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Healthy food

(145)Chana daal Puranpoli (Microwave recipe)

Ingredients for Puran

  • 2 cups Chanadal.
  • 3 cups water.
  • 2½ cup Sugar.
  • ½ tsp. cardamom powder.

Method

  1. Wash Chanadal thoroughly for 2 times.
  2. Add 3 cups water and keep aside for 2 hours  to soak.
  3. After 2 hours pressure cook chanadal upto 6 whistles.
  4. Once pressure releases from the cooker, open the lid and drain excess water from the boiled chanadal.
  5. In food processor crush channa dal and sieve with 1 mm sieve.
  6. Mix sugar and cardamom powder thoroughly with sieved dal and transfer whole content into microwave pan.
  7. Cook the above content for 15 minutes but after every 3 minutes take out the pan stir thoroughly and again cook.
  8. After 15 minutes spread 1 table spoon of puran on plate and wait for 10 minutes to cool down.
  9. After 10 minutes, dip your fingers in ghee and then scrape puran from plate. If puran doesn’t stick to your fingers then it is ready otherwise microwave for one more minute and repeat the testing procedure.( see the video )
  10. Once your are satisfied after test ,keep aside for 6-7 hours to cool down or If you want to make puranpoli immediately then spread whole puran in big plate to cool and then start making puranpoli.

Ingredients for Poli

  • 2 cups wheat flour.
  • 1½ cups water.
  • 4 tbsp. Oil

Method

  1. Knead roti dough ( see the video for consistency)
  2. Make table tennis size ball from dough.
  3. With the help of rolling pin roll small 4 inch size roti.
  4. Stuff golf ball sized puran and again roll in ½ cm. thick poli( roti).
  5. Roast like paratha .
  6. Apply ghee on both the sides . (see video)
  7. Serve hot or cold as you wish both tastes delicious.
Boiled channa daal
Sieve direct Chanadal .
Crushed and sieved dal.
Mix with Sugar
Test whether puran is ready or not
consistency of poli dough.
making of puranpoli
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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