Post by naniwadekarThe correct spelling is JhuNakaa bhaakar. The 'jh' is
not the 'jh' in 'jhamelaa' which has an inherent 'y' attached
to it and sounds like 'jhyamelaa' (just as monk sounds like
'ma.n(g)k'.)
Does it sound as in Ayesha Jhulka's name?
Post by naniwadekarNagpuri Jhunaka is a dry sabzi made of onion and is making
me very nostalgic. Pune-side Jhunaka is a semi-solid sabji
made by mixing besan with water plus generous amount
of pyaaj if you want but it does not taste anything like as
good as Nagpuri Jhunaka. (Nagpuri Jhunaka is made too
hot for my taste, though, in the splendid dirty eateries.)
I had always wanted to compare the jhunakas at Thackerey's
centres in Pune and Nagpur but never got around to doing it.
of course, a prosperous, Amarikaa ##returned##, old music connossier
(sp?), eating at Rs 2/= stall might not be appropriate.
wo stall to hamaare jaise ghareebo.n ke liye hai.n
Post by naniwadekarPuraN PoLi - Puneri Brahmins make it with jaggery; in
Vidarbha, it is made with sugar. Some brahmins in Pune
say they use 50-50 gur-sugar but it is still not close
at all. It is like ARR's 50% 'soft' tune screwed up by
50% percussion tamasha. Both camps owe strong allegiance
to their own method of making puran-poli.
Thankfully, there are women of lingayat caste in Pune who
make puran-poli with 100% sugar. Btw, in Bay Area,
'Bhavika' on El Camino sells frozen puran polis in their
chaat-walla branch.
For those who do not know, Mr Naniwadekar forgot to mention the main
part of a puran poli, that it is made of "piisii hu_ii chane kii
daal", not from ge.nhuu kaa aaTaa, nor from besan.
roTii is called polii in maharashtra (polii's "l" is that typical "ld"
of marathii, not hindi "l")
what is the origin of this puraN in above. Is it hindi/ sanskrit
puurNa meaning a complete roTii?
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btw, when we have reached to sweet rotii, when we mention miiThii
roTii in U.P., we meant a usual "ge.nguu ke aaTe kii roTii", on which
ghee is spread and then sugar is spread (ghee to make sugar stick).
We used to role that rotii onto itself (as in veg roll, chicken roll,
egg roll) and eat it just like that. We used to call this structure/
shape as po.ngaa :) (the spelling/ pronunciation same as in po.ngaa
paNDit)
Sometimes, instead of sugar, plain salt was spread over ghee lagii
roTii. That also was eaten as a po.ngaa.
One marathii friend often treated me with their miiThii roTii. They
used to fill sugar between two "belii hu_ii chapatii" and stick them
together closing sugar in between, so that on baking, sugar mostly
melts confined in between. It was also named "?" polii. Tasted divine.
In U.P. we used to eat pu_aa (plural puve), in which the dry aaTaa is
mixed with sugar chaashanii (sometimes gu.D kii chaashanii) instead of
water. and then small, thick poorii-s were fried.
maal puve are made of maidaa. The flattened lump of chapatii was not
roasted, but was dipped in sugar kii chaashanii, i think.
In shops I find egg rolls made as: an omlette is made on the tavaa,
and then rotii was put above this so that both stick.
We used to make it differently. A multilayered paraaThaa was made (by
folding it again and again at the time of "belanaa". When it was
cooked on the tavaa, air used to evaporate and it used to inflate,
then it was broken open from one end and egg material was filled in
before closing it again.
-Rawat