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Katachi Amti with Puran Poli is a heavenly combination that makes festivals more delicious. Chef Kunal Kapur shares the recipes of these mouth-watering dishes.
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Ingredients
For Katachi Amti
1 tbsp ghee
1/2 tsp asafoetida
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
2 cups boiled split chickpeas water
rock salt as per taste
1 tbsp jaggery powder
1 tsp tamarind pulp
a pinch of katachi amti masala
For puran poli
whole wheat flour dough
1 tbsp ghee
1 cup boiled split chickpeas
1/4 cup jaggery powder
1/2 tsp green cardamom powder
a pinch of nutmeg powder
1/2 tsp fennel powder
1 tsp ghee
PREPARATION
- Heat a pan, add 1 tbsp ghee, ½ tsp asafoetida, ½ tsp cumin seeds, ½ tsp mustard seeds, ½ tsp turmeric powder, 2 cups boiled split chickpeas water, salt as per taste, 1 tbsp powdered jaggery, 1 tsp tamarind pulp and pinch of katachi amti masala.
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- Let it simmer & boil for another 5-10 minutes and katachi amti is ready to serve.
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- In a pan add 1 tbsp ghee, 1 cup boiled chana dal, ¼ cup powdered jaggery, ½ tsp green cardamom powder, a pinch of nutmeg powder and ½ tsp fennel powder. Mix it gently and cook the mixture until it turns completely dry.
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- Once it is completely dry, mash the chana dal till it turns smooth.
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- Divide the whole wheat flour dough into small balls and flatten the dough on a rolling pin.
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- Stuff the mashed chana dal into it and again flatten the dough using a rolling pin.
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- Heat a flat pan and cook the prepared puran poli.
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- Apply ghee to both sides and let it cook until light brown spots appear on both sides.
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- Puran poli is now ready to serve with katachi amti.
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