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April 1, 2022: Luke Coutinho, Co-founder of You Care Lifestyle shares some healthy recipes for Gudi Padwa.

Puran Poli- Puran Poli is a flat roti stuffed with sweet lentil filling made from split Bengal gram/chana dal and organic jaggery. In Marathi, this sweet filling is called puran and the roti is called poli.


For Puran:

  • 1 cup organic jaggery (250ml) – 1 cup chana dal (skinned split Bengal gram soaked for 12 14 hours with water being changed every 6-7 hours) -3 cups water to pressure cook the chana Dal -2 tsp ghee (A2 organic ghee)
  • 1 tsp cardamom powder
  • 1 tsp fennel powder – 1/4 tsp nutmeg powder

For the Poli(roti):

  • 1.5 cups organic khapali wheat 4 tbsp ghee (A2 organic ghee)
  • 1/2 tsp pink salt
  • 1/4 tsp organic turmeric
  • Water as required to knead the dough.

Method to make the Puran:

  • Rinse the soaked chana dal, in a pressure cooker

Preparing the poli(roti):

  • Take a medium-sized ball from the dough prepared to roll it to 3 inches in circumference on the rolling board.
  • Place the Puran mixture in the center.
  • Bring the edges together and join all the edges. 4. Sprinkle some flour and start rolling the dough till a medium-size poli is made.
  • On a heated griddle, spread some ghee and place the poli.
  • When the inner side gets brown flip it over and apply ghee.
  • If everything is done well the Puran poli will puff and brown spots will appear.
  •  Serve hot with a topping off ghee on top.

Notes: Soaking of chana dal for 12- 14 hours releases the phytic acid and they become more easily digestible.

  • Soaking helps in faster cooking of the chana daltoo and hence making it softer and easily digestible.
  • Cardamom resolves digestive issues.
  •  Nutmeg boosts immunity and fennel powder hasanti-inflammatory properties.
  • Organic jaggery is loaded with antioxidants andminerals.
  • Puran Poli is loaded with iron, calcium and is acereal pulse combination which makes it acomplete protein.
  • Khapali wheat is rich in complex carbs, fiber, trace minerals, and amino acids.


Alu Vadi-

Pelting Mumbai rains call for the most comforting tea-time snack -Alu Vadi is a perfect tea-time match.


  • Steamer
  • Sharp knife


  • 6 large fresh colocasia leaves arvi/arbi/taro leaves
  • 200 g chickpea flour besan
  • 50 g rice flour
  • 50 g sattu flour
  • 2 tsp ground cinna
  • 1 tsp immunity powder
  • 2 tsp ground Ceylon/Srilankan cinnamon
  • 1/4 tsp Ajwain
  • 1 tsp ground fennel seeds
  • 1 tsp chili powder
  • 1/2 tsp ground cumin seeds
  • 1 1/2 tsp salt
  • 1 inch ginger peeled and grated
  • 2 green chillies optional
  • 5 tbsp fresh tamarind pulp
  • 100 g jaggery powder
  • 500 ml water

For the tempering

For the tadka:

  • 1 tbsp cold pressed coconut oil or unrefined mustard oil
  • 1 tbsp mustard seeds
  • 1 tsp asafoetida
  • 2 tbsp sesame seeds
  • 10-12 curry leaves
  • 2 tbsp fresh coriander leaves to garnish.


To prepare the colocasia leaves:

  • Begin by wiping the colocasia leaves.
  • Clean with a damp kitchen towel.
  • Clean both sides thoroughly.
  • Use a sharp knife to laterally trim the thick spine that runs down the leaf.
  • Simply run the knife across the stalk to flatten it so it feels flat to the touch.
  • Continue this process for all of the veins that branch out from the centre.
  • Repeat the trimming for all the leaves.

To make the batter:

  • In a large bowl, combine the chickpea flour, rice flour,sattu flour, ground cinnamon, immunity powder, ajwain,ground fennel seeds, ground cumin seeds, chilli powder, and salt.
  • Whisk to combine.
  • Add the grated ginger, green chilli paste, tamarind and jaggery powder.
  • Slowly add the water, whisking all the time to ensure a smooth paste is formed without lumps.
  • Continue whisking for 5 minutes until the paste is smooth.
  • Set aside for 15 minutes.

To assemble the Alu Vadi-

  • Organise the colocasia leaves by size.
  • The assembly process will begin with the largest leaves to the smallest leaf.
  • Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface.
  • Top with a large spoonful of batter.
  • Use a rubber spatula, or your hands to spread the batter over the leaf.
  • Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf.
  • It should look like a butterfly, the four corners resembling wings.
  • Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again.
  • Once all the five leaves are stacked, cover it finally with more batter.
  • Fold one side of the leaves down to the center.
  • Repeat for the other side so the leaves meet in the middle.
  • It should form a rectangle.
  • Cover with more batter.
  • Starting from the short side, begin to form a tight roll.
  • Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking.
  • Rub any remaining batter on the outside of the log to stick down any loose ends.

To steam the Alu Vadi:

  • Heat up water and place the pot in a cooker.
  • Grease a dish with a few drops of oil and place it in the pot.
  • Place the rolls on the dish with the sealed side facing down.
  • Close the lid and steam on medium heat for 15 minutes.
  • Let it cool down and cut the roll into ½ in wide pieces.

To finish the Alu Vadi:

  • Slice the cooled Alu Vadi into 1/2cm pieces using a sharp knife.
  • If you prefer a lighter snack, you can eat them steamed too.

For the tampering:

  • Heat the oil in a pan.
  • Add the mustard seeds once they crackle, add asafoetida, sesame seeds and curry leaves.
  • Arrange the Alu vadi slices in the pan and cook on both sides until golden brown and crispy all over.
  • Remove from the pan and garnish with fresh coriander leaves.
  • Serve warm or at room temperature with masala chai.

Important Note:

  • Do not consume taro leaves as a raw vegetable or in their raw state.
  • They should be soaked first in clean water and then cooked for at least 30 minutes.

Source: IANS