Kakadiche Gharge /Kakadiche God Vade (Sweet Cucumber Poori)

Gharge means sweet poori. Gharge is a traditional Maharashtrian recipe made with rice flour, jaggery and cucumber or red pumpkin or banana or jackfruit.
Today, I am showing you Cucumber Gharge.
In our Kokan region, Kakadiche Gharge are made in generally during Ganpati festival for goddess Gouri.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Ingredients:

• Jumbo Cucumber (Shravan kakadi/Tavas), peeled, grated and squeezed- 2 cups from 1 cucumber
• Jaggery (gul)- 1 cup (Grate or cut into small pieces)
• Cardamom powder- ½ tsp
• Rice flour - approx 1 ½ cup
• Fine Semolina (Barik Rava) - ½ cup
• Hot refined oil (mohan) - 2 tbsp
• Salt - a pinch
• Refined Oil to Deep fry- as required

Method:

• Peel and discard the seeds from cucumber. Then grate and squeezed tightly cucumber and keep aside. 
  
• Soak rava in ½ cup of juice of cucumber for 15-20 minutes.  
  
• Combine jaggery and grated cucumber in a heavy bottom or non-stick pan.
  
• Cook together, saute in between. 
  
• Once jaggery is melted and mixed well with cucumber, remove from the flame. Let it cool a little. 
  
• Add cardamom powder and mix well.
• Take rice flour, add hot oil (mohan) on it and mix well.
• Now combine soaked rava, rice flour and cucumber mixture. 
  
• Mix well and make a firm dough. The dough should be neither too tight nor too lose. (If you feel it is loose you can add some flour to it.) 
  

Cover the dough and rest it for 15-20 minutes.

• Make small balls of dough. Pat them out with fingers on the greased plastic sheet. 
  
• Deep fry on medium heat in hot oil until golden brown from both sides. Drain Gharge on a tissue paper. 
  
• Gharage taste better with rice kheer.

Tips:

• Gharage can be stored for 2-3 days without refrigeration.
• Don't add extra water to dough try to knead dough in juice released from a cucumber.
• Traditionally gharge are patted on a banana leaf.
• You can make drink from remaining cucumber juice. Add some lemon juice, some mint leaves, a pinch of black salt. and jeera powder

Valachya/ Pavatyachya Dalichi Amati ~ Val Dal

We eat different types of dals in India like toor dal, mung dal, masoor dal etc. but very few people know about this val beans dal. This dal recipe made only in Maharashtra and Gujarat, but the method is quite different. This dal has different, unique but nice in taste. This dal goes very well with hot rice and fried fish or dried fish. 

Val beans dal (valachi dal):

Ingredients:

• Val dal- ½ cup (You may use Pavta dal instead of this dal.)
• Fresh coconut, scrapped or grated- 2 tbsp
• Cumin seeds- 1 tsp
• Garlic- 4 to 5 cloves
• Onion, roughly chopped- 1 small or  ¼ cup
• Homemade mix masala or Malvani masala- 1 tsp or (½ tsp chilli powder + ½ tsp goda masala)
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Mustard seeds- 1 tsp
• Curry leaves- 4 to 5
• Jaggery- ¼ tsp
• Kokum petals- 2 to 3
• Oil- 2 tbsp
• Salt to taste
• Fresh coriander leaves, finely chopped- ¼ cup

Method:

• Wash and soak dal for minimum 2 to 3 hours.
• Griend fresh coconut, cumin seeds, garlic together. Add this ground mixture in the soaked dal.
• Cook valachi dal in a cooker as like other dal. You may take one or two vistles more to cook this dal properly because this dal little tough to cook.
• Open the lid of the cooker when the pressure reduces completely. Whisk well with a ladle so that the dal gets slightly mashed.
• Heat oil in a casserole or kadai (wok). Add mustard seeds for tempering. When the mustard seeds begin to sputter/pop, add chopped onion, curry leaves, hing, turmeric powder and sauté for a few seconds. 
• Add mix masala or (red chilli powder+goda masala) and sauté for a few seconds. 
• Then add cooked dal in this mixture. Add water to adjust the consistency of aamati/dal as per personal choice. 
• Now add salt, kokum and jaggery. Stir it and boil for few minutes. 
• Garnish with chopped coriander. 
• Serve hot with rice.

