Puran Poli Recipe | How to Make Maharashtrian Puran Poli

Puran poli, a stuffed sweet flatbread, popular in Maharashtra. Lentil stuffed sweet flatbread is made during Ganesh Chaturthi, Holi and New year Celebrations.

Course Appetizer, Dessert, Festive food, Main Course, Snack

Cuisine Indian

Keyword Chana dal poli recipe, Holige, How to make puran poli, Mumbai style puran poli, Obbattu, Paruppu poli, Sweet poli, Wheat flour poli, Wheat flour sweet poli

Prep Time 1

Cook Time 1

Total Time 2

Servings

Calories 266kcal

Equipment

Pressure cooker
Tava to cook the poli
Bowl for making the dough

Ingredients

For the stuffing

1 cup chana dal/gram dal/Kadalai paruppu
1 cup powdered jaggery
½ teaspoon cardamom powder
½ teaspoon dry ginger powder
2-3 tablespoon ghee

For the dough

2 cups whole wheat flour
1.25 cups water to knead the dough
2 pinches of salt
a dash of turmeric powder
1-2 tablespoon ghee

Instructions

Let's make the Chana Dal Stuffing

Wash and soak chana dal in water for an hour minimum. I soaked the dal previous day night so ease cooking next day. 1 cup chana dal/gram dal/Kadalai paruppu
After an hour of soaking, drain the water. Add fresh water to immerse the dal well. Pressure cook the dal with a pinch of turmeric powder for 4-5 whistles.
Let the pressure drop on its own. Once done, open the pressure cooker. Take the dal out. Drain any excess water from the cooked dal. This drained water can be used to make katachi amti or be used to make other dishes.

Let's make the sweet chana dal stuffing

Mash the cooked chana dal well with a potato masher or using back of a ladle.
Heat a heavy bottom pan, with 2 teaspoon of ghee. Add the mashed dal and jaggery to this. Let the jaggery melt and mix well with the soft dal. 2-3 tablespoon ghee 1 cup powdered jaggery
To this add cardamom powder and dry ginger powder. You can also add a pinch of nutmeg powder to this. Mix well.½ teaspoon cardamom powder
Let this cook and come together like a soft ball. Add the remaining ghee towards the end and mix well. There should not be any moisture in the chana dal jaggery stuffing. 2-3 tablespoon ghee
Once it comes together with no moisture, take it off the heat. Let this cool completely.

Let's make the dough for Puran Poli

Take the wheat flour along with turmeric and salt mentioned in the ingredients for dough. Mix well. 2 cups whole wheat flour 2 pinches of salt a dash of turmeric powder
Add half the ghee to the flour mix and mix it well. Add water little by little and make a soft, pliable dough. Add the remaining towards the end to the dough. 1-2 tablespoon ghee
The dough should be soft and supple. This helps while we roll the dough with the stuffing.
A tight dough will not spread thin while rolling and break. So take care while kneading the dough and get a soft, supple dough. Once done, let the dough rest for a minimum of 15 minutes.

Let's Make Puran Poli

Divide the dough and the stuffing into 12 equal portions. I made slightly big poli's. You can make it small also, the size of your palm. So divide accordingly.
Dust the rolling surface with flour. Take a portion of dough, flatten it in your palm. Take a portion of chana dal stuffing and place it in the middle.
Stretch the edges of the dough and cover the stuffing. If your dough is soft and supple, it will easily stretch here and cover the stuffing.
Now carefully flatten the ball into a thick disc in your palm. Dust the disc with little flour and start rolling into a large disc.
Take care while rolling, Roll, turn and roll. While you are rolling the poli, heat a cast iron tava to cook the polis.
Place the rolled poli on the hot tava. Use ghee and cook both the sides until nicely done.
If the flatbread is rolled well without any tears, the flatbread puffs up nicely. If it doesn't puff up, dont worry, just cook it nicely on both sides.
It takes at least a minute or two, patience is required while cooking. Keep the flame medium and cook, high flame might burn the poli.
Repeat the process with rest of the poli. Keep the cooked poli covered in a casserole. Enjoy the poli warm with a drizzle of ghee.

Nutrition