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Maharashtrian special puranche dindhe

MAHARASHTRIAN SPECIAL PURANCHE DINDHE / DIND RECIPE

BY SHWETA GALINDE

Maharashtrian special puranche dindhe recipe

INGREDIENTS  FOR COVERING

  • Chana dal – 1 cup
  • Grated Jaggery – 1 cup
  • Cardamom pwdr – 1/2 tsp
  • Nutmeg / jaiphal pwdr – a generous pinch
  • Oil – 1 tsp

PREPARATION OF PURAN /STUFFING .

Clean ,wash ,rinse and soak the chana dal overnight or min  3 to 4 hrs.

Next day pressure cook it with 1 cup water + 1 tsp oil .

Pressure cook upto 3 or 4 whistles till soft . [ the dal has to be whole and soft ,not very mushy ]

Once done drain off the excess water by using a strainer

Transfer the dal to a nonstick pan .

Add the grated jaggery  , mash and mix well .

Cook on medium flame .

The mixture will become loose as the jaggery melts .

Add elaichi pwdr + nutmeg pwdr and mix well .

Stir and cook till it thickens and the mixture leaves the side of the pan  . [ be careful it will stick at the bottom ]

TEST – keep a spoon standing in the centre of the mixture ,if it stands firmly means the puran is done .

Add elaichi pwdr + nutmeg pwdr and mix well .

Allow the mixture to cool .

Puran is ready .Allow it to cool before use .

INGREDIENTS FOR COVERING

  • Maida – 2 cup OR wheat flour
  • Oil / ghee to knead the dough – 1 tbsp
  • Salt to taste
  • Rice flour or maida flour for dusting while rolling the dough .

PREPARATION OF DOUGH [ I have used maida ,but we can also make with wheat flour ]

Take the flour + salt + oil in a big plate and mix well .

Add water and knead it into a soft loose and soft dough .

Cover and keep aside for sometime .

After and hour ,grease your hands and again knead for sometime .

Divide the dough into equal parts and roll each part into a small lemon size smooth ball .

METHOD FOR MAKING DINDE

Take a dough ball and roll it into a small thin poori size circle .

Take a portion of the stuffing , and keep in the centre .

Fold the edges to the centre like envelope OR parcel .

Steam it in a steamer for 10 to 12 mins.[ steaming time depends on the thickness of the covering ]

Serve hot with a  ghee and amti .

NOTES.

  1. Mostly people make with wheat flour .
  2. The covering has to be thin .
  3. On steaming the dinde puffs up a bit .
  4. While stuffing ,some also add ghee in between.
  5. You can make with only wheat flour or use maida + wheat flour in any proportion .
  6. If you don’t soak then pressure cook for more whistles till it is done .
  7. Instead of jaggery some use sugar OR half of each .

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