Recipe Name:
Puran Poli
Prep Time:
1 hour
Serves:
Makes 10-12 Puran Polis
Description:
Puran Poli is a traditional Maharashtrian sweet flatbread stuffed with a sweet filling made from chana dal (split Bengal gram), jaggery (or sugar), cardamom, and nutmeg. It is a festive delicacy enjoyed during celebrations like Ganesh Chaturthi and Diwali, known for its rich flavors and soft, melt-in-your-mouth texture.
Why You Will Love It:
You will love Puran Poli for its indulgent sweetness and comforting flavors. The combination of aromatic spices, jaggery, and dal in a soft dough makes each bite a delightful treat, perfect for festive occasions or as a special dessert.
Key Ingredient:
Chana Dal (Split Bengal Gram)
Ingredients:
For the Dough:
For the Filling (Puran):
Puran Poli
Prep Time:
1 hour
Serves:
Makes 10-12 Puran Polis
Description:
Puran Poli is a traditional Maharashtrian sweet flatbread stuffed with a sweet filling made from chana dal (split Bengal gram), jaggery (or sugar), cardamom, and nutmeg. It is a festive delicacy enjoyed during celebrations like Ganesh Chaturthi and Diwali, known for its rich flavors and soft, melt-in-your-mouth texture.
Why You Will Love It:
You will love Puran Poli for its indulgent sweetness and comforting flavors. The combination of aromatic spices, jaggery, and dal in a soft dough makes each bite a delightful treat, perfect for festive occasions or as a special dessert.
Key Ingredient:
Chana Dal (Split Bengal Gram)
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- 1/4 teaspoon salt
- Water as needed
- 1 cup chana dal (split Bengal gram), washed and soaked for 2 hours
- 1 cup jaggery (or sugar), grated
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- 2 tablespoons ghee (clarified butter)
For the Filling (Puran):
- Drain the soaked chana dal and pressure cook with enough water until soft and mushy.
- Drain any excess water and mash the cooked dal well.
- Heat ghee in a pan, add the mashed dal and jaggery (or sugar). Cook on medium heat, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.
- Add cardamom powder, nutmeg powder, and mix well. Remove from heat and let it cool completely.
- In a large bowl, combine whole wheat flour and salt. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 15-20 minutes.
- Divide the dough and the filling into equal portions (small lemon-sized balls).
- Take one portion of dough and roll it into a small circle (about 3 inches in diameter) on a lightly floured surface.
- Place one portion of the puran (filling) in the center of the rolled dough circle. Gather the edges of the dough and seal the filling inside, flattening it gently.
- Roll out the stuffed dough ball into a larger circle (about 6-7 inches in diameter), using a rolling pin and some dry flour to prevent sticking.
- Heat a tawa (griddle) over medium heat. Place the rolled puran poli on the tawa and cook on both sides, applying ghee or oil, until golden brown spots appear.
- Repeat the process with the remaining dough and filling to make all the puran polis.
- Serve Puran Poli hot or warm with a dollop of ghee.
- Adjust the sweetness of the filling according to your preference.
- Ensure the dal is cooked well and mashed thoroughly to achieve a smooth filling.
- Puran Poli tastes best when served fresh and warm, accompanied by milk or yogurt.