Puran Poli Recipe: A popular Maharashtrian sweet flatbread recipe made with wheat flour and stuffed with sweetened chana dal It is typically made for special occasions or festivals, but it can be made and preserved at any time. It is best eaten or served warm with plenty of ghee, but it also goes well with the pickle recipe.
Puran Poli is a flatbread filled with a sweet lentil filling. Puran is the Marathi word for sweet stuffing, and Poli is the Marathi word for bread.
The stuffing is made with chana dal, which is husked and split black chickpeas, also known as Bengal gram. The stuffing’s sweet component is jaggery, which is unrefined sugar made from sugar cane juice.
In India, jaggery is widely available. If you do not live in India, look for jaggery in Asian or Indian grocery stores or on Amazon.
The stuffing in this Puran Poli recipe contains spices such as ground cardamom, ground fennel seeds, ground nutmeg, and ground dry ginger.
The poli, or flatbread, is made with whole wheat flour (atta) and all-purpose flour as well (maida). Add some ground turmeric powder to the dough for a yellow-colored flatbread.
During the festival seasons of Holi, Diwali, and Ganesh Chathurthi, Indian sweets are primarily targeted and prepared. Furthermore, each state has its own delicacy and sweets recipe for each occasion and celebration. Puran poli is a Marathi dish that is traditionally made for Holi and Diwali.
There are numerous variations of poli recipes and. This version is completely different, and I used a combination of wheat and plain flour to make it. At first, you may be perplexed by any paratha or dal paratha recipe. The texture and appearance are very similar, but the stuffing differs. Furthermore, the poli recipe from my home state of Karnataka is more sweet and thin than the Maharashtrian version of Puran poli. As a result, it can be served for breakfast rather than just as a dessert.
In addition, some tips, suggestions, and recommendations for a perfect Puran poli recipe are provided. First and foremost, in this recipe, I used a 2:12 ratio of wheat flour and maida to create the perfect texture for poli. However, it can also be made with just wheat flour or maida flour. Second, after the chana dal has been cooked with jaggery, pass it through a sieve to uniformly mash it. I wouldn’t use the masher to mash it because it might be uneven. Finally, the poli’s can be stored and preserved in the refrigerator for 1-2 weeks. Heat it in the microwave or in a pan for 60-90 seconds before serving.
And you can also visit other categories such as:
Puran Poli Recipe
To make puran (dal stuffing):
- 1½ cups chana dal
- 1/4 tsp turmeric
- 1/2 tsp ghee
- 3 cups water
- 1½ cups jaggery
- 1 tsp ghee
- 1/2 tsp cardamom powder
Regarding poli (outer covering):
- 2 cups wheat flour
- 1 cup maida
- 1/4 tsp turmeric
- 1/4 tsp salt
- 2 tbsp oil
- water (for kneading)
- maida (for dusting)
- ghee (for roasting) (for roasting)
Puran / chana dal stuffing preparation:
- First, soak 1½ cup chana dal for 1 hour in a large bowl.
- Drain the water and place it in the cooker.
- Add 1/4 teaspoon turmeric, 1/2 teaspoon ghee, and 3 cups water
- Cook for 3 whistles on medium heat in a pressure cooker.
- Drain the water, separating the dal from the water.
- Pour the dal into a large kadai.
- Mix in1½ cup jaggery thoroughly.
- Begin mashing the dal once the jaggery has melted.
- Mash the dal until it forms a smooth paste. Alternatively, you can grind the dal and jaggery in the mixi jar.
- Cook until the mixture thickens and holds its shape.
- Cook for a minute, or until the mixture begins to separate from the pan, after adding 1 tsp ghee and 1/2 tsp cardamom powder. If the mixture is undercooked, the stuffing will be sticky and difficult to form into a ball.
- Transfer to a plate and allow to cool slightly. Make sure not to overcook the stuffing or it will become hard.
- Ghee-greased hands are used to make ball-sized stuffing.
- Puran is finally finished. Set aside.
