PURAN POLI WITH AMTI / FLATBREAD WITH SWEET STUFFING AND TANGY SAUCE

PURAN POLI WITH AMTI / FLATBREAD WITH SWEET STUFFING AND TANGY SAUCE
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DifficultyBeginner
Prep Time30 minsCook Time30 minsTotal Time1 hr
Yields1 Serving

Ingredients

Puran / Stuffing:
 1 ½ cups Split Bengal Gram / Chana dal- washed and soaked for atleast 4-6 hours
 2 ½ cups Jaggery – grated
 1 pinch Nutmeg / Jaiphal powder
 ½ tsp Cardomom / Elaichi powder
Poli / Outer Covering:
 2 cups Wheat flour
 ½ cup All-purpose flour
 Salt to taste
 1 tsp Ghee for kneading
 Extra ghee for cooking
Directions in a nutshell
 Pressure cook the Chana dal with same amount of water for 2 whistles. Drain the water and keep aside. Also keep aside around 2 tblsp of the cooked chana dal (to make the Amti)
 Coarsely mash the cooked Chana dal. In a deep pan, mix the mashed Chana dal while it is still warm with grated jaggery till all the water evaporates and the mixture becomes dry. Now add the nutmeg powder and elaichi powder and mix well till the mixture is completely dry. Let it cool.
 For the Poli, mix the two flours, salt and bring it together adding little water at a time. Towards the end, add ghee and knead into a soft dough. Keep aside for around 15 minutes.
 Divide the dough into equal portions and using a rolling pin, roll out into a small chapati but not as big as a full chapati. Make it into a small circle and then take a handful of the Puran and place it in the middlle of the rolled circle. Enclose and seal the edges and roll them out again like chapatis or parathas. Heat a griddle or flat pan, placing the Poli on the pan, cook both sides on medium heat. Each time the poli is turned pour little ghee and cook till both sides are light brown. Serve hot with a dollop of ghee or with Amti.
Ingredients for the Amti
 1 tsp Mustard seeds
 ½ tsp Cumin seeds
 1 pinch Hing / asafoetida
 Few Curry leaves
 2 Green chillies – chopped
 1 dry Red Chilli
 1 Bay leaf
 ½ inch stick Cinnamon
 2 tbsp Chana dal – (which we had kept aside from the stuffing)
 Water drained from the cooked Chana dal
 3 tbsp Jaggery
 10 g approx.Tamarind pulp – soaked in water for 10-15 minutes
 ¼ tsp Turmeric powder
 ¼ tsp Garam Masala powder
 ½ tsp Chilli powder
 1 tbsp Oil for cooking
 Coriander leaves for garnish
Directions in a nutshell
 In a pan, heat 1 tblsp oil, add the mustard seeds.
 When it begins to splutter add the cumin seeds. Follow by adding, the asafoetida, curry leaves, green chillies, red chilli, bay leaf and cinnamon.
 Add the Chana dal and the water. Once it begins to boil add the jaggery and tamarind water.
 Add the spice powders. Let the mix boil for few minutes and then add the coriander leaves for garnish.
 Serve hot as an accompaniment to the Puran polis.

Directions

1

The stuffing can be made with a few simple ingredients – cook the Chana dal, drain water and keep aside. Coarsely mash the Chana dal.

K800_20140401_124902

2

Grated jaggery

K800_20140401_124326

3

Pinch of Nutmeg and cardamom powder

K800_20140401_123607

4

Mix the mashed Chana Dal, while its still warm with grated jaggery till all the water evaporates and the mixture becomes dry. Now add the nutmeg powder and elaichi powder and mix well till the mixture is completely dry.

K800_20140401_130943

5

For the Poli, mix the ingredients and knead into a soft dough. Keep aside for around 15 minutes. Divide the dough into equal portions and using a rolling pin, roll out into a small chapati but not as big as a full chapati. Place a handful of the Puran in the middle of the rolled circle.

K800_20140401_160925

6

Bring up the edges, enclosing the stuffing and seal the edges against each other. Roll them out again like chapatis or parathas.

K800_20140401_161050

7

On a flat pan, cook the Puran Polis with ghee till light brown on both sides.

K800_20140401_161414

8

This can be served with just a hint of warm ghee.

K800_20140401_162403

9

But I love these when served with Amti– the slightly spicy-tangy taste of the sauce complimenting the sweetness of the Puran Polis. The main ingredients are some of the Chana dal from the stuffing, the drained water, jaggery and tamarind pulp. And of course a few spices for tempering.

K800_20140401_133208

10

In a deep pan, heat some oil, add mustard seeds, followed by cumin seeds, asafoetida, curry leaves, green chillies, red chilli, bay leaf and cinnamon. Add the Chana dal and the water. Once it begins to boil add the jaggery and tamarind water. Finally follow it with the spice powders and boil for a few more minutes. Garnish with chopped coriander.

