Puranpoli is a very famous Maharshtrian sweet dish. 'Kat' is the water that is left after the Puran is prepared. It is watery but has all the flavours of the Puran ... Katachi Amti is basically tempered and spiced preparation of this water and is a must have as an accompaniment for Puran Poli. Tastes equally amazing with plain steamed rice. Once you have the kat ready , making the amti is the simplest of tasks. Presenting my way of making the amti ... Hope you all enjoy it.
The 'Kat' has all the flavours that the 'puran' has like Sugar, nutmeg powder, saffron, cardamom powder etc . That is what makes this dish extremely flavourful and full of textures .
TO PREPARE THE 'KAT' or water from the 'Puran' follow these steps :
INGREDIENTS :
Chana dal (Bengal gram dal) 2 Bowls (1 Bowl dal usually yields 3 to 4 polis depending on size of poli)
Sugar 2 Bowls
1/2 tsp turmeric
cardamom powder 1/2 to 1 tsp
saffron few strands
Nutmeg powder (Jaiphal) 1/2 tsp
METHOD TO PREPARE THE 'KAT'
1. In a vessel take the chana dal and wash it clean .
2. Add almost 1 and 1/2 times the water (This water is retained to make the katachi amti).
3. Add the turmeric powder (This gives nice n golden colour to the stuffing),
4. In a pressure cooker, cook the dal till its well cooked (Usually till 3 whistles followed by 20 mins on low flame of gas)
5. Once the dal is cooked , strain the water using a strainer in to another vessel (Retain the water to make the amti)
6. After you are done grinding the puran ... Add a little bit of the puran to this water so it gets all the flavours.
INGREDIENTS FOR KATACHI AMTI :
TO PREPARE THE 'KAT' or water from the 'Puran' follow these steps :
INGREDIENTS :
Chana dal (Bengal gram dal) 2 Bowls (1 Bowl dal usually yields 3 to 4 polis depending on size of poli)
Sugar 2 Bowls
1/2 tsp turmeric
cardamom powder 1/2 to 1 tsp
saffron few strands
Nutmeg powder (Jaiphal) 1/2 tsp
METHOD TO PREPARE THE 'KAT'
1. In a vessel take the chana dal and wash it clean .
2. Add almost 1 and 1/2 times the water (This water is retained to make the katachi amti).
3. Add the turmeric powder (This gives nice n golden colour to the stuffing),
4. In a pressure cooker, cook the dal till its well cooked (Usually till 3 whistles followed by 20 mins on low flame of gas)
5. Once the dal is cooked , strain the water using a strainer in to another vessel (Retain the water to make the amti)
6. After you are done grinding the puran ... Add a little bit of the puran to this water so it gets all the flavours.
INGREDIENTS FOR KATACHI AMTI :
Kat (Water left after draining from the Puran ) 2 TO 4 Bowls
Red chilli powder 1 tsp
Goda masala 2 tsp
Finely chopped coriander 1/2 bowl
Salt to taste
Oil for tempering
Mustard seeds 1 tsp
Hing powder (Asafoetida) 1/2 tsp
Turmeric powder 1/2 tsp .
METHOD :
1. Heat oil in a kadai.
2. Once the Oil is hot, add the mustard seeds. Let them crackle.
3. Now add the hing powder and the turmeric powder. Stir well.
4. Add the 'Kat' to this .
5. Add the goda masala, red chilli powder and salt to taste.
6. Mix well and bring to a boil .
7. Add finely chopped coriander before serving .
8. Serve hot with Puran poli or steamed rice.
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