry ginger powder,cardamom powder and fennel powder and mix it well.
- This mixure is grind with the help of puran machine or u can also use grinder
- Make sure it will properly grind i.e no grains of dal should be left behind.
- Let it cool down.
- Take a medium size ball of dough and stuff puran in the center of the dough circle like a paratha and bring the ends together.
- Dip it in dry flour and roll poli
- Heat up a pan on medium heat. When pan is enough hot, transfer the rolled poli on pan.
- Cook from both the sides until brown spots appear.
- Apply oil on both sides or you can also use ghee, Flip over again and again.
- Fry until golden brown from both the sides.
- Make all the Puran poli in the same manner.
- Serve the Puran Poli with Katachi amti or Gulavani.
Very nice
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