Puran Poli with Katachi Amti (Lentil-Spice Broth)

Ingredients

For the Dough

• 1 cup Refined flour
• 1 cup Wheat flour
• ¼ cup Rice flour
• as required Salt
• ½ cup Oil
• as required Water

For the Puran (Stuffing)

• 2 cups Chana dal, soaked
• 1 cup Jaggery
• 1 tsp Cardamom

For the Katachi Amti

• as required Chana dal stock from boiled dal
• 2 tbsp Roasted garlic and ginger
• ¼ cup Roasted coconut
• 2 Green chillies
• ½ cup Roasted onion
• a handful Coriander
• 1 tbsp Tamarind
• 1 Bay leaf
• 1 Black cardamom
• 1 inch Cinnamon
• 5–6 Cloves
• 10–12 Black pepper
• 1 tbsp Dagad phool
• 1 tbsp Red chilli powder
• ½ tbsp Garam masala
• ½ tbsp Turmeric powder
• 1 tbsp Salt
• ½ tsp MSG
• 2 tbsp Oil

For Finishing

• 1 tbsp Ghee

Method of Preparation

Chef Ajay Chopra

1. Prepare the Dough

   Combine refined flour, wheat flour, salt, some oil and water. Knead into a soft dough. Cover with oil and rest for 30 minutes to 1 hour. Squeeze out excess oil and divide into small portions.

2. Cook the Dal

   Add soaked chana dal, salt, turmeric powder, oil and water to a pressure cooker. Cook for 3–4 whistles. Drain the excess stock and reserve it for the Amti. Keep the coarse dal for the stuffing.

3. Prepare the Spiced Amti Base

   Grind the roasted ginger-garlic, coconut, onion, coriander and green chillies into a paste. Heat oil and add bay leaf, black cardamom, cinnamon, cloves, black pepper and dagad phool. Add the prepared paste and sauté. Add red chilli powder, turmeric, salt and MSG and cook well. Add the dal stock and some coarse dal. Boil for 5–10 minutes. Stir in jaggery and tamarind and cook for another 5 minutes. Finish with garam masala and chopped coriander.

4. Prepare the Puran

   Mash the boiled dal with jaggery and cook until thick, dry and smooth. Add cardamom powder and mix well. Strain to remove lumps and allow it to cool completely.

5. Make the Puran Poli

   Take one dough portion and fill it with Puran. Seal and roll flat using rice flour for dusting. Roast on a hot pan on both sides until golden. Smear with ghee and serve hot with Katachi Amti.