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puran poli recipe
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5 from 1 vote

Puran Poli recipe

Puran Poli recipe is an Indian flatbread stuffed with sweet lentil filling made from cooked chana dal (split Bengal gram dal) with jaggery.
Prep Time20 mins
Active Time40 mins
Total Time1 hr
Course: Dessert, Sweets
Cuisine: Maharashtrian
Keyword: Puran poli recipe
Yield: 12 Puran polis
Calories: 315kcal

Materials

For pressure cooking chana dal:

  • 2 cup Chana dal
  • ¼ tsp Turmeric powder
  • ¼ tsp Salt
  • 6 cup Water

For kneading dough:

  • 2 cup Whole wheat flour
  • ¼ tsp Salt
  • ½ tbsp oil
  • Water to knead a soft and smooth dough

For making Puran:

  • 2 cup crushed jaggery or gud
  • ¼ tsp Ginger powder optional
  • 1 tsp Cardamom powder

Other ingredients:

  • Oil or ghee for frying on Puran poli
  • Dry flour for dusting

Instructions

Kneading dough:

  • In a large mixing bowl, add 2 cups of atta or whole wheat flour, a pinch of salt and oil.
  • Add water in portions and start to combine the dough. Once everything is combined well, begin kneading the dough.
  • Knead the soft and smooth dough. Cover and keep it aside for at least half an hour.

Cooking chana dal:

  • First, rinse 2 to 3 times chana dal very well in water. You can even soak the rinsed chana dal for 3 to 4 hours. I have not soaked it and cooked immediately.
  • Transfer the rinsed chana dal in the pressure cooker along with turmeric powder, salt and water.
  • Cook the chana dal for at least 5 to 6 whistles.
  • Once the pressure settle downs naturally, open the lid and check if the chana dal is cooked properly. Take a piece of chana dal and pinch it with your fingers, if it mashes easily then it is cooked. If it is hard, then cook it for 2 to 3 more whistles.
  • Now, strain the cooked chana dal in a colander and store its stock for making katachi amti. Let the chana dal sit for 5 to 10 minutes in a colander so that maximum water can be drained out.

Preparing Puran:

  • For making Puran, transfer the cooked chana dal into a large vessel or in the pressure cooker along with crushed jaggery or gud.
  • Cook on low medium flame until the jaggery melts completely. Simultaneously, mash the chana dal with a spatula.
  • When jaggery melts completely, add a pinch of ginger powder and mix it nicely.
  • Cook all the ingredients together on low flame until all the chana dal is mashed properly and mixture begins to dry.
  • Finally, add cardamom powder and mix it well.

Making Puran poli:

  • After 30 minutes, knead the dough again and divide the dough into 10 or 12 equal portions.
  • Take 1 dough portion and dust it with dry flour. Start rolling it with a rolling pin in 2 to 3-inch diameter.
  • Now, scoop out the cooked Puran of the same size as your dough portion and place it in the centre of rolled dough.
  • Bring the edges together towards the centre and secure it nicely. Flatten the dough again with your fingers applying little pressure.
  • Roll the stuffed Puran poli with a rolling pin as thin as you can. Make sure it is not breaking from any side. If it starts breaking, and stuffing comes out, sprinkle some dry flour over that area and gently roll it once. Do not roll that poli more, to avoid further mess.
  • Now, gently transfer the rolled Puran poli on a hot tawa or griddle.
  • When the bottom side starts getting brown spots, flip the side gently and cook from the other side too.
  • When both the sides are cooked and brown spots appear, Puran poli will puff evenly. Apply oil or ghee on both the sides and cook for another 2 minutes.
  • Now, remove the Puran poli from tawa and place it in a casserole or on a kitchen napkin.
  • Finally, serve hot Puran poli with pickles or katachi amti. Or simply serve it with a bowl of warm milk.