How to make Puran Poli -
This Diwali, try out this delicious recipe of Puran Poli made by Mrs. Alyona Kapoor
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon peas (tuvar dal), Dough
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Puran Poli checkout Dal Chawal Arancini-SK Khazana. You can also find more Snacks and Starters recipes like Cheesy Pesto and Egg Melts Cheesy Paneer Papdi One-Way French Toast Mini Pita Pockets With Vegetables And Hummus
Puran Poli Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Puran Poli Recipe
Split pigeon peas (tuvar dal) 1 cup
Dough (made with whole wheat flour, a pinch of salt and as required
Jaggery , grated 1 cup
Green cardamom powder 1 teaspoon
Saffron a few strands
Sugar 2 teaspoons
Ghee for cooking
Method
Step 1
Pressure cook pigeon peas with 1 cup water till the pressure is released 2-3 times. Reduce heat and cook for 2-3 minutes. Remove from heat, open the lid when the pressure settles completely. Mash the dal.
Step 2
Heat a non-stick pan. Add cooked mashed pigeon peas and jaggery, mix well and cook, stirring continuously, till all the moisture evaporates.
Step 3
Add cardamom powder and saffron and mix well. Add sugar, mix well and continue stirring and cooking till the mixture forms a lump. Set aside to cool down to room temperature.
Step 4
Divide the dough into equal portions and roll out into small discs. Place a spoonful of pigeon peas mixture in the centre of each disc, bring the edges together, press to seal and roll into a ball. Press each ball lightly and then roll into semi thick polis.
Step 5
Heat a non-stick tawa, put the polis, one at a time, on it and roast, turning sides till evenly done on both sides. Drizzle a little ghee on both sides and cook further till they are lightly browned. Remove from the tawa and place on serving plates.
Step 6
Drizzle some ghee on top of each poli and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
