Poran Poli and Amti

Gudi Padawyachya Hardik Shubhechya !

Good Wishes for a joyous Ugadi and a Happy New Year with a plenty of Peace and Prosperity.

Known as Gudi Padva in Maharashtra, Ugadi in Andhra Pradesh and Yugadi in Karnataka

I thought of making some poran poli and Amti on this occasion. This came out better than my last attempt. Just the right amount of sweet in the poli and right amount amount of sweetness and punch of sourness in the amti.

Recipe below for Poran Poli
Channa Daal – 1 cup soaked in water for 3 hours
¾ th cup crushed jaggery
2 cardamom crushed.
2 cups atta + 1 cup maida + pinch of salt

Cook channa daal in pressure cooker with double the amount of water for 5 min on high.Reduce flame and cook for another 5 minutes. Switch off flame. Allow pressure to drop.

Strain the water and keep aside. Also, take out 3 tbsp channa daal and mash and keep aside. This we will be using for Amti.

Mash the channa daal and put in a non stick pan. Add crushed jaggery .Mix well. Now heat the pan on low flame and allow jaggery to melt. At this time, de-seed cardamom and crush the seeds to powder. Add to the daal-jaggery mix .Mix and cook till a soft dough is made. It should not have any liquid. So, you need to cook till jaggery is well cooked and mixture is little dry. The stuffing is ready. Allow this stuffing to cool down completely.

Make a soft dough of atta , maida, salt by adding water/milk. Cover with damp cloth and allow it to rest for 20 minutes.
Divide into equal portion and make small lemon size balls. Mould into small bowls and stuff with 1 and 1/2 to 2 tbsp of stuffing made above. Cover and roll out into small round parathas. (Process is same like you make any other stuffed paratha).
Heat a non stick pan. Cook on both sides with ghee.

For the Amti :
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of aesofotida
2 tbsp jaggery
1 tbsp tamarind pulp
4-5 curry leaves
1 tbsp oil

To dry roast and ground to powder: 1 bay leaf + 2 cloves + 1 cinnamon + 2 tbsp grated coconut + 1 dry red chili + 1 tsp coriander seed + 1 tsp whole black pepper corn
Heat oil in a deep pan.
Add mustard seeds and allow to splutter. Add cumin seeds and aesofotida.
Add curry leaves and roasted ground powder.
Add the strained water and mashed channa daal.
Add salt to taste, tamarind pulp and jaggery. Bring it to boil.
Boil for 7-8 minutes till amti is neither too thick nor too thin.
Squeeze juice of half lemon, 2 tbsp coriander leaves chopped and 2 tbsp grated coconut.
Serve Amti with poran poli.

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