वालाच्या/पावट्याच्या डाळीची आमटी : हि रेसिपी मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Kolambiche Kalvan/Sar ~ Konkani Style Prawns Curry

We make prawns curry with two methods. The first method is by using dried and roasted coconut paste, we called it Kolambicha Rassa. And today I am showing the second method.
Here we are using fresh coconut. 

Ingredients:  

• Tiger prawns- 12 to 15 
• Turmeric powder- ½ tsp
• Hing- ¼ tsp
• Fresh coconut, scrapped- 1 cup
• Black peppercorns- 3 to 4 
• Fennel seeds- ½ tsp
• Coriander seeds- 1½ tsp
• Dry red chillies- 6 (I used Byadagi chillies, these are not hot.)
• Garlic-7 to 8
• Ginger- ½ inch (optional)
• Chilli powder- 1 tsp (optional: use if you like spicy)
• Kokum- 5 to 6
• Salt- to taste
• Coriander leaves, chopped- 2 tbsp
• Oil- 2 to 3 tbsp

Method:

• Remove shell, head and vain of prawns. You can also remove the tail. Wash the prawns. 
• Apply some salt and turmeric on them and keep aside.
• Soak red chillies, fennel seeds, coriander seeds black peppercorns for 15 minutes. 
• Transfer soaked chillies and other spices in a mixer jar. Add scraped coconut, garlic and ginger. Make a smooth and thick paste. 
• Heat oil in a deep pan. Add hing, chilli powder and saute while. You can add 2-3 curry leaves also. Personally, I don't like curry leaves in a fish curry.
• Add the ground paste and saute till the raw smell of the garlic is gone. It's take hardly 1 minute.
• Add a cup of water and bring to boil.
• Add the marinated prawns and kokum. Give a nice stir.
• Cook on low heat for 5 to 6 minutes. Keep stirring in between.
• Garnish with coriander leaves.
• Serve hot with bhakari or rice.

Crispy Bombil Fry ~ Bombay Duck Fish Fry

Bombil or Bombay duck fish founds only at the Konkan belt. Bombil has lots of water content if we squeeze out this water, bombil becomes crispy. I am giving a trick to make bombil more crispy and tasty. Yes! I use rava but this is not trick. This is a traditional trick used by everyone from our area of Konkan.

Ingredients:

• Bombay ducks or bombil- 8 to 10
• Turmeric powder- ½ tsp
• Asafetida (hing)- ¼ tsp
• Homemade masala or Malwani masala or Sunday masala or agari-koli masala- 3 to 4 tsp
• Garlic cloves- 8 to 10
• Kokam petals- 6
• Rice flour- 2 tsp
• Fine semolina/barik rava- approx ½ cup
• Salt to taste
• Oil for shallow fry- as required

Method:
Grind garlic and kokam together with minimum water into smooth paste. (options: plz read notes)
Cut the bombils as shown in pictures. 
Cut the head, tail and fins of both sides as well as stomach part.

Cut into two parts.

Slit and open the fish flat like a fillet.

Wash all pieces with water and apply some salt and turmeric powder on them. Put all cut pieces in a thin cotton or muslin cloth and make pouch/potali. Band it tightly.

Place the plate in slightly slant. I keep the one side of plate on the border plate of kitchen platform. You may use a plate. Keep board or another plate on it. Keep something heavy on it. Thus maximum water from bombil come out. My mom keep "Pata-varavanta/silbatta" on this potali.

After 20 to 30 minutes to drain almost water out. Marinate the fish pieces with masala, hing, kokum-garlic paste and some salt.

Combine rice flour and rava in a dish. Add little salt and masala in it and mix it.

Heat some oil in a tava.

Coat each piece of bombil in rava mixture and shallow fry till crisp.

Serve hot with bhakari or with fish curry and rice.

Tips:

• Do not use ginger for this style of fish-fry.
• I make usually garlic-kokum paste in a huge quantity and store in freezer. Because two reasons......first is, it is difficult to grind smooth paste in small quantity in the grinder. My mom uses "Pata-varavanta/silbatta" to make smooth paste. Second is, it saves time. (Grind together ½ cup garlic and ½ cup kokam with minimum water.) 2-3 tsp paste is required for med sized fish.rava or
• Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store-bought masala can not give proper taste. 
• If you don't have enough time for all procedure, you could just use a paper towel to absorb all the moisture from the fish.

