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.
3/4 cup whole wheat flour
1/4 cup maida
pinch of salt
4-5 tbsp oil
1 cup chana dal washed and soaked for 4-5 hrs
1 cup jaggery
1/2 tsp cardamon powder
1/4 tsp nutmeg powder
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 and spread the dal on a paper towel for 10 mins.Pulse the dal for few secs in the blender.In a wok 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 wok.If it seems too dry flash some water on the mixture.Turn off the heat add the nutmeg and cardamon powder and mix well.When cooled 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 ball.
Uncover the dough knead for a couple of minutes and make 9-10 equal balls of the dough.Roll the ball in puri size roti place the stuffing 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.
1 cup stock removed from the boiled chana dal
1/4 cup dry shredded coconut
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
In a kadhai add tamarind pulp, Maharashtrian masala, salt, chili powder, jaggery in the chana dal stock and bring to boil.Roast coconut and cumin seeds together till golden brown. Grind them to form 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 they sizzle, add turmeric powder, asafoetida and curry leaves. Pour the tempering over the boiling aamati and stir. Cook for some time. Garnish with cilantro.Serve hot.
May God gift you all the colors of life,
colors of joy, colors of happiness,
colors of friendship, colors of love
and all other colors you want to paint in your life.
I am also sending this to Ashwini's Lentils Mela.