📝 About This Recipe
Puran Poli is a magnificent, melt-in-the-mouth flatbread from Western India, traditionally prepared during festivals like Holi and Gudi Padwa. It features a delicate, paper-thin outer crust made of wheat, concealing a rich, aromatic heart of sweetened chana dal infused with cardamom, nutmeg, and saffron. This recipe brings the perfect balance of earthy protein and decadent sweetness, finished with a generous drizzle of clarified butter for a truly soul-warming experience.
🥗 Ingredients
The Sweet Lentil Filling (Puran)
- 1 cup Chana Dal (Bengal Gram) (rinsed and soaked for 30 minutes)
- 1 cup Jaggery (Gud) (grated or finely chopped)
- 1/2 teaspoon Green Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Nutmeg Powder (grated fresh)
- 1/4 teaspoon Dry Ginger Powder (Sunth) (adds a subtle digestive warmth)
- 1 pinch Saffron Strands (soaked in a teaspoon of warm milk)
The Outer Dough (Poli)
- 1 cup Whole Wheat Flour (Atta) (finely ground)
- 1 cup All-Purpose Flour (Maida) (provides elasticity for thin rolling)
- 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 Water (adjust as needed for a soft dough)
For Cooking and Finishing
- 1/2 cup Ghee (Clarified Butter) (for roasting and serving)
- 1/4 cup Rice Flour (for dusting while rolling)
👨🍳 Instructions
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1
Pressure cook the soaked chana dal with 2.5 cups of water for 3-4 whistles until completely soft but not mushy. Drain the excess water (save this water for making 'Katachi Amti' soup).
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2
In a heavy-bottomed pan, combine the cooked dal and grated jaggery. Cook over medium-low heat, stirring constantly.
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3
As the jaggery melts, the mixture will become thin. Continue cooking for 15-20 minutes until the mixture thickens and begins to leave the sides of the pan. A spoon should stand upright in the center when it's ready.
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4
Stir in the cardamom powder, nutmeg, ginger powder, and saffron. Mix well and turn off the heat.
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5
While still warm, pass the mixture through a 'Puran Yantra' (traditional mill) or a fine sieve using the back of a spoon to ensure a smooth, lump-free paste. Set aside to cool completely.
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6
For the dough, whisk together wheat flour, maida, turmeric, and salt. Add oil and rub it into the flour with your fingertips.
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7
Gradually add water and knead into a very soft, pliable, and slightly sticky dough. Coat with a little oil and let it rest for at least 30-60 minutes.
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8
Divide the cooled puran filling into lemon-sized balls. Divide the dough into slightly smaller balls (the filling should be about 1.5 times the size of the dough).
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9
Flatten a dough ball in your palm, place a filling ball in the center, and bring the edges of the dough together to seal it completely, pinching off any excess.
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10
Dust the stuffed ball with rice flour and roll it out very gently with a rolling pin into a thin, 7-8 inch circle. Use a light hand to ensure the filling reaches the edges without the dough tearing.
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11
Heat a tawa or griddle over medium heat. Place the poli on the hot tawa. When small bubbles appear, flip it over.
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12
Apply a teaspoon of ghee on both sides and cook until golden brown spots appear and the poli puffs up. Repeat for all remaining dough and filling.
💡 Chef's Tips
The secret to a soft Puran Poli is the dough consistency; it must be much softer and more elastic than regular roti dough. Always ensure the Puran (filling) is completely cool before stuffing, otherwise the steam will cause the dough to tear while rolling. If the filling is too thin, cook it for a few more minutes; if it's too dry, add a splash of milk or water and heat through. Using rice flour for dusting instead of wheat flour makes the rolling process smoother and prevents sticking. Store the finished polis in an insulated container lined with a soft cloth to keep them moist and tender.
🍽️ Serving Suggestions
Serve piping hot with a large dollop of homemade ghee melting over the top. Pair it traditionally with 'Katachi Amti', a spicy and tangy dal soup made from the reserved lentil water. Enjoy it alongside a bowl of chilled 'Basundi' or 'Shrikhand' for an ultimate festive dessert platter. Serve with a side of crunchy 'Batata Bhaji' (tempered potatoes) to balance the sweetness. A glass of warm milk seasoned with saffron is a classic accompaniment for a comforting evening meal.