Puran poli

 Ingredients

For Puran

1 cup chana dal

3 cups water

1 pinch salt

1/2 cup jaggery

1/2 cup sugar

3 Elaichi powder

1/4th tsp nutmeg powder

For aata

2 cups aata ( sieve it through a cloth or baarik chalni or add little maida)

Pinch of salt

Water to knead dough

Oil

 For amti

Cooked dal water

2 tbsp Puran 

1 tbsp Dried coconut 

2 Hari mirchi

2 tbsp Oil 

1 tsp jeera

Kokum 5 to 6

1 tsp Kala masala 

1 tsp rai

4 to 5 leaves of kadhi Pata

1 tsp gud

1 tsp red chilly powder

 1 tsp kala / goda masala

Ghee for applying to puranpoli and dough 

Method.

1.For dough - Knead a soft pliable dough and apply a little oil. Keep aside. 

2. For Puran - In a cooker add 1 cup chana dal and 3 cups water with a pinch of salt.

3. Cook for three whistles and let it cool.

4. Sieve the dal mixture and keep the water aside for amti. Amti is eaten with puranpoli. 

5. In a pan mash dal with ladle. Add gur and sugar and cook. Pass this cooked mixture through a sieve or a puran maker machine.

6. Add elaichi and nutmeg powder and keep it to cool.

7. The dal mixture should be of the consistency of aloo paratha aloo. 

8. Roll out a small roti and fill it with dal mixture like you would a stuffed parantha. Roll it into a chapati.  Roast it on a tava like you make a chapati.After its cooked  add some ghee before you serve.

For amti

1. Take 1/4th tsp  oil in a pan. Add jeera, hari mirchi and dried coconut and saute it till coconut is brown.

2. Grind this to a fine powder

3. In a kadhai add oil.

4. Add 1 tsp rai , kadhi Patta leaves , 1 tbsp kala masala, red chilly powder as per taste and the ground masala. Add 4 to 5 kokum strands washed and crushed. Add 1 tsp gud and salt to taste. And add the dal water  and 2 tbsp puran and boil for a few minutes.

Amti should be liquid in consistency.

Serve puranpoli with amti