This post is on demand by my friends who loved pooran polis I made on the occasion of Gudi Padwa (Hindu New Year). Pooran poli is a sweet stuffed paratha, which I enjoy eating with pooran, ghee and kadhi.
My Mom used to make pooran polis on every Gudi Padwa. I'm keeping the tradition alive. So once a year, if not more, I make this traditional roti. My daughter loves it now, so I might be making it more often. Thanks to my friends, I'm writing the recipe down, otherwise I just call up my Mom, my Google:)
Ingredients:
Serves 4
For pooran:
Chana daal - 1 cup
Jaggery or sugar - 1 cup
Ghee- 1/2 or 1 tablespoon
Powdered cardamom - 1-2 teaspoons
Saffron- A few strands
For poli:
Flour or atta
A little oil or ghee
Water
Way to Go:
1. Soak chana daal for half an hour.
2. Add 2 - 2.5 cups of water and pressure cook. Press the cooked daal to see if it is well boiled. It should not have a give. If there is extra water after cooking, strain it. This water can be used to make dough or added to kadhi.
3. Warm up the ghee and sauté the strained daal. Add jaggery to it.
4. Sauté for about 10 -15 minutes on low flame till everything mixes well together. Add cardamom.
5. Now the mix is ready. Let it cool for 15-20 minutes before starting to make the polis.
6. Make dough in the usual manner. You can add a little turmeric to the flour if you want a yellowish look for the finished pooran polis.
7. Take a mandarin sized ball of pooran to make approx. 8" inch round pooran poli.
I usually like my parathas well stuffed, so more the filling, the better it is. Just take care that the stuffing doesn't spill out while rolling out the polis.
8. I like to eat them with a helping of pooran on the side, a small bowl of ghee and piping hot kadhi.
Heaven!
Tips:
1. You can adjust the quantity of jaggery or sugar a bit if you have a sweeter tooth. Make one, taste and then proceed.
2. I would recommend using dark brown jaggery instead of sugar. Jaggery is healthy while refined sugar is not.
3. It's a good lunch box idea for kids. You can pair it up with a sweet and sour lemon pickle.
Tips:
1. You can adjust the quantity of jaggery or sugar a bit if you have a sweeter tooth. Make one, taste and then proceed.
2. I would recommend using dark brown jaggery instead of sugar. Jaggery is healthy while refined sugar is not.
3. It's a good lunch box idea for kids. You can pair it up with a sweet and sour lemon pickle.