How to Make a Poli (Outer Covering):
- To begin, combine 2 cups wheat flour, 1 cup maida, 1/4 teaspoon turmeric, 1/4 teaspoon salt, and 2 tablespoons oil in a large mixing bowl.
- Mix thoroughly to ensure that all of the ingredients are well combined.
- Now, add water as needed and begin kneading the dough.
- knead the dough until it is smooth and soft, adding water in batches.
- 2 tsp oil on the dough, cover, and set aside for at least 1 hour.
- Punch and knead the dough again after 1 hour.
- Make a smooth ball with a pinch of dough the size of a ball.
- Press the dough from the sides to form a cup.
- A ball-sized prepared puran (dal stuff).
- Begin stuffing inside by pulling the dough without any pleats.
- Now, without any cracks, seal the dough.
- Dust the ball with maida and gently flatten it.
- Now, gently roll the holige without applying too much pressure.
- Roll as thinly as possible while ensuring that the puran is distributed evenly.
- Cook the puran poli on a hot tawa with a medium flame.
- Once the base is half cooked, flip it over.
- Cook thoroughly after spreading the ghee on both sides.
- Puff the puran poli, ensuring that it cooks evenly.
- Finally, serve puran poli with milk or ghee.
- First, cook the dal until it softens but retains its shape.
- Also, mash the dal really smooth; otherwise, rolling it will be difficult. Alternatively, for a smoother consistency, grind the dal in a mixi.
- Additionally, roasting in ghee contributes to a nice flavour.
- Knead the dough until it is soft. It should be the consistency of chapati dough.
- You can also make the dough with half all-purpose flour and half whole wheat flour.
- Using ghee to knead the dough makes the poli crispy. For vegans, you can use oil.
- You can leave out the turmeric powder if you prefer. Traditionally, Maharashtrians do not include turmeric in the dough.
- Cooking the dal will take a long time if it is not properly drained.
- To make Amti, save the water from the cooked dal.
- If the filling is too runny, cook it for a few minutes longer. If it’s too dry, mix in a few tablespoons of milk.
- The quantity of filling should be equal to the quantity of dough.
- Puran poli can also be made with toor dal. Simply substitute toor dal for chana dal and follow the rest of the recipe.
- Only apply ghee to the poli when brown spots appear. It will become crispy as a result.
- Take care when rolling the puran poli. There will be no problems if it breaks slightly. Simply add some dry flour to that section. The pooran poli may break when made for the first time. However, this should not deter you from making puran poli. One improves with practise.
- Instead of whole wheat flour, you can use all-purpose flour or a combination of both flours.
- Finally, adding maida to puran poli dough helps to soften and flavour it.
Is it vegetarian?
This sweet Indian flatbread contains ghee, also known as clarified butter, which is not vegan. If you want to make a vegan version, substitute vegetable oil.
How do you cook dal in an instant pot?
In an instant pot, combine the washed and soaked dal with 2 cups of water. Set the valve to the sealing position and close the lid. Set the timer for 10 minutes on high pressure and press PRESSURE COOK. It will take some time for the pressure to build and the timer to start in the instant pot. Allow the pressure to naturally release for 10 minutes after the timer goes off. By turning the valve to the venting position, you can relieve the remaining pressure. Drain the dal by opening the lid.
Is Poli beneficial to one’s health?
Puran Poli has far more nutritional value than any other sweet you might eat. It contains the goodness of lentils like chana dal (Bengal gram), which is high in fiber and folate as well as vitamins A, B, and D.
Is it possible to thaw Poli?
Place the paper and poli in a freezer bag and place in the freezer until needed. Allow the poli to thaw at room temperature before using it. Handle the frozen poli with caution because it may be brittle. As it thaws, it will become softer.
How do you keep Puran?
Puran poli’s can be stored at room temperature if kept covered in an airtight container. I would keep them in the refrigerator or freezer for a longer period of time. They may become stiff when refrigerated due to the solidification of the ghee and lentils.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.