Poran poli is a swwet prepared from maida and channa dal. It a traditional sweet of India. The stuffing used to prepare poli varies from region to region.
In my home town, it is available in many street shops. I haven’t tried it before as it is easily availabe in nearby streets. This is the first time I tried it. To my surprise, it came out awesome and tasted the same available in my home town.
The poli can be stored in freezer for months. The step by step porcedure for the poran poli is as follows.
- Chana dal – 1 cup
- Jaggery – 1 cup
- Cardamom powder – 1 tsp
FOR OUTER LAYER
- Maida – 1 1/2 cups
- Oil / Ghee – 1 tbsp
- Salt – a pinch
- Water – as required
- Oil – as required for toasting
FOR OUTER LAYER
- In a mixing bowl, take maida. Add oil and salt to it.
- Mix it well then add water little by little.
- Make it inot a soft pilable dough just like chapathi dough. Allow it to rest for an hour . .
- Dry roast channa dal in a kadai till nice aroma comes, dont let it brown. Allow it to cool.
- Then, wash & soak it in water for atleast 1 hour.
- In a pressure cooker, add the dal and water.
- Then cook channa dal until soft but not mushy(It should still be in shape if you press it).
- Drain water from channa dal and keep aside.
- In a mixer grinder, add channa dal and jaggery.
- Grind it into a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
- Add cardomom powder to the grinded channa dal jaggery mixture. Mix it well.
- Make small lemon sized balls and keep it ready.
TO MAKE POLI
- Now pinch equal sized balls from the dough(slightly bigger than the channa dal balls). Flatten it a bit.
- Then keep the puranam ball in the center.
- Seal it completely by pulling the sides to center just like how we make for stuffed parathas.
- Then flatten it slightly. Dust flour if needed.
- Roll it to a thick or thin poli.
- Heat tawa carefully place the poli on the tawa, drizzle oil.
- Flip the poli and cook it on the other side until brown spots appear.
- Serve hot with a tsp of butter
- It keeps well in room temperature for a day.
- If refrigerated it can stay well upto months. I stored it for 3 months in US. While serving just heat it up and consume immediately. Else the poli will turn hard.
- While grinding take care not to make the channa dal to a paste consistency. It should be coarse with one or dals popping out.
- Rolling thick or thin is purely your choice.
- You can add a pinch of turmeric powder if prefered.
- You can also add milk while mixing the maida dough but again shelf life is less.