Perfect Puran Poli recipe Asal Puran Poli Katachi Aamti bonus recipe

Ingredients

• 2 cup Refined flour
• 1 cup Whole wheat flour
• Salt to taste
• Water as required
• ¼ tsp Turmeric powder
• 1 tbsp Oil
• 1 ½ tsp Oil (for finishing) Oil
• 2 cup Chana dal (soaked for 4-5 h) Chana dal
• 5-6 cup Water
• Salt to taste
• 1 tbsp Oil
• ½ tsp Turmeric powder
• ¼ cup Oil
• 2 large Onions, sliced
• 2 Green chillies (less spicy & roughly chopped)
• 1 tbsp Tender Coriander stems, roughly chopped
• ½ inch Ginger (peeled & roughly sliced)
• 2-4 no. Garlic cloves
• Salt to taste
• ¼ cup Dry coconut, grated
• 1 tbsp Cumin seeds
• 1 heaped tbsp Coriander seeds
• 5-6 no. Green cardamom
• 1 inch Cinnamon stick
• 3-4 no. Bay leaf
• 5-6 no. Cloves
• 1 tbsp Black peppercorns
• Remaining lentil water
• ½ cup Cooked dal, cooked chana dal
• Prepared Vatan, prepared paste
• Prepared Tadka
• 2 tbsp Coriander leaves, chopped
• 2-3 tbsp Oil
• 2 sprig Curry leaves
• 1 ½ tbsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ cup Water
• 1 heaped tbsp Tamarind pulp
• 1 tbsp Jaggery
• 2 cup Cooked dal, cooked chana dal
• 1 ½ cup sugarcane Jaggery
• 1 tbsp Ghee
• 1 tbsp Ghee (Optional) Ghee
• ¼ tsp Cardamom powder
• ¼ tsp Nutmeg powder, nutmeg
• 1 tbsp Ghee (for finishing) Ghee
• 2-3 tbsp Oil
• 1-2 tsp Ghee (for roasting) Ghee

Steps

1. In a parat, add refined flour, whole wheat flour, salt to taste, water, turmeric powder, oil and knead it to semi soft dough.
2. Apply oil onto the dough and keep it aside for further use.
3. In a pressure cooker, add chana dal, water, salt to taste, oil, turmeric powder and mix it well.
4. Cover it with the lid and cook till 3-4 whistles or until cooked well.
5. Strain the water, mash the cooked chana dal with the help of the strainer and keep it aside for further use.
6. In a pan, add oil, once it’s hot, add onions, green chillies, coriander stems, ginger, garlic, salt to taste and sauté it for 2-3 minutes until the onions are translucent.
7. Add dry coconut, sauté it for a minute and transfer it to a tray.
8. In the same pan, add cumin seeds, coriander seeds, green cardamom, cinnamon stick, cloves, bay leaf, black peppercorns, dry roast it for a minute and transfer it in the same tray.
9. Transfer it to a mixer grinder jar and grind it into a smooth paste.
10. Keep it aside for further use.
11. In a handi, add remaining dal water, cooked dal, prepared vatan and mix it well.
12. Cook it for 10-12 minutes on low to medium flame.
13. Add prepared tadka and let it simmer for a while.
14. Finish it with some coriander leaves and transfer it to a serving bowl.
15. Serve hot along with prepared puran poli, ghee and jaggery.
16. In a pan, heat oil, add curry leaves, degi red chili powder and sauté for a minute.
17. Add water, tamarind paste, jaggery and let it cook until jaggery melts.
18. Keep it aside for further use.
19. In a kadai, add cooked dal, jaggery, ghee and cook it for 15-20 minutes or until thickens on medium flame.
20. Transfer it on the strainer and strain it well for a smooth mixture.
21. Add ghee, cardamom powder, nutmeg powder, ghee and mix it well.
22. Keep it aside for further use.
23. On a table top, apply a generous amount of oil, take the small ball of dough and spread it evenly.
24. Stuff with the prepared mixture and close the edges.
25. Spread the puran poli gently with the help of hands and keep it aside for further use.
26. In a tawa, heat ghee, place prepared poli and cook well on both sides until it’s golden in color.
27. Transfer it to a serving dish, serve along with prepared katachi amti, ghee and jaggery.
28. Serve hot.