Puran poli - katachi aamati

Puran poli is traditional maharashtrian dish. It is served during auspicious occasions like gudi padwa, dasara, holi in Maharashtra. In Kar...

Puran poli is traditional maharashtrian dish. It is served during auspicious occasions like gudi padwa, dasara, holi in Maharashtra. In Karnataka, it is called Holige or Obbattu. Method of preparation may vary from place to place. In Konkan, stuffing/ puran is made using chana dal along with grated coconut. In vidarbha, the puran polis are made using toor dal instead of chana dal. In all way, puran poli tastes just awesome. I am posting the recipe which i learnt from my lovely mom. This puran poli goes superb with katachi aamati and batatyachi bhaji. My mom and I love to have it with milk flavored with sugar and cardmom powder. :) 


1 cup of chana dal - clean, wash and soak into water for half hour
1 and half cup of wheat flour
1 cup of jaggery
1 tsp cardamon powder
half tsp of nutmeg powder
oil and ghee as needed
salt to taste

  • First take wheat flour in mixing bowl. Add 2 pinch of salt to taste. Add small amount of water at a time and make a smooth dough out of it. Consistency of dough should be little bit soft than regular chapati dough. Apply half tsp of oil on dough. Cover it up and let it rest for 45 mins.
  • To make the puran / stuffing, cook the soaked dal in pressure cooker. For 1 cup of soaked dal, add 3 cups of water to pressure cooker. Cook the dal till 2 whistles. Drain out the excess water which you can use to make katachi aamati.
  • Now switch on the heat and let the dal cook on medium heat. Add jaggery to it. Mix it well. Keep stirring the mixture till it becomes thick. It will take around 15-20 mins. Add cardamon powder and nutmeg powder. When puran gets cooled down, strain out the puran in 'puran yantra' or you can also make use of strainer.
  • Now make small balls of dough and puran. Roll the dough little bit and keep stuffing/ puran ball onto it. Cover all sides of puran by dough. Deep it to all purpose flour and roll like chapati. Make sure you roll gently and evenly from all sides.
  • Heat up the pan on medium heat. Roast puran poli from both the side using 1-2 tsp oil. Apply some ghee on it while serving.

Katachi aamati


Leftover water from boiling of chana dal
3 tsp of dry grated coconut
1 tsp of sesame seeds
half cup of cilantro
4 petals of garlic
1 tsp of red chilli powder
half tsp of paprika (optional)
pinch of asafoetida
half tsp of turmeric powder
2 tsp of grated jaggery
1 tsp mustard seeds
1 tsp cumin seeds
3-4 curry leaves
salt to taste
4 tsp of oil

  • Dry roast grated coconut and sesame seeds. Saute till coconut and sesame seeds gets light brown color. grind it coarsely along with garlic and cilantro.
  • Heat up oil in vessel and add mustard seeds, cumin seeds, curry leaves and let them crackle. Add pinch of asafoetida and turmeric powder.Then add coconut garlic paste which we made before and saute for a minute. Then add red chili powder, paprika and salt to taste. Saute till oil starts to loose out.
  • Add leftover water from boiling of chana dal. let it boil for 5-6 mins. Then add jaggery according to your taste. If you don't like sweet flavour, then add 1 tsp of grated jaggery. Let it boil on medium heat for 10 mins. Adjust the consistency by adding water. Garnish with fresh cilantro and serve with puran poli.


Maharashtrian Recipes 7038450586064585503

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