Dussehra and Diwali ki Puran Poli - Sweet Stuffed Paratha Recipe
Puran Poli is a traditional and classical type of sweet flatbread made on as a sweet or dessert during auspicious occasions and festivals in Maharashtra, Gujarat, Karnataka, Goa, Andra Pradesh and Tamil Nadu. There are many variations to the stuffing for these sweet parathas.
Ingredients
| Flour | 250 Gram (FOR THE DOUGH) | |
| Salt - a pinch | ||
| Clarified butter | 2 Tablespoon (FOR THE DOUGH) | |
| Bengal Gram | 125 Gram (FOR THE TRADITIONAL FILLING:) | |
| Jaggery | 1 Cup (16 tbs), grated (FOR THE TRADITIONAL FILLING:) | |
| Green cardamoms | 1 Teaspoon, powdered (FOR THE TRADITIONAL FILLING:) | |
| Coconut – ½ cup, finely grated (about ½ a coconut) | ||
| Sesame seeds | 1 Teaspoon (FOR THE TRADITIONAL FILLING:) | |
| Poppy seeds | 1 Teaspoon (FOR THE TRADITIONAL FILLING:) | |
| Ghee – for frying | ||
Directions
GETTING READY
1. To make the dough, in a large basin, mix together salt and flour.
2. Rub in the ghee and then add enough water to form a stiff but soft dough. Cover with a damp cloth and keep aside for one hour.
3. In a medium frying pan, sauté (dry toast) the coconut, poppy seeds, and sesame to a golden color. Tip into a bowl and let cool.
4. Soak the channa dal in water for a few hours, drain thoroughly.
MAKING
5. Cook the dal with little water till tender and completely dry.
6. In a pan add the dal, sugar or grated jaggery, saffron, cardamom powder and coconut-sesame-poppy mixture.
7. Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool.
8. Divide the stuffing and dough into ten or 12 equal portions and roll into balls.
9. Flatten each ball of dough in your palm, stuff with one portion of stuffing, broing edges together in the center and seal by pinching.
10. Dust with flour and roll out into a four to five inches diameter disk of medium thickness. Heat a tawa and brown the puran poli until done on both sides.
11. Remove onto a serving plate and make remaining puran polis in the same way.
SERVING
12. Serve hot with generous helping of pure ghee on it or serve cold with cold milk.
TIPS
Use milk instead of water to make the dough.
Use Toor dal (split pigeon peas) along with chana dal to make them more thin and soft.
Use rava (semolina) and flour in 1:1 proportion to make the outer wrap soft and crispy.
VARIATIONS
You can substitute the traditional filling with others to make variation of Puran poli this Diwali. Follow the basic recipe for the making the dough and polis.
KAJU POLI:
For the filling
Cashewnuts – 1 cup, soaked in water over night then drained and ground to a paste.
Powdered sugar – 1 cup
Milk - 1/2 cup
Powdered green cardamoms - 1 teaspoon.
Saffron – a pinch
KHOYA POLI:
For the filling
Khoya (milk solids) - 250 grams
Besan (Gram flour) - 125 grams, roasted in a little ghee till golden and sandy in texture.
Powdered sugar - 125 grams
Powdered green cardamoms - 1 teaspoon.
Saffron – a pinch
Milk – 2 teaspoons
COCONUT POLI
Coconut - 1, finely grated
Sugar - 1 1/2 cups
Coarsely pounded cardamoms – 1 ½ teaspoon
A few drops essence of rose or kewda
1. To make the dough, in a large basin, mix together salt and flour.
2. Rub in the ghee and then add enough water to form a stiff but soft dough. Cover with a damp cloth and keep aside for one hour.
3. In a medium frying pan, sauté (dry toast) the coconut, poppy seeds, and sesame to a golden color. Tip into a bowl and let cool.
4. Soak the channa dal in water for a few hours, drain thoroughly.
MAKING
5. Cook the dal with little water till tender and completely dry.
6. In a pan add the dal, sugar or grated jaggery, saffron, cardamom powder and coconut-sesame-poppy mixture.
7. Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool.
8. Divide the stuffing and dough into ten or 12 equal portions and roll into balls.
9. Flatten each ball of dough in your palm, stuff with one portion of stuffing, broing edges together in the center and seal by pinching.
10. Dust with flour and roll out into a four to five inches diameter disk of medium thickness. Heat a tawa and brown the puran poli until done on both sides.
11. Remove onto a serving plate and make remaining puran polis in the same way.
SERVING
12. Serve hot with generous helping of pure ghee on it or serve cold with cold milk.
TIPS
Use milk instead of water to make the dough.
Use Toor dal (split pigeon peas) along with chana dal to make them more thin and soft.
Use rava (semolina) and flour in 1:1 proportion to make the outer wrap soft and crispy.
VARIATIONS
You can substitute the traditional filling with others to make variation of Puran poli this Diwali. Follow the basic recipe for the making the dough and polis.
KAJU POLI:
For the filling
Cashewnuts – 1 cup, soaked in water over night then drained and ground to a paste.
Powdered sugar – 1 cup
Milk - 1/2 cup
Powdered green cardamoms - 1 teaspoon.
Saffron – a pinch
KHOYA POLI:
For the filling
Khoya (milk solids) - 250 grams
Besan (Gram flour) - 125 grams, roasted in a little ghee till golden and sandy in texture.
Powdered sugar - 125 grams
Powdered green cardamoms - 1 teaspoon.
Saffron – a pinch
Milk – 2 teaspoons
COCONUT POLI
Coconut - 1, finely grated
Sugar - 1 1/2 cups
Coarsely pounded cardamoms – 1 ½ teaspoon
A few drops essence of rose or kewda
Comments
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Sami's Foodisms says :
Make this lovely sweet stuffed bread today for Dussehra! Happy Dussehra to all!
Posted on: 6 October 2011 - 12:42am
