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A North Indian Snack
Published On: 24 Nov 2013
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
Knead the maida with water, salt and soda powder into smooth dough. Keep for 1 hour.
Soak the chana dal in water for 3-4 hours. In a pressure cooker, cook the chana dal for 5-6 whistles till soft and cooked. Drain off the excess water.
Mash the dal with spoon or grind it.
Add to it jaggery, cardamom powder and salt.
Put the whole mixture in a kadai / pan and cook it on a medium flame. Keep on stirring occasionally. The mixture has to be cooked till it becomes thick and dry. Let the mixture cool.
Take a medium sized ball from the dough and fill it with adequate mixture as required. Roll it into a 4’’ diameter circle on a rolling board.
Place the filling mixture in the centre of the rolling dough. Lift the edges of the dough and begin to cover the mixture.
Dust some flour on the board and roll gently into circular rounds.
Heat a pan and place the puran poli on it and fry both sides the way we make parathas with oil or ghee.
Cook the puranpoli till brown spots begin to appear on both sides.
Spread few drops of ghee on both sides of puranpoli for softness.
:- Serve with milk [normal temperature milk without sugar].
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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