Maharashtrian Dish: Puran Poli

Wash the chana dal & add to the pressure cooker. Add about 2 glass of water to the cooker.

Cook the dal for 5-6 whistles.

Let the dal cool. Take off the cooker cover.

If there is some extra/leftover water with the dal,drain it out Or keep it aside to make dal aamti.  

Take out the dal in a broad vessel,add the sugar.  

Place the broad vessel on a medium flame & cool till all of the sugar syrup is completely dissolved.(should not be watery)   

If the chana dal in the broad starts to come off from the sides of the broad vessel (does not the stick the sides of the vessel anymore). It means the dal is completely cooked.  

Let this mixture cool. Use the puran maker like a mixer add the mixture churn & the puran will be ready.

Add the crushed cardamom seeds,grated dry coconut & charoli to the puran & mix evenly.

Keep this puran in the fridge as it will make the process of rolling the poli easy & convenient. 

Take the wheat flour,add water & knead to make the dough. 

Whenever you want to have garama-garam puran poli take out the puran from the fridge.

Take a small ball of the wheat dough. Roll into a small roti.

Take a lemon size ball of the puran. Place it on the small roti.

Cover up the puran ball with the roti sides making a modak.

 Press the the modak like in the middle slightly.

Take some wheat flour & roll from all the sides to make a roti/poli. 

Place the roti on the hot tava. Spread the ghee/sajuk tup from both the sides. 

Cook the poli from both the sides. Take out the poli wit the flat spatula.

Serve with ghee/sajuk tup or milk.