Ambyacha Sheera ~ Mango Sheera

Sheera is a traditional and popular Maharashtrian sweet dish. Maharashtrians. Mango adds its own flavour to the sheera and makes it very special and tasty. 

Ingredients:

• Barik Rava / Fine Semolina- 1 cup
• Milk- 1 cup
• Water- 1 cup
• Fresh Mango puree- 1 cup (Read in detail, plz see below in notes.) 
• Sugar- ¾  cup
• Pure ghee-  ½ cup
• Green cardamom powder- ¾  tsp
• Salt- very very little, less than ¼ tsp
• Saffron strands- a pinch (optional)
• Cashew nuts, Almonds and Pistachios, chopped- ½ cup (optional)

Method:

• Roast rava in a heavy bottom or non-stick pan on a low to medium heat.
• At the same time, on other side, keep milk+water to boil on low-med heat. Add saffron strands into the milk.
• Add all ghee in between, roast rava for 15 to 20 minutes or until sooji gets golden brown colour, it releases a lovely appetizing aroma.
• In between, add nuts so they will also roast along with rava.
• Meanwhile, the milk will have started boiling.
• Pour the milk in rava mixture carefully and give a nice stir.
• Cover the pan with a lid and let rava cook for 3-4 minutes on low heat.
• After rava mixture gets thicker, add sugar, mango puree, cardamom powder and salt. Give a nice stir and again cover with the lid for 2-3 minutes.
• Serve hot.

Notes:

• Do not roast rava/semolina on high heat hence, it changed colour from outside. It remains raw inner side.
• Choose the ripe mango. Wash them and cut into pieces. Scoop the pulp with a spoon. Blend it until it makes a smooth consistency. 
• You can use finely chopped or mashed mango instead of mango puree if you like chunks in your sheera.
• Usually we measure ingredients using vati or katori in our kitchens. I have changed the quantities here to cups, since it is easy to understand for everyone.

आंब्याचा शिरा 

Matar Paneer Pattice

Matar pattice is a traditional Maharashtrian recipe. A potato cutlet stuffed with matar, coconut and nuts but I made with little change. I replaced coconut with paneer.

Ingredients for the outer covering:

• Potatoes, boiled- 3 to 4 large sized
• Blak pepper powder- ½ tsp
• Corn flour or arrowroot powder- ½ cup or as required
• Salt- to taste

Ingredients for the Filling:

• Fresh green peas, boiled- 2 cups
• Paneer, crumbled- ½ cup
• Fresh coriander, finely chopped- ¼ cup
• Green chilli- 6 to 8
• Ginger- half inch
• Cumin seeds- 1 tsp
• Chat masala- 1 tsp
• Oil- 2 tbsp

Other Ingredients:
Oil for Shallow Frying- as required


Method:

• Peel and mash or grate the potatoes. Add black pepper and salt. Add corn flour and mix well.
• Knead properly and make lumps free dough. Keep aside.
• Crush or grind coarsely green chillies, ginger and cumin seeds together without water.
• In a pan, heat the oil. Add chilli-cumin crush and saute a while.
• Add the peas and mix well. Mash the peas a bit.
• Add crumbled paneer, chopped coriander and salt to taste. Mix well.
• Saute for a couple of minutes.Turn off the heat and set aside.
• Divide the dough into equal parts.
• Take one portion of the dough and shape like puri on a palm.
• Place the filling on this puri and close the edges to seal the filling. Press the pattice gently. Make remaining pattices. 
• Heat oil in a pan.
• Roll each pattice till fully covered with corn flour.
• Place a few patties in the pan. Ensure there is enough place to move and flip the pattice.
• Over medium heat, fry till the side touching the pan in golden brown. Fry both sides.
• Serve the hot pattice with tomato ketchup or any chutney.

Notes:

• You can also deep fry these patices. 
• You can increase the quantity of paneer. And decrease the quantity of matar. 

Koli Style Mutton Sukka

Koli Style Mutton Sukka is a dry spicy mutton preparation with quite an easy recipe. This traditional Koli dish is very tasty, totally addictive and good combination with hot rice bhakari.

