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Puran Poli, derived from the Marathi words “Puran” (sweet filling) and “Poli,”(flatbread), refers to the flatbread made out of whole wheat flour stuffed with sweet filling made with chana dal, jaggery, cardamom, saffron, and nutmeg.
As a Maharashtrian, Puran Poli holds a special place in my heart. It is essentially made in our homes whenever there is major occasion or festivals like Diwali, Holi or Bail Pola(worship cattles especially bulls)
There are two main ways to make Puran Poli, with one being more popular than the other. In the popular version, we drain the excess water while making the filling (Puran). This drained water is then used to make Kataachi Amti (a spicy dal accompanied by the Puran Poli while serving) This method is more popular in the Western and Southern Maharashtra and there are many recipes available online.
In the other method, we retain the water while cooking chana dal, resulting in a softer filling. Here I am sharing this method. This style is common in the Vidarbha region of Maharashtra. It can be a bit challenging to make it this way due to the softer filling. Although it’s a bit harder, the result is a very soft and delicious Puran Poli that will leave you licking your fingers!
Ingredients
Chana dal (split Bengal gram), jaggery (or to taste), ground cardamom and nutmeg, whole wheat flour, salt, ghee, Water
Recipe Instructions
For kneading dough:
- Start by mixing the whole wheat flour and a pinch of salt in a large mixing bowl. Gradually add water and knead until you achieve a smooth and pliable dough. Cover the dough and let it rest for about 30 minutes.
For Puran:
- Rinse the chana dal thoroughly and cook it in thick bottomed sauce pan until it’s soft and cooked through. Add jaggery and let the it cook for few more minutes. Add nutmeg and cardamom powder and mix well.
- Using a puran yantra, grind this mixture. Make sure to grind it before it cools down too much because it becomes hard to grind once it’s cold. Alternatively, you can mash the mixture with a masher. Though it won’t be as soft, it still gets the job done.
- Once it is ground, let the mixture cool down. This is your puran filling.
For making Puran Poli:
- Divide the dough and puran filling into equal-sized balls. Roll out a portion of the dough into a small disc. Place a portion of the puran filling in the center and wrap the dough around it, sealing the edges carefully. Gently flatten the stuffed dough ball with your hands and roll it out into a thin, round disc.
For cooking:
- Heat a griddle or non-stick pan over medium heat. Place the rolled-out puran poli on the hot pan and cook until golden brown spots. Apply ghee to the poli.
- Carefully flip the puran poli to avoid breaking it. Using a spatula to flip might cause it to break. To maintain its consistency, transfer it to another plate and then flip the plate onto the griddle.
- Repeat this process with the remaining dough and filling.
For serving:
- Serve it warm with a dollop of ghee for an extra indulgent touch.
Serving Suggestions
- Kadhi: Serve creamy kadhi (a yogurt-based curry) in a bowl. Its tangy and savory flavors pairs well with the sweetness of Puran Poli.
- Kataachi Amti: This can be made by cooking rinsed chana dal until soft. Mash it and keep it aside. In a separate pan, sauté mustard seeds, cumin seeds, onions, and green chilies. Add cooked dal, spices, tamarind paste, and optional jaggery. Simmer and serve garnished with cilantro.
- Milk: Serve cold milk in bowls. It is a great accompaniment and is widely popular.
- Ghee: Have a small bowl of ghee on the table for drizzling over the Poli. It adds richness to the dish. Alternatively, it can also be enjoyed by dipping morsels of puran poli in the ghee.
- Aamras: Just like milk, aamras is also popular accompaniment during the summers.
Tips and Tricks
- Ensure the dough consistency is neither too soft nor too stiff. This will help in rolling out the puran polis evenly.
- Cook the chana dal until it’s soft and well-cooked. This ensures a smooth and creamy texture for the puran filling.
- Roll out the dough and puran filling evenly to maintain consistent thickness throughout the puran poli. This helps in even cooking and prevents uneven pockets of filling.
- Maintain a medium heat while cooking the poli to prevent burning while ensuring thorough cooking. Adjust the heat as needed to achieve a golden brown color without overcooking.
- Apply ghee generously while cooking puran poli to enhance flavor and prevent sticking to the griddle. Additionally, serving with a dollop of ghee adds richness to the dish.
- Master the flipping technique to avoid breaking the puran poli. You can flip it by sliding it on the tawa and flipping it. Alternatively, use the plate-flipping method for added ease and control.
Meal Prep Tips
- Cook the chana dal and prepare the puran filling ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days before making the puran poli. This saves time on the day of preparation and allows flavors to develop.
- Mix the whole wheat flour with salt and prepare a large batch of dough. Store the dough in the refrigerator for up to 2-3 days or freeze it for longer storage. Thaw the dough in the refrigerator overnight before using it to make puran poli.
