Maharashtra x France
Puran poli crêpes
Thin crêpes folded around jaggery dal puran and drowned in saffron milk. Holi meets the Paris café.
90 minTime
15 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 90 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original495kcal
15 gprotein
5 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Pressure cook the soaked dal with turmeric and water for 4 to 5 whistles. Let the pressure release naturally. Drain well, keeping the water for katachi amti.
- 2Cook the dal with the jaggery, stirring, for 12 to 15 minutes. Add cardamom and nutmeg, then mash or pass through a puran yantra until smooth. Cool.
- 3Whisk the maida, 330 ml milk, eggs, 15 g melted ghee, 10 g sugar and salt. Rest 20 minutes.
- 4Simmer the remaining milk with saffron and the rest of the sugar for 15 minutes, stirring now and then.
- 5Heat a non stick pan, smear with ghee, pour in 3 tbsp batter and swirl thin. Cook 1 minute, flip for 20 seconds. Make 12.
- 6Spread 2 tbsp puran over each crêpe and fold into quarters. Warm in a little ghee until the edges crisp.
- 7Serve two per plate with the saffron milk poured over and sliced almonds.
Serve it like this
Fan two folded crêpes on a shallow plate, pour saffron milk around them and scatter almonds and a few saffron threads.