Ingredients:

• Mutton, washed and cubed- ½ kg 
• Turmeric powder- ½ tsp 
• Asafetida (Hing) - ½ tsp 
• Ginger- half inch
• Garlic- 5 peeled cloves and extra 3 unpeeled cloves
• Green chilli- 2
• Koli Masala or Sunday mutton masala- 3 to 4 tsp 
• Dry Coconut paste- 3 to 4 tbsp 
• Cumin seeds- ½ tsp 
• Bay leaf- 3 
• Cinnamon stick- 1 inch piece 
• Cloves-4
• Black peppercorns- 8
• Star anise- 1
• Oil- 6 tbsp 
• Salt- to taste
• Coriander, finely chopped- ¼ cup 

Method :

• Marinate the mutton with turmeric powder and salt. 
• Grate and dry roast dry coconut. Griend with little water and make a paste.
• Griend coarsely ginger, garlic and chilli. 
• Heat the oil in a big wok, add cumin seeds, bay leaves, cinnamon stick, cloves, black peppercorns, star anise and saute a while. 
• Add ginger-garlic-chilli paste and hing. Saute for a minute.
• Add the marinated mutton and saute on high flame for 5 minutes. 
• Add koli masala and saute till mutton discharge oil.
• Add unpeeled garlic cloves and saute while. 
• Add some water about ¼ cup. Cover the wok with s.s. plate. Pour some water on a plate. Cook mutton for 10-15 minutes on medium heat. 
• Now add coconut paste. Cook on low to med heat for 20 to 25 minutes or till cooked. Stir occasionally. 
• Add chopped coriander and mix well.
• Fry/saute on high heat for 2-3 minutes. Thus mutton curry become dry. 
• Serve hot with rice bhakari.

Recipe source- Mi Hay Koli

Katachi Amati (Yelavanachi Amati) ~ Maharashtrian Style Chana Dal

Katachi amti or Yelavanachi amati is a traditional Maharashtrian recipe which is usually served with puran poli. It is made using chana dal stock which is used to make puran poli. People like to deep purnpoli in katachi aamati but like to have hot katachi amati like soup or rassam. :|)

Ingredients:

• Chana dal stock- around 2 cups (see more in notes)
• Puran- 2 tbsp to ¼ cup (see more in notes)
• Frech coriander, finely chopped- 2 tbsp
• Grated dried coconut- 1 tbsp
• Cumin seeds- ½ tsp
• Coriander seeds- 1 tsp
• Black peppercorns- 3
• Cloves- 2
• Sesame seeds- ½ tsp
• Poppy seeds- ¼ tsp
• Cinnamon stick- one inch piece
• Bay leaf- 1 
• Mustard seeds- ½ tsp
• Asafoetida- ¼ tsp
• Turmeric powder- ½ tsp
• Red chilli powder- 1 tsp
• Goda masala- ½ tsp
• Oil- 2 tbsp
• Salt- to taste

Method:

• Roast the following items separately over low heat for few seconds each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, sesame seeds, and poppy seeds. Ground it to fine powder.
• Heat oil in a deep pan. Add mustard seeds and bay leaf. Once mustard seeds crackle, add asafoetida, turmeric powder, red chili powder. Saute for few seconds and immediately add dal stock.
• Add puran and give a nice stir.
• Now add freshly ground masala, goda masala and salt. Give a nice stir and mix well. This amti should have thin consistency, so add some water if required.
• Boil amti for about 7-8 minutes.
• Garnish with coriander, serve hot with a puranpoli.

Notes:

• See the recipe of Puranpoli. When the dal is cooked, drain out excess water with the help of strainer. This excess water is nothing but dal stock.
• Puran is already sweet so no need to add jagerry.
• If you like a sweet and sour taste, add 1 tsp of tamarind pulp.

Raw Mango and Onion Takku ~ Kairi-Kanda Takku

This is a delicious and tangy raw mango recipe. Onion gives crunch and little bit sweetness too. Takku is a type of instant pickle but it looks like chutney.  

