Puranpoli/vedmi-gujarati stlye

It is a sweet Indian stuffed roti. It is made from tuvar dal in Gujrati puranpoli while chana dal is used In Maharastrian puranpoli.

Generally, it is served on special occasions. To make a perfect puranpoli is an art one needs to learn. I loved eating puran-means stuffing more than roti as a child. My mummy will make sure to keep aside puran for me. It is healthy as it contains protein.

Ingredients: 

For Roti:

wheat flour

oil

For stuffing:

ghee

sugar

tuvardaal

cardamom powder

dry dedicated coconut

How to cook puran/stuffing:

Wash and soak tuvar dal for half an hour. Cook in the pressure cooker for 3 whistle adding 11/2 cup of water for 1 cup of dal.

open the lid once cool and check the dal by pressing and checking if cooked well or not. If not coo for 2 more whistles.

Take a broad and not deep pan. Add 2-3 teaspoons of ghee. turn on the heat on medium flame and add dal, let the water evaporate. Add sugar(I personally like puran poli made from sugar, many people make adding jaggery also). Add dedicated coconut, and cardamom and mix well. Stir continuously. Add 1-2 teaspoons of ghee as per taste you like. Dal will become thick in consistency and will hold its shape. Check with a toothpick, if it is clear and the stuffing does not stick, it is done. Allow to cool. It will become thick so balls can be rolled

For Roti:

Take wheat flour, add oil, and mix well. Now add water and make a soft dough for roti. Make an equal portion of balls from the dough.

Making puranpoli:

Roll roti thick enough to hold the stuffing. Add stuffing, fold the edges, and seal the filling. roll gently using wheat wheat flour to sprinkle while rolling to avoid sticking.

Take tava/nonstick tava, and warm it. Put stuffed roti to cook on medium flame on both sides. Use cloth to press gently. By doing so, a fine brown design will come on both sides. Apply ghee once done and serve hot. Ghee is used generously in this dish.


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