{"id":320,"date":"2021-03-20T19:27:14","date_gmt":"2021-03-20T13:57:14","guid":{"rendered":"https:\/\/veenapatwardhan.com\/pat-a-cake\/?p=320"},"modified":"2021-03-20T19:27:14","modified_gmt":"2021-03-20T13:57:14","slug":"supersoftminipuranpolis","status":"publish","type":"post","link":"https:\/\/veenapatwardhan.com\/pat-a-cake\/2021\/03\/20\/supersoftminipuranpolis\/","title":{"rendered":"Supersoft Mini Puran Polis"},"content":{"rendered":"<h2><strong>Delicious Maharashtrian Puran Polis<\/strong><\/h2>\n<p>This week&#8217;s video features the queen of Maharashtrian cuisine \u2013 the puran poli.\u00a0 As it&#8217;s best to try and make smaller puran polis to begin with, I&#8217;ll be showing you how to make a smart, mini version of puran polis. Flavourful, soft puran polis that are barely 6&#8243; in diameter! (They are generally 8 to 9&#8243; in diameter.)<\/p>\n<p>This delicious recipe is a little elaborate, but, trust me, worth the effort. Do check it out. You&#8217;ll be glad you did!<\/p>\n<p>Puran polis are luscious flatbreads filled with a delicious, sweetened chickpea filling called <em>puran<\/em>. In Maharashtra, people traditionally enjoy them with warm milk or by generously drizzling pure ghee all over them. They make them especially during the festival of Holi. This is an easier, smarter way to make the famed Maharashtrian puran poli.<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/AddMNOXO6e0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<p>For the <em>puran<\/em> (sweetened chickpea filling):<\/p>\n<p>1 cup chana dal (split chick peas)<\/p>\n<p>\u00be cup grated jaggery<\/p>\n<p>\u00bc cup sugar<\/p>\n<p>\u00bc tsp salt<\/p>\n<p>\u00bc tsp turmeric powder<\/p>\n<p>2 tsp oil<\/p>\n<p>2 tsp pure ghee<\/p>\n<p>1 tsp ground cardamom<\/p>\n<p>&nbsp;<\/p>\n<p>For the outer covering:<\/p>\n<p>1 cup <em>atta<\/em> (whole wheat flour)<\/p>\n<p>2 tbsp <em>maida<\/em> (all-purpose flour)<\/p>\n<p>\u00bc tsp salt<\/p>\n<p>\u00bc tsp turmeric powder<\/p>\n<p>3 tsp oil<\/p>\n<p>&nbsp;<\/p>\n<p>For rolling the puran polis:<\/p>\n<p>Rice flour (or wheat flour)<\/p>\n<p>&nbsp;<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-319\" src=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Maharashtrian-puran-polis.png?resize=500%2C400&#038;ssl=1\" alt=\"maharashtrian puran polis\" width=\"500\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Maharashtrian-puran-polis.png?w=500&amp;ssl=1 500w, https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Maharashtrian-puran-polis.png?resize=300%2C240&amp;ssl=1 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3><strong>Procedure<\/strong><\/h3>\n<h3><\/h3>\n<ol>\n<li>Wash the chana dal well and soak it in 3 cups of water for around 2 hours.<\/li>\n<li>Add the turmeric powder and 2 tsp oil to the soaked chana dal and transfer the container to a pressure cooker. Just before the cooker comes to full pressure, lower the heat and cook the chana dal for 5 minutes. Turn off the heat and open the cooker after around 15 minutes.<\/li>\n<li>While the chana dal is cooking in the pressure cooker, start preparing the dough. Sift the <em>atta<\/em> and <em>maida<\/em>. Mix in the salt and turmeric powder, and 1 tsp oil. Make a soft but slightly sticky dough with room temperature water. Cover and set it aside for around 30-40 minutes.<\/li>\n<li>Check the cooked dal. It should be soft but not mashed to a pulp.<\/li>\n<li>Strain off the water from the dal. This can be used to make a special kind of Maharashtrian dal called <em>katachi amti<\/em>. It&#8217;s a mildly spiced to which you have to add a tablespoon or two of <em>puran<\/em> to make it even tastier.<\/li>\n<li>Transfer the drained, well-cooked dal to a non-stick pan and mash it with a potato masher.