Poli with Wheat flour
Maharastrian puran poli is a traditional festive sweet made using wheat flour and chana dal stuffing. I have already posted the south indian Poli recipe. As i have many Maharastrian friends around, i have tasted this many times, but never attempted to make it at home. Since today is Ugadi and Gudi padva, i thought i will try and post the recipe of maharastrian style puran poli. It is similar to a sweet paratha but the stuffing inside tasted so well. Since the outer cover is made with wheat flour, it is healthy to give this to kids too. Wish all readers a Happy Ugadi and Gudi padwa.
Traditionally Maharastrians make using channa dal for stuffing and gujaratis use toor dal for stuffing. I used both the dals in this recipe.
Maharastrian puran poli
Preparation Time : 25 mins + 30 mins soaking | Cooking Time : 35 Mins |Makes: 8
For the outer cover
Atta | Whole wheat flour 1 cup
Water 1/4 cup
Ghee 2 tsp
Salt a pinch
Maida | plain flour 1 tblsp (for dusting)
Ghee as needed ( for the poli)
Water as needed
For the stuffing
Chana dal 1/4 cup
Toor dal 1/4 cup
Jaggery 1/2 cup(powdered)
Cardamom powder| Elachi 2 pinch
Ghee 2 tsp
- Soak the toor dal and chana dal for 30 minutes.
- Cook this in a pressure cooker till 3 whistles.
- Add 1/2 cup of water to the dal while cooking.
- Drain the water completely after cooking. Put this in a strainer for 10 minutes so that the water will drain out completely.
- In a wide bowl add the whole wheat atta and add a pinch of salt.
- Add milk and ghee and little water as needed to make it a smooth soft dough.
- Cover it and keep it aside.
- Grind the dal into a fine paste in a mixie. This will be bit dry only. Do not add any water while grinding.
- In a pan 2 tsp of ghee in a pan and add the ground dal.
- Add the powdered jaggery and cardamom powder.
- After adding the jaggery it will become bit watery. Do not panic, cook this for 10 minutes in a medium flame, it will come to a thick whole mass.
- Allow this to cool completely and make it into lemon sized balls. Make the dough also into equal sized balls. Actually the dough came for 8 sweet balls. Four sweet balls were left, you can knead some more atta to make use of the poornam or you can have as it as too.
- Dust the dough ball with plain flour, dusting with atta will not give a smooth texture to the poli.
- Place one ball of dal stuffing in the center and cover this, as we do for aloo paratha.
- Roll this gently into a roti. Do not add more pressure while rolling.
- Heat a tawa and place the rolled poli on the tawa.
- Cook this on both sides.
- Drizzle some ghee on the tawa and cook it for few more seconds. Be careful not to get this burnt.
- Repeat this for the rest of the dough and poornam.
- Serve it hot.
- You can add sugar instead of jaggery.
- Only channa dal or only toor dal can be used instead of mixing both.
- Do not cook the dal with more water or do not over cook too.
- Always drain the cooked dal before grinding it.
- Nutmeg powder(jaadikaai) can be used instead of cardamom powder.
- Use maida for dusting the polis while rolling. This will give a smooth outer layer of polis.