📝 About This Recipe
Puran Poli is a quintessential Indian festive delicacy, a melt-in-the-mouth flatbread stuffed with a luscious, aromatic lentil and jaggery filling. Hailing from Maharashtra and South India, this golden bread is infused with the warmth of cardamom, nutmeg, and ginger, then griddled with pure ghee until it glows. It is the perfect marriage of a soft, elastic exterior and a rich, sweet interior that defines the heart of home-style celebratory cooking.
🥗 Ingredients
The Sweet Filling (Puran)
- 1 cup Chana Dal (Split Bengal Gram) (rinsed and soaked for 30 minutes)
- 1 cup Jaggery (grated or finely chopped)
- 1/2 teaspoon Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Nutmeg Powder
- 1/4 teaspoon Dry Ginger Powder (Sonth)
- 3 cups Water (for boiling the dal)
The Dough (Covering)
- 1 cup All-Purpose Flour (Maida)
- 1 cup Whole Wheat Flour (Atta)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden color)
- 1/4 teaspoon Salt
- 3 tablespoons Oil (plus extra for kneading)
- 3/4 cup Water (adjust as needed for a soft dough)
For Cooking and Rolling
- 1/2 cup Ghee (Clarified Butter) (for roasting and serving)
- 1/4 cup Rice Flour or Wheat Flour (for dusting while rolling)
👨🍳 Instructions
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1
Start by cooking the chana dal in a pressure cooker with 3 cups of water for about 3-4 whistles until soft but not mushy. Drain the excess water completely (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 on 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 it thickens into a dense paste that holds its shape.
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4
Stir in the cardamom, nutmeg, and dry ginger powder. To test if it's done, place a spoon upright in the center; if it stands without falling, the 'Puran' is ready.
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5
Pass the hot mixture through a fine-mesh sieve or a Puran Yantra (food mill) to ensure a perfectly smooth, lump-free paste. Set aside to cool completely.
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6
For the dough, whisk together the flours, turmeric, and salt. Add oil and gradually add water to form a very soft, pliable, and slightly sticky dough.
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7
Knead the dough for at least 10 minutes. Apply a thin layer of oil on top, cover with a damp cloth, and let it rest for 1-2 hours. This resting period is crucial for elasticity.
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8
Divide the dough and the cooled Puran filling into equal-sized balls (roughly the size of a large walnut). The Puran ball should be slightly larger than the dough ball.
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9
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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10
Gently flatten the stuffed ball and roll it out into a thin circle (6-7 inches) on a floured surface, using a very light hand to prevent the filling from leaking.
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11
Heat a tawa or griddle over medium heat. Place the poli on the hot tawa and cook until small bubbles appear on the surface.
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12
Flip it over, spread a teaspoon of ghee, and cook until golden brown spots appear on both sides. It should puff up beautifully.
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13
Remove from heat and immediately brush with more ghee while hot. Repeat with the remaining balls.
💡 Chef's Tips
The secret to a soft Puran Poli is a very soft dough; it should be softer than regular roti dough. Always ensure the Puran (filling) is completely cool before stuffing, otherwise, it will make the dough soggy and difficult to roll. If the Puran is too thin, cook it for a few more minutes; if it's too hard, add a splash of warm milk and mash. Use a thin rolling pin (velan) and apply even, light pressure to ensure the filling spreads to the very edges. Store cooked polis in a container lined with a soft cloth to keep them moist and tender.
🍽️ Serving Suggestions
Serve piping hot with a generous dollop of melted ghee drizzled over the top. Pair with 'Katachi Amti,' a spicy, tangy tempered broth made from the leftover dal water. Enjoy with a side of chilled milk or a bowl of creamy Basundi for a decadent dessert experience. In some regions, it is served with a dollop of fresh unsalted butter or a side of mango pickle to balance the sweetness.