Puranpoli & Katachi Amti

PURAN POLI :

 

Puran Poli is a Maharashtrian sweet dish made of chana(gram) dal which is sweetened with sugar and jiggery and stuffed in plain flour to form a flad bread. Eaten with clarified butter (Ghee) or plain cold/hot milk and served with a soup called Katachi Amti.

 

Recipe for Puran (Stuffing)

2 cups chana dal, 1 cup sugar, 1/2 cup crushed jiggery, 1 tsp green cardamom powder, few strands of saffron and 1/4 tsp freshly grated nutmeg.

 

METHOD :

 

Pressure cook the dal with 5 cups water for 10-15 mins. If cooking outside on stove top cook for 60 mins or till tender.

 

Drain chana dal and reserve water for Katachi Amti.

Mix sugar and jiggery and cook on sim to dry out any moisture. Add cardamom powder, nutmeg powder and saffron strands soaked in water.

 

Now grind the chana dal to a fine paste. The stuffing is ready.

 

Dough :

 

300 gms maida (flour), pich of salt, 1/2 cup milk, 1 litre water, 1/2 cup oil, 1 tsp saffron soaked in 2 tbps water. Knead flour with a pinch of salt and milk to form a stiff dough. Immerse this dough in a vessel with 1 litre water and let it stand for an hour.

 

After an hour remove the dough and start kneading it with 1/2 cup oil and saffron strands into a soft elastic dough.

 

Preparing the Puran Poli :

 

Take a small lime sized ball of flour and lime size ball of the stuffing. Make a small cup of the dough and place the stuffing, pushing it downwards till the flour covers the stuffing into a round ball. Delicately flatten the ball on your palm, be carefull the stuffing should not come out. Now roll the flattened dough into round circle and roast it on a tawa. Roasting should be done only once on both sides

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Place the Poli on the tawa (griddle) when you see bubbles turn and let it slightly brown on the other side. Fold and remove to an accompaniment of your choice i.e. ghee, milk or katachi amti.

To end the meal Katachi Amti goes well steamed rice and a spoon full of ghee.

 

 

Recipe for Katachi Amti :

 

Take strained water from the boiled channa dal to this add little tamarind juice salt and about 1/4 cup puran mix and keep it warm Now take 1tbs jeera 1tbs sesame seeds and lightly roast it along with 4 cloves garlic now roast fresh coconut directly on gas it gives a smoky effect.

 

 

Coarsley grind the above masalas now heat a vessel and add 4tbs oil when hot add 1/2 tsp mustard seeds and 1/2 tsp jeera to this add1 tbs crushed garlic and slices of fresh coconut kaju and curry leaves now put off the gas add 1 tbs kashmiri chilli powder and 2 tbs of kolhapuri chutney now put on the gas stir and add the liquid of Dal water when it boils put it on simmer for 20 mins with the vessel covered tawang will rise serve garnished with coriander leaves this gave me 5 cups amti.