Following mouth watering discussions on our FB forum, a good friend Geeta Kamat finally revealed the deep dark secrets to the perfect puran poli. Bear in mind that she is one of the most perfectest of perfect cooks ever, making even the humble potato stir fry look like a Robuchan’s Pommes Puree on his degustation menu!!!! Thanks Geeta for that and the photos😍
1 cup chana daal+3 cups water
Pressure cook chana daal. Once cooked drain the stock and put it aside for making Kataachi Aamti.
For making the filling use the over cooked chana daal & keep stirring in a pan to remove any moisture left then+ jaggery + cardamom powder + saffron/nutmeg for flavouring and keep stirring until it all gathers up in the pan. This is the filling.
Kataachi Aamti –
1 tsp cumin seeds, 5-6 red chillies, 4-5 pepper corns, 4-5 cloves, 1 tsp coriander seeds, 1/4 inch cinnamon. Roast all in a tspn of oil. After cooling grind + 1/2 cup fresh coconut and grind to a fine consistency.
Next in a pan for tadka – oil+ mustard seeds+ curry leaves+ hing + ground masala + daal stock + a small tspn of rice flour if its watery & bring to boil. Add a small ball of jaggery or puran + salt.