Get flavourful ‘puran’ home delivered

Hyderabad: While Covid cost many their jobs, the pandemic also made some people smarter and better, helping them to turn entrepreneurs. Meet Syed Abdul Fatir Hassaan, an architect and civil engineer by profession, who turned an entrepreneur last year and started Flavomor. A thought of introducing a traditional yet healthy option to help people gain […]

Hyderabad: While Covid cost many their jobs, the pandemic also made some people smarter and better, helping them to turn entrepreneurs. Meet Syed Abdul Fatir Hassaan, an architect and civil engineer by profession, who turned an entrepreneur last year and started Flavomor.

A thought of introducing a traditional yet healthy option to help people gain immunity made Hassaan come up with his first line of ready-to-cook product, ‘Puran’. The 30-year-old feels the puran helps people who are short on time while working from home to whip up healthy dishes which are easy and simple to make. He claims his ‘puran’ is the “secret to flavourful beginnings”.

“My whole family loves food and tries exploring different places to taste various kinds of cuisines. Especially my mother, who won awards in cooking competitions! Even I tried my luck in a cooking competition casually and won the first prize, which boosted my confidence in the food industry,” shares Hassaan.

He thought ‘puran’ is something which is healthy and can be made as a ready-to-use product. “It takes 15 hours to make the ‘puran’, which is only made for festivals in India. The product is an alternative to jams and fat-based spreads,” he vouches.

“Flavomor puran spread gives an advantage to cooks by saving time. Due to its general tough preparation process, it is prepared in homes very rarely. So, people are missing out on some of the essential nutritional benefits of split bengal gram (chana dal) in their daily diet specially required in pandemic times now.”

“We wanted to provide that ease and comfort, so that everyone gets to enjoy the traditional healthy recipe with our twist to make it as a spread, which has been forgotten and is not in frequent use because of its cooking hassles,” says Syed Abdul, who is also supplying his product to hotels and restaurants.

As ‘puran’ making is a time-consuming process, Syed Abdul has a team of 10, who works to make the ‘puran’. Explaining the hard work that goes into making the ‘puran’ in an authentic style, he says, “‘Puran’ is made by soaking ‘chana dal’ in water for about 8-plus hours to release its phytic acid, which helps in digestion of the ‘dal’ later.

Once the dal is boiled, saponin is separated and ‘dal’ gets cracked to make it tender and soft. The soft ‘dal’ is then ground, roasted with pure ghee, sugar, jaggery and spices like cardamom, nutmeg, and fennel are added. The mixture is slow roasted till the desired texture and consistency are achieved. The ready-to-use Flavomor puran is cooled down for hours, and then seal-packed, stored, and transported to customers.”

They have two varieties on offer: ‘Puran halwa’ and ‘Puran spread’, which are available on their website, www.flavomore.com and Amazon.

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