Pooran Poli with Katachi Amti/Lentil Curry(Khandeshi Style)/ Stuffed Sweet Chickpea Parathas

Pooran Poli with Katachi Amti/Lentil Curry(Khandeshi Style)/ Stuffed Sweet Chickpea Parathas

By NamakShamak
  • Serves: 10 - 12
  • Prep Time: 45 Minute
  • Cooking: 30 Minute
  • Calories:




“Holi Re Holi , Pooranachi Poli!” that was the slogan we used to shout as children , when our mothers made this delicious Pooran Poli , on Holi festival day! Pooran Poli is a sweet stuffed flat bread, stuffed with a delicious filling of boiled chick peas and jaggery and cardamom.Pooran means, stuffing , and Poli means Chapati or Roti in Marathi. So its a stuffed sweet roti! Holi was the only occassion when we got to enjoy this delicious indulgence! Here , at my inlaws place, this delicacy is made on a lot many occassions throught the year. It is ofcourse eaten in different combinations though. In a typical Maratha household, on Holi festival , Pooran Poli is made along with “Katachi Amti”- a curry made with boiled chick peas and ground masala of caramelized onions,garlic ginger,dry coconut. and served along with fried ragi papads, Onion Pakodas and piping hot rice! And when its Akshaya Tritiya, Pooran Poli pairs up with Sweet Aam Ras-(Mango Pulp). For others , it might be an unusual combo , but believe me, when I first tasted this combo , I instantly fell in love with it! Most find making this a very tedious process, but believe me, its all worth the effort! Afterall theres nothing like , enjoying a traditional meal on a Festival Day with friends and family!

Ingredients

Directions

  1. Sift together the flours in a bowl. Heat 1 tbsp ghee and pour over the flour. Let it cool for some time. Now add sufficient water and knead a soft dough. Cover and keep aside.
  2. Add 2-3 Cups water to washed chana dal and pressure cook for about 3-5 whistles, or until completely cooked. The chana dal should be partially mashed and partially whole , but soft and cooked.
  3. Now drain the cooked dal and retain the water , along with some cooked dal for making the curry if desired. Place it in a wide mouthed pan along with chopped jaggery and cardamom powder. On a medium flame, continue stirring and cooking the stuffing,
  4. Now pass the mixture through a medium mesh , or grind it in a mixie , till fine and smooth. The above process is to make the stuffing smooth and remove any lumps or any hard uncooked chana dal from the stuffing
  5. Pinch small portions of dough and the stuffing and keep aside. Reserve some dry flour for dusting. For soft and thin pooranpolis,its best to take dough and stuffing in equal portions, but for beginners,its advisable to reduce the stuffing slightly, a
  6. Heat a flat pan or girdle / tawa and place the pooran poli and roast lightly till small bubbles appear. Immediately flip and roast this side completely till nice and brown with little ghee. Apply ghee on the half cooked remaining side and flip.The po
  7. Tips: If you want nice light and puffed pooran poli's: •Ensure your stuffing is nice and smooth , without any lumps. •Your dough is inice and soft. •Ensure you gently roll out the dough , uniformly. •Flip gently , preferrably using a wooden flat spoo
  8. For Kattachi Amti/Curry: Roast the sliced onions with garlic and ginger on a flat pan with a tsp oil till browned. Cool and grind to paste. Heat remaining oil and fry the paste till it releases oil. add kala masala , red chilly powder,salt and fry .
  9. The spicy curry with rice counters the effect of sweet pooran polis with milk, thus balancing the meal Kala Masala is traditional masala predominantly used in northern Maharashtra, mainly,Nashik, Khandesh. It can be replaced with Garam Masala,keeping

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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