Traditional Maharashtiran Puranpoli Thali

Instructions

For Puranpoli

Step 1: Wash chanadal really good 3-4 times and soak it overnight.

Step 2: Add turmeric powder and close the lid of the cooker.

Step 3: Let the cooker get pressure on high heat and then reduce the heat to very low setting.

Step 4: Cook the dal on low heat for 20 minutes. Make sure that there is no whistle.

Step 5: Strain all the water from the cooked dal into a bowl and keep it aside.

Step 6: Transfer the dal into a pan and mash it well with masher.

Step 7: Add gudh and cook it together on medium heat for about 12-15 minutes until it thickens up.

Step 8: Add cardamom powder, nutmeg powder and mix well. Let it cool down completely.

Step 9: When Take wheat flour in a bowl and add turmeric powder, salt.

Step 10: Mix well and add a little water at a time to knead a little soft dough.

Step 11: Cover and rest the dough for at least 30-45 minutes.

Step 12: Take a small portion from the dough and coat it with dry flour.

Step 13: Make it smooth and make a pari or disc like we make for modak. The edges should be a little thin and the center a little thick.

Step 14: Fill puran into the pari and close it up.

Step 15: Coat it well with dry flour and roll poli from it.

Step 16: Heat up a skillet on medium heat and transfer rolled poli on it.

Step 17: Roast the poli well on medium heat from both sides.

Step 18: Spread ghee or oil on poli from both sides and roast well. take it off into a dish. Puranpoli is all ready. 

For varan Bhat

Step 19: Add 1” water at the base of the cooker and place the jali in it.

Step 20: Wash tur dal really good 3-4 times and add turmeric powder, hing, water in it.

Step 21: Transfer the dal into the cooker and place another pot on it.

Step 22: Cut potatoes in 2 halves and transfer them into the pot. Add water.

Step 23: Wash rice really good 3-4 times and add water. Add water, salt.

Step 24: Close the lid and let the cooker get pressure on high heat.

Step 25: Reduce the heat to medium and cook for about 7-8 minutes.

Step 26: Take the cooked dal out and add salt.

Step 27: Beat the dal really good and varan is all ready.

For Potato Sabzi

Step 28: Heat up oil in a pan.

Step 29: Add mustard seeds and let them pop up.

Step 30: Add cumin seeds, hing, curry leaves and fry everything together for about a minute.

Step 31: Add turmeric powder and mix well.

Step 32: Add potato, salt and mix well.

Step 33: Cover and steam it well.

Step 34: Turn off the gas and add coriander leaves.

Step 35: Mix well and potato sabzi is all ready.

For Katachi Amti

Step 36: Heat up oil in a pan. Add cinnamon, cloves, black peppercorns, mustard seeds and let mustard seeds pop up.

Step 37: Add cumin seeds and let them splutter.

Step 38: Add hing, ginger paste and fry together for about a minute.

Step 39: Add coconut, goda masala, red chili powder and mix well.

Step 40: Add besan and mix well.

Step 41: Add the water that we strained from cooked dal, water and mix well.

Step 42: Add tamarind-jaggery pulp, salt and mix well.

Step 43: Simmer dal on medium heat well.

Step 44: Add coriander leaves and katachi amti is all ready.

For Cabbage Pakoda

Step 45: Take cabbage and add besan, rice flour, coriander leaves, ginger, salt, carom seeds, red chili powder, baking soda.

Step 46: Mix everything well together.

Step 47: Add water and mix well. 

Step 48: Heat up oil in a pan.

Step 49: Drop bhaji in hot oil and fry well on medium heat.

Step 50: When pakoda are fried well from both sides take them out, drain excess oil and transfer it preferable on a jali. Cabbage pakoda is all ready.