Holi Spl: Puran Poli
- 1 cup chana dal (split bengal gram)
- 1 cup grated jaggery
- 1 1/2 cup maida (flour)
- 2 tsp salt
- 1/2 cup oil
- 3/4 cup water
- First, prepare the dough by mixing maida, salt, 2 tsp of oil and water. Knead it till it is really soft.
- Spread it roughly in a shallow vessel and make impressions with your fingers. Pour oil in it and cover it. Knead it after 30 minutes.
- Repeat the process 2-3 times.
- In the meantime, bring 1 1/4 cup of water to a boil and add chana dal to it. Cook it till it is soft, not mashed. The water will froth as it starts to boil, throw the froth.
- Once done, strain it of all the water, but do not throw the broth.
- Add one cup of grated jaggery to chana dal and cook it in low heat till it is semi dry.
- Grind it in a grinder, or in a puran yantra till it becomes a smooth paste.
- Now to make the polis, take a portion of the dough that is bigger than the size of a dime, spread it in a circle on your palm.
- Take a small ball of the chana dal and jaggery mixture (puran) and place it in the center of the circle.
- Now cover the filling and roll it out gently into a flat bread (poli). Use rice flour to provide friction between the poli and the rolling surface.
- Cook it on a tava and serve with ghee or milk.
Puran poli is usually eaten with a side dish of kut and rice. Scrape out the remaining puran from the grinder or the puran yantra and add it to the broth saved earlier. Cook it in a low flame and temper it with curry leaves, asafeotida, chili powder, red chilies, cumin, turmeric and mustard.