<\/li>\n<li>Add the jaggery and sugar and cook the <em>puran<\/em> on medium heat, stirring continuously. The mix will be loose and runny to start with. After around 10 minutes, add the ghee to the <em>puran<\/em>, and continue to cook it so it dries up some more. In another 5 minutes, the <em>puran <\/em>will be ready. Turn off the heat. To check if the <em>puran<\/em> is of the right consistency, stick a spoon into it. If the consistency is right, it will be able to hold the spoon upright. (Do this test after cooling the <em>puran<\/em> for around 5 minutes.)<\/li>\n<li>While still hot, press the <em>puran<\/em> through a <em>puran<\/em> machine or a fine sieve to puree it to a smooth pulp without any lumps.<\/li>\n<li>Mix the ground cardamom into the <em>puran<\/em>.<\/li>\n<li>Add the remaining 2 tsp of oil to the dough and knead it till it&#8217;s soft and easily stretchable. Drizzle a few drops of oil on it.<\/li>\n<li>Divide the dough into eight equal-sized balls. Keep the dough balls covered so they don&#8217;t dry out.<\/li>\n<li>Shape eight equal-sized balls of <em>puran<\/em>, each one around 1 \u00bd times the size of the dough balls. This might leave you with a little extra <em>puran<\/em> which could then be used to make the earlier mentioned <em>katachi amti<\/em>.<\/li>\n<li>Start heating the tava or non-stick gridle. Set the heat to medium.<\/li>\n<li>Take a ball of dough and press it into the shape of a cup. Stuff a ball of <em>puran<\/em> inside it, draw the edges of the dough together, seal the mouth of the cup and lightly pat the stuffed dough ball to flatten it into a thick patty.<\/li>\n<li>Applying even but light pressure, roll the flattened dough ball out using rice flour till it&#8217;s around 6&#8243; in diameter, flipping it at least once so both sides of the puran poli are thinned out evenly and the <em>puran<\/em> spreads to the edges of the puran poli.<\/li>\n<li>Cook the puran poli on the heated tava. Flip it over after around half a minute. Drizzle around 1 tsp of ghee all around the poli so it puffs up and develops brown spots on the underside. Flip the puran poli again, and drizze 1 more tsp of oil around it so the second side too develops brown spots all over.<\/li>\n<li>Fold the puran poli and remove to a plate lined with a paper napkin.<\/li>\n<li>Cook all the puran polis and after they cool down completely, transfer them to an airtight container.<\/li>\n<\/ol>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious Maharashtrian Puran Polis This week&#8217;s video features the queen of Maharashtrian cuisine \u2013 the puran poli.\u00a0 As it&#8217;s best to try and make smaller puran polis to begin with, I&#8217;ll be showing you how to make a smart, mini version of puran polis. Flavourful,&nbsp;<a class=\"read-more\" href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2021\/03\/20\/supersoftminipuranpolis\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,16],"tags":[109,103,105,107,108,104,106],"class_list":["post-320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads-pastries","category-others","tag-holi-special","tag-maharashtrian-puran-poli","tag-maharashtrian-puranpoli","tag-mini-puran-poli","tag-mini-puranpolis","tag-puran-poli","tag-puranpoli"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Supersoft-Puran-polis.jpg?fit=760%2C400&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/comments?post=320"}],"version-history":[{"count":2,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/320\/revisions"}],"predecessor-version":[{"id":322,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/320\/revisions\/322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media\/318"}],"wp:attachment":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media?parent=320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/categories?post=320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/tags?post=320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}