📝 About This Recipe
A cherished specialty of the Bene Israel community of India, Puran Poli is a golden, buttery flatbread stuffed with a fragrant paste of chana dal and jaggery. This Kosher-friendly treat bridges the gap between a meal and a dessert, often prepared for festive occasions like Purim or family gatherings. Infused with cardamom and nutmeg, each bite offers a delicate balance of earthy lentils and deep, caramel-like sweetness wrapped in a soft, flaky crust.
🥗 Ingredients
The Puran (Sweet Lentil Filling)
- 1 cup Chana Dal (Split Bengal Gram) (rinsed and soaked for 2 hours)
- 1 cup Jaggery (Gud) (grated or finely chopped)
- 1 teaspoon Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Nutmeg Powder
- 1/2 teaspoon Dry Ginger Powder (Sunth)
- 3 cups Water (for boiling the dal)
The Poli (Dough)
- 1 cup Whole Wheat Flour (Atta) (sifted)
- 1 cup All-Purpose Flour (Maida) (sifted)
- 1/4 teaspoon Turmeric Powder (for a beautiful golden hue)
- 1/4 teaspoon Salt
- 3 tablespoons Vegetable Oil (plus extra for kneading)
- 3/4 cup Warm Water (as needed for a soft dough)
For Cooking and Finishing
- 1/2 cup Ghee (Clarified Butter) or Vegan Margarine (for roasting and serving)
- 1/4 cup Rice Flour (for dusting and rolling)
👨🍳 Instructions
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1
Boil the soaked chana dal in 3 cups of water in a pressure cooker or heavy-bottomed pot until soft and easily mashable between fingers, but not watery.
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2
Drain the dal thoroughly using a fine-mesh strainer. Pro-tip: save the leftover water (katachi) to make a spicy soup or amti later.
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3
In a heavy pan, combine the cooked dal and grated jaggery. Cook over medium-low heat, stirring constantly as the jaggery melts and the mixture becomes thin.
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4
Continue cooking the dal mixture for 15-20 minutes until it thickens into a dense paste. It is ready when a spoon can stand upright in the center of the mixture.
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5
Stir in the cardamom, nutmeg, and ginger powder. Remove from heat and pass the hot mixture through a fine sieve or a 'puran yantra' to ensure a silky smooth paste with no lumps.
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6
While the filling cools, prepare the dough by mixing wheat flour, all-purpose flour, salt, and turmeric in a large bowl.
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7
Add 2 tablespoons of oil and gradually incorporate warm water. Knead for at least 10 minutes to develop gluten, resulting in a very soft, pliable, and slightly sticky dough.
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8
Coat the dough with another tablespoon of oil, cover with a damp cloth, and let it rest for at least 30-60 minutes.
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9
Divide the cooled lentil filling (puran) and the dough into 12 equal-sized balls. The puran balls should be slightly larger than the dough balls.
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10
Flatten a dough ball in your palm, place a puran ball in the center, and bring the edges of the dough together to seal it completely, pinching off any excess dough.
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11
Dust the stuffed ball with rice flour and roll it out very gently into a thin, even circle (about 6-7 inches) using a rolling pin. Be careful not to let the filling burst through.
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12
Heat a griddle or tawa over medium heat. Place the poli on the hot surface and cook until tiny bubbles appear.
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13
Flip the poli and spread a teaspoon of ghee or margarine over the surface. Flip again and apply ghee to the other side, cooking until golden brown spots appear and the bread puffs up.
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14
Remove from heat and stack them in a warm container lined with a cloth to keep them soft.
💡 Chef's Tips
The secret to a perfect Puran Poli is the texture of the filling; it must be completely smooth to prevent the bread from tearing while rolling. If the dough is too stiff, the poli will be hard; ensure it is soft and well-rested to achieve that signature melt-in-the-mouth feel. Always roll from the edges toward the center to ensure the filling spreads evenly to the very perimeter of the bread. If using a pressure cooker, 3-4 whistles are usually enough for the dal; overcooking makes it too mushy to strain properly.
🍽️ Serving Suggestions
Serve warm with a generous extra dollop of melted ghee on top. Pair with a bowl of 'Katachi Amti', a thin spicy-sour dal made from the reserved lentil water. Enjoy alongside a glass of cold milk or a bowl of creamy Basundi for a decadent dessert experience. For a traditional Bene Israel meal, serve as a sweet accompaniment to a savory coconut-based curry.