Khava Puranpoli

Khava Puranpoli
  • Serves: 0 People
  • Prep Time: 30 mins
  • Cooking:
  • Calories: 350
  • Difficulty: medium
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Khavyachi poli is a traditional Maharashtrian recipe. It is rich in taste,healthy and sweet.
This Khava Poli tastes heavenly with ghee.

Ingredients

Directions

  1. For Puran- Take 250 Gms. Chana Dal & Wash it well.
  2. Add 2 to 3 Small bowls of water in washed & soaked Chana Dal.
  3. Cook it well in Pressure Cooker. (Give atleast 10 to 12 Whistles. The Dal must be cooked well)
  4. Take a pan and pour well cooked Chana Dal in it.
  5. Roast for 2 to 3 minutes and make it little dry.
  6. Add 250 Gms. Pitambari Ruchiyana Jaggery Powder in it and mix it well.
  7. Add pinch of salt and One & Half Tea Spoon Elaichi Powder in the mixture.
  8. Cook the mixture until jaggery powder get dissolve and mixture became dry.
  9. Allow to cool down the mixture.
  10. When mixture cools down completely grind the same in the Mixer.
  11. Take a pan and roast 250 Gms. Mawa (Khava) until turns golden brown.
  12. Add 2 to 3 Table Spoon Pitambari Ruchiyana Jaggery Powder in Khava and mix it well.
  13. When Jaggery Powder dissolves and get mix with Khava add 2 Tea Spoon Elaichi Powder in the mixture.
  14. Now add Chana Dal Puran in Khava mixture and mix it well.
  15. Your dry Khava – Chana Dal Puran for Stuffing is ready.
  16. For Cover- Take 3 to 4 Table Spoon Wheat Flour in Bowl and add 2 Table Spoon All purpose Flour in it. Also add pinch of Salt and 2 Tea Spoon Pitambari Arishakti Rice Bran Oil.
  17. Knead the dough well (medium thick). Allow to rest this dough for an hour.
  18. After an hour take a small portion of dough, shape it like a small bowl, stuff Small portion of Khava – Chana Dal Puran and seal it well.
  19. Roll this stuffed dough like Chapati.If required while rolling Chapati use dry Wheat Flour for dusting.
  20. Heat Tawa and Roast this Puranpoli from both the sides. Use little Pitambari Arishakti Rice Bran Oil while roasting the Puranpoli.
  21. Serve with Desi Ghee & Milk.

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