Puranpoli
Introduction to Puranpoli
Puranpoli is a traditional Indian sweet flatbread that is widely loved and enjoyed during festivals and special occasions, such as Holi and Diwali. This sweet delicacy finds its roots in Indian culinary history and holds a special place in the cultural dining of several regions, including Maharashtra, Gujarat, Andhra Pradesh, Karnataka, and Tamil Nadu.
The name "Puranpoli" derives from two key components—the filling ("puran") and the bread ("poli"). It's a perfect blend of a sweet stuffing made of lentils and jaggery enveloped in a soft dough. Each region or household may have slight variations in preparation, but the core ingredients remain the same, contributing to its distinct, sweet flavor and cultural significance.
Ingredients Required for Puranpoli
- Chana dal - 1 cup (200g)
- Jaggery - 1 cup (200g)
- Cardamom - 5-6 pods
- Whole wheat flour - 1 cup (100g)
- All-purpose flour - 1/2 cup (50g)
- Turmeric - a pinch
- Salt - a pinch
- Ghee - 2 tablespoons
- Oil - 1 tablespoon
- Water - as required
Preparation of Puran Filling
Step 1: Cooking the Chana dal
Wash and rinse the chana dal thoroughly under running water. Soak the dal for about 30 minutes. After soaking, drain the water and transfer the dal to a pressure cooker. Add approximately 2 cups of water and cook for 3-4 whistles or until the dal is soft and cooked through, but not mushy.
Step 2: Preparing the Sweet Mixture
Once the pressure from the cooker releases naturally, open the lid and drain any excess water from the dal. Heat a pan on medium flame and add the cooked dal to it. Add the grated jaggery to the dal and cook while stirring continuously until the mixture thickens and starts leaving the sides of the pan.
Step 3: Flavoring the Mixture
Add powdered cardamom to the mixture for fragrance and flavor. Stir well and ensure the mixture is well combined. The final chana dal and jaggery mixture, known as "puran," should be thick and lump-free.
Preparing the Poli Dough
Step 1: Mixing the Flours
In a large mixing bowl, combine 1 cup of whole wheat flour, 1/2 cup of all-purpose flour, a pinch of turmeric, and a pinch of salt. Mix well to ensure the dry ingredients are evenly distributed.
Step 2: Kneading the Dough
Add 2 tablespoons of ghee and 1 tablespoon of oil to the flour mixture. Gradually add water to the flour and knead into a smooth, soft, and pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Assembling and Cooking the Puranpoli
Step 1: Stuffing the Poli
Take a lemon-sized portion of the dough and roll it into a small disc using a rolling pin. Place a portion of the prepared "puran" filling in the center of the disc. Bring the edges together to seal the filling inside, forming a stuffed dough ball.
Step 2: Rolling the Puranpoli
Gently flatten the stuffed dough ball and roll it out into a round poli. Ensure not to apply too much pressure, as the filling might spread out. You may use whole wheat flour for dusting to prevent sticking.
Step 3: Cooking the Puranpoli
Heat a tawa or griddle over medium heat. Place the rolled poli on the griddle and cook for about 2 minutes on one side. Flip and apply ghee generously on both sides, cooking till golden brown spots appear and it is fully cooked.
Enjoying Your Puranpoli
Puranpoli is best enjoyed warm with a generous serving of ghee on top. It can be paired with a sour and spicy side like katachi amti or even sipped with a glass of milk. The delightful sweetness of jaggery combined with aromatic cardamom offers a perfect conclusion to a festive meal.
Conclusion
Making puranpoli is a labor of love and tradition. The effort involved in the process pays off with every delicious bite, making it an invaluable culinary gem among Indian desserts. Whether it's for a festival, a celebration, or just because, puranpoli is sure to win hearts and fulfill cravings with its delectable and comforting taste.