03-17-2005, 04:14 PM
A Maharashtrian/Konkani favorite during Holi is <i>Puran Poli</i>
Puran Poli
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Ingredients:
300 gm - Channa dal (yellow gram)
300 gm - Jaggery
1 tsp - Cardamom powder
150 gm - Plain flour
Ghee
Warm water
Method:
Boil dal in plenty of water for 10 to 15 minutes.
Drain it and grate the dal to a crude paste.
Mash jaggery well with dal.
Cook the mixture in a heavy saucepan while stirring continuously until a soft lump is formed.
Keep it aside to cool.
Knead flour with 1 tbsp ghee and flour, adding enough water, to a soft dough.
Take a small ball of dough and roll into a thick small chapatti.
Put the mixture as a filling in centre and seal the roll.
Reroll it gently and roast on warm griddle till golden brown on both sides.
<b>Serve hot and apply a tsp of ghee </b>on it before serving.
Makes 7to 8 puranpolis.
<!--QuoteEnd--><!--QuoteEEnd-->
Or you can take the easy way out and look up Puran poli from Deep foods in frozen section of the local desi store.
Puran Poli
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Ingredients:
300 gm - Channa dal (yellow gram)
300 gm - Jaggery
1 tsp - Cardamom powder
150 gm - Plain flour
Ghee
Warm water
Method:
Boil dal in plenty of water for 10 to 15 minutes.
Drain it and grate the dal to a crude paste.
Mash jaggery well with dal.
Cook the mixture in a heavy saucepan while stirring continuously until a soft lump is formed.
Keep it aside to cool.
Knead flour with 1 tbsp ghee and flour, adding enough water, to a soft dough.
Take a small ball of dough and roll into a thick small chapatti.
Put the mixture as a filling in centre and seal the roll.
Reroll it gently and roast on warm griddle till golden brown on both sides.
<b>Serve hot and apply a tsp of ghee </b>on it before serving.
Makes 7to 8 puranpolis.
<!--QuoteEnd--><!--QuoteEEnd-->
Or you can take the easy way out and look up Puran poli from Deep foods in frozen section of the local desi store.