Recipe: Delicious Puran Poli methi saag pakora ane amti

Recipe: Delicious Puran Poli methi saag pakora ane amti Delicious, fresh and tasty.

Puran Poli methi saag pakora ane amti. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour water) known as Katachi Amti is prepared with the remaining water of Chana Dal used to make Puran. In the Vidarbha region of Maharashtra, it is eaten with Wada - a pakora made of all lentils.

The stuffing is made from chana dal which are husked and split black chickpeas also known as bengal gram.

Puran poli is one of my favorite sweet.

For me puran poli has to be soft, flaky and thin.

You can have Puran Poli methi saag pakora ane amti using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Puran Poli methi saag pakora ane amti

1. Prepare of Pakora.

2. Prepare of Besan ajwain kanda baking soda kothimbir water oil.

3. Prepare of Puran poli.

4. Prepare of Wheat flour.

5. You need 250 gram of jaggery.

6. It’s 250 gram of harbara dal.

7. Prepare of Jaifal elaichi suntha ghee.

8. It’s of Amti.

9. It’s of Kanda khobra kothimbir ginger lasun harbara dal oil.

10. Prepare of Jeera mohri curry leaves dhanya powder lal mirch garam masala.

11. Prepare of Haldi hing.

12. It’s of Methi.

13. Prepare of Ginger mirchi oil salt.

When you try to make them at home they turn out to be like a thick stuffed paratha, but the store bought ones are super thin and soft.

I was not sure how they do it.

But my perimma knows, she is called "The Poli Expert" in our place. amti recipe with step by step photos - a maharashtrian amti dal recipe is a comfort food for us any day. as much as i like having amti dal with rice, i also like sipping it. in fact dal as such is a comfort food. i suggest to use goda masala while making amti.

Puran Poli, available with us, is a yummy food item that is widely eaten during Indian festive season.

Puran Poli methi saag pakora ane amti instructions

1. Mix the baking soda ajwain kothimbir kanda make a thick paste and then deep fry in oil of your choice in a kadhai.

2. Boil water in a patila add harbara dal to the boiling water add jaggery to the boiling dal add elaichi jaifal and suntha to the boiling dal and jaggery mixture make it soft and the make small round of the kneaded dough make small chapatis of the dough and then add the puran in chapatis just like to do while make parathas fry on the pan with ghee or oil you can serve it with dahi or make all the contents of my thali as per your preference.

3. Cut kanda into small pieces and coconut also into small pieces golden fry this both in a pan and grind in a mixer then grind ginger garlic and kothimbir separately in mixer grinder pour some oil in a patila add jeera mohri and curry leaves add the mixture of kanda khobra lasun kothimbir and ginger to the oil let it also golden fry then add the boilded harbara dal to it add lal mirch dhaniya powder haldi hing salt and water and let it boil you can serve with boiled rice.

4. Wash the methi thoroughly you can keep the methi in boiled salt water to reduce its bitterness heat some oil in a kadhai add ginger and mirchi to the hot oil and golden fry now add the methi which you have cut into it you can even serve with chapatis.

The Puran Poli is enjoyed with mango pulp, rabri, ghee, milk, tangy sauce/ chutney or katachi amti (a maharashtrian tangy sauce).

The multigrain methi muthia turned out to be a delicious tea time snack, although it can be served at breakfast as well.

I have served it with a lip-smacking Coriander chutney.

This steamed version of muthia can be made ahead of time and tempered just before serving.

Muthia is also used in a mixed vegetable curry called Undhiyo, another.