That was the first time I had hot puran polis. Puran polis are also known as holige or obbattu in Karnataka. In Kerala we call it Boli. I was not a fan of this particular sweet dish. But the hot version is absolute yum. I never got a chance to ask Sree the recipe.
When I moved to Qatar, one of my neighbor and kind friend who is from Maharashtra taught me to make the stuffing of puran poli. There was time I could never make aloo paratha. After obtaining the the skill of paratha making from my ex-PG mate Vidhi, making puran poli was very easy.
- Split Bengal gram (chana dal) – 1 cup
- Jaggery grated – 2/3 cup
- Green cardamom powder – 1/4 teaspoon
- Ginger grated – 1 tbsp
- All purpose flour (maida) 1 1/4 cups
- Salt a pinch
- Pure ghee 1/2 cup
You have to,
- Wash and boil chana dal in an open pan till it is done (it should be powdered if you press it)
- Drain and add grated jaggery, grated ginger , cardamom powder stirring till it dries up.
- Allow to cool. Now put mixture in a flat surface and powder it with roller pin
- Divide the stuffing into sixteen to twenty equal portions and roll them into balls.
- Mix flour and salt in bowl
- Add three tablespoons of ghee and sufficient water to make a soft dough.
- Cover and keep aside for sometime.
- Divide dough into sixteen to twenty equal portions and roll into balls.
Stuffing and cooking
- Flatten each flour ball in your palm
- Place one portion of stuffing, cover and seal the edges.
- Dust it with flour and roll out in medium thickness.
- Heat a tawa or pan and cook puran poli until done on both sides.
- Serve with ghee or kheer or any spicy bhaji or eat as it is… 🙂
Now I try making puran polis every Diwali. And taught my mom as well… 🙂 .
Trying the sweet puran poli with some spicy bhaji was introduced to me by one of my Gujarati friend. And that was an interesting combination. 🙂
Few old pics