K800_20140401_133646

11

Serve hot Puran Polis and Amti

K800_20140401_162210

Ingredients

Puran / Stuffing:
 1 ½ cups Split Bengal Gram / Chana dal- washed and soaked for atleast 4-6 hours
 2 ½ cups Jaggery – grated
 1 pinch Nutmeg / Jaiphal powder
 ½ tsp Cardomom / Elaichi powder
Poli / Outer Covering:
 2 cups Wheat flour
 ½ cup All-purpose flour
 Salt to taste
 1 tsp Ghee for kneading
 Extra ghee for cooking
Directions in a nutshell
 Pressure cook the Chana dal with same amount of water for 2 whistles. Drain the water and keep aside. Also keep aside around 2 tblsp of the cooked chana dal (to make the Amti)
 Coarsely mash the cooked Chana dal. In a deep pan, mix the mashed Chana dal while it is still warm with grated jaggery till all the water evaporates and the mixture becomes dry. Now add the nutmeg powder and elaichi powder and mix well till the mixture is completely dry. Let it cool.
 For the Poli, mix the two flours, salt and bring it together adding little water at a time. Towards the end, add ghee and knead into a soft dough. Keep aside for around 15 minutes.
 Divide the dough into equal portions and using a rolling pin, roll out into a small chapati but not as big as a full chapati. Make it into a small circle and then take a handful of the Puran and place it in the middlle of the rolled circle. Enclose and seal the edges and roll them out again like chapatis or parathas. Heat a griddle or flat pan, placing the Poli on the pan, cook both sides on medium heat. Each time the poli is turned pour little ghee and cook till both sides are light brown. Serve hot with a dollop of ghee or with Amti.
Ingredients for the Amti
 1 tsp Mustard seeds
 ½ tsp Cumin seeds
 1 pinch Hing / asafoetida
 Few Curry leaves
 2 Green chillies – chopped
 1 dry Red Chilli
 1 Bay leaf
 ½ inch stick Cinnamon
 2 tbsp Chana dal – (which we had kept aside from the stuffing)
 Water drained from the cooked Chana dal
 3 tbsp Jaggery
 10 g approx.Tamarind pulp – soaked in water for 10-15 minutes
 ¼ tsp Turmeric powder
 ¼ tsp Garam Masala powder
 ½ tsp Chilli powder
 1 tbsp Oil for cooking
 Coriander leaves for garnish
Directions in a nutshell
 In a pan, heat 1 tblsp oil, add the mustard seeds.
 When it begins to splutter add the cumin seeds. Follow by adding, the asafoetida, curry leaves, green chillies, red chilli, bay leaf and cinnamon.
 Add the Chana dal and the water. Once it begins to boil add the jaggery and tamarind water.
 Add the spice powders. Let the mix boil for few minutes and then add the coriander leaves for garnish.
 Serve hot as an accompaniment to the Puran polis.

Directions

1

The stuffing can be made with a few simple ingredients – cook the Chana dal, drain water and keep aside. Coarsely mash the Chana dal.

K800_20140401_124902

2

Grated jaggery

K800_20140401_124326

3

Pinch of Nutmeg and cardamom powder

K800_20140401_123607

4

Mix the mashed Chana Dal, while its still warm with grated jaggery till all the water evaporates and the mixture becomes dry. Now add the nutmeg powder and elaichi powder and mix well till the mixture is completely dry.

K800_20140401_130943

5

For the Poli, mix the ingredients and knead into a soft dough. Keep aside for around 15 minutes. Divide the dough into equal portions and using a rolling pin, roll out into a small chapati but not as big as a full chapati. Place a handful of the Puran in the middle of the rolled circle.

K800_20140401_160925

6

Bring up the edges, enclosing the stuffing and seal the edges against each other. Roll them out again like chapatis or parathas.

K800_20140401_161050

7

On a flat pan, cook the Puran Polis with ghee till light brown on both sides.

K800_20140401_161414

8

This can be served with just a hint of warm ghee.

K800_20140401_162403

9

But I love these when served with Amti– the slightly spicy-tangy taste of the sauce complimenting the sweetness of the Puran Polis. The main ingredients are some of the Chana dal from the stuffing, the drained water, jaggery and tamarind pulp. And of course a few spices for tempering.

K800_20140401_133208

10

In a deep pan, heat some oil, add mustard seeds, followed by cumin seeds, asafoetida, curry leaves, green chillies, red chilli, bay leaf and cinnamon. Add the Chana dal and the water. Once it begins to boil add the jaggery and tamarind water. Finally follow it with the spice powders and boil for a few more minutes. Garnish with chopped coriander.

K800_20140401_133646

11

Serve hot Puran Polis and Amti

K800_20140401_162210

Notes

PURAN POLI WITH AMTI / FLATBREAD WITH SWEET STUFFING AND TANGY SAUCE
IngredientsDirections

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