Puran poli Recipe, How to make puran poli

Puran Poli is very popular traditional Maharashtrian delicacy.

Puran poli is a flat bread stuffed with a sweet lentil filling made from skinned split chana dal (Bengal gram) and jaggery or sugar. In Marathi language, the stuffing is called puran and the outer covering is called poli.

 It is made on the occasion of festivals like Ganesh Chaturthi, holi and many more. Several types of puran polis are made but one made with split Bengal gram is more popular. It is very easy to cook and stays good for 2-3 days.

I always make Puran poli with wheat flour and all-purpose flour, but it can also be made with only all-purpose flour. There are two ways to roll puran poli; one is using flour called ‘pitha varchi poli’ and another is with oil called ‘tela varchi poli’. The one I am sharing today is ‘pitha varchi poli’ (flour is used while rolling).

Puran Poli is serve hot with amti or kadhi along with ghee (clarified butter). Some folks like eating puran poli with milk as well. So choice is yours. But the end result is delicious.

Step by step Puran poli recipe:

Preparing puran-

1. Wash and soak 1 cup chana dal in enough water for about 30 minutes to an hour.
   
2. Add chana dal in pressure cooker, add 3 cups of water and pressure cook until 4-6 whistles.
   
3. Strain the dal and keep the water aside. (water can be used to make amti, an accompaniment with puran poli)
   
4. Mash boiled chana dal, add sugar or jaggery to it and mix well.
   
5. Add it into pan and cook on medium flame, till mixture becomes thick and starts to leave sides of the pan.
   
6. Add cardamom powder and nutmeg powder.
   
7. Keep on stirring the puran mixture at intervals. Once it is dry and thick, switch off the flame.
   
8. Allow the puran to cool down completely and strain the puran with the help of puran yantra (If not available, use strainer).

Preparing the dough-

1. Take 1/2 cup all-purpose flour and 1 cup whole wheat flour in a deep bowl. Add salt, oil and mix well.
   
2. Add water little at a time and knead the dough again until it becomes really soft. Kneading dough nicely is a key to make nice and soft puran poli.
   
3. This dough has to be little soft and loose. Cover it and let it rest for an hour.
   

Preparing puran poli-

1. Take a medium sized dough ball and pat it in such a way that it gets bowl like shape, approx. 2-3 inches in circumference. Place small portion of puran mixture in the center of the dough.
   
2. Bring the edges together towards the center and join them. Seal the edges and sprinkle some flour and start rolling the dough.
   
3. Make a medium to large size poli; depends upon the size of the dough and puran filling you took. Place the rolled poli on a heated tawa or griddle.
   
4. When one side has light brown spots, turn over and cook the other side as well.
   
5. When both sides are cooked apply ghee. The puran poli will puff up. The poli should be cooked well with brown spots.
   
6. Make all the puran poli in the same way and stack.  
   

Puran poli recipe below:

Puran poli Prep time Cook time Total  1hr  30 min 1 hr. 30 min Puran poli- is stuffed sweet flat bread, made with split Bengal gram and sugar or jaggery. AUTHOR: Monali RECIPE TYPE: Main CUISINE: Maharashtrian SERVES: 6-8 puran polis INGREDIENTS (measuring cup used, 1 cup=237 ml) For puran (stuffing)- 1 cup chana dal/ skinned split Bengal gram 1 cup sugar/jaggery (gur/gudh) or as required 2 tsp ghee 3 cups water 1/8 tsp nutmeg powder/ jaiphal powder 4-5 cardamoms (hari elaichai), finely crushed ¼ tsp dry ginger powder/sunth (optional) For dough- 1 cup whole wheat flour ½ cup all-purpose flour/ maida 1 tsp oil or ghee Salt to taste Water as required to knead the dough Ghee to apply on poli DIRECTION Preparing puran- Wash and soak chana dal in enough water for about 30 minutes to an hour. Add chana dal in pressure cooker, add 1½ cup of water and pressure cook until 4-6 whistles. Mash boiled chana dal, add sugar or jaggery to it and mix well. Add it into pan and cook on medium flame, till mixture becomes thick and starts to leave sides of the pan. Add cardamom powder and nutmeg powder. Keep on stirring the puran mixture at intervals. Once it is dry and thick, switch off the flame. Allow the puran to cool down completely and strain the puran with the help of puran yantra (If not available, use strainer) Preparing the dough- Take all-purpose flour and whole wheat flour in a deep bowl. Add salt, oil and mix well. Add water little at a time and knead the dough again until it becomes really soft. Kneading dough nicely is a key to make nice and soft puran poli. This dough has to be little soft and loose. Cover it and let it rest for an hour. Preparing puran poli- Grease your hand with some oil and knead the dough a bit. Take a medium sized dough ball and pat it in such a way that it gets bowl like shape, approx. 2-3 inches in circumference. Take small portion of puran mixture in the center of the dough. Bring the edges together towards the center and join them. Seal the edges and sprinkle some flour and start rolling the dough. Make a medium to large size poli; depending upon the size of the dough and puran filling you took. Place the rolled poli on a heated tava or griddle.   When one side has light brown spots, turn over and cook the other side as well. When both sides are cooked apply ghee. The puran poli will puff up. The poli should be cooked well with brown spots. Make all the puran poli in the same way and stack. TIPS Instead of whole wheat flour, you can also make the dough with all purpose flour/maida or half of both the flours. While rolling the poli, be very gentle and dust the poli with dry flour so that it should not break. SERVING SUGGESTION Serve puran poli hot with milk and a dollop of ghee over it!