Puran Poli - The sweet Flatbread

Puran Poli is Very Special Maharastrian Dish which is prepared on every occasion at every marathi house in Maharashtra. Basically puran poli is a sweet flatbread stuff with lentil filling made from chana dal and jaggery.

In marathi language the Puran means the sweet stuffing and Poli is a bread - Puran Poli.

The Puran Poli is known by different names in different parts of India, like in Kannada, it is known as Holige and Obbattu, Puran puri or Vedmi in Gujarati, Uppittu in Malayalam and Tamil, Baksham or Bobbattu or Oliga in Telugu, Andhra Pradesh and "Bhakshalu" orPole/Polae in Telangana, Ubbatti or simply Poli in Konkani.

History

The Place of origin of Puran Poli is in India

A recipe for puran poli (as purana) is mentioned in Manasollasa (consisting of Mana(Mind) and Sollasa(rejoicing, delighting) Which means "happiness of mind"),also known as Abhilashitartha Chintamani, is an early 12th-century Sanskrit text composed by the South Indian king Someshvara III of the Kalyani Chalukya dynasty, who ruled from present-day Karnataka.

The tradition of consuming Puran Poli is observed by many Maharashtrians Family. Spcially Puran Poli is presented to god as an Offering on auspicious occasions like Ganesh Chaturthi, Holi, Bail Pola Or diwali

Preparation methods according to the region

Puran Poli is prepared by using various recipes which varies according to region. The amount of stuffing of Puran during preparation of PuranPoli also varies according to region. The various major and minor ingredients are used for the preparation of PuranPoli such as Bengal gram, sugar and jaggery as a major and cardamom, nutmeg, fennel as a minor ingredients.

How to Prepare Puran Poli -

Ingredients:

Chana Dal(Gram lentils)	-	1 Cup
Jaggery	-	1 Cup
Wheat Flour	-	1 Cup
Refined flour	-	1 Cup
Salt	-	1 tbsp
Ghee or clarified butter	-	5 tbsp
cardamom powder	-	1 tbsp
Jaiphal or nutmeg powder	-	1 Pinch
turmeric powder (Optional) used to add color to puran poli	-	1 tbsp

Method:

To Make a Dough -

1.Take a bowl , add whole Wheat Flour, Refined Flour, salt, 1/2 tbsp turmeric powder and 1 tbsp ghee. Mix well.

2. Add little water and make a soft dough.

3.Cover and rest dough for 15-20 minutes.

To Make Puran -

1.Wash Chana Dal.

2. Take a Pressure cook add chana dal, 1/2 tbsp turmeric powder, salt , 3 cup of water and pressure cook it for 3-4 whistles

3. After 3-4 whistles, Let the pressor cooker cool down and remove the cooked dal from pressor cooker. If cooked dal has more liquid, then drain it and remove the excess water. The dal has to be strained well.

Keep the strained dal stock aside. This stock can be used for making Gulavni which is a traditional Maharashtrian side dish made from jaggery spcially made to eat with puran poli or also used for making Katachi amti which a thin tangy tempered Spicy Curry / dal.

4.Take a Pan, Heat 2 tbsp of ghee and add cooked dal, jaggery, cardamom powder, nutmet powder. Mix well until the jaggery melts.

5. Keep on stirring by mashing the chana dal and cook until the mixture thickens and starts to separate from the pan.

6.Once the puran become dry and thick, switch off the gas flame.

7.Now place a sieve in a large bowl, pass and press the puran through a sieve and form a dough.Keep aside.

To Make a Puran Poli -

1.Divide the Dough equally into 4-5 balls.

2.Also Divide the Puran stuffing into 4-5 equal balls.

3. Flatten a dough ball in your plam, stuff with one ball of Puran, Cover and seal the edges and Dust it with flour.

4.Take a Chapatti Stand and roll it with rolling pin to about four to five inches diameter circle with medium thickness.

5. Heat a tawa(pan) and Place the puran poli carefully on it.

6. Cook the puran poli by applying ghee until get brown spots on both the sides

7. The Puran Poli is ready, Serve hot with applying more ghee on top and serve it with Milk, Katachi Amti.