Puran Poli

I have had Puran Polis made by my Mom and have loved them always. She makes them for Holi, she makes them on all the 4 fridays in the holy month of shravan and then again during Diwali. 

After moving to the US, this delicacy has been available only when Mom visits us.

I never attempted making this poli as I was too scared it would not turn out okay. Finally I got the best of my fear and attempted making the yummy treat. It was not like how Mom made them - but, it was nice to eat puran polis again and throw the fear out.
I hope to continue making them untill I get the same taste as the ones prepared by my Mom.

Ingredients

2 cups all purpose flour (maida)

2 cups Bengal gram (chana dal)

2 cups grated jaggary 

1/4 cup oil

pinch of salt

1/2 teaspoon turmeric powder

1tbsp cardamom powder

1/2 tbsp nutmeg powder

water

Method

For Puran

Soak chana dal in water for 1 hour. Drain the water from chana dal and boil it with 3 cups water in a pressure cooker for 3 whistles. Drain water from the fully cooked dal. This water is called 'kat' and is used to make 'katachi amti'.

In a karahi mix jaggery, dal, salt and turmeric. Cook above mixture on medium to low heat stirring continuously. Take care as this mixture bubbles a lot and can burn if spots fall on skin. Initially mixture will be thin, but slowly it will start to thicken. Keep stirring till the mixture becomes thick - such that when the ladle is left in between the mixture - it stands straight without any support. 

Grind the whole mixture with the help of food mill while it's hot. Then add cardamom and nutmeg and mix well.

For Puran Polis

In a large mixing bowl take all purpose flour and knead it well by gradually adding water. The dough should not be sticky but should be of the chappati consistency. Roll into a ball and make a space in the middle with your index finger and pour the oil in it. Cover and let it stand for 2 to 3 hours. Mix all oil in dough to make it elastic. Oil will still be outside, but this will get used eventually. Take lemon size dough and make it in bowl shape. Put the stuffing inside and  close the edges. Cut a circle on a newspaper and put flour on the paper and roll the stuffed dough evenly into a thinner circular shape about 1/8th of inch. Place the poli on pan and cook on low flame on both sides. Once done put it on a place and spread ghee (clarified butter) on it. Serve warm with milk or ghee