Holi special Traditional Puranpoli

Holi special Traditional Puranpoli

Puran poli is a traditional Holi special recipe. Today, I will be making puran poli in a perfect traditional way. In this we will be making puran using “Pata Varvanta.” Yes, you heard right. I know it is a tedious and time consuming method. But believe me, puran poli tastes best with this method. It turns out nice, soft and puran reaches to every corner of the poli. It just melts in mouth. Today my mom will be making this puran poli for us. We already have seen 3-4 puran poli recipes. This recipe is an authentic and traditional addition to your list. You can try this recipe at home and drop a comment for me.

In Maharashtra puranpoli is made on the occasion of Holi and also on some other auspicious days. In this cooked chana dal and gudh are cooked together and then blended well. This is puran. Puran is stuffed and poli is rolled out from it. It is a very time consuming recipe but the outcome is simply delicious. So one must try this.

Recommended Recipes

1. Traditional Maharashtiran Puranpoli Thali – Marathi Recipe
2. Puran Poli – Marathi Recipe
3. Katachi Amti Latest – Marathi Recipe
4. Puranache Dind – Marathi Recipe
5. Katachi Amti – Marathi Recipe

Some Interesting facts about Holi special Traditional Puranpoli :-

Holi is incomplete without puranpoli. Today we are making puranpoli in traditional way. We are not using puran yantra or food processor for making puran. But we are using pata varvanta today. This is the authentic and traditional method. You must at least once try making puran using pata varvanta. Puranpoli turns out simply superb and melt in mouth. Let’s start…

Holi special Traditional Puranpoli

Print Recipe

Serves: 3 People Preparation Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 250 gm Chana dal
• 1/4 tsp Turmeric powder
• 1 tsp Oil
• 2 cups Wheat flour
• Salt to taste
• Water
• Oil
• 250 gm Gudh
• Pinch of Salt
• 1/4 tsp dry Ginger powder
• 1/2 tsp Cardamom powder
• A pinch of Nut meg powder
• 1 tsp Ghee
• Ghee as needed

Instructions

Step 1: Wash chana dal really good. Heat up water in a pan and add dal into it.

Step 2: When water begins to boil remove the froth that floats on the water.

Step 3: Add turmeric powder, oil and mix well. Cook dal on medium heat for at least 30 minutes.

Step 4: When dal is cooked well strain all the water from it and you can use it to make katachi amti.

Step 5: Mash the cooked dal a little and add gudh.

Step 6: Mix well and cook it together.

Step 7: When the puran begins to leave the edges of the pan it means it is cooked well.

Step 8: Add a pinch of salt, dry ginger powder, cardamom powder, nut meg powder, ghee and mix well.

Step 9: Turn off the gas and let the puran cool down.

Step 10: Beat the puran well with “pata varvanta” and transfer it into a bowl.

Step 11: Mix wheat flour, salt and add a little water at a time to knead soft dough. The consistency of the dough should be softer than the chapatti dough.

Step 12: Cover and rest the dough for at least 30 minutes.

Step 13: Add oil and knead the dough well again.

Step 14: Knead the dough well once again and take small portion from it.

Step 15: Make it smooth and even and roll out a pari from it in hands only.

Step 16: Fill in the puran and close the pari up.

Step 17: Sprinkle dry flour on the rolling board and roll puran poli from the dough ball.

Step 18: Heat up a pan on medium heat and transfer the poli on it.

Step 19: When lower side is roasted well and flip the poli over with hand.

Step 20: Spread ghee on upper side and flip the poli over.

Step 21: Spread ghee on other side and roast it well.

Step 22: When puran poli is roasted well from both sides take it off on a wire rack. Puran poli is all ready.

 

Notes

• Serve puranpoli with lot of ghee.
• You also can serve puranpoli milk or coconut milk too.

Recipe Video

Servings

This is a Holi special traditional recipe. This is the authentic and traditional way of making puran. Puranpoli turns out soft and it just melts in mouth. Serve puranpoli with lot of ghee.