📝 About This Recipe
Puran Poli is a legendary Indian sweet flatbread that serves as the heart of festive celebrations like Diwali and Holi. This delicacy features a luscious, cardamom-scented filling of sweetened chana dal encased in a soft, buttery wheat dough. Perfectly golden and brushed with pure ghee, it offers a soul-warming balance of earthy lentils and aromatic jaggery that defines the heritage of Maharashtrian home cooking.
🥗 Ingredients
For the Puran (Sweet Filling)
- 1.5 cups Chana Dal (Split Bengal Gram) (rinsed and soaked for 30 minutes)
- 1.5 cups Jaggery (Gud) (finely grated or powdered)
- 1 teaspoon Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Nutmeg Powder
- 1/2 teaspoon Dry Ginger Powder (Sont)
- 1 tablespoon Ghee (Clarified Butter) (for the filling mixture)
For the Poli (Dough Shell)
- 1 cup Whole Wheat Flour (Atta) (sifted)
- 1 cup All-Purpose Flour (Maida) (sifted)
- 1/4 teaspoon Turmeric Powder (for a beautiful golden color)
- 1 pinch Salt
- 3 tablespoons Vegetable Oil (plus extra for kneading)
- 3/4 cup Water (adjust as needed for a soft dough)
For Assembly and Roasting
- 4-5 tablespoons Ghee (for roasting on the griddle)
- 1/4 cup Rice Flour (for dusting and rolling)
👨🍳 Instructions
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1
Cook the soaked chana dal in a pressure cooker with 4 cups of water for 3-4 whistles until the dal is soft and easily mashable between your fingers.
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2
Strain the cooked dal thoroughly using a fine-mesh sieve. Reserve the nutrient-rich water (Katachi) to make the traditional accompaniment soup, Katachi Amti.
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3
In a heavy-bottomed pan, combine the cooked dal and grated jaggery. Cook over low-medium heat, stirring continuously.
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4
As the jaggery melts, the mixture will become thin. Continue cooking and stirring until it thickens into a dense paste. A good test is to stand a spatula upright in the center; if it doesn't fall, the Puran is ready.
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5
Stir in the cardamom powder, nutmeg, ginger powder, and 1 tablespoon of ghee. Remove from heat and let it cool completely.
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6
Once cooled, mash the Puran into a smooth, lump-free paste using a potato masher or by passing it through a traditional Puran Yantra (food mill).
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7
For the dough: In a large bowl, mix the wheat flour, all-purpose flour, turmeric, and salt. Add water gradually to form a very soft, slightly sticky dough.
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8
Add 2-3 tablespoons of oil and knead for 5-10 minutes until the dough is smooth, elastic, and glossy. Cover and rest for at least 30-60 minutes.
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9
Divide the dough and the Puran filling into 10-12 equal-sized balls. The Puran balls should be slightly larger than the dough balls for a rich filling-to-crust ratio.
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10
Take a dough ball, flatten it into a small disc with your fingers, and place a Puran ball in the center. Gently pull the edges of the dough over the filling to seal it completely, pinching off any excess.
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11
Dust the stuffed ball with rice flour and roll it out very gently with a rolling pin into a thin circle (6-7 inches), taking care not to let the filling leak out.
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12
Heat a tawa or flat griddle over medium heat. Place the poli on the hot tawa and cook until small bubbles appear on the surface.
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13
Flip the poli, apply a teaspoon of ghee, and cook the other side until golden brown spots appear. Flip again, apply more ghee, and press gently with a spatula to help it puff up.
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14
Remove from heat and stack them in a container lined with a clean cloth to keep them soft. Serve warm.
💡 Chef's Tips
Ensure the chana dal is cooked perfectly soft; any grains will make rolling difficult and cause the poli to tear. The filling (Puran) must be thick; if it's too soft or runny, the poli will be impossible to roll out. Resting the dough for at least 30-60 minutes is crucial for developing the gluten and elasticity needed for thin rolling. Use rice flour for dusting instead of wheat flour; it provides a smoother glide and prevents the dough from sticking to the rolling pin. If your Puran is too thin after cooling, simply cook it for a few more minutes on low heat to evaporate the excess moisture.
🍽️ Serving Suggestions
Serve hot with a generous dollop of homemade melted ghee poured over the center. Pair with 'Katachi Amti', a spicy and tangy dal soup made from the reserved cooking water. Enjoy with a side of cold milk or a bowl of thick, sweetened yogurt (Shrikhand). For a traditional Maharashtrian experience, serve alongside a spicy mango or lemon pickle to contrast the sweetness.