 
Ingredients :

• Raw Mango, grated- 1 medium sized (½ cup)
• Onion, chopped finely- ¾ to 1 cup (I prefer to use white onion)
• Salt- to taste
• Mustard seeds- 1 tsp
• Fenugreek seeds- ¼ tsp
• Asafoetida (hing)- ½ tsp
• Turmeric powder- ¼  tsp
• Chilli powder- 1 tsp or to taste
• Jaggery, grated- 2 tsp to 2 tbsp (as per the sourness of the raw mango and your like, I used 2 tsp)
• Oil-  2 tbsp

Method:

• Peel and grate the raw mango. 
• Combine chopped onion, chili powder, salt and jaggery in the bowl. Mix well with hands.
• Heat oil in a small pan. Add mustard seeds. When they splutter, add fenugreek seeds, hing and turmeric powder. Let it cool.
• Pour this tadka on the mango-onion mixture and mix well.
• Serve it with paratha or curd rice or as side in a meal.
• It can be stored 3 to 4 days in a refrigerator. 

Kalingadache Thalipeeth / Dhodak ~ Watermelon Rind Pancake

Kalingadache Thalipeeth / Dhodak is mainly made in Southern Konkan and Goa. Normally Bhajni/Roasted multi-grain flour is used for thalipeeth, but here semolina is used for thalipeeth or dhodak. 

Thalipeeth is also made from big cucumber (Tavas, Tavshe, Tavsal). This is made as sweet also.

This is a season of watermelon. Usually, we discard rind. But here is a delicious way to use watermelon rind. Try this in your breakfast.

  

Ingredients:

• Watermelon rind, grated- 1 cup
• Fine semolina (rava), roasted- ½ cup
• Rice flour- 1 tbsp
• Fresh coconut, scraped- ¼ cup
• Green chillies, finely chopped or crushed- 3 to 4
• Ginger, finely grated- 1 tsp
• Cumin seeds, coarsely crushed- 1 tsp
• Turmeric powder- a pinch
• Fresh coriander, finely chopped- a handful
• Salt- to taste
• Oil for frying- as required

Method:

• Grate watermelon rind. Do not grate green part.
  
    
• Combine grated watermelon rind and rava/semolina. Let it rested for atlest 15 minutes.
• Add remaining ingredients except oil. Do not use water. Mix well. This is loose dough. Divide into 4 parts. 
  
• Drizzle little oil over griddle/tava. Take 1 part of dough and place it in the centre of the pan. Spread the dough into a circle using your fingers. The disc should be even and not too thick. 
  
• Place this tava on high flame. Spoon some oil along the sides of the dodak and center hole. Cover with a lid and turn the flame to medium. 
  
• Remove after a minute or when the top appears dry. Turn over and fry on the other side. 
  
• Serve hot with tomato ketchup or chutney.

Tips:

• You can use Bhajani to make this thalipeeth.
• You can make sweet version of this thalipeeth. Use 2-3 tbsp jagerry and pinch of nutmeg powder. Omit chili, ginger, coriander leaves and cumin seeds.  

Green Tomato Chutney ~ Hiravya Tomatochi Chutney (Method 2)

This is a simple and quick recipe. Green tomatoes and chillies make this tangy spicy tomato chutney. Earlier I have posted another recipe of Green Tomato Chutney. I made by this method and I liked this one more.

Ingredients:

• Green tomatoes- 3 small or 1 cup
• Green chillies- 3 or to taste
• Garlic- 5 cloves
• Fresh coriander-  ¼ cup
• Mustard seeds- ½ tsp
• Cumin seeds- ½ tsp
• Asafetida ((Hing)-  ¼ tsp
• Oil- 1 tbsp
• Salt- to taste
• Sugar- ½ tsp 

Method:

• Wash and chop the tomatoes into big chunks.  Also chop chillies and coriander. 
  
• Heat oil in a non-stick pan and add mustard seeds. When they splutter, add cumin seeds.
• Add garlic, chillies, hing and saute a while. 
• Now add the tomatoes  and saute a  while. 
• Cover and cook for about 2 minutes or till the tomatoes become little bit soft but not pulpy. 
  
• Switch off the gas and let it cool. 
• When it cools, add coriander, salt and sugar.  Grind into smooth paste. 
• The chutney is ready. Serve this with chapati, paratha, dosa, idli or Ghavana. 

