Spread the rolled poli thin and make sure the puran is spread till the edges of the poli. I have never heard of adding rawa to the dough [peeta]. The tips at the end helped a lot. Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). hi, i loved your receipe reallyvery much One thing i saw dhall holige you havenot mentioned which type of soji to be used. In fact, I use a bit of sourdough culture to make my dough for any chapati/roti bread tobe a bit tangier and softer- when you pan-fry it comes out very nice and puffs easily. If the edges don’t have puran, it will become dry after we cook. How ling can v preserve them without refrigeration? My mom is an expert in making this. And I’m guessing there are a lot of people assuming this is mainly Maharastrian because you called it Pooran Poli. Both these remain good in refrigerator for atleast 15days. Cook evenly on both sides to a perfect golden brown color. When you have turned out a mixture that is bubbly and tangy (it will burn your nose hairs when you smell it), then it is ready. She used to make and serve them in bulk, with homemade butter. Thanks for your recipe. Keep a ball of chana mixture and cover with the dough and seal the ends as shown in the picture. I have been living in Singapore since 1978 and have forgotten the taste of some of the good ole konkani dishes. Fry on hot tava till it gets golden brown color. But she still prepared it for me. Add cardamom and mix well with hand to get a smooth mixture. Instead of throwing the water after boiling the dal,use it to make rasam/saaru…it tastes very good….it is called ObbatSaaru. Thanks for this. Welcome to my cooking blog Gayathiricookbook.I am Gayathiri Shankar and I am a foodie!!! Divide the mixture into equal portions and roll them into a ball. I just cant make good chapati .I followed ur steps but did not succeed. Drain all the water. Thanks for visiting. Puram Poli is my fav Maharastrian dish… I keep pestering my colleagues to get it for me…. Heat 2 tsp ghee in a pan.Add the ground paste and 1/2 tsp of cardamom powder.Saute until it has become thick. Flatten a portion of the dough in your palm.Stuff with one ball of filling.Cover and seal the edges. When you want to eat them, microwave for 30-45 seconds and it will still be fresh. Spread ghee on both the sides and cook the poli till brown spots appear. Wish if you could add recepie of Aamti along with. In the summer you will only have to do this for about 8-10 days to get a nice tangy smelling and bubbly culture. 4. Will try soon!! Actually sourdough culture, or Levain as they they say in France, has digestive bacterias (like yoghurt), which allow you to breakdown wheat more easily- this is very good for those who can’t have yeast, have some gluten intolerance or those who have diabetes or nutritional assimilation problems. If you make them in hurry, you might completely spoil them ;). This is a traditional Tamilnadu Brahmin recipe(My mom's recipe). I’m a Punjabi married to a Konkani. I will visit your site often and try out the recipes. 4. Shilpa: Check out coconut poli(kayi holige). Also forgot to say let sourdough sit out for 6 hours after feeding to prepare it for use- it is best to use at room temp. Sometimes you have to prepare dough a day or two ahead of time if the culture has gone a bit brown. Serves : 4. This is one of my favorite sweet. I will try your method next time. I tried your recipe of pooran poli today and it turned out amazing…my husband just loved it! Keep the stock aside and this stock can be used for making katachi amti. My name is Gayathiri Harihara. Unlike the normal obbattu, we add a pinch of turmeric to make it look yellowish(If there is another reason for adding turmeric, I am not aware of it!!!). I tried ur recipe n it was great. Regards, Ps. Learn how your comment data is processed. Instead of throwing the water after boiling the dal,use it to make rasam/saaru…it tastes very good….it is called ObbatSaaru..and instead of pressure cooking the dal if you cook it directly on the gas it comes out much better…. I have been thinking to do this recipe for a long time, but I keep forgetting. The first dish I cooked for my family was “ Carrot Halwa” using a pressure cooker.I am a Homemaker, Caterer, Blogger, Baker and most importantly a mother of two precious kids. In Maharashtra- It’s called “PURAN POLI”, made with channa dal, jaggery or sugar, and wheat flour. Hi Shilpa… first of all i wish you and your family a very happy deepawali…. and when it has gotten bubbly again. That tasted very nice too . Roast from both sides really good. ?”, I think she knew I wont eat much. btw…Your previous website was better…I think this is too westernized. Mix flour/maida with sooji(optional), turmeric, salt. Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Every region in India has its own name and version of making this sweet boli. Roast from one side for just 2 minutes until small bubbles begin to appear. Hi… Awesome recipe…!!!!!!!! – Use Toor dal along with chana dal to make them more thin and soft. hi Shilpa, I cooked puran and found out that it is not sweet enough. In Maharashtra- It’s called “PURAN POLI”, made with channa dal, jaggery or sugar, and wheat flour. Even i am north canara…… i love holige. I prepared it today and found it come out exactly as pe your instuctions, . Grind the dried cooked channa Dal in a mixer to a fine powder. That came out well too. I didn’t apply too much oil while roasting the polis. Vinay Shilpa: Here is the Kannada version of aamti. Will keep them in mind. Hi Shilps I tried Obbittu for the first time yesterday.I used my mom’s recipe.It’s similar to urs but she adds coconut and poppy seeds(fried till little brownish)to the hoorana.And also we don’t add rava to the dough.It came out very good. Heat a tawa and drizzle some ghee.Place a boli and add a tsp of ghee. Do you know how to make sakkare holige? She had to finish the remaining somehow. VERY GOOD RECIPEE. Make sure there is no air trapped inside because they will cause freezer burns. 2. In Gujarat, it’s … Hi Shilpa, I love you holige/puran poli recipe and also the little tip about adding turmeric to the poli. please advise. How to make Soft and Puffed Puris / Pooris. I used oil instead of ghee and they turned out to be “crispy puran poli” dont’ know where i went wrong! Store in air-tight container and consume Poli within 2-3 days. I found an article where they mention rava makes these very soft.
2020 puran poli brahmin recipe