Gudi Padwa Recipes: Puranpoli at Grand Mercure Bangalore

Puranpoli

For the Puran mixture (sweet filling):

200 gm Bengal gram

Powdered Jaggery

200 ml of water for pressure cooking the lentil

2 tsp ghee

1 tsp fennel powder

4 no cardamom powder or 4-5 cardamoms crushed finely

For the Poli dough:

200 gm whole wheat flour

Warm water as required for kneading

1 tsp Oil or ghee

¼ tsp turmeric powder

Extra Oil or ghee as required for frying the puran poli

Preparation

Puran recipe

Wash Chana Daal well and soak in 2 cups of water for 30 minutes.

Using the same water, cook the Daal.

Strain the Daal well, and reserve the remaining water. We will use this water to knead the dough.

Heat Ghee in a pan, and add fennel powder, cardamom powder to it. Roast for few seconds and then add Chana Daal to the pan. Mix well.

Add in the powdered Jaggery, and mix everything together.

Once cold enough mash the mixture in a smooth paste.

Dough making:

Add turmeric powder and Ghee to the flour and mix

Use the reserved stock from the cooked Chana daal and knead the dough with the same until it gets shine.

Cover and let the dough rest for 15-20 minutes

Preparation

Pinch a medium sized dough ball; roll it on a dusted rolling board

Place a big spoon of Puran mixture in the centre of the rolled dough

Bring the edges together towards the center and join, pressing between your palms.

Dust some flour again on the board and roll it again in a medium sized circle. On a heated Tawa spread some ghee and roast the rolled Poli from both sides until it’s properly cooked with little brown spots.

Serve them hot or at normal room temperature with extra dollop of Ghee on top.

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