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Puran Poli for Gudi Padva

Puran Poli Konkani food dessert pics by Arun Shanbhag
Last week during Gudi Padva, M indulged me with some freshly made puran polis – a konkani delicacy! For those who have not tried one, imagine a paratha stuffed with a blend of chana-dal, jaggery and elaichi. Liberally spread tuup (clarified butter) on warm puran polis and … heavenly! M made 10, she ate 2 and I finished 8! What sacrifices the indian woman makes ~ a true pativrata. Hee Hee! And with a glass of milk, I didn't need dinner.

At home in Mumbai, the boiled chana-dal is well blended. Here, the chana though well cooked, was not all well-blended, resulting in their discernible outline in the puran-polis. For me, the granularity added to the experience.

A variation of the puran poli called sanzori is another of my favorites. Identically made, but the stuffing is a cream of wheat-based shira. This variant is commonly made in North Kanara and I suspect has a Marathi influence. Sanzoris don't crumble and are perfect while reading, not having to worry about crumbs falling between pages.

Below are a few pics of aunts and cousins making sanzori at our home in Mumbai, during Ganapati 2004. And don’t miss this Video of the making of Puran Polis.


Making Sanzori
In preparing most foods, particularly during Ganapati and other festivals, all my kakis (aunts) and other relatives will get together and help out. Here, some of them are in the midst of making sanzori.

First, the 'kanik' (yellow sticky flour) is spread on the palm (see aunt on the right); then, a round ball of stuffing (Shira in this case) is placed in the center (see left); and the kanik is 'pulled' so it covers the entire ball of shira (top). Making puran-polis is identical, except the stuffing is made of chana-dal, jaggery and elaichi.

Puran Poli Konkani food dessert pics by Arun Shanbhag
A couple of cousin-sisters then roll the 'dough ball.' Covering the dough ball first with flour, prevents sticking.

Puran Poli Konkani food sanzori dessert pics by Arun Shanbhag
Then, quickly roasted on a pan.
Puran Poli Konkani food sanzori dessert pics by Arun Shanbhag
And cooled over old newspapers!
Puran Poli Konkani food sanzori dessert pics by Arun Shanbhag
My aunts have this habit of slapping my wrists every time I pull one out! Ouch! Well we first offer this to Ganapati and then partake of them as his prasad – blessed by his grace. Makes us appreciate all the good fortune we are blessed with and thank the Almighty for the same. We do the same here in our home in Boston.

Go ahead, pick one up; they have already been blessed, and I won't slap your wrists.


Other Gudi Padva Greetings:

Comments

  1. Hi Ujwal:
    Beautiful no? Yes, M calls is Ubbati! Tastes encredible -whatever it is called 🙂
    Thanks

  2. Looks lovely.. I love kaiholige and Puranpolis(we call them Ubbati!).. Missing it so much..

  3. many of my siblings are like you!
    I think I like the sanzoris coz they are less messy to eat and are more mobile; Sanzoris I can walk and eat; puran-polis drop the filling everywhere and I need to sit in one place and keep a plate to catch all that falls off :-))

    Arun

  4. I love punpoles 🙂 I don’t quite like sanzoris and kaiholiges 🙂

Trackbacks

  1. […] to go through, 45 books I brought back, a huge stack of CDs, a suitcase full of Ganapati foods (puran-poli, chewda, shankar-palli, saath, mysore-paak, banana and almond halwa, kaju barfi from Chandu Halwai, […]

  2. […] Puran Poli for Gudi Padva […]

  3. […] see this older post, where I describe how our extended family comes together to make Sanzori, a variant of the puran […]

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