Friendz....
Today I'm sharing one of my Favourite Marathi Dishh.... "Pooran Poli" ... I remember it when mumma is to prepare it on special occasions... Ohh god... they were so yummy dipped in ghee... but honestly I realised how tasty they were when I went away from my home :( and I missed them soo soo badly....
But one very important thing about this dish (If you really really wanna enjoy and relish it) just forget about dieting and calories chapter completelye while preparing and having it....
You don't need many things for preparing it but it is a tuff job in the sense of proportions , so be careful with them. Use the same cup / katori / glass for the measurement of all the ingredients(Chana Daal , Sugar ,Water) in entire recipe. Along with this please be careful with the hot pooran drops popping out of the kadhai, so save your hands and face with the pop-ups...
So now, lets start with first making the pooran.. Then we will knead the dough for the crisp cover. This measurement will make 5-6 medium sized pooran polis.....
Ingredients :
For Pooran
Chana Daal : 1 Cup (Soaked for about 1 and 1/2 hours)
Sugar : 1 Cup ( Please keep the same cup for daal and sugar(size))
Elaichi Powder: 1 Teaspoon
Nutmeg/Jaiphal : 1/4-1/2 Teaspoon paste ( Scrub it with few drops of milk on a stone hard surface)
Ghee- 100-200gms ( As per ur wish for consumption :P )
For Poli (Crisp Cover)
Procedure :
For Poli : Take maida , atta and salt in a big bowl. Knead it in a soft and non-sticky dough.
For Pooran : At first boil the chana daal with 1 and a half cup of water (not more than that please , same cup ). Take 2-3 whistle and remove cooker of the heat. Keep it cool for sometime. All possible images are enacted to ease your efforts to some extent. Please check the very first picture of this post. It is having the image of boiled daal. (Your daal should be boiled the same way, all grains neatly visible and not mashed)
Grind the daal in smooth paste in a mixer grinder. (Check the 2nd Picture for the daal paste , your paste should be the same).
You have to stir it it gets thick but it will take atleast 1/2 hr to 45 minutes. But time can be decreased to few minutes non-stick wok/kadhai is used. You can rest your hand for few seconds without stirring and add the elaichi powder and jaiphal paste. You can stop stirring only when it is in liquid form but as soon as it gets thicker and thicker , please don not stop your hand...
(Warna gadbad ho jaegi :( )
Now when you will see that the pooran sticking on the edges of your vessel and drying up quickly simmer the gas. It is the time when you can relax a bit. Add 2-3 Teaspoons of ghee and mix it well , it will be completely soaked by pooran in a few minutes.
Just place 2 of your fingers on the pooran and check whether it is sticking to your hands. If not your Pooran is ready.. If it is still sticking (which is very rarely after following the exact procedure) continue to stir for 3-5 minutes more on simmer gas. Then repeat the finger test.
Today I'm sharing one of my Favourite Marathi Dishh.... "Pooran Poli" ... I remember it when mumma is to prepare it on special occasions... Ohh god... they were so yummy dipped in ghee... but honestly I realised how tasty they were when I went away from my home :( and I missed them soo soo badly....
But one very important thing about this dish (If you really really wanna enjoy and relish it) just forget about dieting and calories chapter completelye while preparing and having it....
You don't need many things for preparing it but it is a tuff job in the sense of proportions , so be careful with them. Use the same cup / katori / glass for the measurement of all the ingredients(Chana Daal , Sugar ,Water) in entire recipe. Along with this please be careful with the hot pooran drops popping out of the kadhai, so save your hands and face with the pop-ups...
So now, lets start with first making the pooran.. Then we will knead the dough for the crisp cover. This measurement will make 5-6 medium sized pooran polis.....
Ingredients :
For Pooran
Chana Daal : 1 Cup (Soaked for about 1 and 1/2 hours)
Sugar : 1 Cup ( Please keep the same cup for daal and sugar(size))
Elaichi Powder: 1 Teaspoon
Nutmeg/Jaiphal : 1/4-1/2 Teaspoon paste ( Scrub it with few drops of milk on a stone hard surface)
Ghee- 100-200gms ( As per ur wish for consumption :P )
 |
| Pooran Ingridients |
 |
| Daal Paste for pooran. Check the Cup in-between , I used it for my measurements. |
For Poli (Crisp Cover)
Maida : 1 Cup
Atta : 1 Cup ( Please keep the same cup for both maida and atta (1:1))
Salt : 1/4 Teaspoon
Procedure :
For Poli : Take maida , atta and salt in a big bowl. Knead it in a soft and non-sticky dough.
For Pooran : At first boil the chana daal with 1 and a half cup of water (not more than that please , same cup ). Take 2-3 whistle and remove cooker of the heat. Keep it cool for sometime. All possible images are enacted to ease your efforts to some extent. Please check the very first picture of this post. It is having the image of boiled daal. (Your daal should be boiled the same way, all grains neatly visible and not mashed)
Now , Take a wok/kadhai keep it to heat on medium flame for 2 minutes and add sugar and the chana daal paste.
Keep stirring with a spatula (prefer one with long handle) for approx 5-6 minutes and it will be identical to below picture.
(Warna gadbad ho jaegi :( )
Now when you will see that the pooran sticking on the edges of your vessel and drying up quickly simmer the gas. It is the time when you can relax a bit. Add 2-3 Teaspoons of ghee and mix it well , it will be completely soaked by pooran in a few minutes.
Just place 2 of your fingers on the pooran and check whether it is sticking to your hands. If not your Pooran is ready.. If it is still sticking (which is very rarely after following the exact procedure) continue to stir for 3-5 minutes more on simmer gas. Then repeat the finger test.
Now , when the Pooran is ready and the dough is kneaded we need only these things .
This is the time to take the your roller (Belan) in hand. Dust some maida on the board (chakla) and make a balls out of the dough , press it to make a small puri. Stuff a ball of pooran in it and join all the ends.
Press it , roll it in maida and make a 1/2 mm thick stuff chapati out of it.
Now , put it on a semi hot tawa. Do it same way as you do for a stuff parathan butin place of oil , apply desi ghee on both sides and fry till golden brown spots. Enjoy the hot pooran drippling poli's with a lump of ghee agaainn.....
Enjoy and keep checking the blog. You can even check the updates and easily share your feedback and queries at NehazFoodZone
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