Tips:

• You can add 1 tbsp roasted peanuts or roasted sesame seeds into this chutney for nutty flavour.  
• You can use ripe red tomato instead of green tomato. But Green Tomato Chutney is more tasty.
• This chutney could also be made using ridge gourd's peels.  
• It stays good in refrigerator for 2-3 days.

Recipe Idea: 'One Hot Stove' blog

Kelyachi Koshimbir ~ Banana Raita

Kelyachi Koshimbir is an authentic Maharashtrian dish which takes hardly 2 minutes to prepare. The combination of sweet and sour makes this dish delicious. 

Ingredients:

• Banana (not too much ripe or raw)- 1 medium 
• Curd / yogurt- 2 to 3 tbsp 
• Green chili, coarsely ground or finely chopped- ½ or to taste
• Fresh coriander, finely chopped- 1 tbsp 
• Roasted peanut, peeled crushed- 1 ½ tbsp
• Sugar- 1 pinch or to taste
• Salt- to taste

Method:

• Beat curd until smooth, add salt, sugar, chopped green chilli and coriander leaves and beat again.
• Peel and cut banana into small cubes.
• Add banana cubes and crushed peanuts, mix well.
• Serve as an accompaniment with the meal.

Tip:
You can add pomegranate and apple in this raita.

Puran Poli ~ Maharashtrian Sweet Stuffed Roti

Puran poli is a traditional sweet dish which is specially prepared on the occasion of Holi festival in Maharashtra. In fact it is also prepared during most of the auspicious occasions like Satyanarayan-pooja, Mahalakshmi-pooja, Jivati-pooja, Ganesh festival etc in every Maharashtrian home. 

Puran poli is nothing but sweet, soft, flaky and thin stuffed paratha. Puran poli is made by different different methods in Maharashtra.
My aai/mother makes the best Puran poli' in the whole world, I think so. My aai's puranpoli is too soft and just melts in mouth.
Here is my mom's Puran poli recipe.....

Ingredients:

For Outer Dough:

• Maida (All purpose flour) - 250 gm
• Turmeric powder - a pinch
• Salt- a pinch
• Refined Oil- ½ cup
• Water - approx ¼ cup

For Sweet Filling/Puran:

• Channa dal - 250 gm
• Yellow Jaggery (Gud), grated - 250 gm (Put out 3 tbsp gud, use sugar* instead of gud. It enhance the taste.)
• Sugar* - 3 tbsp 
• Cardamom powder- ½ tsp
• Nutmeg powder -¼ tsp

For Making Poli:

• Rice flour - as required (If not available, use maida)
• Pure ghee/Clarified butter- as required 

Method:

For Dough:

• Sieve the maida first.
• Combine maida, turmeric powder and salt in a bowl and mix well.
• Add water gradually. Mix with hand by adding water  by spoon. Ensure you do not add too much water. (The dough should be not be stiff or soft, it should be sticky.)
• Take some oil on your palm and make dough. Now pour oil over it and let the oil stay on the top. Leave the dough in the oil to rest for 3 to 4 hour.  
  

For Stuffing/Puran:
The dough is resting meanwhile make the Puran. You can make Puran on previous day and store in refrigerator in a air-tight container. When you are making puranpoli, just put out before 1 hour. I am giving here authentic method of Puran making. 

• Wash the dal and soak in enough water for half an hour.
• Add pinch of  turmeric powder and salt in the dal. Pressure cook the dal in cooker separator till 2 whistles came out. Cook the dal with just enough water to cover the dal. (You can cook this dal without cooker. But it takes about 40 to 50 minutes to cook) It shouldn't get over cooked and mashy like dal which is we used for aamati/varan. When you press the dal with your fingers, it should be slightly firm but completely cooked. 
• When the dal is cooked, drain out excess water with the help of strainer. Don't throw this water, this is used to make another recipe 'Katachi Aamati'. 
• Heat a large non-stick saucepan or a large heavy bottom wok, add the jaggery. When it starts melting, add cooked chana dal. Stir well.
• Stir on a medium-low flame until the jaggery melts completely and incorporates into the dal. Stir continuously. 
  
