PURAN POLI

        Puran poli is a flat bread stuffed with sweet lentil made from skinned split bengal gram / chana dal and jaggery / sugar. In Marathi the sweet filling is known as Puran and hence the bread is called as Puran Poli.

      It doesn’t need any introduction, as every Indian would have eaten this sweet flat bread sometime in his /her life. With its numerous variations, puran poli is eaten across length and breadth of India. This recipe of making of most widely popular, sweet and savory, elaichi [ cardamom ] flavoured puran polis having delicious stuffing is made with chana dal/ tuvar dal. The use of nutmeg powder, even though in very small amount, compliments the flavour of cardamom and jaggery making it even tastier.

      Puran poli is also made in Gujarat, Goa, Karnataka, Andhra, Telangana and Northern part of Tamil Nadu.The method of preparation varies from place to place. Sometimes grated coconut is added in Konkan, Maharashtra. Coconut palm jiggery may be used . Similarly, a mix of sugar and jiggery can be used as a sweetening agent and cardamom or nutmeg can be used for flavouring or sometimes both elsewhere. The size and thickness varies greatly in Maharashtra and other places.

So, here I am sharing a recipe of Puran Poli with you if you like it then please share a comment in comment box below.

INGREDIENTS:

For Stuffing:

1 Cup Chana Dal[ split bengal gram]

1 Cup Sugar  [ jaggery can be used ]

1 Teaspoon Cardamom Powder

Pinch of Nutmeg Powder

Salt [ optional]

For Covering:[dough ]

1 Cup All Purpose Flour [maida ]

½ Cup Wheat Flour

Salt as per taste

5-6 Teaspoon Oil

Dry Rice Flour [used while rolling ]

Water

Clarified Butter [as per required]

METHOD:

For Stuffing:
STEP 1 - Wash chana dal and soak for 30 minutes.

 

 STEP 2 – Cook chana dal in pressure cooker for 3 whistles. Drain the excess water which is used for amti. 

STEP 2 – Cool it and grind finely in a mixer grinder without water or you can mash it with potato masher.

STEP 3 – Now take a non-stick pan / kadhai and put the chana dal paste in it with sugar / jaggery and cook it on medium flame. The sugar melts and then gets thicken as we continue cooking.

 

 Continuous stirring is needed otherwise puran will stick to the bottom.

Keep cooking until it get thickened on low flame and becomes soft and sticky .

STEP 4 – Add cardamom powder as well as nutmeg powder in it and mix well.

Puran / stuffing is ready. Keep it aside.

For Covering:[ dough ]

STEP 1 – Mix all the ingredients for the dough together and knead a smooth dough with water.

STEP 2 – Keep the covered for at least 15-20 minutes. Again knead for 2-3 minutes.

STEP 3 – Divide the dough and puran in small balls.

STEP 4 - For making puran poli, take a small portion of a dough and make a small bowl with it.

STEP 5 – Stuff it with puran ball and close the sides and make it flat by pressing between your palms.

STEP 6 - Now start rolling it on a platform dusted with rice flour.

Heat a griddle/ tawa on medium -low flame.

STEP 7 – Roll about 6”-7” in diameter.

STEP 8 - Transfer the puran poli on a griddle and roast on both sides.

STEP 9 -Drizzle ghee on it and roast from both sides.

fold in half on tawa and transfer in a plate.

STEP 10 - Repeat the same with rest of the dough and serve hot.

Enjoy and don’t forget to share your experiences with me.

NOTE: I used all purpose flour and wheat flour together but it can be made with only wheat flour also. 

You can use jaggery instead of sugar or take them in 1:1 proportion.