Puran Poli with Katachi Amti - Maharashtrian Recipe with Step by Step Pictures

Naivedyam offered to Ganesha (Puran poli, Katachi Amti, Batata Bhaji, Kanda Bhajji, plain rice)

Puran poli is one of my most favorite dish. I made 'puran poli with katachi amti' on the occasion of 'Ganesha Chaturthi'. But I didn't get time to post the recipe. :( Now, I am posting the recipe, when all the fever of Ganesha festival has gone. Never mind, it's better late than never. ;)

This time, I made Ganesha idol at home with some magazine papers. Yes, you heard right :D You will get idea from  below pictures, how I made this beautiful idol.

I hope you will like my homemade Ganesha :) Now, let's start with the recipe.

This recipe can make 8-9 puran poli approximately.

Puran Poli

Ingredients

To make Puran (Stuffing for puran poli)

Chana Dal - 1 cup (Wash and soak in enough water for about 4-5 hours)

Grated Jaggery - 1 cup + 1/4 cup (If you don't like very sweet, skip extra 1/4 cup)

Green cardamom - 5-6

nutmeg powder - 1/4 tsp

To make dough

Wheat flour - 2 cups

Oil - 1 tbsp

Salt to taste

Procedure

Watch my mom's recipe of authentic Puran Poli with katachi amti on YouTube;

Making of dough for puran poli

• Take wheat flour in mixing bowl. Add oil and salt to taste. Mix well and remove all the lumps.
• Start kneading the dough by adding little water at a time. Consistency of the dough should be very soft. 
• Apply few drops of oil on top and cover the dough. Let it rest for at least half hour or more if you have time.

Making of Puran / stuffing for puran poli

• Boil soaked chana dal into a pressure cooker till 3-4 whistles. If you want to make 'katachi amti', then add more water while boiling the chana dal. (I used around 4 cups of water.)
• Drain out the water from boiled chana dal. We will use this water to make 'katachi amti'.
• Heat pan on medium heat. Add chana dal and jaggery. Mix well and let it cook till mixture thickens and starts to separate the sides of pan. Keep stirring the mixture continuously in order to avoid sticking of dal at bottom. It may take around 15-20 minutes. 
• Then add crushed cardamom and nutmeg powder.

Puran Yantra - Courtesy Google Images

• Let the mixture cool down little bit. Strain the puran to get the smooth consistency. You can use puran yantra if you have one.

• But If you don't have puran yantra, you can use stariner to strain the puran. I got this wonderful idea from madhura of the madhurasrecipe.com. Thanks to her :)

Making of Puran Poli

• Take a medium sized ball of dough. Dip into flour and roll like a small roti. Place the puran ball on it and seal the edges nicely. 
• Dip into flour and roll gently and evenly from all the sides.

• Roast it from both the sides by applying ghee/oil.
• Serve it hot by applying some ghee/clarified butter on top or with katachi amti. You can serve it with milk flavored with cardamom and sugar. That  too tastes delicious.

Katachi Amti

Ingredients

Drained water from boiled chana dal

Red chili powder - 1 tsp

Turmeric powder - 1/2 tsp

goda masala - 1 tsp

Boiled chana dal - 2 tbsp

Jaggery - 1 tbsp

Dry grated coconut - 2 tbsp

Curry leaves - 2-3 strands

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Oil - 2-3 tbsp

Water as needed

Salt to taste

Procedure

• Add drained water into a pan. Add red chili powder, turmeric powder, goda masala and salt to taste. (I forgot to add goda masala at this point; I added it later.)
• Dry roast coconut till it gets slight brown color and add into curry. Add boiled chana dal and jaggery (I added puran which is combination of chana dal and jaggery, So I didn't add them separately).
• In another pan, heat 2-3 tbsp of oil. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them crackle nicely. Add this tempering onto the boiling curry. Mix well and let the curry boil on medium heat till oil starts to float on top.

• Serve this katachi amti with puran poli and plain rice.

Sending this recipe to Chef Mireille’s Taste of the Tropics event guest hosted by EzCookBook as Authentic Indian Platter.