Puran Poli is a flat roti stuffed with sweet lentil filling made from split Bengal gram/chana dal and organic jaggery. In Marathi, this sweet filling is called puran and the roti is called poli.
· 1 cup organic jaggery (250ml) – 1 cup chana dal (skinned split Bengal gram soaked for 12 14 hours with water being changed every 6-7 hours) -3 cups water to pressure cook the chana Dal -2 tsp ghee (A2 organic ghee)
· 1 tsp cardamom powder
· 1 tsp fennel powder – 1/4 tsp nutmeg powder
For the Poli (roti):
· 1.5 cups organic khapali wheat 4 tbsp ghee (A2 organic ghee)
· 1/2 tsp pink salt
· 1/4 tsp organic turmeric
· Water as required to knead the dough.
Method To make the Puran:
· Rinse the soaked chana dal, in a pressure cooker cook the dal for 7 whistles.
· Heat the ghee in a pan and add the nutmeg powder, cardamom powder and fennel powder saute for a few seconds till the aroma releases.
· Add the chana dal and organic jaggery, stir in
· slow gas till the mixture becomes completely dry.
· Switch off the gas.
· Let it cool mash the Puran well, keep aside.
Preparing the poli (roti):
· Take a medium-sized ball from the dough prepared to roll it to 3 inches in circumference on the rolling board.
· Place the Puran mixture in the center.
· Bring the edges together and join all the edges. 4. Sprinkle some flour and start rolling the dough till a medium-size poli is made.
· On a heated griddle, spread some ghee and place the poli.
· When the inner side gets brown flip it over and apply ghee.
· If everything is done well the Puran poli will puff and brown spots will appear. 8. Serve hot with a topping off ghee on top.
Notes: Soaking of chana dal for 12- 14 hours releases the phytic acid and they become more easily digestible.
· Soaking helps in faster cooking of the chana dal too and hence making it softer and easily digestible.
· Cardamom resolves digestive issues.
· Nutmeg boosts immunity and fennel powder has anti-inflammatory properties.
· Organic jaggery is loaded with antioxidants and minerals.
· Puran Poli is loaded with iron, calcium and is a cereal pulse combination which makes it a complete protein.
· Khapali wheat is rich in complex carbs, fiber, trace minerals, and amino acids.
Relish, savour and enjoy this delicacy.
Pelting Mumbai rains call for the most comforting tea-time snack -Alu Vadi is a perfect tea-time match.
· Sharp knife
· 6 large fresh colocasia leaves arvi/arbi/taro leaves · 200 g chickpea flour besan · 50 g rice flour · 50 g sattu flour
· 2 tsp ground cinna · 1 tsp immunity powder
· 2 tsp ground Ceylon/Srilankan cinnamon
· 1/4 tsp Ajwain
· 1 tsp ground fennel seeds
· 1 tsp chili powder
· 1/2 tsp ground cumin seeds
· 1 1/2 tsp salt
· 1 inch ginger peeled and grated
· 2 green chillies optional
· 5 tbsp fresh tamarind pulp
· 100 g jaggery powder
· 500 ml water
For the tadka:
· 1 tbsp cold pressed coconut oil or unrefined mustard oil
· 1 tbsp mustard seeds
· 1 tsp asafoetida
· 2 tbsp sesame seeds
· 10-12 curry leaves
· 2 tbsp fresh coriander leaves to garnish.
To prepare the colocasia leaves:
· Begin by wiping the colocasia leaves.
· Clean with a damp kitchen towel.
· Clean both sides thoroughly.
· Use a sharp knife to laterally trim the thick spine that runs down the leaf.
· Simply run the knife across the stalk to flatten it so it feels flat to the touch.
· Continue this process for all of the veins that branch out from the centre.
· Repeat the trimming for all the leaves.
To make the batter:
· In a large bowl, combine the chickpea flour, rice flour, sattu flour, ground cinnamon, immunity powder, ajwain, ground fennel seeds, ground cumin seeds, chilli powder, and salt.
· Whisk to combine.
· Add the grated ginger, green chilli paste, tamarind and jaggery powder.
· Slowly add the water, whisking all the time to ensure a smooth paste is formed without lumps.
· Continue whisking for 5 minutes until the paste is smooth.
· Set aside for 15 minutes.
· To assemble the Alu Vadi-
· Organise the colocasia leaves by size.
· The assembly process will begin with the largest leaves to the smallest leaf.
· Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface.
· Top with a large spoonful of batter.
· Use a rubber spatula, or your hands to spread the batter over the leaf.
· Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf.
· It should look like a butterfly, the four corners resembling wings.
· Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again.
· Once all the five leaves are stacked, cover it finally with more batter.
· Fold one side of the leaves down to the center.
· Repeat for the other side so the leaves meet in the middle.
· It should form a rectangle.
· Cover with more batter.
· Starting from the short side, begin to form a tight roll.
· Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking.
· Rub any remaining batter on the outside of the log to stick down any loose ends.
To steam the Alu Vadi:
· Heat up water and place the pot in a cooker.
· Grease a dish with a few drops of oil and place it in the pot.
· Place the rolls on the dish with the sealed side facing down.
· Close the lid and steam on medium heat for 15 minutes.
· Let it cool down and cut the roll into ½ in wide pieces.
To finish the Alu Vadi:
· Slice the cooled Alu Vadi into 1/2cm pieces using a sharp knife.
· If you prefer a lighter snack, you can eat them steamed too.
For the tampering:
· Heat the oil in a pan.
· Add the mustard seeds once they crackle, add asafoetida, sesame seeds and curry leaves.
· Arrange the Alu vadi slices in the pan and cook on both sides until golden brown and crispy all over.
· Remove from the pan and garnish with fresh coriander leaves.
· Serve warm or at room temperature with masala chai.
· The most common problem with Alu Leaves, especially if they are not tender or fresh, is that it causes itching in the throat.
· Hence, a souring agent is added, Here tamarind pulp is added to the recipe.
· The leaves should be green, without any spots or bugs (turn back to check any pest infestation, while buying).
· We can use spinach leaves also when the colocasia leaves are unavailable.
· We can use grated coconut for garnish too.
· Vitamin C in 1 cup of Colocasia leaves gives you at least 86% of the daily value that your body needs.
· They are rich in Iron, Vitamin A and contain omega 3, an essential fatty acid that provides material for hormones to control the contraction and relaxation of the arteries wall.
· Do not consume taro leaves as a raw vegetable or in their raw state.
· They should be soaked first in clean water and then cooked for at least 30 minutes.
· Calories: 120kcal
· Carbohydrates: 18g
· Protein: 4.8g
· Fat: 3.5g
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