Upwas Puran Poli | How to make Potato Puran Poli

Upwas Puran Poli – A to Z Maharashtrian Sweets

We are beginning the final week of this Mega Marathon on a Journey through the cuisines. I had opted to make AtoZ on Maharastrian Sweets. Today’s alphabet is U. I had a choice of making Ukadiche Modak or Undre for Ganesh Chaturthi. However when I checked on the recipe, it’s the same as how we make the Kudumulu or Kozhukattai
Along with this version, we also make the fried Modak as well. I have two versions of this delicious dumpling. So I decided there was no point in repeating it. Ganesh Chaturthi is an important festival for us too and we make elaborate feast on the day, that includes special Ganesh Chaturthi dishes.
Without these options it was really tough to crack U and then somebody suggested Upwas dishes, that essentially starts with Upwas in the dish name. So I decided I will check out for these dishes. One of this dish suggested was Upvasacha sheera, where the sheera is made of chestnut flour or Rajgira flour. I wanted to check out other options, thats when I came across this recipe for Upwas Puran Poli.
 It was such a delicious poli stuffed with aloo and the cover made with  Rajgira flour / amaranth flour. All the Vrat dishes are mostly prepared with Singhare ka atta (water chestnut flour), kuttu ka atta (buckwheat flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (Barnyard millet).
I shopped for these flours and now need to check out for other recipes to use these flours. 
Anyway coming back to the upwas puran poli, this is much like your regular puran poli, only the flour and stuffing used differs. I made the poli in two ways, first by rolling it out, second by the regular method of patting the disc out. Both works out fine. The polis are so delicious that you can enjoy it as such. These also stay good as potato is used and cooked with ghee.

Upwas Puran Poli 
Ingredients Needed:
Potatoes- 2 
Rajgira flour –  1 1/2 cup 
Ghee – 1/2 cup 
Sugar – 1/2 cup 
Roasted Almond and Cashew nuts as per your choice
Cardamom Powder 1 tsp 
Oil 2 tsp 
How to make the Upwas Puran Poli 
For the Stuffing
MW potatoes for 4 mins, peel and grate them and keep aside.
Heat 2 tsp of ghee in a non stick pan, add grated potatoes and saute on a medium flame for 10 minutes.
Add sugar, almond and cashew nuts and cardamom powder and mix well. Keep aside.
For the Dough
Add oil to the rajgira flour and mix well and knead into a soft and smooth dough  using little water. Let it rest for 10 mins
To make the stuffed polis
We can make the polis in two ways, 
By rolling out
Divide dough into equal portions and roll into small poori. 
Place a little portion of the stuffing at the center. 
Bring the edges together towards the center and join all the edges and pinch them.
Sprinkle some flour and start rolling the dough and make a poli.
By patting it out
Take the stuffed ball, grease your palm with oil and on a plastic sheet, place the balls and pat it down to form a disc.
Once all the discs are made, cook them on tawa
On a heated tawa place poli and spread some ghee. 
Once the one side gets browned, turned over and cook the other side.
Make all the puran polis this way.
Serve hot with ghee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Upwas Puran Poli | How to make Potato Puran Poli
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Cuisine Maharashtra
Dish Type Indian Flatbread
Servings
Cuisine Maharashtra
Dish Type Indian Flatbread
Servings
Votes: 0
Rating: 0
You:
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16 comments

  1. Valli, I bought a bag of amaranth flour along with some millet flours recently and was looking for interesting recipes. This poli sounds yummy and besides, I haven't tried a sweet dish using potato.

  2. What an interesting puran poli Valli — stuffing with potato and outer cover with rajgira flour sounds very very interesting. Your polis turned out awesome.

  3. I have heard people use sweet potatoes instead of potatoes on upwas days…. anyways a good recipe. As I said before I am in love with all your poli recipes

  4. make simple puris using the rajgira flour, they are bit harder but taste amazing when hot, you can make them savoury with addition of chillies and salt…but i need to commend your research…this is a keeper of a dish…i am bookmarking this

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