NEW DELHI: Luke Coutinho, Co-founder of You Care Lifestyle shares some healthy recipes for Gudi Padwa.
Puran Poli: Puran Poli is a flat roti stuffed with sweet lentil filling made from split Bengal gram/chana dal and organic jaggery. In Marathi, this sweet filling is called puran and the roti is called poli.
Ingredients:
For Puran: 1 cup organic jaggery (250ml) - 1 cup chana dal (skinned split Bengal gram soaked for 12 14 hours with water being changed every 6-7 hours) -3 cups water to pressure cook the chana Dal -2 tsp ghee (A2 organic ghee), 1 tsp cardamom powder, 1 tsp fennel powder - 1/4 tsp nutmeg powder.
For the Poli(roti): 1.5 cups organic khapali wheat 4 tbsp ghee (A2 organic ghee), 1/2 tsp pink salt, 1/4 tsp organic turmeric. Water as required to knead the dough.
Method to make the Puran: Rinse the soaked chana dal, in a pressure cooker
Preparing the poli(roti): Take a medium-sized ball from the dough prepared to roll it to 3 inches in circumference on the rolling board. Place the Puran mixture in the center. Bring the edges together and join all the edges. Sprinkle some flour and start rolling the dough till a medium-size poli is made.
On a heated griddle, spread some ghee and place the poli. When the inner side gets brown flip it over and apply ghee. If everything is done well the Puran poli will puff and brown spots will appear. Serve hot with a topping off ghee on top.
Notes: Soaking of chana dal for 12- 14 hours releases the phytic acid and they become more easily digestible.
Soaking helps in faster cooking of the chana daltoo and hence making it softer and easily digestible. Cardamom resolves digestive issues. Nutmeg boosts immunity and fennel powder hasanti-inflammatory properties. Organic jaggery is loaded with antioxidants andminerals. Puran Poli is loaded with iron, calcium and is acereal pulse combination which makes it acomplete protein. Khapali wheat is rich in complex carbs, fiber, trace minerals, and amino acids.
Alu Vadi: Pelting Mumbai rains call for the most comforting tea-time snack -Alu Vadi is a perfect tea- time match.
Equipment: Steamer, sharp knife
Ingredients: 6 large fresh colocasia leaves arvi/arbi/taro leaves 200 g chickpea flour besan, 50 g rice flour, 50 g sattu flour, 2 tsp ground cinna, 1 tsp immunity powder, 2 tsp ground Ceylon/Srilankan cinnamon, 1/4 tsp Ajwain, 1 tsp ground fennel seeds, 1 tsp chili powder, 1/2 tsp ground cumin seeds, 1 1/2 tsp salt, 1 inch ginger peeled and grated, 2 green chillies optional, 5 tbsp fresh tamarind pulp, 100 g jaggery powder, 500 ml water
For the tadka: 1 tbsp cold pressed coconut oil or unrefined mustard oil, 1 tbsp mustard seeds, 1 tsp asafoetida, 2 tbsp sesame seeds, 10-12 curry leaves, 2 tbsp fresh coriander leaves to garnish.
Instructions:
To prepare the colocasia leaves: Begin by wiping the colocasia leaves. Clean with a damp kitchen towel. Clean both sides thoroughly. Use a sharp knife to laterally trim the thick spine that runs down the leaf. Simply run the knife across the stalk to flatten it so it feels flat to the touch. Continue this process for all of the veins that branch out from the centre. Repeat the trimming for all the leaves. (Agencies)
Also Read: Gudi Padwa 2022: History, Significance And All You Need To Know About Maharashtra New Year
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