Puranpoli with Katachi Amti

Posted: March 20, 2011 in Main Course
Tags: , , , , , , ,
What’s the festival of colors without some Puranpoli…

I am not a big fan of Holi. When I was in high school, I once got an allergic reaction to the Holi colors and have never been able to play Holi again. But that does not mean that I do not enjoy the food that’s made for Holi. I just stay away from the colors. For Amit, Holi is complete only if there is homemade puranpoli and I definitely did not want him to have an incomplete Holi. No colors does not mean no puranpoli. So I decided to make some puranpoli with katachi amti for lunch today. I definitely have my own recipe for the puranpoli but I do not have a recipe of my own for the katachi amti. So I found this recipe on a blog which I really liked and have tweaked just a little bit to my liking. I have linked the blog at the end of my post.

I was able to make about 10 puranpolis with this recipe. But the puranpolis were pretty big about 7 to 8 inches in diameter. And the Katachi Amti recipe makes about 6 small bowls.

Ingredients:

For the Puranpoli dough

  1. 1.5 cups wheat flour
  2. 1/2 cup all purpose flour
  3. 2 teaspoons oil
  4. pinch of salt
  5. water for the dough

For the Puranpoli filling

  1. 1 cup chana dal
  2. 1 cup jaggery (more or less depending on how sweet you like it)
  3. 1/4 teaspoon nutmeg
  4. 1.5 teaspoon cardamom powder

For the Katachi Amti

  1. 3 cups chana dal water
  2. 1.5 teaspoon Red Chilli Powder
  3. 2 teaspoon Goda Masala / Garam Masala
  4. 2 – 4 teaspoon Tamarind paste
  5. 3 teaspoon Jaggery
  6. 2 teaspoon Cumin Seeds, roasted
  7. 3-4 tablespoon coconut, grated and roasted
  8. 1 piece Cinnamon
  9. 2 bay leaves
  10. 8-10 curry leaves
  11. 1/2 teaspoon Mustard seeds
  12. 1 teaspoon Cumin Seeds
  13. A pinch of asafoetida
  14. Salt to taste
  15. 2-3 tsp Coriander / cilantro, chopped
  16. Oil
  17. Water

Directions:

For the Puranpoli

  • Boil the chana dal in about 4-5 cups of water. You could cook the chana dal in a pressure cooker or like I did in a normal pan with a lid. It took me about 20-30 minutes to cook the chana dal.
  • In the meanwhile I prepared the dough by mixing all the ingredients together except the water. Add the water and knead the dough. Make sure that the dough is soft and easy to roll out. Set the dough aside and prepare the puranpoli filling in the meanwhile. Cover the dough with a moist paper towel or kitchen towel.
  • Divide the dough and the puran / filling into 8-10 equal portions. Take one of the portions of the dough and roll it out 3-4 inches. Next take one portion of the filling and place it in the center.
  • Seal the filling inside the dough by bringing together the sides. Roll out the dough 8-10 inches to form a even poli.
  • Heat the pan to medium high and make the polis by flipping each side about 1-2 times.
  • Once the chana dal is cooked, strain the chana dal and set aside the water. Mash the chana dal in the same bowl on a low flame. Then and add the jaggery, nutmeg and cardamom to it and mix well. Heat the mixture till the puran is a soft and dry but can still be formed into small balls. Let this cool.
  • In the meanwhile make the amti by bringing the chana dal water to a simmer. Add the red chilli powder, goda masala / garam masala, tamarind paste and jaggery and bring to boil.
  • While the water is coming to a boil, grind the roasted cumin seeds and coconut to a fine powder. Add this to the chana dal water once it comes to a boil. Once the mixture has come to a boil, reduce the heat to medium low and let it simmer.
  • Next heat a couple of teaspoons of oil and add the asafoetida, mustard seeds and cumin seeds.
  • Once the mustard seeds start to sputter add the cinnamon, bay leaves and curry leaves and let it fry for a minute or two. Now transfer this to the chana dal water and let it simmer for a few more minutes. Now add salt to taste.
  • Check the amti and adjust the spices to your liking. Add more jaggery, tamarind or red chilli powder depending on how sweet, sour or spicy you like your amti. Add more water if it gets too thick. Garnish with the coriander / cilantro leaves.
  • Serve the puranpolis with the amti with a blob of ghee.

And here’s the blog where I found the recipe for the amti: http://aartiscorner.blogspot.com/2007/06/katachi-aamti.html.

It felt, oh so good, to have the puranpolis for lunch on Holi. Almost felt like we were back home! Hope you enjoy this recipe as much I enjoyed making and eating it. And Happy Holi to Everyone!!! Spring is definitely here, the tree just outside our patio is all green now, it was barren just a week back! Though this also  means that summer is just around the corner, I prefer to enjoy the weather today when it is just perfect here in AZ.

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