Puran Poli, or Puran Mande as it's affectionately known in Maharashtra, is a beloved traditional sweet flatbread that embodies the heart of Maharashtrian cuisine. Its rich, sweet filling of cooked lentils and jaggery contrasts beautifully with the soft, slightly chewy texture of the outer layer. This isn't just a dessert; it's a taste of history, a culinary legacy passed down through generations, enjoyed during festivals and celebrations, and cherished as a comforting treat any time of year. The aroma alone – a fragrant blend of cardamom and warm spices – is enough to transport you to a cozy kitchen in the heart of Maharashtra.
This recipe unveils the secrets to crafting the perfect Puran Mande, ensuring a result that's both authentic and delicious. From preparing the vibrant, subtly spiced lentil filling to achieving the ideal texture of the perfectly cooked flatbread, we'll guide you through each step with clear instructions and helpful tips. Ready to embark on this culinary journey and create your own batch of these delightful treats? Let's begin with the step-by-step process below.
Tools Needed
- Cooker
- Saree
- Sieve
- Pan
- Khapar (flat griddle)
- Ladle
Ingredients
- Gram dal: 2 kg
- Jaggery: 1.5 kg
- Oil: a little
- Flour (wheat): 2 kg
- All-purpose flour: 1 bowl
- Salt: to taste
- Water
Step-by-Step Instructions
Step 1. Preparing the Dough and Puran
- Sift the wheat flour using a saree to remove bran. (This helps in achieving a smoother texture.)
- Wash the gram dal thoroughly with 2-3 changes of water.
- Cook the gram dal in a cooker with 2 cups of water until it releases 3-4 whistles. Add more water if necessary to ensure the dal is cooked properly.
- Mix the sifted wheat flour with salt and a little oil. Gradually add water and knead into a soft, pliable dough, similar to chapati dough. Let it rest for 30 minutes, covered with a wet cloth.
- Once the cooked dal has cooled slightly, mash it well and mix with the broken jaggery in a pan. Cook until the jaggery is completely dissolved and the mixture is well combined.
Step 2. Shaping the Puran Mande
- Roll small balls of the dough. Flatten each ball, place a spoonful of puran in the center, and carefully shape it into a disc, ensuring there are no air pockets.
Step 3. Cooking the Puran Mande
- Heat a khapar (flat griddle). Gently place the puran mande on the hot surface and cook on both sides until golden brown and crispy.
Step 4. Serving the Puran Mande
- Once the puran mande has cooled, fold and serve it. It can be enjoyed with rice kheer, golani, or rasa.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- The dough should not be too salty; otherwise, it won't be sticky.
- Make sure there are no hollows in the manda while shaping it.
- If the puran is too thick, add a little water to adjust the consistency.
Nutrition
- N/A
FAQs
1. Can I use a different type of lentil for the puran?
While pigeon peas (toor dal) are traditional, you can experiment with other yellow lentils like moong dal, but the flavor will be slightly different.
2. How do I prevent the puran mande from becoming too hard?
Ensure the dough isn't too tight and the filling isn't too dry. Proper kneading and cooking time are crucial for a soft texture.
3. Can I make the puran ahead of time?
Yes! The puran (filling) can be made a day or two in advance and stored in the refrigerator. This can save you time when preparing the full recipe.
With a little patience and these simple steps, you’ve now mastered the art of making authentic Puran Mande. Enjoy the sweet reward of your labor – these delectable treats are sure to impress family and friends. Happy cooking!