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Article: Puran Poli delight for Gudi Padwa

Puran Poli delight for Gudi Padwa

Puran Poli delight for Gudi Padwa

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Puran Poli delight for Gudi Padwa

Ugadi / Gudi Padwa on March 21st,2015, ushers in the New Year for three states, Karnataka, Maharashtra and the united state of Andhra Pradesh (now split into Telangana and Andhra Pradesh).

The festival delicacy is known by Holige (Karnataka), Puran Poli (Maharashtra) and Bobbattu (united AP).

This time let us check out the spread of the Maharashtrian delicacies for the festival – Gudi Padwa. Puranpoli, Katachi Amti, Ukadlelya Batatyachi Bhaaji and some other items that spread out as delicious fare specially prepared and consumed together from a plate for this occasion.

[/vc_column_text][vc_column_text]                                                                                           Puranpoli
What you will need:
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For the stuffing:

chana dal  - 3 cups

cardamoms (powdered) – 15 pieces

jaggery / sugar – 3 ½ cups / 3 cups

nutmeg powder – ½ tsp

water – 8 to 9 cups or slightly more

 For the outer cover or poli:

wheat flour – 3 ½ cups

maida – ½ cup

oil  - 3 tsp

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Preparing the Puran Poli

  • Mix the wheat flour, maida, oil, and with a little water prepare slightly soft dough from it. if maida is not to be used, it can be substituted with appropriate quantity of wheat flour. kep it aside.
  • Take the Chana Dal (gram), pressure cook it, then mash it nicely. Drain the water into another vessel for later use.
  • Add the jaggery pieces to it and add some more quantity of jaggery if it is not too sweet. If sugar is being used instead, let it be in the ratio of 1:1 for sugar:chana dal.
  • there is the laborious way of heating in a pan on low flame till the water dries up, or the modern way of using the microwave to  see that the water evaporates and can be formed into soft balls for rolling out flat.
  • Add the cardamom and nutmeg. Make small balls as you would for stuffed parathas.
  • Roll out each ball into small circles, put a little of the stuffing (puran)  enclose all sides and then roll out thin without it tearing. A little rice flour could help in gently rolling out and in a good circle.
  • Heat a tava or flat pan. Gently prepare each poli with first one side and then the other turning light to golden brown. You are done.
  • When serving, ghee could be smeared both sides as per liking.

 Roughly 12 to 14 polis can be prepared with this quantity of ingredients, enough for at least 4 people.


Katachi Amti (the tasty but sweet sour offset to the sweet Puran Poli) 

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What you will need:

chana dal or Bengal gram – ½ cup (if making separately with water – 8 cups) or better use the separately drained and kept away 8 cups of water of the boiled chana dal while making the puran poli.

some of the stuffing or puran from the earlier recipe

turmeric – 1/3 tsp

garam masala – 1 tsp

tamarind juice / lemon juice – 2-3 tsp / tbsp

chilli powder – 1/3 tsp

curry leaves – 3 or 4

jaggery / sugar as per taste

salt as per taste

 for the tempering:

oil - 2 tbsp

mustard seeds - 1 tsp

cumin seeds - 1/2 tsp

turmeric - 1/3 tsp

green chillies - 2

a few cinnamon pieces

bay leaves - 2

a pinch of asafoetida

for garnish:


dry coconut

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Preparing the Katachi Amti

-          Take the boiled chana dal water.

-          Add salt, jiggery, chilli powder, turmeric powder, tamarind juice, garam masala, curry leaves to it. Note that the addition of jaggery / sugar, tamarind juice / lemon juice is as per liking and preferred taste. Some like the tangy sweet sour taste combination.

-          Now boil this mixture. Keep aside.

-          heat oil and using mustard seeds, cumin seeds see that they crackle and then add the turmeric, aesofoetida, chillies, cinnamon and bay leaves. Heat lightly and pour over the dal.

-          Garnish with coriander just before serving and while it is hot.

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Ukadlelya Batatyachi Bhaaji (Boiled potatoes subzi)

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What you will need:

potatoes (boiled and chopped into big cubes) – 3 medium ones

coriander to garnish

salt to taste

For the tempering:

oil - 2-3 tbsp
mustard seeds - 1/2 tsp
turmeric - 1/3 tsp
a pinch of asafoetida
green chilies 5 or 6
curry leaves – 8 to 10[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]

Preparing the boiled potatoes subzi

  • Put the washed potatoes in a pressure cooker, boil till two whistles.
  • Peel them after removing. Cut them into large cubes / pieces.
  • Now heat oil in a pan. add mustard seeds and allow to crackle.
  • add turmeric powder, asafetida, chillies, curry leaves. Saute for 2 or 3 minutes. Put in the potato pieces.
  • Add the salt, mix well and allow it to cook well. They should turn a little brown and crispy.
  • Garnish with the coriander leaves. Served hot would do well for enjoying with the Puran Polis.
  • The thali can be completed with a thing like cabbage or some other pakoras to enjoy this festival meal.
  • Some prefer to have  Puran Poli with ghee, milk and sugar instead of the Ukadlelya Batatyachi Bhaaji.
  • In Gujarat the Chana dal is replaced by Toor Dal which alters the taste. And it is known as Vedhmi.
  • some prefer to have a topping dessert like Shrikhand to top off the sumptuous meal.

Those in the know will look forward to making and having it again on this occasion, while those who are adventurous would like to try a hand at making, with planning beforehand. Most people like me would prefer enjoying it with relish and savour the sweet taste of the Poli and the sour taste of the Amti with the taste buds saving the taste for quite some time to come.  


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