Puran Poli and Katachi Amti are mouth-watering delicacies that are usually made on Maharashtrian festivals such as Gudi Padwa and Dushhera. This combination of sweet and spicy flavour bombs will leave you having new found respect and love for food!
What began as an act of community bonding, soon turned into a delicacy that will only be found in Maharashtra and parts of Karnataka. Back in the day, people came together during festivals and cooked food, celebrated and enjoyed the spread together. Today, in the humdrum of life, making Puran Poli looks like a long and strenuous task. But, here are some quick hacks to help you prepare them efficiently:
Hacks to make soft and fluffy Puran Poli
1. Soft & fluffy dough – Add a little warm milk or ghee while kneading the dough. Let it rest for at least 30 minutes to make it pliable.
2. Smooth puran (Filling) – Blend the cooked chana dal mixture for an even texture. Strain excess water before mashing to avoid a runny filling.
3. Easy rolling – Roll the poli on a greased banana leaf or plastic sheet to prevent sticking. Dust with rice flour instead of wheat flour to avoid dryness.
4. Perfect cooking – Cook on low heat, adding ghee gradually for a golden, crispy outer layer.
Katachi Amti hacks:
1. Flavor boost – Use the strained dal water (from cooking chana dal for puran) to make a more flavorful amti.
2. Tamarind twist – A small amount of tamarind pulp enhances the tanginess, balancing the sweetness of Puran Poli.
3. Spice it up – A tempering of garlic, red chili powder, goda masala, and mustard seeds gives it an authentic taste.
4. Thick consistency – If it's too watery, mash a few boiled chana dal pieces into it for a richer texture.
These quick tricks will save time while ensuring your Gudi Padwa feast is delicious! Are you planning to make them at home this year?
