Puran Poli With Organic Plantation Molasses
29 August, 2016
Many Names given to one traditional recipe made during most of the festive occasions in Maharashtra, Karnataka , Goa and Gujrat. Lentils are soaked and pressure cooked and then mashed with jaggery or sugar to form a nice stuffing for the flat bread and cooked with clarified butter.
This Janmasthami let’s make this delicacy little differently so people who are advised to restrict sweet can enjoy it equally.
Since, I got some premium quality blackstrap molasses recently from goIndia and Plattershare, I decided what best way to use it than make some delicious flatbreads which is a hot favourite of many people. Also, Janmasthami is nearing. Hence,this would be the perfect time and occasion to try it out.
Since, Molasses is high in Pottasium, Calcium and Iron, Its an excellent sweetner . Well, don’t expect it to taste like sugar but it can definitely be relied upon as a good sweetner.
Other sweetner which I prefer are honey, maple syrup,normal jaggery etc.
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Ingredients
- Channa Daal – 1 cup soaked in water for 3 hours
- ¾ th cup crushed jaggery
- 2 cardamom crushed.
- 2 cup atta + 1 cup maida + pinch of salt
- Ghee
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Instructions
- Cook channa daal in pressure cooker with double the amount of water for 5 min on high.Reduce flame and cook for another 5 minutes. Switch off flame. Allow pressure to drop.
- Strain the water and keep aside. Also, take out 3 tbsp channa daal and mash and keep aside. This we will be using for Amti.
- Mash the channa daal and put in a non stick pan. Add crushed jaggery .Mix well. Now heat the pan on low flame and allow jaggery to melt. At this time, de-seed cardamom and crush the seeds to powder.
- Add to the daal-jaggery mix .Mix and cook till a soft dough is made. It should not have any liquid. So, you need to cook till jaggery is well cooked and mixture is little dry. The stuffing is ready. Allow this stuffing to cool down completely.
- Make a soft dough of atta , maida, salt by adding water/milk. Cover with damp cloth and allow it to rest for 20 minutes.
- Divide into equal portion and make small lemon size balls. Mould into small bowls and stuff with 1 and 1/2 to 2 tbsp of stuffing made above. Cover and roll out into small round parathas. (Process is same like you make any other stuffed paratha).
- Heat a non stick pan. Cook on both sides with ghee.
