STEP 1Wash the dal with water 2-3 times and soak it in 4-5 cups of water for 30 minutes.
STEP 2Once the dal is soaked, drain the water and add the soaked chana dal to a pressure cooker. Add 3 cups of water to the cooker and close the lid. Pressure cook the dal on high
STEP 3Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker.
STEP 4The dal must be well-cooked. If it’s not cooked well, cook it for another few minutes.
STEP 5Strain the cooked dal using a fine-mesh strainer.
STEP 6Reserve the water for other uses like making katachi amti or curries.
STEP 7Add the cooked dal, jaggery, and ghee to a nonstick pan and cook on medium heat until the jaggery is dissolved and mixed with the dal.
STEP 8Add nutmeg powder and cardamom powder and mix well.
STEP 9Cook the mixture until it starts leaving the pan’s sides and is thickened nicely (12-15 minutes). Stir frequently and keep mashing the dal with the back of the spoon.
STEP 10Remove the filling from the heat and let it cool down for an hour. Add the cooled puran to a blender or a food processor and blend until it is very smooth. You can also mash
STEP 11Add whole wheat flour, all-purpose flour, salt, turmeric powder, and hot ghee to a large mixing bowl (or a parat) and mix well using your fingertips.
STEP 12Gradually add water (approx 1 cup) and knead to make a very soft dough. The quantity of water will depend on the quality of the flour used.
STEP 13Cover the dough with a damp kitchen towel and keep it aside for 30 minutes.
STEP 14Divide the dough into 6-8 equal portions and roll each piece to make smooth balls. Similarly, divide the puran into 6-8 equal portions and roll to make balls.
STEP 15Take one of the portions of the dough and slightly flatten the ball between your palms. Dust it with dry flour gently and roll to make a 4-5 inch circle.
STEP 16Keep a filling ball in the circle’s center and bring the ends together.
STEP 17Roll the filled dough ball in between your palms and keep rotating while rolling. This step will ensure that the puran reaches the corners of the poli.
STEP 18Now keep the disc on the rolling surface. Dust with dry flour and roll using a rolling pin to make an 8-10 inch circle. While rolling, apply the pressure gently and go fro
STEP 19Heat a skillet over medium-high heat. Once the skillet is hot, transfer the puran poli to it.
STEP 20Cook until brown spots appear on the bottom side. Flip the poli and cook until brown spots appear on the other side.
STEP 21Flip the poli again and apply 1 teaspoon ghee on each side. Press the poli using the back of a spoon and fry until golden brown from both sides.
STEP 22Make all the poli in the same manner. Apply some more ghee and serve it with milk or katachi amti.
MAHARASHTRIAN PURAN POLI IS READY!