Unlike what I had perceived for some years now the Puran poli is not a tough one to make. A little effort at making the filling and you have delicious rotis that you can savour for the next few days to come.
Back home in Kerala we have a similar sweet roti that is had with a combination os payasam or kheer. "Boli" is what it is known in Kerala and is a thinner version of the Maharashtrian Puran poli. If you look they are all the same just the slight variations that go to give a personal touch of the particualr region. This I guess is one aspect of the "Unity in Diversity" that we experience in India.
Coming back to Maharashtra, Mumbai where I currently reside , here is my recipe for a delicious batch of Puran polis.
Ingredients:
For the Puran or stuffing:
2 cups chana dal
1 1/2 to 2 cups jaggery shavings (depending on taste)
Cardamom - 5 to 6 (powdered)
For the Poli/chapathi:
Maida - 2 cups
Tumeric - a pinch
Salt - 1/4 tsp
Method:
Boil the chana dal. I did so in an open vessel rather than using the pressure cooker as I could keep checking in between. Took me about half an hour to 45 minutes to cook the dal to a soft mashable consistency(so did not have to use the blender and could mash it with the ladle itself). Add in the jaggery shavings and cardamom. Keep stirring till the jaggery dissolves. Mash with the ladle and keep stirring till you have a dry stuffing for your roti. Let cool.
Make the dough for the rotis. Roll out flat rotis and fill in the stuffing and roll out like any ordinary stuffed roti. Cook on the tawa till both sides turn golden brown(spread a little oil on both sides while cooking). You now have delicious Puran polis ready to enjoy. I loved it with mango flavored Shrikhand - a wonderful treat indeed and definitely worth all the effort.
