From Puran Poli to Beetroot Parathas: Giving Classic Mother’s Delights a Healthy TwistPriyanka Vithlani
Aaichi Puran Poli (Mother’s Puran Poli)
- 1 cup organic jaggery, 250ml
- 1 cup chana dal/split Bengal gram, skinned and soaked for 12 to 14 hours with the water changed every 6 to 7 hours
- 3 cups of water to pressure cook the chana dal
- 2 tsp ghee, A2 ghee
- 1 tsp cardamom powder
- 1 tsp fennel powder
- 1/4 tsp nutmeg powder
For the Poli (roti):
- 1.5 cups khapli wheat
- 4 tbsp ghee, A2 ghee
- 1/2 tsp salt
- 1/4 tsp organic turmeric
- Water, as required to knead the dough
To make the Puran:
- Rinse the soaked chana dal/split Bengal gram. Once done, pressure cooker for 7 whistles.
- Heat ghee in a pan. Add nutmeg powder, cardamom powder, and fennel powder, and sauté for a few seconds till it releases an aroma.
- Add in the chana dal and organic jaggery next. Stir this on a low flame until the mixture is completely dry. Turn off the heat once done.
- Let it cool. Mash the Puran well and keep it aside.
Preparing the Poli (roti):
- Take a medium-sized ball from the dough prepared. Roll it to 3 inches in circumference.
- Place the Puran mixture in the center.
- Bring the edges together and join them.
- Sprinkle some flour and start rolling the dough till a medium size poli is made.
- On a heated tava, spread some ghee and place the poli, face down
- Once brown, flip it over and cook the other side by applying ghee.
- Ensure it doesn’t burn. A good sign of a well-made Puran poli is that it will puff up.
- Serve hot with a little ghee.
- Soaking chana dal for 12 to 14 hours releases the phytic acid and makes it easier to digest.
- Cardamom is an excellent spice to relieve digestive issues.
Nutmeg is a natural immunity booster and fennel powder has anti-inflammatory properties.
- Organic jaggery is loaded with antioxidants and minerals.
- Khapli wheat is rich in complex carbs and fibers, and the chana Dal provides good quality protein and amino acids.
- If chana dal is unavailable, you can opt to use arhar dal/yellow moong dal too or any other dal per the availability.
- You can also use any other gluten-free flour like amaranth/ragi/jowar as per choice.
Maa Ka Paratha (Mother’s Paratha)
- ¼ cup boiled and mashed beetroot
- ½ tbsp roasted sesame seeds
- 1 cup mix of amaranth and sattu flour
- 2 tsp cold-pressed coconut oil.
- ½ tsp coriander powder/dhaniya powder
- ¼ tsp turmeric powder/haldi powder
- Salt to taste
- Mix all the ingredients to knead a dough.
- Roll out the paratha.
- Heat a tawa and cook the paratha by adding a little oil on each side.
- Serve hot with your choice of chutney/dips.
- A powerhouse of folate, fiber, vitamins, and minerals, beetroot has it all.
- Being rich in betacyanin and nitrates makes the root vegetable heart-friendly.
- Sesame seeds are rich in calcium, magnesium, phosphorus, and iron. They also contain sesamol which helps reduce oxidative damage caused by free radicals.
- If you are looking for a gluten-free paratha to devour, this could be the perfect recipe for you.
- You can also use pureed avocado or blanched and pureed spinach to alternate beetroot as per availability.
- Choose beets that are heavy with green leafy tops still attached. These are rich in minerals, vitamins, and antioxidants.
From a pimple to cancer, our You Care Wellness Program helps you find a way
Talk to our integrative team of experts today
Leave a Reply