Holi is the time of celebration and festivities and one aroma that is closely associated with Holi is of puran poli being prepared in homes. So here we bring a quick holi recipe for making puran poli.
Holi is the time of celebration and festivities and one aroma that is closely associated with Holi is of puran poli being prepared in homes. Puran poli is also known as naivedya (prasad) of Holi.
So here we bring a quick holi recipe for making puran poli. Do serve it piping hot and with ghee to enjoy it.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 4 puran poli
For The Filling
1 cup soaked and cooked chana dal (split bengal gram)
1/3 cup sugar
1/2 tsp cardamom (elaichi) powder
a pinch nutmeg (jaiphal) powder
a few drops saffron colour
For The Dough
1 cup whole wheat flour (gehun ka atta)
1/2 tbsp ghee
whole wheat flour (gehun ka atta) for rolling
ghee for smearing
For the filling
1. Combine the cooked chana dal and sugar in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes till the sugar melts completely, while stirring continuously.
2. Transfer the mixture to a plate and allow it to cool completely.
3. Add the cardamom powder, nutmeg powder and saffron colour and mix well.
4. Divide the stuffing into 4 equal portions and keep aside.
For the dough
1. Combine the whole wheat flour and ghee in a bowl and knead into a soft dough using enough water.
2. Cover the dough with a muslin cloth and allow it to rest for atleast 30 minutes.
3. Divide the dough into 4 equal portions and keep aside.
How to proceed
1. Roll out a portion of the dough into an oblong shape roti of 100 mm. (4″) using a little whole wheat flour.
2. Place a portion of the filling on one end of the roti and fold the other end over it. Gently press the sides to seal the filling.
3. Trim the sides using a sharp small bowl and discard the trimmed sides.
4. Gently press it from the centre and roll it into a 125 mm. (5″) diameter circle using a little whole wheat flour.
5. Heat a non-stick tava (griddle) and cook it till it turns golden brown in colour from both the sides.
6. Repeat with the remaining ingredients to make 3 more puran polis.
7. Just before serving reheat the puran polis and smear a little ghee on each puran poli.
8. Serve immediately with ghee.
We are editorially independent, not funded, supported or influenced by investors or agencies. We try to keep our content easily readable in an undisturbed interface, not swamped by advertisements and pop-ups. Our mission is to provide a platform you can call your own creative outlet and everyone from renowned authors and critics to budding bloggers, artists, teen writers and kids love to build their own space here and share with the world.
When readers like you contribute, big or small, it goes directly into funding our initiative. Your support helps us to keep striving towards making our content better. And yes, we need to build on this year after year. Support LnC-Silhouette with a little amount - and it only takes a minute. Thank you
Got a poem, story, musing or painting you would like to share with the world? Send your creative writings and expressions to firstname.lastname@example.org
Learning and Creativity publishes articles, stories, poems, reviews, and other literary works, artworks, photographs and other publishable material contributed by writers, artists and photographers as a friendly gesture. The opinions shared by the writers, artists and photographers are their personal opinion and does not reflect the opinion of Learning and Creativity- emagazine. Images used in the posts (not including those from Learning and Creativity's own photo archives) have been procured from the contributors themselves, public forums, social networking sites, publicity releases, free photo sites such as Pixabay, Pexels, Morguefile, etc and Wikimedia Creative Commons. Please inform us if any of the images used here are copyrighted, we will pull those images down.