Puran Poli recipe. Puran Poli is a sweet chapati filled with a sweet lentil filling of chana dal and jaggery.
Puran poli is a famous Maharashtrian recipe formed during Ganesh Chaturthi or Diwali or any other festival. During the Ganesh Chaturthi festival, Modak, Nariyal Ladoo, and Puran poli are usually prepared in Maharashtra.
About Puran Poli
Puran Poli is a sweet chapati stuffed with a sweet lentil stuffing. In the Marathi language, the sweet filling is called Puran and the chapati is called Poli.
The stuffing is made from chana dal, which are shelled and split black chickpeas, also known as bengal gram. The sweet component of the filling is jaggery, which is unrefined sugar made from sugar cane juice.
For the Puran mix – Sweet filling
▢ 1 cup of powdered jaggery
▢ 1 cup chana dal (skin split bengal gram)
▢ 3 cups of water for pressure cooking the chana dal
▢ 2 teaspoons of Ghee
▢ 1 teaspoon of fennel powder (ground fennel seeds)
▢ ¾ to 1 teaspoon dry ginger powder
▢ ½ teaspoon cardamom powder (ground cardamom) or 4 to 5 green cardamoms, finely crushed
▢ ¼ teaspoon nutmeg powder (ground nutmeg)
Also Read: Kheer Recipe | Rice Kheer
For the Poli – Exterior coating
▢ 1.5 cups whole wheat flour + ½ cup all-purpose flour
▢ 4 tablespoons of oil or ghee (clarified butter)
▢ ½ teaspoon of salt or as needed
▢ ¼ teaspoon turmeric powder (optional – to give the poli a slight yellow color)
▢ water as needed to knead the dough
▢ oil or ghee as required to roast the puran poli
Preparation of Puran
- First rinse the chana dal very well with water. I did not soak the chana dal but you can also soak the chana dal for 30 minutes to an hour and then drain the water.
- For 6 to 7 whistles, cook the chana dal in a pressure cooker. The dal should be well done. If you soak the chana dal, the cooking time will be lowered. Once the pressure sets in on its own, strain the cooked dal. The dal must be well strained.
- Keep the broth aside. This broth can be used to make katachi amti which is a thin tempered dal or can be added to your vegetarian dishes.
- Heat the ghee in a saucepan and add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder. Brown for a few seconds over low heat.
- Add the chana dal and the jaggery. Stir and let this puran mixture cook over low heat until the mixture becomes dry.
- Continue to stir the puran mixture at regular intervals. Once the puran stuffing is dry and thick, turn off the heat.
- Let cool then crush the puran mixture with a potato masher. You can also use your blender to mash the puran mixture well. Set aside.
Preparation of the poli dough
- Meanwhile take the whole wheat flour, all purpose flour and salt in a bowl to mix well.
- Add a little water and ghee and mix. Begin kneading the dough, adding water as needed.
- The dough should be smooth and soft. Cover and reserve the dough for 15-20 minutes.
Making Puran Poli
- Take a medium or large sized ball of dough. Roll it for about 2 to 3 inches in circumference on a sprinkled rolling board.
- In the center of the rolled dough, place a portion of the puran mixture. Bring the edges together towards the center. Join all edges and pinch them.
- Sprinkle a little flour and start rolling the dough. Make a medium or large (poli) circle depending on the dough size and puran filling you have taken.
- On a heated tawa or hot plate, spread ghee. Place the poli circle/rolled dough on the tawa. When one side is golden, flip and cook the other side until you see brown spots.
- Once the second side is golden, flip it over and apply ghee. If everything is done correctly, then puran poli will swell. The poli should be well cooked with brown and golden spots.
- Make all the puran polis this way and keep them in a casserole dish or in a kitchen towel.
- You can serve the puran poli hot or at room temperature with curd (yogurt), ghee or milk.