Tuesday 24 November 2015

Puran poli with katachi amti

Puran poli is a sweet flat maharashtrian bread made usually during festivals or any auspicious occasion. I first had puran poli two years back in bangalore when my friend Madhuri sent me lunch box with Puran poli, katachi amti and batata bhaji on the occasion of Ganesha Chaturthi!
My Family enjoyed the meal, and I tried making puran poli the very next day using her recipe. 

For outer covering/poli
  • 1 cup whole wheat flour
  • 2 tbsp ghee/clarified butter
  • water to knead
For stuffing/ puran
  • 3/4th cup skinless bengal gram/channa dal
  • 3/4th cup grated jaggery
  • 1/2 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 4 cups water

  • Wash dal thoroughly under running water and soak for 30-40 minutes.
  • Pressure cook dal with 3 cups of water for 3-4 whistles, dal should be well cooked but not mushy, once the pressure is released drain the dal and save the stock/water for later use.
  • Mash dal with a potato masher.
  • In a non stick pan add mashed dal and grated jaggery, cook on low flame, stirring it continuously, in some time this mixture will start to thicken up.
  • Continue to stir the mixture, add cardamom powder, nutmeg powder, when the mixture starts leaving the sides switch off the flame, keep aside and allow the mixture to cool a bit.
  • Once is stuffing mixture comes at a room temperature, strain the mixture using a steel strainer.
  • Mean time, prepare the dough, In a mixing bowl add wheat flour, pinch of salt and clarified butter, mix everything using the tips of your fingers.
  • Add water to knead a soft pliable dough, cover with a wet muslin cloth and keep aside for 15-20 minutes.
  • Divide the dough and stuffing mixture into equal lemon sized balls.
  • Dust the surface with little flour, take one portion of the dough and roll into 3 inch diameter circle, put the stuffing ball in the center and fold the edges, make sure the edges are sealed well.
  • Flatten it with your palms and roll it gently and gently from all sides
  • Heat an iron/non stick skillet.
  • Place the poli on heated skillet and cook from both sides using clarified butter.
  • Serve hot.

Katachi Amti

Katachi amti is a seasoned dal water served usually with puran poli or rice.

  • 2 cup chana dal stock
  • 2 tbsp Ghee
  • 1 tsp red chilli powder
  • 2 Bay Leafs
  • 1/2 inch stick cinnamon
  • 2 Cloves
  • 1 tsp Goda Masala (see recipe here)
  • Few Curry Leaves
  • A pinch of Hing
  • Salt to taste
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 4 tbsp tamarind Pulp
  • 1 tbsp jaggery
  • 2 tbsp desiccated coconut


  • Dry roast coconut in a pan till it gets light golden color, keep aside.
  • Take water from dal in a pan, add red chilli powder, salt, goda masala, bay leaf, cinnamon stick and clove to it.
  • Put that pan on medium heat and bring it to a boil.
  • Now add dry roasted coconut, tamarind pulp and jaggery to the boiled dal water and cook on medium heat for 15-20 minutes.
  • Meanwhile prepare the tempering.
  • Heat ghee in a pan, add mustard seeds, cumin seeds, hing, turmeric powder and curry leafs to it and pour this tampering over the amti.
  • Serve hot with Puran poli or rice.

Katachi amti recipe adapted from Madhurasrecipe

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