Puran Poli
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Puran Poli

Dish: Puran poli, Katachi Amti and Tandulachi KheerDish components: Puran Poli

Description: Roti stuffed with a sweet mixture of channa daal and jaggery, to be had with a tangy, spicy daal.While Puran Poli is a widely prepared dish, the Katachi Amti with Kala Masala gives it a distinct Khandeshi twist. Accompaniments like Kurdai papad and thecha provide sourness and chili, which, along with the sweet and tangy, make a wonderful combination

Level of Difficulty: High

Preparation time (excluding prior preparation): 120 min

Serving: 10-12 portions

Ingredients: 3 cups refined wheat flour. 2 cups Bengal gram (Channa daal). 2 1/2 cup jaggery (or 50:50 mixture of jaggery & sugar). 6-7 cardamom pods, peeled. Ghee

Procedure:

  1. Add 1 tsp of vegetable oil to the wheat flour and mix well. Add 1/4 tsp salt and water and make a thick dough.
  2. Loosen the dough by adding little oil and water and knead repeatedly until soft.
  3. Pour 2 tsp of oil over the dough and let it rest for an hour.
  4. Wash chana daal with water and boil in 5 cups water and 1/2 tsp oil until cooked.
  5. Put the boiled chana daal in a sifter and crush it using a spoon so it falls through. Retain the water from boiing to be used further in ‘Katachi Amti’.
  6. Put the crushed chana daal in a karhai. Add grated jaggery and heat while mixing until a uniform, thick mixture is formed. Keep stirring so it does not stick. Thickness should be such that a spoon stuck in it should stand on its own. This mixture is called ‘Puran’.
  7. Grind some sugar and cardamom seeds together and add to the mixture. Let mixture cool after adding cardamom. The thickness of the mixture should be same as that of the dough.
  8. Prepare small Puran balls and marginally bigger balls of dough. Flatten the dough with a roller pin to form a thin, circular sheet.
  9. Wrap the Puran ball with the dough sheet to form a ball. Remove the excess dough and close the wrapping by pressing lightly at the edges.
  10. Flatten the ball with hand lightly such that the Puran stuffing does not come out. Then flatten it further by using a roller pin lightly.
  11. Place the flattened ball on a hot tawa on high flame. Once it starts rising, flip and reduce flame intensity. Heat until the dough rises, then take it off the tawa.

Apply some ghee while hot before serving.

 

Dish components: Katachi Amti

Description: Roti stuffed with a sweet mixture of channa daal and jaggery, to be had with a tangy, spicy daal. While Puran Poli is a widely prepared dish, the Katachi Amti with Kala Masala gives it a distinct Khandeshi twist. Accompaniments like Kurdai papad and thecha provide sourness and chili, which, along with the sweet and tangy, make a wonderful combination

Level of Difficulty: Easy

Preparation time (excluding prior preparation): 30 min

Serving: 4-5

Ingredients: 1 onion, sliced. 1/2 cup grated dry coconut. 1/2 inch ginger. 10 cloves garlic.

SPICES: 3 tsp cumin and coriander seed powder. 1 tsp Kala masala. 2 tsp red chili powder. 1-2 pods cardamom. 2 black peppercorn. 1 inch cinnamon. 1/2 bay leaf.

Procedure:

  1. Roast the sliced onion with dry coconut on pan until golden brown. Add a few drops of oil and salt to speeden the process.
  2. Roast black peppercorn, cinnamon, bay leaves on pan and grind to powder.
  3. Grind the roasted onion and dry coconut, ginger and garlic and add the ground spices, Kala masala, red chili powder  and cumin and coriander seed powder to form a thick paste.
  4. Heat 3 tsp oil, then add paste and heat on low flame with continuous stirring. The paste tends to absorb the oil and turn dry. Continue heating further until it starts releasing oil again. This is marked by the stage where the paste stops sticking to the spatula.
  5. Heat the residual water from boiled chana daal. Add this hot water to the paste and bring to boil. Add more fresh water as per preference and salt to taste.

Garnish with freshly chopped coriander.

 

Dish components: Tandul kheer (Rice porridge)

Description: Rice kheer spiked with cardamom and nutmeg. Light on the stomach, this dessert goes well after any dish you have had. Mostly served with Puran Poli

Level of Difficulty: Easy

Preparation time (excluding prior preparation): 30 min

Serving: 4-5

Ingredients: 7-8 cashews. 1 1/2 cup sugar. 7-8 cardamom pods. 1/2 cup basmati rice. 1 litre milk. 1/2 cup finely grated dry coconut. 1 tsp charoli

Procedure: 

  1. Crush cashews and roast with little ghee. Keep aside.
  2. Mix sugar in 1/2 cup water and heat for 2 minutes until it dissolves completely to form a sugar syrup.
  3. Grind a mixture of cardamom seeds and 1/2 tsp sugar to form a powder.
  4. Cook the rice in 1 cup water.
  5. Grind slightly to break the grains (do not make a paste). Add little milk if required.
  6. Add rice in1 litre boiling milk.
  7. Add the sugar syrup, dry coconut, charoli, roasted cashew and cardamom and sugar powder to boiling milk.
  8. Add a pinch of salt and boil for 2 minutes on low flame. Keep stirring so as to avoid overflowing.