Puran Poli​The Ultimate Guide to Soft & Fluffy🔥Katachi Aamti💯Traditional Sweet Lentil 🫓 4k

Описание: . The Puran (Filling)
​Boil the Dal: Pressure cook 1 cup of Chana Dal with 3 cups of water (and a pinch of turmeric) for 4–5 whistles until soft.
​The Secret Liquid: Drain the dal. Keep the leftover water to make Katachi Aamti (a spicy, tangy dal soup traditionally served with the poli).
​Sweeten: In a pan, mix the cooked dal with 1 cup of Jaggery. Cook on low heat, stirring until it thickens into a mass.
​Spice it up: Add ½ tsp cardamom powder,

a pinch of nutmeg, and optionally a pinch of dry ginger powder.
​Mash: While warm, pass the mixture through a Puran Yantra (puran mill) or a fine sieve to get a silky-smooth, lump-free paste

for at least 1 hour. This makes it stretchy so it doesn't break when rolled thin.


The Poli (Outer Cover)
​The Dough: Mix 1.5 cups of flour (typically a mix of whole wheat and maida/all-purpose flour) with a pinch of salt and turmeric.
​The Texture: Knead into a very soft, elastic dough using water and 2–3 tbsp of oil.
​Rest: Cover and let the dough rest for at least 1 hour. This makes it stretchy so it doesn't break when rolled thin.

Assembly & Cooking
​Take a ball of dough, flatten it, and place a slightly larger ball of Puran in the center.
​Seal the edges, dust with flour, and roll it out into a thin circle.
​Cook on a hot griddle (tawa) with plenty of Ghee until golden brown spots appear on both sides.


Region Name Key Difference
Gujarat Vedmi Often uses Toor Dal (pigeon peas) instead of Chana Dal.
Karnataka Holige / Obbattu The dough is often made with only maida and extra oil for a thinner, almost translucent skin.
Andhra Pradesh Bobbatlu Similar to Holige, but sometimes uses a mix of rice flour and maida for a slightly different texture.
Tamil Nadu Thengai Poli Often features a Coconut and Jaggery filling instead of lentils.