Puran Poli is a sweet flatbread savoured on almost all the occasions in India. Served piping hot with a dollop of ghee, Puran Poli is flavorful and filling. 

Ingredients

For the filling

2 cups Cooked Chana Dal
1 cup Jaggery Grated
1 tbsp Ghee
1/4 tsp Nutmeg Powder
1/2 tsp Cardamom Powder

1/2 tsp Fennel Powder Not traditional. I add it because I like the flavor.

For the dough

2 cups Whole Wheat Flour
1/4 tsp Turmeric Powder Not traditional. I add it for that lovely colour.
1/4 tsp Salt
2 tsp Ghee Plus for frying

Instructions

Mix flour, turmeric powder, salt and ghee in a bowl and mix well using your fingertips.

Add little water and make a soft dough.

Cover and keep aside for 30 minutes.

Mix cooked dal, jaggery and ghee in a pan and cook until jaggery is dissolved and mixed with dal.

Simmer the heat and cook the mixture until it starts to leave the sides of the pan and is thickened nicely.

Add nutmeg powder, cardamom powder and fennel powder and mix well.

Remove the filling from heat and let it cool.

Divide the filling into 6-8 equal parts.

Divide the dough into 6-8 equal portions.

Dust and roll the dough balls to make a 4-5 inch circle.

Keep a filling ball in the centre of the dough circle and bring the ends together.

Dust and roll again to make a 6 inch circle.

Heat a griddle and transfer the Puran Poli on the griddle.

Cook from both the sides until brown spots appear.

Apply ghee on both the sides and press the Puran Poli using back of a ladle and fry until golden brown from both the sides.

Make all the Puran Poli in the same manner.

Apply some more ghee on top and serve it with Katachi Amti.



Recipe Notes

Knead the dough to a soft consistency. It should be like a chapati dough.

You can use half all-purpose flour and half whole wheat flour to make the dough too.

Adding some ghee while kneading the dough makes the poli crispy.

You can choose to not add turmeric powder in the dough.

Drain the cooked dal nicely otherwise, it will take a long time to cook it.

Reserve the water from the cooked dal to make Amti.

The amount of filling should be equal to the amount of dough.

Apply ghee on the poli only when the brown spots appear. It will make it crispy.


You can store Puran Poli for up to a week in the refrigerator. Just heat on a griddle and apply some more ghee before serving.

• 1 cup beaten rice (avalakki)
• 1/2 cup tamarind juice
• Small piece of jaggery
• 1 tsp rasam powder
• A pinch of turmeric powder
• 2 tsp sesame seeds
• Salt to taste
  

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp peanuts
• A sprig of curry leaves.

• Dry grind the beaten rice coarsely and keep it separately in a bowl.
• In another mixing bowl, mix together tamarind juice, jaggery, turmeric powder, rasam powder, salt.
• To this mixture, add the coarsely ground beaten rice and mix well. Allow this mixture to soak for 30 to 45 minutes.
• Then, take a kadai and heat the oil. Add peanuts, curry leaves and mustard seeds to the oil. When the mustard seeds pop, remove from the stove and add it to the beaten rice mixture.
• Finally, dry fry the sesame seeds for 2 minutes and dry grind the same to a fine powder.
• Add this sesame powder to the mixture and mix well.

• Fresh Cabbage -1/4 kg
• Grated coconut – ½ cup
• Capsicum- 1
• Lemon juice – 1 tbsp
• Salt to taste
• 
  

• 2 tbsp oil
• ½ tbsp mustard seeds
• 7-8 curry leaves

• Chop cabbage and capsicum finely.
• Add grated coconut, salt, lemon juice and mix it well.

• ½ kg carrots – peeled and grated
• ½ cup moong dal
• 3-5 stalks of fresh coriander stalks finely chopped
• Juice of half a lemon
• ½ tbspn of salt
• 1 tbspn oil

• ½ tbspn mustard seeds
• A pinch of asafetida
• 5-6 curry leaves
  
  

• Soak moong dal for two hours.
• Drain the water from the moong dal and add it to the grated carrots in a bowl, along with the salt, lime juice and coriander.
• Heat the oil in a pan and add mustard seeds, when they start popping add curry leaves and asafetida.
• Pour the seasoning over the carrot and moong dal mixture.

• Jaggery – 1/2 cup
• Powdered Cardamom – 1 tsp
• Musk Melon (peeled and chopped) – 1 cup
• Lemon juice – 1 tsp
• Cold Water – 3 glasses

• Dissolve jaggery powder in water by stirring.
• Add chopped pieces of musk melon and stir it. You can also mash a few cubes to make the drink thicker.
• Add cardamom powder & lemon juice and stir.

Ingredients:

Split moong dal – 1 cup
Freshly grated coconut – 1 cup
Finely chopped cucumber – 1 cup
Salt to taste
Lemon juice– 1/2 tsp
Hing/Asafoetida – a pinch
Chopped Coriander leaves – 2 tbsp
Green chilies split into two halves – 2 to 3

For seasoning:

Oil – 2 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp



Method:

• Soak moong dal for an hour.
  
• Drain the water and add grated coconut, chopped cucumber and green chilies to the moong dal.
  
• For seasoning, first heat the kadai and keep it on medium flame. Add oil and when it is hot, throw in mustard seeds. When it splutters, add urad dal. Turn off the flame and allow it to cool.
  
• Pour the seasoning over the preparation and sprinkle hing.
  
• Add salt as required and pour lemon juice and mix well. To garnish add chopped coriander leaves.

Kosumbari is easy to prepare and it is synonymous with Rama Navami and is offered as prasadam in most temples. It is popular as a starter in most festival foods (marriages, etc.)

• One cup chana dal
• Green chilli – 3 to 4
• Ginger grated 1 tea spoon
• Grated coconut 3 tea spoons
• Salt to taste
• Lemon or raw Mango Juice 3 tea spoons
• Oil for seasoning
• Coriander for garnishing