Ingredients
Filling(Puran):
3 cup bengal
gram dal
2&1/2
cup sugar
5 grams
cardamons
1 tsp
ginger-dry(powder)
salt to
taste
Covering(Poli):
2 cup wheat
flour
1 cup all
purpose flour (maida)
1/4 cup oil
Salt to
taste
Aamti (Type
of Dal):
3/4 cup
pressure cooked bengal gram dal
2 tbsp oil
1/4 tsp
mustard seeds
3-4 curry
leaves
1-2 green chilies
2-3
cardamons skin
1-2 cloves
2-3 black
pepper seeds
1 inch
cinnamon
1/4 of the
full dry coconut
2 tbsp
coriander seeds or the seeds powder
3 tsp garam
masala
1/4 tsp
turmeric powder
salt to
taste
pinch of
asafoetida
Method
Filling:
Wash the
Bengal gram dal in warm water and then pressure cook it properly (water added
should be double the dal).
After it is
cooked, drain out the excess water by keeping it in a strainer for about 15-20
minutes.
Now add the
sugar,mix it and then grind it in a mixer.
Roast the
mixture in a pan on a very slow flame for about half an hour.
Keep
stirring continuously, otherwise the mixture could get burnt.
When the
water is dried and it becomes a thick mixture, off the gas.
(Or if you
have the special hand-grinding machine for the dal, then after the dal is
pressure cooked and have drained the excess water, mix the sugar and then roast
it on the gas flame first. Then grind it in the special hand-grinding machine.)
Thus the
filling is ready.
Covering
(Poli):
Mix the
wheat and the all-purpose flour.Add to it
the oil, salt and knead a soft dough.
Keep aside
the dough for about 2 hours.
For making
the PuranPolis:
First make
even size balls of the dough.Roll out one
of the ball of about 1 inch diameter.
Then fill 1 tbsp of the filling in it and
seal the rim to form a flat ball.
Again roll
out this ball gently.
Roast it on
the tava (skillet) on medium flame till both sides are done.
Repeat for
rest of the balls one by one.
Serve hot with ghee and Aamti.
Aamti:
Heat oil in
a pan.
Season it
with mustard seeds, curry leaves, paste of green chilli, cardamon skins,
cloves, black pepper seeds and cinnamon.
Then add the
pressure-cooked bengal gram dal along with the drained out water plus little
more water.
Then add the
dry coconut ( burn the coconut on a flame carefully till black and then crush
it little before adding).
Then add the
coriander seeds powder (roast the coriander seeds and then grind it coarsely).
Now add the
garam masala, salt, turmeric powder and asafoetida.
Also add 1
tbsp of the sweet filling made earlier.
Boil it for
sometime on slow flame.
Serve hot
with the Puran Polis. |
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