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GULSHAN LAMBHAS
SILVER COIN
RAJENDRA NAGAR, KANPUR, UP

SANDEEP GARG
SILVER COIN
JHILMIL COLONY, NEW DELHI, DELHI

VINOD PARIHAR
SILVER COIN
NAIKANA, BAGESWAR, UK

SANJEEV JOSHI
SILVER COIN
HALDWANI, NAINITAL, UK

SARITA NEGI
SILVER COIN
RANIKHET, ALMORA, UK

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Home  >  Recipes

Puran Poli

The perfect preparation of puran poli is considered a highly-skilled task… an art actually! Unlike Maharashtrian puran poli which uses chana dal, the Guajarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special Indian spices used. Here Ananda provides a simple and easy Puran Poli recipe.  
 
Preparation Time : 10 minutes
Cooking Time : 60 minutes
    Makes 15 puran polis
 
Ingredients
For the Dough
Whole wheat flour (gehun ka atta) 2 cups
Oil 2 tbsp
For The Filling
Toovar (arhar) dal 1 cup
Sugar 1 cup
Saffron (kesar) a few strands
ANANDA GHEE 2 tbsp
Cardamom (elaichi) powder 1/2 tsp
Nutmeg (jaiphal) powder 1/4 tsp
Mace (javantri) powder a pinch
Other Ingredients
Whole wheat flour (gehun ka atta) for rolling
ANANDA GHEE for smearing
Method
  • Combine the flour and oil in a bowl and knead into soft dough using enough water.
  • Divide the dough into 15 equal portions and keep aside. For the filling
  • Combine the dal with 1½ cups of water and pressure cooks it for 3 whistles.
  • Allow the steam to escape before opening the lid.
  • Drain any excess water and mash the dal lightly using the back of the spoon
  • Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.
  • Heat the ghee in a broad non-stick pan; add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
  • Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
  • Cool slightly and divide it into 15 equal portions. Keep aside. How to proceed
  • Roll out one portion of the dough into a 75 mm. (3") diameter circle.
  • Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
  • Flatten the dough and roll again into a 100 mm. (4") diameter circle, using a little wheat flour for rolling.
  • Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
  • Repeat with the remaining dough and filling to make 14 puran polis.
  • Smear a little ghee on each puran poli and serve hot.
 
Nutritional Facts
Calories 530
Fat 14 g
Cholesterol 16 mg
Sodium 30 g
Carbohydrate 66 g
Proteins 15 g

 

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