Cook Chana Dal with twice amount of water, with turmeric in a pressure cooker till very soft but not mashed. (about 2 whistles and ~15 mins on low flame thereafter.)
Meanwhile roast the Khoya in a pan on low heat till slightly pink/very light brown.
Grind the Coconut in the mixer to a fine paste without adding water.
Drain and remove water from the cooked Dal and reserve the water.
Heat a kadhai and add the dal and on a low flame dry out all the moisture from the Dal.
Add the jaggery, sugar, coconut paste, roasted Khoya to the dal.
Cook and stir till the mixture is completely dry. (take care not to burn the mixture)
Add the nutmeg powder mix well.
Remove the mixture from the heat and pass it through a Puran press/ Food Mill.
Keep aside till you are ready with the covering dough. This filling can be made 1-2 days in advance and stored in an airtight container in the refrigerator.
For the Covering Dough:
Sift the wheat flour and the all purpose flour and pinch of salt through a fine mesh sieve.
Add oil (2-3 tbsp) and water and knead into a soft elastic dough. (You may need to add more water/ oil to get very soft dough)
Keep the dough covered for about an hour.
After an hour add about 3/4th Katori oil, salt and little water to make it more soft.
Take a lemon sized ball of the dough. Flatten it using the finger tips with the help of the Rice flour
Take a bigger ball of the Puran/stuffing mixture.
Place it on the flattened dough,seal and cover it with the dough such that the Puran gets stuffed inside the dough.
Roll out the stuffed dough using the Rice flour for dusting into a round chapatti (as thin as possible), taking care that the Puran/stuffing does not come out and the chapatti does not stick to the surface.
Heat a non-stick tava/griddle.
Once rolled out, use the rolling pin to transfer the Puran poli to the tava.
Cook on both sides till golden brown.
Remove from the tava.
Serve hot Puran Poliu2019s with a generous drizzle of hot melted ghee and Katachi Amti (recipe below).
Katachi Amti Recipe:
Stock/water left over from cooking the Chana dal for Puran (above) add water if required to make it thinner.
4-5 Black pepper corns
1-2 tsp Mustard seeds
1-2 tsp cumene seeds
7-8 curry leaves torn into pieces with hand
1 tsp grated jaggery
1 tsp tamarind pulp
1 tsp Maharshtrian Kala Masala or Garam Masala
~4-5 tbsp chopped fresh Coriander leaves
Salt to taste
2 tbsp oil
Heat the oil in a deep pan.
Add the mustard seeds.
Once they splutter, add the cloves and peppercorns fry 1-2 second and then add the cumene seeds.
Add the curry leaves and the coriander leaves.
Add the Kat/stock .
Add the jaggery, tamarind pulp, Masala and season with salt. (you can adjust the proportion of jaggery and tamarind to your taste.)
Bring it to a boil and serve hot with Puran Poli.
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