Puran poli is one of my all time favorite sweets. It is one of those dishes that are made occasionally when people visit or for festivals though nothing specific comes to mind. For me it is a labor of love. Mixing, measuring, grinding and patting it in shape. Amma pours her love into it when she does make it. With just over a week before she left for home, I made my request for polis and she obliged. As always. Like moms do.
Stuff you will need:
For the Puran (filling)
Channa dhal 1 cup – steamed till cooked but not mushy. Should crumble to touch.
Powdered jaggery or brown sugar – 1 cup
Shredded coconut – 1/4 cup
Cardamom – 1 tsp
For the shell
Maida – 1 cup
Gingelly Oil – 2 tbsp
Salt to taste
Turmeric – a pinch
How to make it?
Grind together the cooled, cooked, crumbled channa dhal, jaggery and coconut to a smooth paste. Mix powdered cardamom. Set aside. Make a dough of the maida with salt, turmeric and water. Add oil to make it a loose stretchy dough. This is important as it needs to be loose and stretchy to make the poli later. Set aside for a few hours.
When dough is rested, make equal parts of dough and the filling. On a flat surface, use a non stick sheet (vazha ilai or ziploc bag) and spread the dough to the size of a small puri. Place the puran ball on it.
Cover the ball with the dough.
Pat to make a flat circular poli.
Remove to hot tawa.
Cook on both sides with a couple of drops of ghee till crispy and browned.
Remove and cool on plate.
Serve hot or cold with a dollop of butter or ghee.
Makes 18 – 20 polis depending on size.
Do not skimp on oil when making dough. A tight dough will cause cracks in poli and will not allow for proper coverage. Puran made with brown sugar instead of jaggery tastes milder.