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Recipe: Puran Poli with Katachi Amti

By Chef AMIT KOCHAREKAR
Last updated on: January 18, 2021 11:18 IST
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Executive Chef Amit Kocharekar at The Resort, Mumbai shares his recipe to make authentic Maharashtrian-style Puran Poli. 

Puran Poli with Katachi Amti

Serves: 5

Ingredients

For the poli

  • 500 gm channa dal
  • 500 gm jaggery
  • 15 gm cardamom powder
  • 10 gm nutmeg powder
  • 500 gm refined flour
  • 60 gm oil
  • Around 120 to 150 ml water
  • Ghee
  • Salt as per taste

For the amti

  • 3 cups dal water
  • 3 cloves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 bay leaves 
  • 6 curry leaves
  • 15 gm jaggery
  • 1 tsp tamarind paste
  • 1 tsp red chilli powder
  • 1 tsp goda masala
  • 1 tbsp coriander powder
  • 1 tsp hing (asafoetida)
  • 1-2 tbsp grated coconut, roasted
  • Coriander leaves, for the garnish

Method

For the poli

  • Soak the channa dal in water for 2 to 3 hours. 
  • Drain the water and cook the dal in a pressure cooker for 6-7 whistles.
  • Don't throw the water in which the dal was cooked. You can keep it for the amti.
  • Grate the jaggery and keep it ready.
  • Add the jaggery and the cardamom and nutmeg powders to the cooked dal, after draining any excess water.
  • Add a pinch of salt to the flour and knead it with water and oil to make a dough.
    Once the dough is smooth and soft, keep it aside.
  • Make small balls of the dough and roll it into small circles (2 to 3 inches wide).
    Stuff it with the cooked dal mixture and seal the sides.
    Roll it again and make medium or large-sized polis, depending on the dough and the filling.
  • On a heated tawa, spread some ghee and cook the poli on both sides (until you see a few brown spots).
    Apply ghee on top and serve.

For the amti 

  • Take the leftover water from the boiled dal.
  • Add the red chilli powder, coriander powder, goda masala, bay leaf, cloves and mix well.
  • Boil it well.
  • Add roasted coconut, tamarind paste, jaggery and cook for 15 to 20 minutes.
  • Heat oil in a little pan. Once the oil is hot, add mustard seeds, cumin seeds, hing and curry leaves.
    After the seeds stop spluttering -- be careful that they don't burn -- pour the whole thing into the dal.
  • Garnish with finely chopped coriander leaves.

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Chef AMIT KOCHAREKAR
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