Holi is almost here and it is time to start the plan what sweets you are going to make. There are lots of choosing – every part of India marks this festival with its special recipes. You can never do wrong with classics like Gujias, Laddus, Shakarpara and Malpu. Another all-time favorite Purana is a poly, a paratha-like sweet that is made in ghee and stuffed with jaggery and lentils. Many of us associate Purana Poli with Maharashtra, but versions of this cuisine are also famous in other states. Purana Poli is known as Belle Obbattu in Karnataka and Vedami in Gujarat. In the southern states of Tamil Nadu and Kerala, uniform sweet is called Thegai Polly. Each version has slight differences, but all are equally delicious! If you want to make this Holi special, then try one of these unique Purana poli dishes:
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How to make Classic Purana Poli with Chana Dal. Maharashtrian Style Purani Poly Recipe
To make stuffing for Purana Police, pressurize gram dal with water for about 3-4 whistles. Take out the water and then mash the lentils on a low flame, in the cooker itself. Add sugar or jaggery and mix it with lentil paste. Add cardamom powder and nutmeg powder. Stir well to combine the material. To make flour, mix the flour with salt and ghee. Add water and knead well. Cover the dough and let it sit for at least 10-15 minutes.
Later, make medium -sized balls of dough and roll them to make circles such as thick chapati. Near the center, a small amount of filling on a half. Bring the edges of the circle together and seal it well. Fold the poli again carefully and then move to a warm griddle. Cook with a little ghee until the poli becomes golden brown. Enjoy with extra ghee at the top.
Click here for full recipe for Maharashtrian Style Purana Poli.
How to make Vedami Gujarati Style Purana Poli Recipe
The main difference between Maharashtrian Purana Poli and Gujarati Vedmi is used that is used. While the former usually uses the gram team, the Vedmi is made with the tour team. The flour for the Gujarati version is also made with full wheat flour instead of flour. To make the Vedami, you first need to prepare the dough and sit it as usual. To prepare your specific filling, wash and then soak the tour lentils for half an hour. Later, drain it and cook it in a pressure cooker with fresh water. Once done, move it to a pan and mash it. Cook it with jaggery on medium heat. Stir continuously to mix both. Add cardamom, nutmeg powder and saffron. Stir and thicken the mixture. Allow the stuffing to cool, before you add it to the flat circles of the dough. Fold the circle in half and roll it again before cooking from both sides until golden brown. (As instructed in the Purana Poli recipe above). Serve warm with a drizzle of ghee at the top.
Click here for a full recipe for Vedmi or Gujarati Puran Poli.
Vedmi is a popular dish in Gujarati cuisine. Image Credit: Istock
How to make Thegai Polly | South Indian Purana Poly Recipe
Thegai Poli is different from the above two varieties as coconut is also involved in filling this South Indian dessert. The flour used is similar to the Vedmi (not whole wheat flour and maida). To make stuffing, heat the ghee in a pan and then add coconut, cardamom and jaggery. Stir well to melt the jaggery and mix the tastes together. Once the moisture is absorbed, let the mixture cool down. Add a small amount of stuffing between the roll-out pieces of the flour, seal and flattened before roasting on a griddle. (Follow the process similar to Purana Poli and Vedmi). Thegai Poli also taste the best when hot is served with ghee or butter on top.
Click here for a full recipe for the then poli.
You must be making this Holi out of these 3 editions? Tell us in the comments!
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