Puran Poli Recipe

The Art of Making Puran Poli: A Traditional Indian Delight

Puran Poli is a quintessential Indian flatbread that holds a special place in many regional cuisines, particularly in Maharashtra, Gujarat, and Karnataka. This sweet, stuffed bread is often prepared during festive occasions such as Holi, Ganesh Chaturthi, and Diwali, and is a beloved dish for its delightful combination of flavors and textures. Here’s a detailed guide on how to make this delicious and aromatic treat.

Ingredients

For the Dough:

• 2 cups whole wheat flour (atta)
• 1 cup all-purpose flour (maida)
• 2 tablespoons oil or ghee
• A pinch of salt
• Water as needed

For the Filling (Puran):

• 1 cup split Bengal gram (chana dal)
• 1 cup jaggery, grated
• 1 teaspoon cardamom powder
• A pinch of nutmeg powder (optional)
• A pinch of saffron strands (optional)
• 1 tablespoon ghee

For Cooking:

• Ghee or oil, for cooking

Instructions

Preparing the Dough

1. Mixing the Dough:

• In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and a pinch of salt.
• Add 2 tablespoons of oil or ghee and mix well.
• Gradually add water and knead to form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Preparing the Filling (Puran)

2. Cooking the Chana Dal:

• Rinse the chana dal thoroughly and soak it in water for at least 30 minutes.
• Drain the soaked dal and cook it in a pressure cooker with enough water until it becomes soft but not mushy (about 2-3 whistles). Alternatively, you can cook it in a pot until soft.
• Drain any excess water from the cooked dal and mash it well to a smooth consistency.

2. Preparing the Jaggery Mixture:

• In a heavy-bottomed pan, heat 1 tablespoon of ghee and add the grated jaggery.
• Stir continuously on a low flame until the jaggery melts completely.
• Add the mashed chana dal to the melted jaggery and mix well.
• Cook this mixture on a low flame, stirring constantly, until it thickens and comes together (about 10-15 minutes).
• Add the cardamom powder, nutmeg powder, and saffron strands, mixing well.
• Allow the filling to cool completely.

Assembling the Puran Poli

4. Making the Balls:

• Divide the dough into small, equal-sized balls.
• Similarly, divide the puran (filling) into portions slightly smaller than the dough balls.

4. Stuffing the Dough:

• Take a dough ball and flatten it slightly to make a small disc.
• Place a portion of the puran in the center of the disc.
• Bring the edges of the dough together to cover the filling completely and pinch to seal.

4. Rolling the Poli:

• Lightly dust a rolling surface with flour.
• Gently roll the stuffed dough ball into a round, flat disc (about 6-8 inches in diameter), being careful not to let the filling spill out.

Cooking the Puran Poli

7. Cooking on the Griddle:

• Heat a griddle or non-stick pan over medium heat.
• Place the rolled puran poli on the griddle and cook until you see small bubbles forming on the surface.
• Flip the poli and apply ghee or oil on the cooked side.
• Cook the other side until golden brown spots appear, then flip again and apply ghee or oil on this side as well.
• Cook until both sides are well-browned and cooked through.

7. Serving:

• Remove the puran poli from the griddle and keep it warm in a covered container.
• Repeat the process with the remaining dough and filling.
• Serve the puran poli warm with a dollop of ghee, milk, or yogurt.

Tips for Perfect Puran Poli

• Ensure the dough is soft and pliable to prevent cracks while rolling.
• The filling should be smooth and thick enough to hold its shape inside the dough.
• Cook the poli on medium heat to ensure even cooking and to avoid burning.

Puran Poli, with its rich filling and soft, flaky exterior, is a true delight that brings warmth and joy to any table. Whether enjoyed on a festive day or as a special treat, this traditional Indian sweet bread is sure to win hearts with its comforting taste and aroma.