It won’t be Holi with out Puran Polis. Holi is celebrated for 2 days, day 1 is Holika Dahan which has big importance for us. For Holika Dahan bonefire is held at community ground at night. As a offering to goddess Holika, puran polis are must.You will be serve puran polis on Holi in almost all Maharastrian households. Day 2 is the day where you play with colors. Best way to welcome spring.
More than a religious importance I celebrate most festivities for food and fun associated with it. Holi is incomplete until I stuff my mouth with puran polis.
Puran poli is sweetened flat bread. All purpose flour dough is filled with sweetened split chickpeas filling. You can serve this bread three ways with Katachi Amti( which is prepared with the leftover dal water after cooking), milk or smear with ghee.
I personally love it with Katachi Amti, this curry is spicy and tangy which balances the sweetness of the poli.
The key to good puran poli is roll them as thin as you can. When you eat Puran polis you should not be able to differentiate between the dough and filling. It should just melt in your mouth.
Yields: 10 serving
Prep & cook time: 1 hour (doesn’t include soaking time for dal)
- 1 cup split chana dal
- 1 1/4 cup grated jaggery
- 1 tsp cardamom powder
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg powder
- 1 1/2 cup maida/ all purpose flour
- 1/4 cup oil
- 1 cup water
- pinch of salt
- Soak chana dal in 3 cups of water for 2-3 hours. Drain all the water. Add 3 cups of fresh water to the dal and cook over medium flame, until the dal is tender. While cooking the dal you will see a white foamy residue on the water, gently lift with a spoon and discard.
- Strain the dal, reserve the water for katachi Amti or rassam.
- Place the dal in the same pot in which it was cooked. Add jaggery in and mix well in until the jaggery is completely dissolved and all the water from the dal has evaporated.
- Add cardamom, nutmeg and ginger powder and pulse with hand held blinder, until it forms a smooth paste. Pulse dal mixture should hold its shape. Run the pulse dal mix through a potato masher or sieve. This will smoothen the dal. Cover and keep aside.
- In a mixing bowl add maida, salt and oil, mix well. Gradually add water. You might not need all the water. Make into a soft dough. Cover with a kitchen cloth and let it rest for 10-15 minutes.
- Make 2 inch balls of the filling and keep aside.
- Make 1 1/2 inch balls of dough. Form a cup out of the dough and place the filling in the center. Close it from all side. Flatten it in a disc and start rolling it on a floured surface.
- Roll it in a 8-10 inch diameter disc. Making sure that the filing doesn’t come out.
- Roast on both sides thoroughly like Parathas. Add ghee so the polis stay soft.
- Let them cool and then store in air tight container. Polis stay at room temperature for 2 days. You can make a big batch and freeze them. When needed microwave and serve with drizzle of ghee.