A classic Maharashtrian stir-fry featuring tender field beans cooked with coconut, jaggery, and aromatic goda masala. This delightful bhaji offers a perfect balance of sweet, tangy, and spicy flavors, making it a comforting everyday meal.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
228cal
5gprotein
27gcarbs
13g
Ingredients
500 g Val Papdi (Cleaned, strings removed, and cut into 1-inch pieces)
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.
Protein-packed Val Papdichi Bhaji with soft Poli – a fiber-rich, perfectly spiced homestyle comfort.
This maharashtrian dish is perfect for lunch. With 969.26 calories and 21.759999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Goda Masala
1 tbsp Jaggery (grated or powdered)
1 tbsp Tamarind Pulp (thick pulp)
3 tbsp Fresh Coconut (grated)
1 tsp Salt (or to taste)
0.5 cup Water (as needed for cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Beans: Wash the val papdi thoroughly. Snap off the ends and pull away the tough strings from both sides. Chop the beans into 1-inch pieces. Set aside.
2
Make the Tempering (Tadka): Heat oil in a kadai or pan over medium heat. Add mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
3
Sauté Aromatics: Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
4
Cook Masala Base: Add the chopped tomato and cook for 5-6 minutes, stirring occasionally, until it turns soft and mushy. Now, add the spice powders: turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, stirring continuously.
5
Cook the Bhaji: Add the prepared val papdi pieces and salt to the pan. Stir well to coat the beans evenly with the masala. Pour in 1/2 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and cook for 12-15 minutes, or until the beans are tender but still have a slight bite. Stir once or twice in between to prevent sticking.
6
Add Finishing Flavors: Once the beans are cooked, add the tamarind pulp, grated jaggery, and fresh grated coconut. Mix gently and cook uncovered for 2-3 minutes, allowing the jaggery to melt and the flavors to meld together.
7
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Val Papdichi Bhaji hot with chapati, bhakri, or as a side with dal and rice.
6
Serving size: 1 serving
741cal
17gprotein
121gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
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.
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.
