A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
A classic Maharashtrian lentil curry with a perfect balance of sweet, sour, and spicy flavors. This comforting dal gets its unique aroma from the special goda masala and is a staple in Marathi homes.
A simple and comforting Maharashtrian potato stir-fry, seasoned with mustard seeds, curry leaves, and turmeric. This quick and easy sabzi is a perfect side for puris and chapatis, ready in under 30 minutes.
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
About Puran Poli, Amti Dal, Batatyachi Bhaji and Koshimbir
Soul-satisfying Poli and Amti with bhaji and koshimbir – an energy-giving, homestyle delight!
This maharashtrian dish is perfect for lunch. With 1354.6399999999999 calories and 38.12g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
0.5 cup
Ghee
(divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
3
Knead the Dough
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
4
Serving size: 1 cup
283cal
11gprotein
43gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
10 leaves Curry Leaves
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
1 piece Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tbsp Goda Masala (Maharashtrian spice blend)
1 tbsp Tamarind Paste (or a lemon-sized ball of tamarind soaked in warm water)
1 tbsp Jaggery (grated or powdered)
1.25 tsp Salt (to taste)
4 cup Water (divided for cooking and consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Wash the toor dal thoroughly. Drain and add it to a pressure cooker with 3 cups of water and 1/4 tsp of the turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Prepare the Tempering (Tadka)
Heat ghee in a deep pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
3
Combine and Simmer
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it turns soft and pulpy.
500 g Potatoes (about 3-4 medium, boiled, peeled, and roughly crumbled)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
10 leaves Curry Leaves
1 medium Onion (finely chopped)
2 pcs Green Chilies (slit lengthwise or chopped)
1 inch Ginger (peeled and grated)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, for balancing flavors)
0.25 cup Water
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the tempering (tadka). Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
2
Add the cumin seeds, asafoetida, and curry leaves to the hot oil. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
3
Add the finely chopped onion, green chilies, and grated ginger. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4
Stir in the turmeric powder and cook for 30 seconds to remove its raw aroma.
5
Add the boiled and crumbled potatoes to the pan. Season with salt and sugar (if using). Gently mix everything together, ensuring the potatoes are evenly coated with the spice mixture without mashing them further.
6
Sprinkle ¼ cup of water over the potatoes. Cover the pan with a lid and let it steam on low heat for 4-5 minutes. This step is crucial for the potatoes to absorb all the flavors.
7
Turn off the heat. Uncover the pan, add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix and serve hot.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
