Authentic Puran Poli with Aambat

 

Introduction  

Puran Poli is a celebrated sweet flatbread from Maharashtra, filled with a spiced lentil mixture (puran) and served alongside a flavorful, tangy aambat (a slight, tamarind-kissed dal gravy). This mixture gives an extremely good evaluation of sweet and savory, making it the appropriate festive dish for Ganesh Chaturthi, Diwali, or any unique occasion. Enjoy the fusion of textures and tastes as the splendid puran poli pairs flawlessly with the zesty aambat.

Part I: Puran Poli

Ingredients

For the Dough:  

•  2 cups whole wheat flour (atta)  
•  1/2 cup all purpose flour (maida)  
•  1/4 teaspoon turmeric powder 
•  A pinch of salt  
•  1 tablespoon oil or ghee  
•  Water, as wanted for a smooth, pliable dough

For the Puran (Sweet Lentil Filling):  

• 1 cup chana dal (Bengal gram lentils), soaked for 3–four hours  
• 2 cups water (for cooking dal)  
• 1 cup grated jaggery  
• 1/2  teaspoon cardamom powder  
• 1/4 teaspoon nutmeg powder (optional)  
• half teaspoon ginger paste  
• A pinch of salt  
• 1–2 teaspoons ghee (for enriching the puran)

Instructions

1. Prepare the Dough:  
• In a massive mixing bowl, integrate whole wheat flour, all purpose flour (if the use of), turmeric powder, and a pinch of salt.  
• Add the oil or ghee and regularly mix in water to knead a gentle, easy dough.  Cover and permit it relaxation for about 30 minutes.
2. Cook the Dal for Puran:   
• Drain the soaked chana dal and area it in a strain cooker or pot with 2 cups of water and a pinch of salt.   
• Cook till the dal is smooth but keeps some texture. If the usage of a strain cooker, 3–4 whistles ought to suffice.  
• Drain any extra water, then mash the dal lightly using a masher or mixture in short to create a coarse paste.
3. Prepare the Puran Filling:  
• In a heavy bottomed pan, integrate the mashed dal with the grated jaggery, cardamom powder, nutmeg powder, and ginger paste.  
• Cook on low warmness, stirring continuously till the mixture thickens and turns sleek. Add the ghee and stir for a couple more mins to combination the flavors.   
• Remove from warmth and allow the puran to cool.
4. Assemble the Puran Poli:  
• Divide the dough into same portions (about 10–12 balls).  Roll out each ball right into a small disc. 
• Place a spoonful of the puran filling inside the middle, then lightly deliver the rims collectively, sealing the filling interior.  
• Dust lightly with dry flour and roll out the filled ball into a barely thicker, even flatbread.
5. Cook the Puran Poli:  
• Heat a griddle or tawa over medium warmth.  
• Cook every puran poli, drizzling or brushing with a bit ghee, until both facets flip golden brown and the flatbread is cooked through.  
• Keep warm underneath a cloth till prepared to serve.

Part II: Aambat (Tangy Dal Gravy)

Ingredients

 For the Base:  

• 3 cups Chana dal cooking water 
• 1/2 teaspoon turmeric powder  
• 1/2 teaspoon red chili powder 
• 1 tablespoon tamarind paste 
• 1 teaspoon jaggery 

 For the Tempering:  

• 2 tablespoons oil or ghee  
• 1 teaspoon mustard seeds  
• 1/2 teaspoon cumin seeds  
• 1/4teaspoon asafoetida (hing)  
• 8–10 clean curry leaves  
• 1 dried red chili

Instructions

1. Simmer the Aambat Base:  
• Take Chana dal water with turmeric powder, red chilli powder, tamarind paste  in a pan.  
• Boil the water on medium heat, stir to completely dissolve the tamarind .
2. Prepare the Tempering:  
• In a small pan, warmth oil or ghee over medium heat.  Add mustard seeds and let them crackle. 
• Follow with cumin seeds, asafoetida, curry leaves, and the       dried redchili. Sauté for approximately 30 seconds till the spices are fragrant.  
• Pour the tempering into the simmering aambat base.
3. Finish and Serve:  
• Allow the aambat to simmer for every other 8–10 minutes so that the flavors meld together. 
• Adjust salt and tanginess if wanted. 
•  Serve hot along the freshly made puran poli.

Final Thoughts

This Puran Poli with Aambat recipe gives the perfect union of sweet and tangy flavors, showcasing the fine of conventional Maharashtrian cuisine. The sensitive, fragrant puran poli paired with the zesty, spiced aambat creates a harmonious balance this is sure to impress your own family and visitors. Experiment with the spice degrees to suit your palate.