Wondering How to Make Authentic Maharashtrian Puran Poli? Need a quick Puran Poli recipe with Jaggery? Here it is. From step by step photos to a complete Puran Poli video in Hindi, I have made sure that you will make the Best Puran Poli ever, even if you are making this for the very first time.
What is Puran Poli?
Puran Poli is a flatbread stuffed with a sweet filling.
What is the flatbread made of? The Flatbread is made of Whole Wheat Flour (Maida), All Purpose Flour (Atta), Ghee, Salt, and Water. Many People use just Maida. But, I like to use a combination of both for a better texture. This Flatbread is called Puran in Marathi.
What is this sweet filling made of? The sweet filling is made of Jaggery, Bengal Gram or Chana Dal, Cardamom Powder, Ginger Powder, Nutmeg Powder, and Fennel Powder. This sweet filling is called Poli in Marathi. So, basically, Puran Poli is nothing but a sweet roti, or we can say a sweet paratha.
Puran Poli is generally made during festivals like Makar Sankranti/Holi/Diwali. Along with Puran Poli delicacies like til gud chikki is really popular.
Puran Poli is traditionally served with Yogurt/Curd and some Ghee. The combination of sour yogurt pairs beautifully with sweet Puran Poli. And, Ghee adds that touch of fragrance and flavor.
Don't get confused with the Kannada version of Puran Poli where coconut is added as a filling along with jaggery. This is an Authentic Maharashtrian Version of Puran Poli.
Let's Quickly Make The Perfect Puran Poli:
- Soak Chana Dal: First soak chana dal in water for about 30-minutes. This will help it get cooked faster.
- Strain and Pressure Cook: Next strain the water and rinse chana Dal and pressure cook on low heat for 2-3 whistles. Let the steam stay in the cooker. Once done, take it out in a bowl.
- Cook Chana Dal and Jaggery: In the next step, we'll add some ghee in a pan. Into that, we'll add Cardamom powder (Choti Elaichi Powder), Ginger Powder (Saunth Powder), Nutmeg Powder (Jaifal), and Fennel Powder (Saunf Powder). As soon the spices smell good we'll add our cooked chana dal and cook it for about a minute or two. Then we'll add our Powdered Jaggery or (Gud).
- Make the Filling: Now this is your sweet Puran Poli filling. As soon as you add Jaggery, it will start melting and release a lot of moisture. Stir well on low heat until it thickens and gets dry completely. Now COOL DOWN the filling.
- Knead Dough: Knead the dough using Whole Wheat Flour (maida), and All-Purpose Flour (Atta). The ratio should be 1 Cup Maida and ½ Cup Atta. You can also skip this ratio and use just 2 cups of Maida instead. Along with this, we add Ghee, Salt, and a Pinch of Turmeric (for the beautiful yellow color), and water as per requirement.
- Roll the Dough and Stuff the Filling: Now just roll this dough and stuff the filling.
- Cover the Filling from the Sides: Pull the dough from the sides and bring it all right at the center.
- Roll the Stuffed Puran Poli: Now roll this Stuffed Puran Poli until it's thin from the sides. Do not roll it too large or too thin. It will depend upon the size of your dough and the amount of filling you took.
- Add Ghee in a Tawa: Before toasting Puran Poli add some ghee in a Tawa. It is best if you use a non-stick Tawa.
- Toast Puran Poli: Toast Puran Poli in ghee on medium-high heat. Flip when one side has small brown spots.
- Apply Ghee on the Other Side: Now apply ghee on another side of Puran Poli and toast it until it has small brown spots.
- Serve Puran Poli: Finally, Serve Puran Poli with Pickle or Yogurt and of course some more ghee.
Other Sweets you Can Try:
- Malpua Recipe
- Monohora Sweet Recipe
- Til Gud Chikki Recipe
- Besan Ladoo Recipe
- Coconut Dates Ladoo Recipe
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Puran Poli Recipe
Equipment
- Tawa
- pressure cooker
Ingredients
Puran Filling - The Sweet Filling
- 1 Cup Chana Dal split bengal gram
- 1 Cup Powdered Jaggery
- Water to Pressure cook chana dal
- 3 Tablespoon Ghee
- 1 Teaspoon Fennel Powder or Ground Fennel (Saunf Powder)
- 1 Teaspoon Dry Ginger Powder
- ½ Teaspoon Ground Cardamom 4-5 green cardamom peeled and ground into a powder
- ¼ Teaspoon Grated Nutmeg or Jaifal
For Poli or Flatbread or Outer Covering
- 1 Cup Whole Wheat Flour
- ½ Cup All-Purpose Flour
- ¼ Salt as per taste
- ¼ Teaspoon Turmeric Powder OPTIONAL
- 3 Tablespoon Ghee
- Water As Per Requirement to knead a Soft Dough
- Oil or Ghee to Toast the Puran Poli
Instructions
- First Soak Chana Dal in some water and let it sit at room temperature for 30-minutes. After, 30-minutes rinse chana dal and drain the water. Now cook Chana Dal in a Pressure Cooker with just a little water for 5-6 whistles on medium-low heat. Do not add too much water. Water should be of the same level as of dal. Once done, allow the steam to release on its own. When completely done take it out in a bowl.
- In a Non-Stick pan, heat some ghee. Into that add cooked chana dal along with Cardamom Powder, Dry Ginger Powder, Grated Nutmeg, and Fennel Powder. Mix well.
- After stirring the dal for a minute or two, add powdered jaggery. As soon as you add Jaggery, it will start melting and will release moisture. On a low flame keep stirring occasionally making sure that it doesn't stick to the bottom of the pan. Cook until it's completely dry and absolutely thick.
- Once it is thick and dry take it off the heat. Turn off the flame. Allow it to cool down completely.
- In the Meantime make the dough. In a large bowl take some Whole Wheat Flour, All Purpose Flour, Ghee, Turmeric Powder, and Salt. Mix well.Add water as per requirement and make a soft dough. Keep the Dough covered for 15-30 minutes.
- Flour the rolling board. Take a small portion of the dough and roll it in the form of a medium-sized circle.Take a small portion of the Puran filling and place it in the center of the rolled dough.
- Now pull the sides and pinch it on the top to seal it completely.
- Now flatten this with your hands and roll it until thin. Your Dough will be as thick as the quantity of your dough and the size of your filling.
- Finally, heat some ghee in a pan. Place your Puran Poli. Toast until one side has small brown spots. Flip over and toast the other side with some more ghee on top. Toast until both sides have small brown spots and looked completely cooked.Puran Poli will puff up and then you can take it off the heat. Stack them covered in a casserole.
- Serve with Yogurt, ghee, or some pickle.
Video
Notes
- Do Not Add Too Much Water while cooking Chana Dal in the Pressure cooker. It should be right up to the mark of the chana dal.
- Even if your Puran Poli doesn't puff up it is completely fine.
- Do not compromise with the amount of ghee if you want an authentic taste.
- Do not make the filling on a high flame. Let it cook on a low flame and cook it until it is completely dry and absolutely thick.
- It is completely ok if your Puran Poli breaks while rolling. You can try it once again.