Puran Poli
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!
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.