📝 About This Recipe
Puran Poli is a magnificent Indian flatbread stuffed with a sweet, aromatic lentil filling that serves as the ultimate comfort food. Originating from Maharashtra, this dish strikes a perfect balance between the earthy protein of chana dal and the deep, caramel-like sweetness of jaggery, all encased in a paper-thin, buttery crust. Infused with cardamom, nutmeg, and saffron, it is a celebratory delicacy that turns any breakfast or brunch into a royal affair.
🥗 Ingredients
The Puran (Sweet Lentil Filling)
- 1 cup Chana Dal (Split Bengal Gram) (rinsed and soaked for 30 minutes)
- 1 cup Jaggery (Gud) (grated or finely chopped)
- 1/2 teaspoon Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Nutmeg Powder (provides an authentic earthy depth)
- 1 pinch Saffron Strands (crushed)
- 1/4 teaspoon Dry Ginger Powder (Sonth) (aids digestion)
- 3 cups Water (for boiling the dal)
The Katli (Outer Dough)
- 1 cup Whole Wheat Flour (Atta) (sifted)
- 1 cup All-Purpose Flour (Maida) (for elasticity)
- 1/4 teaspoon Turmeric Powder (for a beautiful golden hue)
- 1/4 teaspoon Salt
- 2 tablespoons Ghee (Clarified Butter) (melted, for the dough)
- 3/4 cup Warm Water (add gradually to reach desired consistency)
For Assembly and Cooking
- 1/2 cup Ghee (for roasting and serving)
- 1/4 cup Rice Flour (for dusting while rolling)
👨🍳 Instructions
-
1
Boil the soaked chana dal in a pressure cooker with 3 cups of water for 3-4 whistles until soft but not mushy. If using a pot, simmer for 30-40 minutes.
-
2
Drain the excess water completely (save this water—called 'Kat'—to make a spicy soup called Amti later). Ensure the dal is very dry.
-
3
In a heavy-bottomed pan, combine the cooked dal and grated jaggery. Cook on medium-low heat, stirring constantly.
-
4
The mixture will initially turn liquid as the jaggery melts. Continue cooking for 15-20 minutes until it thickens into a dense paste. It is ready when a spoon stands upright in the center without falling.
-
5
Stir in the cardamom, nutmeg, ginger powder, and saffron. Mash the mixture through a fine-mesh sieve or a 'Puran Yantra' while hot to ensure a completely smooth, lump-free paste. Let it cool.
-
6
While the filling cools, prepare the dough by mixing the flours, turmeric, salt, and 2 tablespoons of ghee. Gradually add warm water and knead into a very soft, pliable, and slightly sticky dough.
-
7
Coat the dough with a little more ghee and let it rest, covered, for at least 30 minutes. This develops the gluten needed for thin rolling.
-
8
Divide the cooled Puran filling into lemon-sized balls. Divide the dough into slightly smaller balls (the filling should be roughly 1.5 times the size of the dough).
-
9
Flatten a dough ball in your palm, place a Puran ball in the center, and wrap the dough around it, sealing the edges at the top. Pinch off any excess dough.
-
10
Dust the stuffed ball with rice flour and roll it out very gently into a thin circle (about 7-8 inches) using a light touch to prevent the filling from leaking.
-
11
Heat a griddle or tawa on medium heat. Place the poli on the hot surface and cook until tiny bubbles appear.
-
12
Flip it over, spread a generous teaspoon of ghee on the surface, and cook until golden brown spots appear on both sides. It should puff up beautifully.
-
13
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 (no whole dal bits) or the poli will tear while rolling. If your dough is too stiff, the poli will be hard; aim for a consistency softer than regular pizza dough. Always use rice flour for dusting instead of wheat flour; it provides a crispier exterior and prevents sticking more effectively. Don't skimp on the resting time for the dough; the 30-minute rest is crucial for the elasticity required to roll it thin.
🍽️ Serving Suggestions
Serve hot with a large dollop of melted ghee drizzled over the top. Pair with a bowl of chilled 'Katachi Amti' (a spicy, thin dal soup made from the reserved lentil water). Serve alongside a bowl of creamy 'Basundi' or 'Shrikhand' for an indulgent festive brunch. Enjoy with a side of cold milk to balance the rich, warm spices.