Maharashtrian Puran Poli Recipe

When comes to any traditional Indian sweet, the Puran Poli recipe carries a special place in the hearts and desires of many. The popular Maharashtrian dish puran poli is usually enjoyed during the festivals of Ganesh Chaturthi, Gudi Padwa, Holi, and Diwali. It is a quick and easy recipe for flatbread stuffed with a sweet lentil filling made from chana dal and jaggery.

The Marathi name Puran Poli, the sweet lentil or dal filling is known as Puran, and the outer bread is called Poli. This Indian sweet flatbread is made using all-purpose flour and is loved by adults and kids. But for healthy alternatives, use whole wheat flour.

Puran poli recipe can be served for breakfast or lunch, as it is a filling and satisfying dish. You can even pack this dish for tiffin. It pairs well with a cup of hot chai or a glass of buttermilk.

The mixture of sweet and savory flavors in the dish makes it a versatile choice for any time of the day.

Ingredients

To prepare this mouth-watering dish, which you can easily prepare at home. We will require the following ingredients:

For Puran(stuffing)

• Chana dal -1 cup
• Water – 4cups
• Turmeric powder- 1/4 tsp
• Salt- a pinch
• Oil -1 tsp
• Jaggery -1 cup (chopped)
• Cardamon powder (Eliachi) – 1/2 tsp
• Nutmeg – 1/4 no. (grated)

For Poli (Dough)

• Wheat flour (Atta) -2 cups
• Refined flour (Maida)- 1/2 cups
• Salt -a pinch
• Turmeric powder- 1/4 tsp
• Oil -2 tsp
• Water – required for kneading
• OIL – 1 tbsp

For cooking Puran Poli

• Rice flour or refined flour
• Ghee – as required

How to make Puran Poli Recipe

Step 1: Preparing the Poli (Dough)

• In a large mixing bowl, in a sieve, add whole wheat flour (atta) and refined flour (maida), and sift it very well.
• Now, to this, add a pinch of salt, turmeric powder, and oil. Combine everything lightly.
• After mixing, add water gradually in batches to combine the dough.
• Adding water makes the dough quite sticky and soft.
• Continue to knead the dough for about 10 minutes until it becomes a smooth, non-sticky elastic dough.
• Once the dough is kneaded add oil from above and again knead the dough until it absorbs all the oil.
• Our soft dough is ready place it in a bowl and drizzle some oil from above.
• Cover the dough with a wet cloth and let it rest for 2 hrs.

Step 2: Making the Filling (Puran)

• Begin washing chana dal in a bowl about 2 to 3 times until the water comes clear. After washing the lentils, strain them.
• Switch on the flame and place a pressure cooker. Add the lentils and water to it.
• Add turmeric powder, sprinkle salt, and add oil. Cover the lid of the cooker, and on high flame, blow 1 whistle.
• Then, reduce the flame to medium-low flame and cook the lentils for 7-8 whistles.
• Further, switch off the flame.
• Check the lentil is cooked well and becomes tender and soft, then strain the cooked dal in a sieve and let it cool down and keep it aside.
• Then, in a mixer grinder, put the lentils and jaggery and blend them nicely.
• Again, switch on the flame, place a pan, add the blended mixture of lentils and jaggery, stir, and cook it for a minute until it becomes thick.
• Continue stirring the filling on a medium flame.
• Once the Puran filling is prepared, turn off the flame. Then add cardamom and nutmeg powder to it and mix it well.
• Allow the stuffing to cool down properly.

Step 3: Assembling and Cooking the Poli

• Before shaping the puran poli, put a non-stick pan or tawa at medium heat.
• Take a portion of the dough and cover the rest with a wet cloth.
• Once the dough ball is prepared, coat it with rice flour or refined flour.
• Using your fingers gives the dough a bowl-like shape.
• Then, take Puran filling in even the same quantity and make it into a ball.
• Place the puran filling into the center of the bowl-shaped dough and enclose the filling while pressing it down with your fingers, bringing the edges of the dough up and sealing the dough ball.
• After shaping the dough ball again, coat it in refined flour or rice flour.
• Next, gently press the top of the dough ball with your fingers and make it disc-shaped.
• Roll out the puran poli gently with a rolling pin. Handle the puran poli with gentle hands.
• Further, place the puran puli on the pan carefully. Cook it patiently on medium to low flame.
• Let it cook from one side, then flip it to the other side carefully with a spatula.
• Once the puran poli is puffed up, apply some ghee to it.
• Then, again, flip it and apply ghee on the other side as well, and then cook it on both sides on a low flame.
• The perfect Puran Poli recipe is ready!

Tips

• If you soak the chana dal or lentils for 5–6 hours, the lentils will be cooked in pressure cooker by 3–4 whistles.
• Instead of jaggery, you can also use refined sugar.
• Try to use the same proportion or amount of jaggery and chana dal for preparing puran filling.
• Resting the dough for 2 hours prevents tearing it apart while rolling.

Serving

Pair up the Puran poli with Katachi Amti.

Variations

Puran poli goes by various names across India, such as

• Bobbatlu: a sweet dish in Andhra Pradesh, and its puran stuffing is made with chana and jaggery and flavored with some nuts.
• Vedmi: Gujarati puran poli is made up of tuvar dal instead of chana dal.
• Obbattu– Karnataka puran poli is enjoyed during the Ugadi festival, and the filling is made up of chana and jaggery.
• Holige: popular in Tamil Nadu, the filling is made with jaggery, grated coconut, and chana dal or tuvar dal.

To make the dish more captivating, every state adds its own unique twist and flavor, by using different ingredients and techniques.