• Grind the dal and jaggery mixture still it is hot. Grind with the help of 'Puran Yantr' or Stone grinder/Pata-Varvanta. Grind into smooth dough. You can use food-processor also. (If puran contained extra moisture, spread it on clean cotton cloth. Cloth will absorb excess water.) See my aai's loving hands. 
  
•  Add cardamom powder and nutmeg powder. Mix well and make 20 balls of equal size. Cover them and put it aside. 

For Making Puran Poli:

• Now knead again maida dough till it absorbed almost that oil and become elastic and soft. 
  
• Now clear up your counter space and set up your work area with a bowl of ghee, a bowl of rice flour to dust, your rolling pin and...roll up your sleeves! :)
• Heat nonstick griddle/tava.
• Take a small portion of dough. See the size of dough and filling. 
  
• Using your hands made like small puri. Keep puran ball in center of this puri shaped dough. Deep your fingers in oil and cover the filling with the dough by stretching and by rotating the dough between your thumbs and fingers. Seal the edges and squeeze out excess dough from it.
  
• Dust the rice flour on the board/polpat and press gently. Gently roll out each poli to about 6 inches rounds. Roll like chapati/paratha but only being extra careful. Roll evenly by all sides. Remove the extra flour with soft cloth. 
  
• Place the puran poli on hot tava. Turn down to medium-low heat. Roast for few seconds and turn the side.
• Pour little ghee and roast carefully and turn the side.
• Pour little ghee again and with the spatula press one side slightly so that it puffs up well. It will not take more then 2 min to be ready. Remove from the tawa/griddle. 
  
• Serve hot with lots of ghee over it and a bowl of milk or with meal.

वाढणी: १५ ते २० पोळ्या

साहित्य:
पुरणासाठी- 

• चणाडाळ- २५० ग्रॅम
• गुळ, किसुन- २५० ग्रॅम (यातील ३ टेबलस्पून गुळ काढून त्याऐवजी तेवढीच साखर* घालावी. चांगली चव येते.)
• साखर*- ३ टेबलस्पून 
• हळद- चिमुटभर
• मीठ- चिमुटभर किंवा चवीनुसार
• वेलची पूड-  १/२ टीस्पून
• जायफळ पूड- १/४ टीस्पून

पोळीसाठी-

• मैदा- २५० ग्रॅम
• हळद- चिमुटभर
• मीठ- चिमुटभर 
• पाणी- अंदाजे  १/४  कप
• तेल-१/२  कप
• तांदुळाचे पीठ- जरुरीनुसार (नसेल तर मैदाच वापरा. पण तांदूळ पीठाने पोळ्या सरसर लाटता येतात. ) 
• साजुक तूप- जरुरीनुसार 

कृती:
पुरणासाठी- 

• डाळ स्वच्छ धुवून पुरेश्या पाण्यात अर्धा तास भिजवावी. 
• चिमुटभर हळद व मीठ टाकुन कुकरला शिजवुन घ्या. कुकरच्या भांड्यात ठेवा, म्हणजे खालून करपायची भीती नाही. बाहेर शिजवतो त्यापेक्षा डाळीत पाणी कमी ठेवावे. २ शिट्ट्या घ्याव्या. (बाहेर शिजायला अंदाजे ४०-५० मिनिटे लागतात. सारखे लक्ष ठेवावे लागते.)  डाळ व्यवस्थित शिजली पाहिजे अन्यथा पुन्हा शिजवावी पण वरणासाठी करतो तसा गाळ व्हायला नको. अख्खीच दिसली पाहिजे पण बोटाने दाबल्यास फुसकन तुटली पाहिजे. 
• डाळ शिजल्यावर सर्व पाणी गाळुन काढून बाजूला ठेवावे. (हेच पाणी वापरून कटाची आमटी करतात.) 
• जाड बुडाच्या भांड्यात गुळ टाकुन थोडा विरघळला की शिजवलेली डाळ टाकावी. 
• गुळ विरघळेपर्यंत चांगली परतून घ्यावी. मिश्रण एकजीव झाले की गरम असतानाच पुरण यंत्रावर किंवा पाट्यावर वाटावे. फुड-प्रोसेसरवर पण वाटता येते.   (वाटून झाल्यावर पुरण फारच सैल वाटत असेल तर स्वच्छ व सुती कपड्यावर पसरावे. कपडा पाणी शोषून घेतो व पुरण कोरडे होते.)
• पुरण वाटून झाल्यावर वेलची पूड व जायफळ पूड टाकावी आणि पुन्हा छान मळून घ्यावे.  

