Sunday, 31 January 2016

Mixed Dry Fruit and Nuts Vedhmi / Puran Poli

These irresistible Mixed Dry Fruit and Nuts Vedhmi/Puran Poli (Indian flatbread stuffed with sweet lentils, dried fruit and nuts)  are a must-try dish. Make on any happy occasion.



Vedhmi is a Gujarati word for Indian flatbread Stuffed with a sweet lentil filling. It's a very popular traditional dessert throughout India


We love traditional Puran Poli but wanted to cut down on the intense sweetness from jaggery so we made instead with daal, dried fruit and nuts as the dried fruit lent enough sweet. The end result was a pillow-soft bread filled with a rich, sweet and nutty filling.





Picture of dried figs



WHAT IS VEDHMI-PURAN POLI


Vedhmi/Vedmi is a Gujarati word for Puran Poli (Indian flatbread Stuffed with sweet lentil filling). It's a very popular traditional dessert throughout India, served piping hot with a bowl of aromatic ghee. In Gujarat, this dessert is called Vedhmi, simply because it's made with your fingertips by tapping the stuffed flatbread and in Gujarati fingertips means Vedha!


Picture of dried dates


WHEN TO PREPARE VEDHMI-PURAN POLI


Vedhmi or Puran Poli is one of the tastiest and delicious desserts in Indian cuisine. Mostly this dessert is prepared during festivals and other occasions. It is made during many Indian festivals such as makar sakranti, pongal, Holi to name a few. Although - who needs an excuse for a treat!


Picture of mixed nuts

Picture of dried lentils



What is the DIFFERENCE BETWEEN GUJARATI AND MAHARASHTRIAN PURAN POLI?

While in many other states of India, Chana Daal (Split Bengal gram daal) is used to make the filling, in Gujarat mostly toover daal (Split pigeon pea) and jaggery or sugar are used, and these beautiful and aromatic flavours are added by using cardamom and nutmeg.

For the upper layer many people use Semolina and Plain flour to make flatbread crispy outside, but mostly I have seen Vedhmi made with Whole Wheat flour.

Maharashtrain Puran Poli are mostly filled with chana dal and sugar.

WHAT TO SERVE WITH VEDHMI-PURAN POLI


In Gujarat mostly Vedhmi served with Gujarati Kadhi, Peas Pulao, Patra, Valor-Ringna nu saak and obviously a generous dose of pure golden Ghee, Next morning once again we get chance to enjoy Vedhmi, but this time we would wash it down with Kesar Badam Milk .

MAKING VEDHMI-PURAN POLI A TEDIOUS JOB?

Many believe that the perfect preparation of Vedhmi / Puran Poli involves a high skilled task, I agree to a certain extent.  Mostly you would be disappointed when filling oozes out of the dough and flatbread starts tearing. Also in the making Puran (filling) or in kneading the dough, but couple of things you can keep in your mind while preparing (see method) and obviously with some experience the job can be done.



So if you are a crazy fan of Vedhmi / Puran poli, but still love to try something different try this Dried fruit and nuts Vedhmi. I am sure you will have no complaints. If you want to try Traditional Vedhmi recipes, just leave dried fruits and nuts out and make it original way ( No Dry fruit and nuts ) with the same methods.

Ingredients for Puran Poli layer and filling:


You will need:- Dough - Upper layer

  • 1 cup chapatti flour (I used wholemeal). You can also use plain flour which is how Puran poli is made in South India.
  • Pinch salt
  • 1/2 tsp. oil
  • Water

You will need :- Filling

  • 1/2 cup chana and toover daal (you can use either of them if you like)
  • 3 tbsp. khoya / Mawa or full fat milk powder
  • 7-8 dried figs finely chopped
  • 7-8 medjool dates. pitted and finely chopped
  • 4 tbsp. mixed nuts ( almond, cashew and pistachio )
  • 1 tbsp. white poppy seeds ( Khus Khus )
  • 1/4 cup sugar
  • Pinch cardamom and nutmeg powder

