Puran Poli or Puranachi Poli is a special sweet dish, which is generally associated with Maharashtrian festivals and religious ceremonies. The dish is also prepared in southern India, but with different nomenclature: Holige in Karnataka and Bobbattu in Andhra Pradesh.
It looks similar to a chapati but the main soul of the dish is its stuffing which is a merger of spicy ingredients. The dish tastes best when served hot and with ghee or butter. The sweet flavor of the dish comes from jaggery, which is included in the stuffing. But, some people substitute it with powdered sugar, which makes the dish crunchy.
Ingredients:
Flour: 250 gms
Yellow Gram: 500 gms
Ghee: 3 tbsp
Jaggery: 500 gms
Cardamom Powder: 1 tbsp
Salt: to taste
Butter:1 tbsp
Preparation:
First of all, boil the yellow gram lentils until soft and drain excess water. Make a thick paste out of it and mix jaggery, salt and cardamom to it. Cook this mixture in a deep saucepan, stirring periodically, until it becomes soft. Keep aside the mixture to cool. Now take the flour and add ghee into it. Keep adding water into it while you kneed the dough. After the dough is soft and mushy, make small balls out of the dough. Roll out two chapati size crusts from the dough. Now, carefully place the filling on the first crust and seal it with the other. After you properly seal the whole dish, again roll the whole crust to lessen the thickness and put it on a roasting griddle till they are golden brown. After the dish is cooked, put it on the serving plate and add some butter. Serve this tasty temptation with a sweet chutney or as it is.
