- Preparation Time: 20 minutes
- Cooking Time:30 minutes
- Servings: 4 people
Puran puri is made up of chana dal,jaggery ,wheat flour,all purpose flour,cardamom, nutmeg,dry ginger .The various names for the flatbread include “puran poli” પુરણ પોળી or “vedmi” વેડમી in Gujarati, puran poli (पुरण पोळी) in Marathi, poli (Malayalam/Tamil), bobbatlu/bakshalu (Telgu), holige (ಹೋಳಿಗೆ) and obbattu (ಒಬ್ಬಟ್ಟು) in Kannada, or simply, poori.
The method of preparation varies from place to place. Sometimes grated coconut is added in Konkan.In Maharashtra coconut Palm jaggery may be used. Similarly a mix or sugar and jaggery can be used as a sweetening agent. Normally nutmeg is used as a flavoring along the coast which is replaced by cardamom or sometimes both elsewhere. Nut, dates, etc. may also be added in this.Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color.
The size and thickness of puran puri also varies greatly, in Gujarat where the stuffing used is toor dal, it will be small in size and thickness will be more, where as in holige with coconut stuffing it will be larger in size and with less thickness. Obbattu (ಒಬ್ಬಟ್ಟು) is very popular in Karnataka and is prepared on festival days.
Ingredients for dough:
- Wheat flour 350 gram
- All purpose flour 150 gram
- Turmeric powder 1 teaspoon
- Salt 1/2 teaspoon
Ingredients for puran:
- Chana dal 500 gram
- Jaggery (gud) 500 gram
- Turmeric powder 1/2 teaspoon
- Cardamom powder 1 teaspoon
- Nutmeg powder 1/4th teaspoon(optional)
- Dry ginger 1/2 teaspoon (optional)
Ingredients for kadi:
- Dal stock
- Boiled chana dal 1/2 cup
- Dry coconut (grated) 1/2 cup
- Fresh curry leaves 1 cup
- Fresh coriander leaves 1/4th cup
- Masala mirchi/red chili powder 2 teaspoon
- Tamarind paste (soaked and squeezed) 1/4th cup
- Mustard seeds (for seasoning) 1/2 teaspoon
- Cumin seeds (for seasoning) 1/2 teaspoon
- Garlic (peeled and crushed)1/4th teaspoon
- Cooking oil 2 tablespoon
- Salt to taste.
Procedure for dough:
- In a large bowl add all the dry ingredients and mix well.
- Knead the medium dough (not too stiff nor too loose) by adding required amount of water.
- Allow to rest for about 1 to 2 hours.
Procedure for making puran:
- In a large pan add 7 to 8 cups of water and bring it to boil.
- Now add chana dal and cook until 85 to 90 % done.( you can also pressure cook chana dal for 3 to 4 whistles).
- Strain the cooked dal through strainer.
- Keep the dal in a strainer for some time so that all stock is drained.
- Keep the stock aside,this stock can be used for making kadi.
- Tranfer the boiled chana dal to pan add jaggery and mix well.
- Cook until all the water is dried up with continuous stirring.
- Once all the water is dried up add cardamom powder,nutmeg powder,and dry ginger powder and mix well.
- Puran is ready set aside for 5 to 10 minutes.
- Place strainer over large bowl add puran into the strainer.
- Mash the puran through strainer with spoon.
- Mash all the puran in the same away and set aside.
Procedure for Kadi:
- Blend the boiled chana dal and some dal stock in blender and pour it to the dal stock mix well and set aside.
- Make a fine paste of coconut,garlic,curry leaves,coriander leaves in a grinder and set aside.
- Heat the oil in a large pan add grinded paste and fry for few seconds.
- Now add red chili powder/masala mirchi and mix well.
- Add salt give it a stir.
- Then add dal stock and mix well and bring it to boil.
- Now add tamarind paste mix well and cook for about 5 minutes and set aside.
- Heat oil in an small pan add mustard seeds and allow it to crackle.
- Then add cumin seeds,crushed garlic,followed by curry leaves.
- Fry till garlic become golden brown in color.
- Pour this seasoning over kadi and bring it to boil and cook for 5 to 10 minutes on low flame.
- Kadi is ready.
Procedure for making puri:
- Take a medium sized dough ball and spread or roll little bit.
- Take equal size of puran and incorporate inside the dough and bring the edges together at the centre ,and join all the edges and pinch them in the centre.
- Apply oil over round shape plastic (size of plastic must be smaller than the size of puri, so that plastic will not melt on tawa) , roll the puri gently.
- Place a rolled puri over the heated tawa/any non sticky pan, allow to cook.
- When one side get light brown turn over and cook util light brown in color.
- Once its done on other side too fold puri and take out.
- Add ghee over puri and served hot with kadi, baigan,masaledar mirchi,and papad.