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5 Mins delivery
Puran Poli
Serves 4
90 mins
250 Kcal
Puran Poli is a sweet, flat Indian bread loved by all in Maharashtra and Gujarat; it is specially prepared during festivals and special days. The sweet, spiced chana dal and jaggery filling are called "Puran," while the soft wheat dough constitutes the "poli." Softly rolled and cooked on a tawa with ghee, it obtains a golden, crispy exterior while remaining smooth and flavoured. Traditionally, it is enjoyed with extra ghee or milk. Puran Poli is a type of flatbread traditionally made in Indian cuisine; it usually includes festivals or special occasions. It is famous in Maharashtra and throughout South India for festivals such as Ganesh Chaturthi and Holi. Filled with sweet bread, the richness in flavour and appealing texture have made this a comfort food loved by all. The base material of Puran Poli is a filling of chana dal or split Bengal gram, mixed with jaggery or unrefined cane sugar and aromatic spices. It is boiled until soft, then mashed to a fine paste with jaggery, cardamom, and nutmeg added occasionally. The sweet, earthy flavour with a slight hint of spice should merge into a delicious contrast with lightly spiced dough; the latter constitutes "Puran." The dough constituent for Puran Poli is merely whole wheat flour with a pinch of turmeric and a bit of ghee; it needs to be softly kneaded and made pliable. Divide the dough into small balls. Each of them is rolled out into a thin circle. To do that, some puran filling is placed at the centre of each circle, folded over and sealed to form a stuffed parcel. This is then gently rolled out again to enclose the filling. Now, these flatbreads are cooked on a hot grill or tawa with a small amount of ghee brushed on each side. This results in perfectly golden-brown bread, with a slight crispiness at its exterior and sweet, succulent fillings within. Puran Poli tastes best when warm and is relished mostly with ghee dollops or a yoghurt side dish to enhance the taste. It is a sweet treat in itself on special occasions and celebrations. Let's try out the Puran poli recipe.
Ingredients required for Puran Poli
- 200 gms chana dal
- 200 gms jaggery
- 1 tsp cardamom powder
- 2 cups wheat flour
- 1 pinch salt
- Ghee
Cooking steps for Puran Poli
- 1Wash 200 gms of chana dal under a stream of cold water. The excess dust and other impurities will be washed away. Take the washed dal, immersed in enough fresh water in a bowl, covering it. Soak the dal in water for about 3-4 hours.
- 2Discard the water after soaking. Now, in the pressure cooker, take the dal and add 2 cups of water to it.
- 3Close the lid of the cooker, and on high heat, cook the dal. After the first whistle, reduce the heat to medium and continue for 4-5 whistles to cook the dal properly until soft. When cooked, let it release its steam slowly, then open the lid.
- 4Once the dal is cooked, drain out the excess water.
- 5Transfer the cooked dal to a bowl and mash the dal finely using a potato masher or the back of a spoon till it attains a smooth texture with no lumps.
- 6Add the mashed dal, 200 gms of jaggery, and one tsp of cardamom powder to a separate pan. Put this pan on low flame. Let the mixture thicken, stirring until it acquires the state of dough. This mixture is your puran. Cook this well, yet still soft and supple.
- 7Allow the pan to cool down, and prepare the dough for the police. In a mixing bowl, take the wheat flour and add a pinch of salt to it. Add water in small quantities to form a very pliable soft dough. The dough should be smooth and elastic. Let the dough be kept under a wet cloth for half an hour for rest. This would help in the easy rolling out of the dough.
- 8Let the dough rest. Divide the dough into equal portions. Divide the puran similarly into portions, with sizes approximately equal to those of dough portions.
- 9Take one portion of the dough and roll it into a small circle on a lightly floured surface. Place one portion of puran in the centre of the rolled-out dough. Fold the edges of the dough over the puran and close it tightly. Gently roll out the stuffed dough into a flatbread, ensuring the filling remains intact inside.
- 10Place a tawa or griddle over medium heat. Heat the rolled-out puran poli on the tawa when hot. Roast until you see golden brown spots starting to appear on one side. Flip the poli over and similarly cook the other side. Use a little bit of ghee while roasting on both sides. Ghee gives flavour, too, and helps to get a crunchy texture.
- 11Continue the same process with the remaining portions of dough and puran. Hot puran poli with a dollop of ghee works really well with a dash of yoghurt or a plain curry, though complete in itself due to its sweet enriching taste.
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FAQs
Can I use sugar instead of jaggery to make the puran filling?
Yes, you can replace the jaggery with the sugar. But remember that it will also alter the authentic taste of the recipe of puran poli. Jaggery in Puran Poli preparation gives a peculiar caramel-like sweetness with a richer flavour, whereas sugar will yield a lighter flavour.
What if the Puran becomes dry or too hard to roll when working with it?
Excess dryness makes it impossible to roll out puran poli, and the dough will break. You can fix this by adding a little water or milk to the puran and gently cooking it on low flame till soft. Check the mixture and ensure it is smooth so it can get moulded easily. Only be careful not to overdo it with liquid- the puran needs to stay firm so it can be rolled out easily.
Can I store Puran Poli? How long does it last?
Yes, it can be stored for a couple of days. After the prepared puran poli cools down, store it in an airtight container. Store at room temperature for up to 2 days or refrigerate for 4-5 days. Reheat on tawa by adding a little ghee to revive it. You can freeze uncooked Puran Poli for a month and cook fresh whenever needed.