Puran Poli is a delightful traditional Maharashtrian sweet flatbread, cherished for its rich, sweet filling made from chana dal (hulled split Bengal gram), jaggery, and aromatic spices. This recipe, which has been a staple in Maharashtrian cuisine for generations, involves making a flavorful sweet stuffing and encasing it in a soft, supple dough. Whether you’re a seasoned cook or trying this recipe for the first time, Puran Poli offers a delicious experience that’s both satisfying and comforting.
Puran Poli Recipe
Preparation Time
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Cuisine
Cuisine: Maharashtrian
Course: Side Dish, Sweets
Diet: Vegetarian
Difficulty Level: Moderate
Ingredients
For the Puran Mixture (Sweet Filling):
- 1 cup chana dal (skinned split Bengal gram)
- 3 cups water (for pressure cooking the chana dal)
- 2 teaspoons ghee (clarified butter)
- 1 teaspoon fennel powder
- ¾ to 1 teaspoon dry ginger powder
- ½ teaspoon green cardamom powder or seeds from 4 to 5 green cardamom pods, crushed
- ¼ teaspoon nutmeg powder
- 1 cup jaggery powder or grated jaggery
For the Poli (Outer Covering):
- 1.5 cups whole wheat flour
- ½ cup all-purpose flour
- 4 tablespoons oil or ghee
- ½ teaspoon salt (or as needed)
- ¼ teaspoon turmeric powder (optional, for color)
- Water, as needed for kneading
- Oil or ghee, for roasting the puran poli
Instructions
Preparing the Puran (Sweet Lentil Filling):
- Rinse the Chana Dal: Start by rinsing the chana dal thoroughly under water. While soaking is optional, you can soak the dal for 30 minutes to 1 hour to reduce the cooking time. If soaking, drain the water before cooking.
- Cook the Chana Dal: In a 3-liter stovetop pressure cooker, cook the chana dal with 3 cups of water for about 6 to 7 whistles on medium heat. Ensure that the dal is well-cooked. If soaked, the cooking time will be shorter.
- Drain the Dal: Once the pressure settles, open the lid and strain the cooked dal using a sieve. Reserve the dal stock for other recipes, such as Katachi Amti, or add it to your daily dishes.
- Prepare the Sweet Mixture: Heat ghee in a frying pan or kadai. Add the ground ginger powder, nutmeg powder, cardamom powder, and fennel powder. Fry these spices on low heat for a few seconds until aromatic.
- Combine Dal and Jaggery: Add the cooked chana dal and jaggery to the pan. Stir the mixture and cook on low heat until it thickens and becomes dry. Stir intermittently to prevent sticking.
- Mash the Mixture: Once the mixture is thick, turn off the heat and let it cool. Mash the mixture with a potato masher or in a blender until smooth. Set aside.
Preparing the Poli Dough:
- Mix the Flours: In a bowl, combine whole wheat flour, all-purpose flour, and salt. Mix well.
- Knead the Dough: Add a small amount of water and ghee to the flour mixture. Gradually knead the dough, adding water as necessary, until it is smooth, soft, and supple. Cover the dough and let it rest for 15 to 20 minutes.
Making Puran Poli:
- Prepare the Dough Balls: Take a medium or large ball of dough and roll it out on a floured surface to about 2 to 3 inches in diameter.
- Add the Puran Mixture: Place a portion of the prepared puran filling in the center of the rolled dough. Gather the edges and seal them by pinching together.
- Roll Out the Filled Dough: Lightly dust the dough ball with flour and roll it out into a medium or large circle, depending on the size of your dough ball and filling.
- Cook the Puran Poli: Heat a tawa or griddle and add a little ghee. Place the rolled poli on the tawa. Cook until the underside is golden brown, then flip and cook the other side until brown spots appear. Apply ghee to the top side and cook until the poli puffs up.
- Serve and Enjoy: Stack the cooked puran polis in a casserole or roti basket. Serve them warm or at room temperature with milk, ghee, or curd (yogurt).
Notes
- Handling the Dough: If the dough breaks while rolling, simply sprinkle some dry flour over the area and continue. Don’t be discouraged if your first attempts aren’t perfect; practice makes perfect.
- Flour Variations: You can use all-purpose flour alone or a mix of whole wheat and all-purpose flour. Whole wheat flour is traditional and adds a wholesome flavor.
- Dough Consistency: Ensure the dough is soft, pliable, and well-kneaded. Add water gradually to achieve the right texture.
- Jaggery Color: The color of your puran poli may vary based on the type of jaggery used.
This Puran Poli recipe is not just a treat for the taste buds but also a wonderful way to connect with Maharashtrian culinary traditions. Enjoy this sweet flatbread as a special treat or as part of a festive meal.