1. Puran Poli
For The Pooranam (Inner Stuffing):
Chana dal – 1 cup
Jaggery – 1 cup
Cardamom powder – 1 tsp
Coconut – 1.5 tbsp
For Poornam Wrap:
Maida – 1.5 cups
Oil / Ghee – 1 tbsp
Salt – a pinch
Water – as required
Oil – as required for toasting
- First for making the outer wrap : Take maida in a bowl, add oil and salt, Mix well then add water little by little.
- Form a soft pilable dough just like chapathi dough. Allow it to rest for an hr . Meanwhile lets get on to make the pooranam(inner filling).
- For the filling: Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.
- Then cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.
- Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
- Add roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small lemon sized balls and keep it ready. I made the filling little more keeping in mind to make my another favourite 🙂 Wait and watch!!
- Now pinch equal sized balls(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 and cook the poli ion both sides until brown spots appear. Serve hot with a tsp of butter
2. Kothambir vadi
- Besan (chickpea flour) – 1 cup.
- Coriander leaves – 1 bunch.
- Ginger – 1/2 tea spoon.
- Garlic (crushed) – 1/2 tea spoon.
- Ajwain – 1 pinch.
- Cumin seeds – 1/2 tea spoon.
- Mustard seeds – 1/2 tea spoon.
- Cumin powder/jeera powder – 1/2 tea spoon.
- Garam masala – 1/2 tea spoon.
- Roasted peanut powder – 1 tablespoon.
- Hing/asafoetida – 1 pinch.
- Turmeric powder – 1/2 tea spoon.
- Salt – to taste.
- Oil – to fry.
- Green chilies (chopped) – 1 tea spoon.
- In a mixing bowl, make a batter of besan flour adding little water and ensure that it is free of lumps. The batter should be thick of pouring consistency.
- In a pan, heat little oil for tempering, add mustard seeds, cumin seeds, ajwain , crushed garlic, ginger and green chilies, saute it for few seconds.
- Then add asafoetida (hing), turmeric powder, jeera powder, garam masala and mix well.
- Now add besan batter stirring continuously until the batter become a thick paste without forming lumps (reduce the heat if necessary).
- When the batter starts thickening, add salt, chopped coriander leaves, roasted peanut powder and mix well. Add little oil and keep mixing till it forms to a thick paste.
- Grease a tray and pour this mixture into the tray and spread evenly (as shown in the video).
- Cool this mixture and cut them into cubes or desired shapes.
- Heat oil in a kadai for deep frying and when the oil is hot, fry the besan pieces until crispy and golden. Drain oil from the fritters and remove on paper towel.
- Serve hot with chutney.
- Refined Flour 1 cup
- Gram Flour 3/4 cup
- Salt to taste
- Turmeric powder 3/4 teaspoon
- Red chilli powder 3 tablespoons
- Oil 1 tablespoon + to deep fry
- Poppy seeds (khuskhus/posto) 1/4 cup
- Sesame seeds (til) 1/4 cup
- Dry coconut (khopra) grated 1/2 cup
- Ginger chopped 1 tablespoon
- Green chillies chopped 3
- Coriander powder 1/2 tablespoon
- Cumin powder 1/2 tablespoon
- Asafoetida 1/4 teaspoon
- Fresh coriander leaves chopped 2 tablespoons
- Mix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.
- Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder.
- Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.
- Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes.
- Place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly and cut into half inch sized pieces.
- They can be cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp.
- Drain onto an absorbent paper. Serve hot or at room temperature.