This festival of Holi - a festival of myriad colours, of gaity, of friendships and re-unions all over the country. Thus Holy is certainly a vital part of our Indian life and culture in which religion still is a living force.

Recipe of Puran Poli


300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve


1.   Boil dal in plenty of water till soft but not broken.
2.   Drain in a colander for 10-15 minutes.
3.   Pass through an almond grater little by little till all dal is grated.
4.   Mash jaggery till lumps break. Mix well into dal.
5.   Put mixture in a heavy saucepan and cook till a soft lump is formed
6.   Take care to stir continuously, so as not to charr. Keep aside.
7.   Mix ghee, flour, add enough water to make a soft pliable dough.
8.   Take a morsel sized ball of dough, roll into a 4" round.
9.   Place same sized ball of filling in centre, life all round and seal.
10. Reroll carefully to a 6" diameter round.
11. Roast on warm griddle till golden brown.
12. Repeat other side.
13. Take on serving plate. Apply a tsp. of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour.
14. But this method will consume more ghee and therefore calories.
15. Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

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