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Puran Poli is a delicious sweet Lentils Flatbread from the state of Maharashtra made during special occasions like Holi, Gudi Padwa etc.

Puran Poli (Sweet Lentils Flatbread)

Puran Poli is a delicious sweet Lentils Flatbread from the state of Maharashtra made during special occasions like Holi, Gudi Padwa etc.
5 from 4 votes
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Course: Breakfast, Main Course
Cuisine: Indian, Maharashtrian
Keyword: FlatBread, Jaggery, Whole Wheat flour
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 30 minutes
Author: Renu Agrawal-Dongre

Ingredients

For Puran

  • 1 Cup Chana Dal / Split Bengal Gram
  • 1 Cup Crushed Jaggery / Gur / Gud
  • ¼ teaspoon of Nutmeg powder or grated Nutmeg
  • ¼ teaspoon of Cardamom powder

For the Dough

  • 2 Cup Whole Wheat Flour
  • 1 tablespoon oil
  • A pinch of turmeric - optional
  • Salt to taste
  • Water for kneading the dough
  • Extra dry flour for dusting
  • Ghee to shallow fry and serve.

Instructions

For Puran

  • Clean and soak the chana dal in enough water for 1 hour.
    Soaked Chana Dal
  • Drain the water and give it a quick rinse.
  • Now add around 3 cups of water, turmeric and pressure cook it for 3-4 whistles until soft or mushy. (This might change depending on your pressure cooker)
    Dal getting ready to be cooked in a pressure cooker.
  • For Instant pot; it will take around 10 minutes of pressure cooking.
  • In the meantime, in a wide bowl add the flour.
  • Add oil, a pinch of turmeric, salt and knead it to a semi soft dough. The dough should not be tight. Knead the dough well for 3-4 minutes.
    Bowl with flour, salt, turmeric and oil
  • Once the dal is done and pressure from the cooker is settled, remove the dal.
    The dough being rested
  • Strain the dal and separate the water. Water can be used for stock or Katachi amti.
    Separating the Dal from the water
  • In a pan add the cooked dal and jaggery.
    Pan with Jaggery and chana dal mixture
  • On a slow to medium stove,let this mixture cook together stirring in between.
    Jaggery and Chana dal mixture getting cooked in a pan
  • The jaggery will melt and the mixture will liquidate at times. Do not worry it will slowly thicken up.
  • Once the mixture starts thickening, toward the end add the nutmeg and cardamom powder.
  • The mixture is done when a ladle stands straight in the mixture.
    The ready puran. A laddle standing straight in the puran, indicating it is done
  • Pass the puran through a strainer/seive . If you have the puran yantra use that.
    Straining the Puran
  • Keep pressing it with the help of a ladle.

Making of Puran Poli

  • Divide the dough into lemon size ball.
  • Either you can divide the puran too and make balls, or directly stuff it. I like to use the second method, but today for my readers I have done the first, that is made balls from it.
    Dividing the puran/stuffing into parts
  • Generally twice the amount of stuffing is added in each dough ball.
  • Roll the dough into 2-3 inch circular disc.
  • Apply around ¼ teaspoon of oil/ghee.
  • Now keep the puran ball in the center.
  • Pull over the dough from all the sides and seal it.
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
    Stuffing the Puran/Stuffing in the dough
  • Start rolling the poli to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling. If required apply dry whole wheat flour in between to roll.
    Poli being sutffed and rolled out
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame, with rolled side down on the tawa.
    The initial cooking of the poli on he top side
  • Cook it for 50-60 seconds, until you see small brown spots appearing at the bottom.
  • Now flip and let it first cook for 1-2 minutes until you see bubbles appearing on the top or more brown spots coming on the bottom.
    Bottom side of the poli with brown spots
  • Now cook with or without ghee until golden brown from all sides or perfectly cooked. I prefer cooking it with ghee.
    Cooking of the poli on the top side
  • Store the polis in a muslin cloth.

Video

Notes

 
  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • I have not added any oil in the dough, but you can add around 1-2 teaspoon if required.
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