Puran poli (also known as puranachi poli, gud poli, punn poli or holgi, holige or bele obbattu) is a traditional delicacy popular in Maharashtra, Karnataka, Gujarat & Goa. Its rich sweet taste with tangy accompaniments makes it an essential feast food which is relished not just as a dessert but as a main course platter.
Making a perfect pooran poli can be a daunting task, especially for the uninitiated newly wed, but once mastered, this delicacy is sure to win over the hearts of the new family, probably the reason why making pooranpoli was a test of the cooking skills of bride.
Traditionally prepared on festivals like holi and gudi padwa, the puranpoli-aamti platter with the richness of its taste and goodness of its flavour can turn any day into a festival…. so give it a try this Dusshera and make it a happier Dusshera!!!!
Wheat flour 350 gms (1 & 1/2 glass)
Salt a pinch
Ghee 2 table spoon
Water as required
Sieve the wheat flour through a fine sieve (maida sieve). Add ghee and salt to it. Knead a soft dough with required amount of water.
Divide the dough into 12 equal parts/balls and keep aside.
Bengal Gram Dal /chana dal 1 &1/2 glass
Water 2 glass
Turmeric powder 1/4 tsp
Ghee/Clarified unsalted butter 1/2 cup
Sugar 1 & 1/4 glass
Cardamom powder 1 tsp
Saffron 15-20 strands
Raisins 1 tablespoon
Boil Bengal gram dal in a pressure cooker. (4-5 whistles)Pour the dal mixture into a sieve so as to drain excess water.(This water can be used to prepare aamti)
Heat ghee in a non stick karahi/vok. Add dal mixture & sugar to it and stir continously (in medium flame) for approx. 15 minutes till the mixture thickens.
Turn off the flame. Add cardamom powder, raisins & saffron (pre soaked in little amount of milk) and mix well.
Allow the mixture to cool. (As the mixture cools it thickens further. The puran should be thick enough so that a flat spatula when inserted into puran, should stand straight)
Keep 1/2 cup of puran aside (for aamti). Divide the remaining mixture into 12 equal parts & keep aside.
P.S Puran refers to any stuffing while poli refers to the dough. In puranpoli puran refers to the sweet stuffing made from chana dal (Maharashtrian style), however some people make puran out of arhar/pigeon pea or moong dhuli dal /dehusked & split green gram lentil (Gujrati style)
Some people use maida flour to make the polis, while some use half quantity of wheat flour & half quantity of maida to make polis. To make a healthier version you can use seived wheat flour(using fine sieve) instead of maida.
The water used in preparing dal for puran (in pressure cooker) is little less than what is used for preparing regular dal (to avoid runny consistency). Alternatively you can also cook chana dal in a heavy bottomed pan. Cook till the grain is soft enough when pressed between the finger & the thumb. Drain out excess water (can be used for aamti)
Some people use jaggery to sweeten the puran in place of sugar, while some use a combination of both.In konkan region coconut palm jaggery is used to sweeten the puran.You may use whatever you like to.
Some add jaiphal/nutmeg powder to flavour the puran while others use cardamom & saffron
In some Maharashtrian homes Puranpoli is essentially served with warm milk & ghee while others have them with aamti (also known as katachi amti). In some Goan, Kerela & Karnataka cuisine Holgi or punn poli is served with coconut milk flavoured with nutmeg & sweetened with jaggery.You may have puranpoli with milk or aamti…but what is important is to add lots of hot melted ghee to the puranpoli, without which the dish is incomplete.:)
Refined flour /Rice flour for rolling out the dough
Ghee as required
How to make pooran poli…
Roll out a dough ball into 3 inch diameter circle.
Fold the sides so as to make space for the filling (as shown in the picture).
Place a portion of the filling inside this space. Pinch the edges of the folds to cover the filling.
Carefully flatten the dough and roll out the dough into a size of a roti (approx 4 inch) using little refined flour/rice flour for rolling.
Transfer the puran poli to a hot griddle/tava & cook from both sides (using a tablespoon of ghee) till golden brown spots appear on the poli.
Apply ghee generously over the cooked pooran poli & serve hot with aamti.
Repeat the same procedure for the remaining dough & puran mixture to make another round of puran poli
Makes 12 puran poli
Puran 1/2 cup (as mentioned above)
Ghee /clarified unsalted butter or oil 1/2 cup
Cumin seeds 1/2 tsp
Mustard seeds/Rai 1 tsp
Curry leaves 10-15 nos
Green chilli chopped 2 tsp
Heeng/Asafoetida 1 pinch
Bay leaf 1
Cloves 3-4 (powdered)
Khus Khus /Poppy seeds 2 tablespoon
Grated coconut (dry) 2 tablespoon
Red chilli powder 3 tsp
Turmeric powder 1/4 tsp
Salt 2-3 tsp (as per taste)
Garam masala 1/4 tsp
Water 4 glass
Tamarind pulp (made of 1 ball size tamarind cooked with required amount of water)
Roast Khus khus & coconut together in a small karahi/vok for 3-4 minutes (in low flame).Turn off the flame. When cool, grind to powder in a grinder & keep aside.
Heat ghee/oil in a pan. Add cumin seeds & mustard seeds to it. Allow to splutter. Now add green chillies, curry leaves, asafoetida, Bay leaf & powdered cloves & cook for a minute.
Add water to the mixture & boil. Now add powdered khus khus & coconut powder. Add salt, red chillies, turmeric powder & garam masala to the mixture.
Add puran & tamarind pulp & stir continously till the puran dissolves into the aamti mixture.
Cook for 4-5 minutes. The spicy Maharashtrian Aamti is ready. Serve hot with Puran poli
I had prepared a Maharashtrian & Rajasthani combo platter for my guests to balance the sweet & spicy flavour in the meal. The sweet Puran poli & tangy aamti are the Maharashtrian counterparts while the spicy Churi parantha-Panch kuta saag-Mirchi ka thecha-Matar pulao refer to Rajasthani cuisine.