पुरण न वाटता पुरण कसं बनवायचं । नागपंचमी साठी पातळ आवरणाचे पुरणाचे दिंड । Marathi Puranache Dind

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00:00-Introduction
01:18-Cooking chanadal
02:03-Kneading dough
03:44-Making puran
05:37-Making dind
08:05-Steaming dind
09:17-Serving

#puranachedind #madhurasrecipemarathi #streetfood #indiancuisine #comfortfoodrecipes

Today, let’s see how to make traditional Marathi recipe purnache dind. This is an authentic traditional recipe. Puranache dind are made as naivedya on the day of Nagpanchami in many households in Maharashtra. This is a very easy and simple recipe. In Maharashtra, different traditions are followed on Nagpanchami. One of it is avoiding use of skillet. So, you can male chapati or bhakari. So people make steamed recipes on that day. Dind is a steamed sweet flat bread with a stuffing of puran. Puran is made using chana dal and jaggery. I am sharing lot many tips and tricks to make perfect dind. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 1/2 cup Chanadal
• 1 cup Water
• 1/2 cup Jaggery
• A pinch of Salt
• Cardamom powder
• A pinch of Nutmeg powder
• 1 cup Wheat flour
• Salt to taste
• 1 tsp Oil
• Water as needed

Method:
• Wash chanadal really good 3-4 times and soak it in water for about 5 hours.
• Transfer the soaked chanadal into cooker and cook on medium heat until 3-4 whistles.
• Transfer the cooked dal into a pan and turn the gas on.
• Mash the cooked dal really good with a masher until it turns nice and soft.
• Add jaggery and mix well.
• Cook it well together until the mixture comes together like dough.
• Turn off the gas and add salt, cardamom powder and nutmeg powder.
• You can add dry ginger powder if you want.
• Mix everything well together and puran is ready. Let the puran cool down completely.
• Mix wheat flour, salt and oil well together until the mixture turns crumbly and add a little water at a
time to knead semisoft dough.
• Knead the dough really good until it gets nice glaze.
• Cover and rest the dough for about 10 minutes.
• Knead the dough well for about a minute again and divide it into 6 equal portions.
• Take one of it and make it smooth and even.
• Roll out as thin puri as possible. Avoid use of oil or dry flour while rolling the puri.
• Fill in the puran and shape it in rectangle.
• Fold the puri into rectangle and seal the edges carefully.
• Transfer the dind on a banana leaf for steaming.
• If you don’t have banana leaf then you can grease the dish with oil before placing the dind on it.
• Heat up about 1” water in a steamer and bring to boil.
• Transfer the dind into the steamer and steam on medium heat for about 12-13 minutes. Purnache
dind are ready.
• Serve them with lot of ghee.
• You can make 6 dind from the proportions we used.

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