Katachi Amti with Puran Poli Recipe By Chef Kunal Kapur

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.

Let it simmer & boil for another 5-10 minutes and katachi amti is ready to serve.

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.

Once it is completely dry, mash the chana dal till it turns smooth.

Divide the whole wheat flour dough into small balls and flatten the dough on a rolling pin.

Stuff the mashed chana dal into it and again flatten the dough using a rolling pin.

Heat a flat pan and cook the prepared puran poli.

Apply ghee to both sides and let it cook until light brown spots appear on both sides.

Puran poli is now ready to serve with katachi amti.