Step-by-step Method to make Puran Poli 


Step by step Puran Poli recipe photo



Method:- Filling
Clean, wash and cook both daal together in the pressure  cooker ( Only add sufficient water )
Once daal is cooked, grind daal, dried figs and dates in a food processor and make it in a smooth paste.
Lightly roast mixed nuts and make a coarse powder.
Transfer the cooked daal mixture in a heavy bottom pan, add sugar.
Keep cooking the mixture on a low to medium heat and constantly keep stirring.
Once all the moisture starts evaporating, add Khoya mixed nuts powder and keep stirring.
Slowly mixture will keep getting thicker and stiff. ( time to perform a taste on the filling ). TAKE A SPOON, DIG INTO MIXTURE, IF SPOON STANDS ERECT IN THE MIXTURE WITHOUT FALLING DOWN, means filling is ready.
Transfer the filling in a plate and let it cool completely. Longer the better. ( I prepare stuffing early in the morning and leave it to cool about 5-6 hours or sometimes prepare at night and leave it in the refrigerator whole night ).
Now prepare dough.
Place flour, salt in a plate and knead chapatti like dough, it should be pliable and soft.
Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
Once you are ready to prepare Vedhmi, add 1/2 tsp oil in the kneaded dough and once again knead the dough for 2-3 minutes.
Divide the dough and filling mixture into equal portions and make golf size balls.
Start heating griddle or tava on low heat.
Roll the one ball of dough into oblong shape chapatti ( not too big ) ( see picture )
Put the filling ( stuffing ) ball on the edge and overlap the other end of the chapatti. ( see picture )
Take a sharp edge bowl or glass and press on the stuffing-filled chapatti. ( see picture )
Remove the excess dough and very gently roll the Vedhmi to your desired thickness or use your fingertips to press down the Vedhmi. ( This method will require a lot of time )
Cook on the hot griddle on both side, apply Ghee on both side and roast the vedhmi till it's nice and brown on both sides.
Apply Ghee generously on the Vedhmi and serve hot.
Enjoy !!


Puran Poli, Maharashtra puran poli, Gujarati puran poli, Gujarati vedmi, Gujarati Vedhmi, Makarsankranti recipe, sweet stuffed flatbread
Indian flatbread, desserts, lunch, dinner
Guajarati - Maharashtrian
Yield: 12-15

Mixed Dr fruit & nuts vedhmi-puran poli

These Delicious and irresistible Mixed Dry Fruit and Nuts Vedhmi-Puran Poli, a must try in your lifetime. Make on any happy occasion. Cook loads, these are lovely!
prep time: 1 hourcook time: 40 minstotal time: 1 hours and 40 mins

ingredients:

Dough - Upper layer

  • 1 cup chapatti flour ( I used wholemeal )
  • Pinch salt
  • 1/2 tsp. oil
  • Water
Filling-Stuffing-Puran

  • 1/2 cup chana and toover daal ( you can use either of them if you like )
  • 3 tbsp. khoya / Mawa or full-fat milk powder
  • 7-8 dried figs finely chopped
  • 7-8 Medjool dates. pitted and finely chopped
  • 4 tbsp. mixed nuts ( almond, cashew and pistachio )
  • 1 tbsp. white poppy seeds ( Khus Khus )
  • 1/4 cup sugar
  • Pinch cardamom and nutmeg powder

instructions

Filling-Stuffing-Puran
Clean, wash and cook both daal together in the pressure  cooker ( Only add sufficient water )
Once daal is cooked, grind daal, dried figs and dates in a food processor and make it in a smooth paste.
Lightly roast mixed nuts and make a coarse powder.
Transfer the cooked daal mixture in a heavy bottom pan, add sugar.
Keep cooking the mixture on a low to medium heat and constantly keep stirring.
Once all the moisture starts evaporating, add Khoya mixed nuts powder and keep stirring.
Slowly mixture will keep getting thicker and stiff. ( time to perform a taste on the filling ). TAKE A SPOON, DIG INTO MIXTURE, IF SPOON STANDS ERECT IN THE MIXTURE WITHOUT FALLING DOWN, means filling is ready.
Transfer the filling in a plate and let it cool completely. Longer the better. ( I prepare stuffing early in the morning and leave it to cool about 5-6 hours or sometimes prepare at night and leave it in the refrigerator whole night ).
Now prepare the dough.
Place flour, salt in a plate and knead chapatti like dough, it should be pliable and soft.
Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
Once you are ready to prepare Vedhmi, add 1/2 tsp oil in the kneaded dough and once again knead the dough for 2-3 minutes.
Divide the dough and filling mixture into equal portions and make golf size balls.
Start heating griddle or tava on low heat.
Roll the one ball of dough into oblong shape chapatti ( not too big ) ( see picture )
Put the filling ( stuffing ) ball on the edge and overlap the other end of the chapatti. ( see picture )
Take a sharp edge bowl or glass and press on the stuffing-filled chapatti. ( see picture )
Remove the excess dough and very gently roll the Vedhmi to your desired thickness or use your fingertips to press down the Vedhmi. ( This method will require a lot of time )
Cook on the hot griddle on both side, apply Ghee on both sides and roast the vedhmi till it's nice and brown on both sides.
Apply Ghee generously on the Vedhmi and serve hot.
Enjoy !!

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