Puranpoli

Puranpolis are traditionally a Maharashtrian sweet paratha made with a filling of chana dal and jaggery and the outer dough is made with a mix of maida and wheat flour. Maharashtrians make this on several occasions and it is extremely tasty. The traditional way to eat this is hot poli topped with ghee and dipped in milk.

The South Indian version of puran polis is called Boli and made on bhogi day, the day before pongal day. This is made along with chana dal vadas. Puranpolis are called Boli in Tamil and the traditional way to make it is to use only maida for the outer covering and then pat it with your hand on a greased banana leaf without adding flour and cooking it. This recipe is the Maharashtrian recipe.

Prep Time: 30 mins

Cook Time: 1 hr 30 mins

Ingredients

For the outer dough

• 1 cup Maida

• 1/4 cup wheat flour

• a pinch of Salt

• 6 tbsp Oil

• 1 tsp turmeric powder

• Water, as needed to make a loose dough

For the filling

• 1 cup Chana dal

• 3/4 cup Jaggery

• 1 tsp Cardamom powder

• Ghee, for cooking

Instructions

For the outer dough

1. In a wide mixing bowl, take the maida and the wheat flour, salt, turmeric powder, 2 tbsp oil and mix well

2. Add the warm water and make a loose dough

3. Add 4 tbsp oil, smear it well and keep aside covered for half an hour

4. Make lime sized balls

For the filling

1. Dry roast the chana dal till it becomes light brown

2. Cook this in a cooker with enough water for upto 4-5 whistles till it is well cooked and drain the water

3. In a pan take the cooked dal and powdered and start cooking till the mixture gets dry

4. Add this mixture in a sieve and crush it to get a uniform mixture. This mixture would be almost like a powder.

5. Add cardamom powder and make balls out of this

To make polis

1. Take a ball of the covering and make a cup

2. Put a ball of the filling inside and seal it

3. Smear this ball in the flour and roll it with a rolling pin gently to a paratha

4. Cook this on both sides on sim flame and serve hot with ghee on top