Easy Puran Poli Recipe for You to Try

A sweet flatbread called Puran Poli is filled with a sweet lentil made of husked, split Bengal gram (chana dal), and jaggery. It is a typical Maharashtrian dish served at Ganesh Chaturthi, Diwali, or any other festive event. In Maharashtra, modak, puran poli, and nariyal ladoo are typically made during the Ganesh Chaturthi festival. It makes a delightful breakfast, snack, or dessert when served with a dollop of ghee and milk on the side. To create a crisp, golden-brown, tasty, and aromatic flatbread, it is then rolled thin and baked on a skillet with loads of ghee. The Puran Poli recipe is easy – read on to know!

Puran Poli Ingredients

For the filling

1 cup Bengal gram lentil/chana dal

1 cup grated jaggery

1 tablespoon ghee

1/4 teaspoon nutmeg powder

1/2 teaspoon cardamom powder

For the dough

2 cups whole wheat flour

1/4 teaspoon turmeric powder 

1/4 tsp salt

2 tsp ghee (plus for frying)

Method 

Step 1: Cook the chana dal first. The dal should be washed twice with water and then soaked for 30 minutes in 4-5 cups of water.

Step 2: Drain the water once the dal has soaked, then add the chana dal to a pressure cooker.

Step 3: Close the lid after adding 3 cups of water to the cooker. After one whistle of pressure cooking, reduce the heat to low and simmer the dal for an additional ten minutes. Turn off the heat under the cooker and let the pressure naturally release. Step 4: Open the cooker’s cover after the pressure has been released. The dal needs to be thoroughly cooked while maintaining its form. Cook it for a few more minutes if necessary if it is not properly prepared.

Step 5:The dal can also be prepared on the stovetop or in an instant pot.

Step 6: Utilise a soup strainer to remove the cooked dal, and save the water for additional recipes like katachi amti or curries. While straining, make an effort to get rid of as much liquid as you can.

Step 7: In a nonstick pan, combine the cooked dal, jaggery, and ghee. Cook over medium heat until the jaggery dissolves and the dal is thoroughly coated.

Step 8: Mix thoroughly after adding the nutmeg and cardamom powders.

Step 9: Cook the mixture until it begins to pull away from the pan’s sides and becomes beautifully thickened. The duration is 12 to 15 minutes. Continue to toss the dal constantly and mash it with the back of the ladle. The puran must be really smooth. The poli will tear while rolling on a rough puran.

Step 10: Turn off the heat and allow the filling to cool completely. Even better, prepare the filling a day ahead of time so that it is completely cool before adding it to the dough.Make 6–8 equal portions of the filling.

Step 11: Insert a spoon in the centre of the filling to see if it’s been properly cooked. The puran is cooked to the proper consistency when it can stand straight.

Step 12: In many Maharashtrian homes, a unique tool called a puran yantra is used to make the puran extremely smooth. Some individuals will also combine it in a food processor or strain it through a soup strainer. After making it numerous times, I’ve discovered that if the dal is well cooked, all you need to do to make the puran smooth is mash it with the back of the ladle.

Step 13: Make the poli dough once the filling is prepared. You should use your fingertips to thoroughly combine the whole wheat flour, salt, and ghee in a bowl. A tiny bit of turmeric powder can be added to give the food a nice yellow tint.

Step 14: To create a soft dough, gradually add water and knead. Depending on the type of flour used, the amount of water will vary. Avoid adding a lot of water at once since the dough will stick if you do. For 30 minutes, cover the dough with a kitchen towel and set it aside.

Step 15: Create 6 to 8 equal sections out of the dough. Roll one of the parts of dough into a smooth ball. The ball should be slightly flattened between your palms before being lightly dusted with dry flour. Make a 4-5 inch round by rolling.

Step 16: The dough circle should be centered with a filled ball, and the ends should be brought together.

Step 17: To create an 8–10 inch circle, dust again and roll. Gently roll while applying pressure, moving from one side to the other. Roll the edges out a little bit thinner than the centre.

Step 18: Place the puran poli on a heated griddle after it has been heated. Cook until there are brown patches on the bottom side. The poli should be cooked until brown spots start to develop on both sides.

Step 19: Once more, flip the poli over, brush 1 teaspoon of ghee on each side, press with the back of a ladle, and cook until golden brown on both sides. Create each poli in the same way. Serve it with milk or katachi amti and additional ghee on top.

Tips to Enhance the Taste

1. Drain the chana dal well after rinsing it several times.
2. To prepare the dal, use filtered water. Lentils may take longer to cook or may not cook correctly when using hard water.
3. Dal that is organic or older can take longer to prepare.
4. To give the filling a gorgeous golden colour, sprinkle in a little saffron.
5. Although it is optional, adding the dry ginger powder to the filling aids in digestion.
6. Be careful when rolling the puran poli. Don’t worry if it slightly breaks. Just sprinkle in some dry flour there. The puran poli may shatter when made for the first time. However, one becomes better with repetition.
7. You can also use all-purpose flour or a mixture of both whole wheat and all-purpose flour to make the dough in place of whole wheat flour.

Serving Ideas

These Puran Polis are so delectable that you may eat them on their own or serve them with hot milk that has been spiced with saffron and cardamom.

Nutritional Content in Puran Poli

Frequently Asked Questions

Q. How vegan is Puran Poli?

This sweet Indian flatbread contains clarified butter, often known as ghee, which is not vegan. Use vegetable oil instead if you prefer a vegan version.

Q. What advantages does Puran Poli offer?

It offers fibre, is a significant source of protein, may lower cholesterol, and also includes calcium, zinc, and folate.  Toor  dal can be substituted for chana dal, which has similar qualities to chana dal. The main sources of carbohydrates are sugar, jaggery, and plain flour.

Q. What is the Karnataka name for Puran Poli?

Puran Poli, Bobbatlu, and Obbattu are some of the names for Puran Poli in Karnataka.

Q. What can I do if my puran poli is runny?

Restart the burner and cook for a few more minutes, allowing the mixture to thicken and the moisture to escape.

Q. What can I do if my puran poli is dry?

Start mixing with 1 spoonful at a time of hot milk (or water). Repeat until you achieve the desired consistency.

Q. Why does the stuffing from my puran poli break when rolling?

The consistency of puran polis must be correct. It could leak out if it is too soft. Additionally, to prevent cracking, roll it very lightly without applying too much pressure.