Puran poli recipe, how to make pooran poli, easy poli recipe
I love puran poli so much. I have tried to make poli few times, but most of the times it turns out good but not perfect as I expected. For me, puran poli should be super soft and tasty. I have referred to many poli recipes, but most of the methods suggested making like stuffed parathas. Recently, my neighbor who is pregnant, craved for poli. She said her mom’s poli would taste out of the world. Though I may not be able to make puran poli like her mom, I wanted to make tasty polis for her. More than anything, I wanted to satisfy her craving.
I looked for several recipes, but finally I tried the poli recipe from yummytummy and it turned out so soft and yummy as I expected. I loved it so much, and I gave it to my neighbor. She tasted the polis and said it was very similar to what her mom makes. I am very sure you will be more than satisfied when you taste these polis.
For the dough
All Purpose Flour/Maida – 1 cup
Food Color (Yellow) – a pinch
Gingelly Oil – 4 tablespoon
Water – 3/4 cup (increase/decrease as required)
For sweet filling
Channa Dal/Kadalai Paruppu – 1 cup
Sugar – 1 and 1/4 cup
Cardamom Powder/Elakkai – 2 teaspoon or 6 pods
Cloves/Crambu – 2 nos.
Note. The ingredients shown will vary with the original quantity.
1.To make the poli dough, add water and food color in a mixing bowl. Mix well and then add the All Purpose Flour. Combine to form a sticky dough. The dough should be not be stiff or soft.
2. The dough should be sticky. Now pour oil over it and just mix once. Let the oil stay on the top. Leave the dough covered to rest for one hour.
3. Meantime, boil water in a pan. Add channa dal and cook for 30 to 35 minutes until it is 3/4th cooked. Make sure it does not get over cooked.
4. Channa dal should be cooked enough and still hold its shape. When you press it with your finger, you should be able to mash it to an extent. When the channa dal cools down, transfer to the blender and grind it to a fine powder. There should not be any whole dal.5. Grind sugar, cardamom powder and cloves to a fine powder. In a pan, add the ground channa dal mixture and ground sugar. Combine well.
6. On very low heat, keep stirring until the mixture starts to clump together like a dough. Switch off the flame. It will take only a minute or so. Make small portions out of the filling and keep it on a plate.
7. Now let us make the poli. First drain the excess oil from the poli dough to a small bowl. Keep that oil in use, because you can dip you fingers in that oil while shaping poli.
8. Take a small portion of dough, and place it on the Rice Flour. Now take the filling ball and place it over the dough. The size of the channa filling ball should be three times bigger than the poli dough ball. Wet your fingers in oil and cover the filling with the dough. The poli would be very soft, so dust it with Rice Flour for easy rolling.
9. Now dip the ball in the Rice Flour, and start rolling the poli. Roll the dough ball into a thin poli.
10. On medium flame, heat a pan and then place poli on the hot pan.Cook for few seconds until you see small bubbles forming. At this stage, flip it over and sprinkle Ghee over the poli. This side will take only few seconds to cook. Now flip again and sprinkle Ghee over it. Now remove it carefully and place it on the plate.
Now, Puran Poli is ready! Serve hot or warm with butter.
- Make sure you do not overcook the channa dal, otherwise when you grind it, it will leave out water and become like a paste. When you roll the polis, the poornam would ooze out.
- When you grind the cooked channa dal, it should become like powder. There should not be any whole dal. This is the right consistency.
- Do not heat the channa sugar mixture for a long time, otherwise the sugar will dissolve and the filling will become runny.
- You can roll out the polis depending on you taste: either thick or thin.
- When you make balls out of dough and channa dal stuffing, make sure the channa dal balls are three times bigger than the poli dough ball.
- If the poli dough ball is bigger than the channa dal ball, then the polis would taste bland and turn hard at the edges.
- You can use a roller to roll the polis, or roll it like parathas in between two greased polythene sheets.
- Instead of soaking the dough in oil, you can smear oil on top of the dough and let it rest. Then follow the method as mentioned above. The polis would not turn out to be very soft as compared to the ones which are prepared by dunking the dough in oil. Polis tastes delicious when prepared this way too.
- For a vegan version, use oil instead of Ghee.
- You can use banana leaf or plastic banana leaf for rolling the polis.
- You can even replace jaggery with sugar in the recipe.
- Soft polis require oil, so do not compromise with the quantity of oil else polis will turn out hard and dry.
- Polis turn hard when refrigerated. While serving, just warm it up, but serve immediately as it will turn hard again.
- You can add a pinch of turmeric powder as in store bought ones, but I did not add it.
- You can also add milk while mixing the All Purpose Flour, but the shelf life of poli is less.
- Place the dough directly on the Rice Flour, as it will prevent it from sticking.
- Make sure the dough is sticky and also rest the dough for an hour. This will help to make the softest poli.
- If you wish, you can mix the powdered sugar and dal and shape it immediately into balls. Heating it a little makes it more tasty.
- If you use too much Rice Flour for shaping the balls, then the poli will turn hard.
- Use best Ghee, this will make the poli smell great.
- Poli taste great the next day.
- Do not cook the poli for a long time, it will turn hard.
Puran poli recipe, how to make pooran poli, easy poli recipe below: