Puran Poli (Sweet Lentils Flatbread) Recipe
Puran Poli is a traditional sweet lentil flatbread from Maharashtra, India, enjoyed during festivals like Holi and Gudi Padwa. Made with a filling of jaggery-sweetened cooked chana dal spiced with nutmeg and cardamom, stuffed inside a soft whole wheat dough and shallow fried to golden perfection in ghee, this delicacy offers a delightful blend of flavors and textures that celebrate Indian festive cuisine.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 8-10 Puran Polis
- Category: Bread
- Method: Stovetop
- Cuisine: Indian - Maharashtrian
- Diet: Vegetarian
Ingredients
For Puran
- 1 Cup Chana Dal / Split Bengal Gram
- 1 Cup Crushed Jaggery / Gur / Gud
- ¼ teaspoon Nutmeg powder or grated Nutmeg
- ¼ teaspoon Cardamom powder
For the Dough
- 2 Cups Whole Wheat Flour
- 1 tablespoon Oil
- A pinch of Turmeric powder (optional)
- Salt to taste
- Water for kneading the dough
- Extra dry Whole Wheat Flour for dusting
For Cooking and Serving
- Ghee for shallow frying and serving
Instructions
- Soak and Cook Dal: Clean and soak 1 cup chana dal in enough water for 1 hour. Drain and rinse it. Add about 3 cups water and turmeric, then pressure cook for 3-4 whistles until soft and mushy. For Instant Pot, pressure cook for about 10 minutes. Once done, strain the dal to separate the water and keep the dal aside.
- Make Dough: In a wide bowl, add 2 cups whole wheat flour, 1 tablespoon oil, a pinch of turmeric (optional), salt to taste, and knead with water to make a semi-soft dough. Knead well for 3-4 minutes; the dough should not be tight. Set aside to rest while preparing the filling.
- Prepare Puran Filling: In a pan over low to medium heat, combine the cooked dal and 1 cup crushed jaggery. Stir frequently as the jaggery melts and the mixture becomes liquid. Continue cooking until the mixture thickens and a spatula or ladle stands upright in it. Towards the end, add ¼ teaspoon each of nutmeg and cardamom powder. Pass the mixture through a strainer or puran yantra to ensure a smooth filling.
- Form Dough and Filling Balls: Divide the dough into lemon-sized balls. Similarly, divide the puran filling into balls with roughly twice the weight of the dough balls. Alternatively, you can stuff directly without pre-portioning the puran.
- Stuff and Seal Puran Poli: Roll each dough ball into a small 2-3 inch disc, lightly oil or grease with ghee (about ¼ teaspoon). Place a puran ball in the center, fold the dough over from all sides, and seal completely. Dust in dry whole wheat flour and gently flatten between palms to evenly spread the filling.
- Roll Out Poli: Using a rolling pin, roll the stuffed dough gently into a 4-5 inch diameter circle. Do not flip while rolling; dust with dry flour as needed to prevent sticking and even rolling.
- Cook the Puran Poli: Heat a greased tawa or non-stick pan on low flame. Place the rolled out poli on the pan with the rolled side down. Cook for 50-60 seconds until brown spots appear on the bottom. Flip and cook the other side for 1-2 minutes until bubbles appear on top and more brown spots form below. Apply ghee and cook further, flipping occasionally until golden brown and cooked through on both sides.
- Serve and Store: Transfer cooked puran polis to a muslin cloth to keep warm and absorb excess ghee. Serve warm with ghee on top for an authentic festive treat.
Notes
- 1 Cup = 235 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml for ingredient measurements.
- You can add 1-2 teaspoons of oil in the dough if desired, though it’s optional.
- The water strained from cooked dal can be reserved for making stock or katachi amti (a traditional sour dal preparation).
- Use slow to medium heat for cooking the puran filling and poli to ensure even cooking without burning.
- Resting the dough slightly helps improve pliability during rolling.
- Ghee enhances flavor and texture but can be adjusted according to dietary preferences.
