Puran poli ani kaatachi aamti

Puran poli is wonderful, when served with kaatachi aamti , guloli and ghee. The combinations workout awesome.
Well we shall see how to make puran poli , kaatachi aamti

My Ingredients :
Channa dal      500 gms (Split Bengal Gram )
Jaggery            400 gms
Cardmom powder  2 tsp.

Boil channa dal in enough water (around 4- 5 cups of water). Dal should not be very soft but soft enough to grind. Drain out  water from dal. Save this water for kaata.
Grind together the cardmom powder, boiled dal and jaggery. ( **Do not add water). The mixture is Puran.
Divide jaggery dal mixture into pingpong  size ball.

For Dough/ Kanik

Maida          250 gms. (All purpose flour)
Salt              1/4 Tsp.
Water           1/2 cup.
Refined Oil    1/4 cup.

Mix maida, salt, water into dough. Dough should be very sticky not as hard as roti dough. Put oil and knead it well. The oil should float on the dough.

Divide this dough mixture (Kanik) into slightly smaller balls. Roll them out a  little.

Place the  dal ball in the center of the rolled flour dough and close it to cover the filling completely.
Roll out into a chapati and bake on a non stick tawa till done on both sides.

For katachi aamti : 

Kaatachi aamti  is  made from the dal water, its a kind sweet and spicy  and goes really well with pooran poli.

My Ingredients :

Coconut grated   1/4 cup (dry roast)
Cummin Seeds    1 Tsp
Corriander leaves   2 tbsp / half hand full
Ginger                  1 inch
Garlic                   1 pod ( 10-12 cloves of garlic)

Grind all the above ingredients into smooth paste --> 1

Mustard Seeds              1 tsp
Cardmom  Skin             1 tsp
Asafoetida                     1/4 tsp
Curry leaves                   8-10 leaves
Kanda Lasun masala       1 Tbsp  http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html
Jaggery                            1 Small golf ball sized.
Tamarind pulp                  1 Tsp
  
Put oil in a pan, add mustard seeds leave it to crackle.Then add cummin seeds, curry leaves, cardmom skin, hing, Kanda lasun masala saute for a minute.Put dal water (The water that was saved after seperation from dal) now add grounded masala (1). Let it simmer, add jaggery and tamarind pulp . Cook for another 10 minutes and kaat aamti is ready.