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Puran Poli

There are three parts to making Puran Poli. Puran (The Filling), Poli (The Covering) and Aamti (Type of Dal).

Filling (Puran):

Ingredients :
3 cup Bengal Gram Dal
2&1/2 cup Sugar
5 grams cardamons
1 tsp ginger-dry(powder)
Salt to taste

Instructions :

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 continuosly, 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.

Ingredients:

Covering(Poli):
2 cup Wheat Flour
1 cup All Purpose Flour (maida)
1/4 cup Oil
Salt to taste

Instructions:
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 (Type of Dal):

Ingredients :
3/4 cup pressure cooked Bengal Gram Dal
2 tbsp Oil
1/4 tsp Mustard seeds
3-4 curry leves
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

Instructions :

Heat oil in a pan.
Season it with mustard seeds, Curry-Leaves, 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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