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Puran Poli is a traditional Indian sweet flatbread filled with a delicious lentil stuffing. Popular in Maharashtra, this recipe is often prepared during festivals like Ganesh Chaturthi, Diwali, and Holi. While it requires some skill and patience, the end result is a treat that is well worth the effort. Plus, this nutritious dish is great for breakfast!
About Puran Poli
Puran Poli is a sweet lentil filling on a flatbread. In Marathi, the sweet filling is called Puran, and the flatbread is known as Poli. Though it’s considered a sweet dish, its ingredients make it quite healthy. Variations of this flatbread are found in Western and Southern India, such as Bobbatlu or Obbattu in Andhra and Karnataka cuisines, where the spices and lentils may differ.
The traditional Maharashtrian Puran Poli uses chana dal (split Bengal gram) for the filling. This lentil is sweetened with jaggery and spiced with cardamom, fennel, nutmeg, and ginger. The flatbread is made from whole wheat flour (atta) and all-purpose flour (maida). Whole wheat flour adds fiber, protein, and minerals to the dish. Adding a bit of turmeric to the dough gives it a yellow hue and adds anti-inflammatory properties.
Video Credit: Your Food Lab
Ingredients for Puran Poli
For the Lentil Filling (Puran)
1 cup chana dal
1 cup powdered or grated jaggery
2 teaspoons ghee
¾ to 1 teaspoon dry ginger powder
¼ teaspoon nutmeg powder
½ teaspoon green cardamom powder
1 teaspoon fennel powder
For the Dough (Poli)
1.5 cups whole wheat flour
1 cup all-purpose flour
½ teaspoon salt
4 tablespoons ghee or oil
Water as required
Step-by-Step Recipe
Cooking Chana Dal
Rinse and Soak Chana Dal: Rinse 1 cup of chana dal thoroughly. You can soak it for 30 minutes to an hour, then drain.
Cook Chana Dal: In a pressure cooker, cook the chana dal with 3 cups of water for 6-7 whistles on medium heat. The dal should not be mushy, but rather tender. After the cooked dal has been strained, allow the pressure to naturally release. Set aside the lentil stock for other uses.
Preparing the Puran (Lentil Filling)
Heat Ghee and Spices: Heat 2 teaspoons of ghee in a pan on low heat. Add dry ginger powder, nutmeg powder, green cardamom powder, and fennel powder. Fry for a few seconds to release the flavors.
Cook Chana Dal with
Jaggery: Add the cooked chana dal and 1 cup of jaggery to the pan. Stir and cook on low heat until the mixture becomes dry, stirring occasionally.
Mash the Puran: Once the mixture is dry and cool, mash it thoroughly with a potato masher. This prevents the dough from cracking while rolling.
Making the Dough (Poli)
Prepare the Dough: In a bowl, mix 1.5 cups of whole wheat flour, 1 cup of all-purpose flour, and ½ teaspoon of salt. Add a little water and 4 tablespoons of ghee or oil.
Knead the Dough: Knead the dough, adding water as needed, until it is smooth and soft. Cover and rest for 15-20 minutes.
Assembling and Rolling Puran Poli
Shape the Dough: Take a medium or large ball of dough. Roll it out to 2-3 inches in diameter on a floured surface.
Add the Filling: Place a portion of the puran mixture in the center of the rolled dough.
Seal the Edges: Bring the edges together towards the center and pinch them to seal.
Roll the Poli: Dust with flour and roll the dough into a medium or large circle, ensuring the filling is thinly covered.
Roasting Puran Poli
Heat the Tawa: Spread some ghee on a heated tawa or griddle.
Cook the Poli: Place the rolled poli on the tawa. When one side browns, flip and cook the other side until you see brown spots.
Apply Ghee: Once cooked, apply ghee to the second side. Properly cooked puran poli will puff up.
Serving Puran Poli
Serve warm or at room temperature: Serve the puran poli with milk, ghee, or yogurt at room temperature. Enjoy!
Expert Tips
Cooking Lentils: You can cook lentils in a pot, pressure cooker, or Instant Pot. If using a pot, soak the lentils for 1-2 hours.
Leftover Stock: Use the leftover lentil stock for making katachi amti or add it to veggie dishes or roti dough.
Mashing Puran: Mash the puran well to prevent dough cracking. Use a potato masher or strainer if you don’t have a puran yantra.
Flour Variations: You can use whole wheat flour, all-purpose flour, or a combination. Adjust according to your preference.
Rolling Puran Poli: If the dough tears while rolling, add some dry flour to the tear and roll gently.
Practice makes perfect.
Color Variation: The color of puran poli varies with the jaggery used.
Storage: Refrigerate puran poli for up to a week or freeze for a month. Reheat on a tawa with ghee.
Vegan Option: Replace ghee with a neutral-tasting oil like vegetable, grapeseed, or sunflower oil.
FAQs
Can I make Puran Poli ahead of time?
Yes, puran poli can be made ahead and stored in the refrigerator for up to a week.
Can Puran Poli be frozen?
Absolutely! Freeze cooked puran poli with sheets of parchment paper between them in an airtight container for up to a month. Reheat on a tawa with ghee.
Can I make Puran Poli vegan?
Sure! Simply replace ghee with a neutral-flavored oil like vegetable, grapeseed, or sunflower oil.
How much filling should I use?
Aim for a roughly 1:1 ratio of dough to filling for the best results.
Conclusion
Making Puran Poli might take some time and effort, but the result is a delightful, nutritious treat perfect for festive occasions or even as a special breakfast. With its sweet lentil filling and soft flatbread, this traditional Maharashtrian recipe is sure to become a favorite. Partake during the time spent making and appreciating this heavenly dish!