पोळीसाठी-

• मैदा चाळून घ्यावा. साधारण त्यातील १/४ कप मैदा बाजूला काढून ठेवा. 
• मैद्यात चिमुटभर हळद व मीठ टाकून मिक्स करा. 
• आता मैद्यात हाताने मिक्स करत करत हळूहळू पाणी घालत घ्या. अगदी चमच्याने घातलेत तरी चालेल. अंदाजे १/४ कप म्हणजे साधारण अर्धी वाटी पाणी लागेल. खूप चिकट होतो. (म्हणूनच थोडा मैदा बाजूला काढून ठेवावा, जर भिजवलेले पीठ खूपच सैल वाटले तर वरून मैदा घालता येतो.) 
• हाताला थोडेसे तेल लावून त्याचा गोळा करून साधारण १/२ कप म्हणजे साधारण एक वाटी तेलात ३ ते ४ तास भिजत ठेवावा. एवढ्या वेळात मैदा त्यातील तेल शोषून घेतो. 
• पोळ्या करायला घेताना हा मैद्याचा गोळा परातीत घेवून पुन्हा चांगला मळून घ्या. थोडेफार जे तेल उरलेले असते ते पण तो मैद्याचा गोळा शोषून घेतो. अगदी त्या गोळ्याला तन्यता येईपर्यंत मळायचे आहे. 
• पुराणाचे समान आकाराचे गोळे करून घ्यावेत. याचे २० गोळे होतात. 
• छोट्या लिंबाएवढ्या आकाराचा मैद्याचा गोळा घेऊन हातानेच दाबून पुरीसारखा आकार करून त्यात पुरणाचा गोळा भरून तो सर्व बाजुंनी सारख्या प्रमाणात ताणत ताणत नेवुन त्याची टोक जुळवून टाकावीत. वर आलेले जास्तीचे कणिक पिळुन काढून टाकावे.  
• पोळपाटावर तांदुळाचे पीठ भुरभुरून हलक्या हाताने पुरणपोळी लाटावी. लाटताना मध्यभागीच जोर देऊ नये, नाहीतर पुरण मध्येच राहत आणि नुसती मैदाची पोळी बाजूनी वेगळी होते. कडा जाड लाटू नये, चिवट लागतात. 
• तवा व्यवस्थित गरम करून घ्या. शक्यतो नॉन-स्टिक तवाच वापरा, पोळी चिकटण्याची शक्यता कमी असते. 
• पोळीवरील जास्तीचे पीठ स्वच्छ रुमालाने हलकेच झटका. हलक्या हाताने पोळी उचलून तव्यावर टाका. मध्यम ते मंद आचेवरच भाजा, हलक्या हाताने उलटा. भाजताना दोन्ही बाजूंनी तूप लावा. 
• गरमागरम पोळीवर साजुक तुपाची यथेच्छ धार सोडा आणि दुधासोबत किंवा कटाच्या आमटीसोबत वाढा. कोकणात काही वेळा गुळवणी (गोड नारळाचे दुध) सोबत पुरणपोळी वाढतात. देशावर काही ठिकाणी बासुंदी सोबत तर काही ठिकाणी आमरसासोबत पुरणपोळी वाढतात.  
• डब्यात भरताना पोळ्या थंड झाल्यावरच भरा.   

टिपा :

• पुरण आदल्या दिवशी वाटून फ्रीजमध्ये ठेवले तर आयत्या वेळेला घाई होत नाही. पण पोळ्या करायच्या आधी १ तास आधी बाहेर काढून ठेवावे.  
• सकाळी लवकरच पहिले मैदा भिजवून तेलात ठेवून द्यावा. म्हणजे दुपारी पोळी करायला घेईपर्यंत त्याने सर्व तेल शोषुन तो छान मुलायम झालेला असतो. 
• पिवळा गुळ वापरा.  नैसर्गिक केमिकल विरहित गुळ नको, नाहीतर पोळ्या काळ्या दिसतील.