- Divide the puran filling and dough into equal-sized portions before starting the assembly process. This ensures uniformity in size and makes it easier to roll out the puran polis efficiently.
FAQs
Q: Can I use other lentils instead of chana dal?
A: Traditionally, chana dal is used for Puran Poli, but you can experiment with other lentils like toor dal or moong dal for different textures and flavors.
Q: How long does Puran Poli stay fresh?
A: It can be stored in an airtight container at room temperature for up to 2-3 days. You can refrigerate it upto a month in the fridge. Reheat gently before serving for the best taste.
Puran Poli
Puran Poli refers to the flatbread made out of whole wheat flour stuffed with sweet filling made with chana dal, jaggery, cardamom, saffron, and nutmeg. There are 2 major ways to make Puran Poli. Here I am sharing the Vidarbha region style Puran Poli. Serve it with Kadhi, bowl of ghee or milk and enjoy.
Ingredients
For the Dough:
- 2 cups whole wheat flour
- Pinch of salt
- Water as needed
For the Puran Filling:
- 1 cup chana dal split chickpeas
- 1 cup jaggery grated
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon cardamom powder
For Cooking and Serving:
- Ghee clarified butter, for cooking and serving
Instructions
- In a large mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead until you have a smooth and pliable dough. Cover the dough and let it rest for about 30 minutes.
- Rinse the chana dal thoroughly and cook it in a thick-bottomed saucepan until it’s soft and fully cooked. Add jaggery and cook for a few more minutes. Mix in nutmeg and cardamom powder.
- Use a puran yantra to grind the mixture. It’s crucial to do this before it cools down too much because it becomes difficult to grind when cold. Alternatively, you can mash the mixture with a masher for a slightly different texture.
- Once ground, let the mixture cool down. This is your puran filling.
- Divide the dough and puran filling into equal-sized balls. Roll out a portion of the dough into a small disc. Place a portion of the puran filling in the center and wrap the dough around it, sealing the edges carefully. Gently flatten the stuffed dough ball with your hands and roll it out into a thin, round disc.
- Heat a griddle or non-stick pan over medium heat. Place the rolled-out puran poli on the hot pan and cook until golden brown spots appear. Apply ghee to the poli.
- Carefully flip the puran poli to avoid breaking it. To maintain its consistency, transfer it to another plate and then flip the plate onto the griddle.
- Repeat this process with the remaining dough and filling.
- Serve Puran Poli warm with a dollop of ghee for an extra indulgent touch. Enjoy!
Notes
Serving Suggestions
- Kadhi: Serve creamy kadhi (a yogurt-based curry) in a bowl. Its tangy and savory flavors pairs well with the sweetness of Puran Poli.
- Kataachi Amti: This can be made by cooking rinsed chana dal until soft. Mash it and keep it aside. In a separate pan, sauté mustard seeds, cumin seeds, onions, and green chilies. Add cooked dal, spices, tamarind paste, and optional jaggery. Simmer and serve garnished with cilantro.
- Milk: Serve cold milk in bowls. It is a great accompaniment and is widely popular.
- Ghee: Have a small bowl of ghee on the table for drizzling over the Puran Poli. It adds richness to the dish. Alternatively, it can also be enjoyed by dipping morsels of puran poli in the ghee.
- Aam ras: Just like milk, aamras is also popular accompaniment during the summers.
- Ensure the dough consistency is neither too soft nor too stiff. This will help in rolling out the puran polis evenly.
- Cook the chana dal until it’s soft and well-cooked. This ensures a smooth and creamy texture for the puran filling.
- Roll out the dough and puran filling evenly to maintain consistent thickness throughout the puran poli. This helps in even cooking and prevents uneven pockets of filling.
- Maintain a medium heat while cooking puran poli to prevent burning while ensuring thorough cooking. Adjust the heat as needed to achieve a golden brown color without overcooking.
- Apply ghee generously while cooking puran poli to enhance flavor and prevent sticking to the griddle. Additionally, serving with a dollop of ghee adds richness to the dish.
- Master the flipping technique to avoid breaking the puran poli. You can flip it by sliding it on the tawa and flipping it. Alternatively, use the plate-flipping method for added ease and control.
- Cook the chana dal and prepare the puran filling ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days before making the puran poli. This saves time on the day of preparation and allows flavors to develop.
- Mix the whole wheat flour with salt and prepare a large batch of dough. Store the dough in the refrigerator for up to 2-3 days or freeze it for longer storage. Thaw the dough in the refrigerator overnight before using it to make puran poli.
- Divide the puran filling and dough into equal-sized portions before starting the assembly process. This ensures uniformity in size and makes it easier to roll out the puran polis efficiently.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.