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Puran Poli is a delightful Maharashtrian Sweet that combines the richness of chana dal with the sweetness of jaggery in a soft whole wheat flatbread. It is not just a dessert but a celebration of flavors!
What is Puran Poli
An Authentic Indian Sweet, Puran Poli is made from whole-wheat or all-purpose flour (maida) dough and stuffed with cooked yellow lentils (chana dal) which is sweetened with jaggery, and flavored with aromatic spices.
It is a popular choice during religious ceremonies, family gatherings, and during festivals like Holi. Often served with a dollop of ghee or a side of saffron milk.
In Maharashtrian households, it is often accompanied by Katachi Amti, a curry made with the leftover water from the cooked lentils (chana dal) used in this recipe’s filling.
I have tried versions of Puran Polis from friends and family’s homes and store-bought ones, but my favorite version is the one made by Mom. Nothing beats the taste of the Puran Poli prepared by my mum. It holds a special place in my heart!
Nothing beats the homemade Maharashtrian puran poli recipe, especially when prepared by a loved one, making it extra special!
Maharashtrian Puran Poli Recipe Ingredients
- Whole wheat flour (atta)
The outer layer called ‘poli’ is made with whole-wheat flour. If you prefer to keep things simple, regular all-purpose flour works just as well.
- Chana dal (split Bengal gram)
It is used to make the sweet lentil filling, known as ‘puran.’ Make sure to use good-quality chana dal, as it takes longer to cook.
- Spices
Four spices are used in this Puran poli recipe. Turmeric and saffron strands are used to add a hint of golden color to the Poli while cardamom and nutmeg powder are added to flavor the lentil filling. If you don’t have saffron handy, you can skip it.
- Sweetener
In the Authentic Maharashtrian Puran Poli Recipe, jaggery is used to sweeten. You can adjust the sweetness according to your preference. Also, you can replace jaggery with brown sugar if you like.
How to Make Puran Poli
Step 1 – Prepare the Puran (Sweet Lentil Filling)
Rinse the chana dal thoroughly with water. Soak it in water for about 2 hours. Transfer the soaked chana dal to the pressure cooker with enough water for 4-5 whistles. If it is not properly cooked, add more water and cook until it becomes soft.
Let the pressure in the cooker release completely. Then, drain any excess water from the cooked dal.
Transfer the cooked dal to the pan and place it over medium heat. Add the grated jaggery to the dal. Keep stirring until you completely combine the jaggery with the dal.
Next, add the cardamom powder, nutmeg powder, and saffron strands (if using) to the mixture. Cook till it is slightly thickened and the excess water is evaporated.
Let the Puran (sweet lentil filling) cool down. Then, mash it with a spoon to make a smooth, lump-free filling.
Step 2 – Preparing the Dough
Take the whole-wheat flour in a mixing bowl. Add turmeric powder and a pinch of salt to the flour. Turmeric powder is only added to the dough to give it some color.
Start kneading the dough by gradually adding water to the dough mixture. The dough should be soft. Knead the dough by adding water to the dough mixture at intervals.
Cover the dough and let it rest for about 15-20 minutes. The dough should be soft.
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Step 3 – For the Poli (Outer Layer)
Split the rested dough into small portions. Similarly, divide the puran (sweet lentil filling) into portions of equal size to the dough balls.
Take each portion and roll it out into a small even disc. Place a portion of the puran (sweet lentil filling) into the center of each rolled-out disc.
Seal the edges of the disc, wrapping the puran filling. It is important to seal it properly to prevent any leakage during cooking.
Gently flatten the dough with the filling into a flatbread as shown in the picture below.
Step 4 – Flipping and Cooking
Heat a griddle or flat pan, place the rolled Puran Poli on the pan, and cook until one side turns golden brown.
Flip the Puran Poli over to cook the other side. Add ghee or oil (vegan version) if necessary. Keep cooking until both sides have a nice golden color.
Repeat the process for the remaining dough, preparing a batch of delicious Puran Poli.
Step 5 – Serve it Warm
Serve Puran Poli warm with ghee, sweet saffron milk, katachi amti, or a dollop of butter.
Also Read: The Ultimate List of Indian Desserts!
