Peanut Puran Poli
Peanut Puran Poli
Peanut puran poli is one of the famous south indian dish. Mostly this is prepared in northern areas of Karnataka. This is one of the favourite dish of most of children since it can be had like that only or it can be had with the ghee/milk.
Preparation time: 30 mins
Cooking time: 30 mins
v Ingredients:Ghee/oil,to
fry poli/holige
Ø for outer layer/dough:1
cup Maida/wheat
a
pinch of Salt
1
1/2 tsp ghee (melted)
1/3
cup Oil to soak the dough
Water
to mix the dough
Ø for filling:1
1/4 cup Groundnuts
1
cup grated Jaggery
v Instructions:
Ø for outer layer/Dough:
- Mix flour(maida)
or wheat with a pinch of salt and ghee and add water to it and knead in to
a very smooth dough. The consistency of the dough should be very loose
than the regular roti dough, this is the most important step otherwise you
will not get softer polis.You can add a pinch of turmeric powder to the
dough if you want.
- Now
using your fist hit the dough for few mins to get the softer dough or lift
the dough and drop it hard into the bowl and repeat it until the dough
becomes very smooth.
- Now
place this dough in a deep vessel and pour oil over it until the dough is
completely soaked in oil. Let the dough rest for a minimum of 1 hr and
upto 2 hrs. Drain the excess oil and use it for other purpose.
Ø for the filling:
- Fry
roast groundnuts until they turn slightly crispy and has some black
patches.Taste one groundnut and check whether it is roasted completely or
not.Let them cool.Rub your palms thoroughly on the groundnuts to remove
their skin and separate the peeled skin and groundnuts.
- Grind
roasted and skinned groundnuts to a powder in the grinder and then add
grated jaggery to it and run it again to get a uniform mixture.The mixture
might become sticky which is fine.
- Store
it in air tight container.Make this on the previous day itself to ease up
the process on the festival day.
Ø These two things are
very important to prepare peanut puran poli.
- Place
one ball of filling and seal it properly from all the edges like how we do
for parathas. Now flatten it slowly with latni to get circle shaped puran
poli.
- Now
place the holige paper along with the poli(with poli facing down the
tawa)on a hot tawa over the low flame.
- Now fry
it on both sides applying ghee until it gets light golden/brown color.
Pour the ghee over it, do not try to spread ghee over the poli while
frying it. Do not fry it for long time, it will make the polis bit
hard so quickly remove it from stove when you get to see the brown patches
on it.
- Repeat
the process for making all polis.
·
Serve the peanut puran poli warm or hot
with melted ghee
- Mix flour(maida) or wheat with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.You can add a pinch of turmeric powder to the dough if you want.
- Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
- Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose.
- Fry roast groundnuts until they turn slightly crispy and has some black patches.Taste one groundnut and check whether it is roasted completely or not.Let them cool.Rub your palms thoroughly on the groundnuts to remove their skin and separate the peeled skin and groundnuts.
- Grind roasted and skinned groundnuts to a powder in the grinder and then add grated jaggery to it and run it again to get a uniform mixture.The mixture might become sticky which is fine.
- Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.
- Place one ball of filling and seal it properly from all the edges like how we do for parathas. Now flatten it slowly with latni to get circle shaped puran poli.
- Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
- Now fry it on both sides applying ghee until it gets light golden/brown color. Pour the ghee over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
- Repeat the process for making all polis.
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