Holi Special:Puranpoli and katachi aamti

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Holi a festival of colors and fun is celebrated in almost every home in India.In a maharashtrian home it is celebrated with a sweet called puranpoli.Puranpoli has a stuffing made up of lentil and jaggery.This yummy sweet can be served with clarified butter/ flavoured milk or with a spicy curry called katachi aamti.

Ingredients
For dough
3/4 cup whole wheat flour
1/4 cup maida
pinch of salt
warm water
4-5 tbsp oil

For stuffing
1 cup chana dal washed and soaked for 4-5 hrs
1 cup jaggery
1/2 tsp cardamon powder
1/4 tsp nutmeg powder

Method
  • Using all the ingredients for the dough make a soft non-sticky dough, cover with a wet kitchen towel and keep aside for 30 mins.
  • Pressure cook the chana dal with 1 cup of water for 2 whistles.Drain the water from the dal.Set the water aside.
  •  Pulse the dal for few secs in the blender.
  • In a pan,add the dal and jaggery and cook on low heat until it becomes a thick mixture.
  • Keep stirring to avoid it from sticking to the bottom of the pan.If it seems too dry, sprinkle some water on the mixture.Turn off the heat add the nutmeg and cardamon powder and mix well.
  • When the mixture cools.Take a spatula and place it in the stuffing mixture. If it stands on its own without falling, it indicates the puran is ready.Now mix it and make small balls.
  • Uncover the dough knead for a couple of minutes and make 9-10 equal balls of the dough.
  • Roll the dough ball into a puri. Place the stuffing ball at the center and wrap the dough around the stuffing to make a ball.Prepare rest of the balls with the same procedure.Now take the ball that was made first and with enough flour for dusting roll it into a thin poli.
  • Meanwhile, heat a griddle over a medium high flame and cook the puranpoli on both sides without applying oil or ghee.Serve hot.

Katachi Aamti

 Ingredients
1 cup stock (water) removed from the boiled chana dal
1/4 cup dry shredded coconut
2 cloves
1 small piece cinnamon
2 bay leaves
1 teaspoon tamarind pulp
2 teaspoon Maharashtrian goda masala
5-6 curry leaves
2 tsp turmeric powder
2-3 tsp red chili powder
1/4 tsp asafoetida
2 tsp cumin seeds
1 tsp mustard seeds
2 tsp jaggery or 2 teaspoon sugar
1 tbsp cilantro
salt to taste

Method
  • In a kadhai add tamarind pulp, Maharashtrian goda masala, salt, chili powder, jaggery in the chana dal stock and bring to boil.
  • Roast coconut and cumin seeds together till golden brown. Grind it to a coarse powder.
  • While the water is boiling. mix in the ground masala and simmer.
  • Tempering (tadka): In a pan, heat 2 teaspoon oil. Add mustard seeds, cloves, cinnamon, and bay leaves. When it sizzle, add turmeric powder, asafoetida and curry leaves. Pour the tempering over the boiling amti and stir.
  • Simmer for 5 mins. Garnish with cilantro.Serve hot.

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