Serving Suggestions
1. Puran Poli is often enjoyed with a dollop of ghee (clarified butter). The rich ghee complements the sweetness of Poli. This is my personal favorite! 💖
2. Serve it with sweet saffron milk. Devotees commonly present this combination with Puran Poli in a Naivedya Thali (Prasad Thali) – a sacred offering to God during religious ceremonies or festive occasions.
3. Serve Puran Poli with Katachi Amti, a curry made from the leftover water of lentils used in the Puran filling.
Tips & Tricks
- Use fresh, high-quality chana dal; older chana dal takes significantly longer to cook.
- Opt for good-quality jaggery or brown sugar for sweetness. Adjust the quantity of sweetener according to your taste preference.
- If the filling lentil (puran) is dry, add 1 to 2 tablespoons of warm milk and mix. Add more milk as needed.
- If the lentil filling (Puran) is too runny, cook on low-medium heat for 5 to 10 minutes to evaporate excess liquids.
- If the dough seems too dry, add a little bit of water and knead it in. On the other hand, if it feels too sticky, you can add a bit more flour.
- Seal the edges of the Puran Poli properly to prevent the filling from spilling during cooking.
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Happy cooking, sweet lover! ✨
Puran Poli
Equipment
- 1 pressure cooker
- 1 griddle or pan
Ingredients
For the Dough
- 2 cups whole wheat flour (atta)
- 1/8 teaspoon salt
- 1/8 teaspoon turmeric powder optional
- water as needed
For the Filling
- 1 cup chana dal (split Bengal gram)
- 1 cup jaggery grated or powdered
- 1/2 teaspoon cardamom powder
- 1/8 teaspoon nutmeg powder
- oil or ghee as required for roasting the puran poli
Instructions
Preparing the Filling (Puran)
- Rinse the chana dal thoroughly and soak it in water for about 2 hours.1 cup chana dal (split Bengal gram), water
- Drain the soaked dal and transfer it to a pressure cooker. Add fresh water, turmeric powder. Cook for approximately 3-4 whistles, or until the dal is soft and well-cooked.1/8 teaspoon turmeric powder, water
- Once the pressure is released, open the cooker and drain any excess water from the cooked dal.
- Transfer the cooked dal to a pan and place it on medium heat. Add jaggery to the dal and mix well.1 cup jaggery
- Cook the dal and jaggery mixture on medium heat, stirring continuously, until the jaggery melts and blends with the dal.
- Add cardamom powder, nutmeg powder, and saffron strands (if using). Mix well and cook for a few more minutes until the mixture thickens.1/2 teaspoon cardamom powder, 1/8 teaspoon nutmeg powder
- Remove the pan from heat and let the filling cool completely.
Preparing the Dough
- In a mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water and knead to form a soft dough. The dough should be smooth and non-sticky.2 cups whole wheat flour (atta), water, 1/8 teaspoon salt
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Assembling and Cooking Puranpoli
- Divide the dough into equal-sized balls, slightly larger than the size of a golf ball. Take one portion of the dough and roll it out into a small circle on a floured surface.
- Place a spoonful of the prepared filling (puran) in the center of the rolled-out dough.
- Gather the edges of the dough and seal it, ensuring the filling is completely enclosed. Gently flatten the stuffed dough ball and dust it with flour.
- Roll out the stuffed ball into a thin, round flatbread, using a rolling pin. Be careful not to put too much pressure while rolling, as it may cause the filling to spill out.
- Heat a tawa (griddle) or a non-stick pan over medium heat. Place the rolled puran poli on the heated pan and cook until golden brown spots appear on one side.
- Flip the puran poli and similarly cook the other side. Brush some ghee on both sides of the puran poli while cooking to make it crisp and flavorful.oil or ghee
- Remove the cooked puranpoli from the pan and place it on a plate. Repeat the process for the remaining dough and filling.
Notes
- Choose good quality chana dal for the filling (puran).
- Adjust the quantity of jaggery in the filling according to your taste preference.
- Cook the Puran poli preferably in desi ghee (clarified butter) for authentic flavor.
- If making Puran poli in advance, store it in an airtight container to retain its freshness.
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