Puran Poli
Puran poli is a soft flatbread stuffed with a sweet filling of chana dal and jaggery scented with cardamom. It is made for festivals like Gudi Padwa, Holi and Ganesh Chaturthi. A treasured Maharashtrian tradition, it is served warm with a generous spoonful of ghee.
Why You Will Love This Puran Poli
- Soft, melt-in-the-mouth flatbread with a fragrant sweet filling
- A traditional festival dish made with simple ingredients
- The filling can be made a day ahead
Ingredient Notes
Chana dal: Cooked until soft and mashed into the filling. Jaggery: Gives the filling its earthy sweetness. Cardamom and nutmeg: Add warmth and aroma. Whole wheat or maida dough: Soft and elastic, enriched with a little oil.
Tips for Perfect Puran Poli
Make sure the puran is dry and not sticky or it will leak while rolling. Dust lightly with flour while rolling and keep the dough soft. Cook on a medium-hot tawa, flipping once, and brush with ghee.
Serving and Storage
Serve warm with plenty of ghee, or with warm milk or katachi amti. Puran poli keeps for two days at room temperature and about a week in the refrigerator.
Frequently Asked Questions
What is puran poli?
Puran poli is a sweet flatbread from Maharashtra stuffed with a filling called puran, made of cooked chana dal, jaggery and cardamom. It is often made during festivals.
Why does my puran poli tear while rolling?
The filling may be too wet or the dough too stiff. Make sure the puran is thick and dry, keep the dough soft, and roll gently with a light dusting of flour.
Can I use sugar instead of jaggery?
Yes, but jaggery gives a deeper, earthier flavour and is traditional. If using sugar, cook the puran a bit longer to remove the extra moisture.
Which flour is best for the dough?
Many families use maida (refined flour) for a soft texture, while others use whole wheat or a mix. Add a little oil for pliability.
How do I store puran poli?
They keep for two days at room temperature and about a week in the refrigerator. Reheat on a tawa with a little ghee.
What is traditionally served with puran poli?
Plenty of ghee and warm milk are the classic accompaniments, and katachi amti, a spicy lentil broth, is served alongside in Maharashtra.
More Recipes You Will Love
- Gulab Jamun: soft milk dumplings in fragrant syrup
- Rice Kheer: creamy, cardamom-scented rice pudding
- Gajar Ka Halwa (Carrot Halwa): warm, ghee-rich carrot dessert
- 1 cup chana dal
- 3/4 cup jaggery (grated)
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg
- 1.5 cups whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 cup oil
- Ghee (to serve)
- Pinch of turmeric
- Pinch of salt
- 1 Wash and Soak the Chana DalPut 1 cup of chana dal in a bowl and rinse it 2 to 3 times in cold water, until the water runs mostly clear. Cover with fresh water and soak for 30 minutes, then drain.Tip: Soaking helps the dal cook evenly and shortens the pressure cooking time. Washing removes dust and surface starch.
- 2 Pressure Cook the DalPut the drained dal in a pressure cooker with 3 cups of water and cook on high heat for 4 to 5 whistles (about 15 minutes). Let the pressure release naturally. The dal should be soft enough to mash between your fingers but still hold its shape.Tip: Do not overcook the dal until it turns to mush, as that makes the filling wet and sticky, which leads to the poli tearing.
- 3 Drain the Dal WellDrain the cooked dal in a fine sieve over a bowl and leave it for 10 minutes, pressing lightly to remove as much water as possible. Keep the drained liquid, which is used to make a spicy soup called katachi amti.Tip: The drier the dal, the easier it is to make a dry puran. Excess water is the number one reason why the poli tears.
- 4 Cook the Dal with JaggeryPut the drained dal and 3/4 cup of grated jaggery in a wide, heavy-bottomed pan over medium-low heat. As the jaggery melts, the mixture will turn wet. Stir constantly for 12 to 15 minutes, until it thickens into a dry mass that pulls away from the sides of the pan and holds its shape when you drag a spoon through it.Tip: Stir all the time so the jaggery does not catch and burn. The puran is ready when a spoon stands upright in the centre.
- 5 Add the Spices and MashTurn off the heat and stir in 1/2 teaspoon of cardamom powder and 1/4 teaspoon of nutmeg. Mash the mixture with a potato masher until smooth, or grind it in a food processor with no extra water.Tip: A smooth puran rolls out easily without lumps. If you find lumps, pass it through a sieve or grind for a bit longer.
- 6 Cool and Shape the Puran BallsSpread the puran on a plate and let it cool completely, about 20 minutes. Divide it into 8 equal balls, each about the size of a lime, and roll them smooth between your palms.Tip: Warm puran is sticky and hard to handle. It must be completely cool before you stuff the dough.
- 7 Knead the DoughIn a large bowl, mix 1.5 cups of whole wheat flour, 1/4 cup of all-purpose flour, a pinch of turmeric and a pinch of salt. Add 3 tablespoons of oil and rub it into the flour. Add warm water, a splash at a time (about 1/2 cup in total), and knead for 8 to 10 minutes into a soft, smooth and elastic dough.Tip: The dough should be softer than chapati dough, as a soft dough stretches over the filling without tearing. The turmeric gives it a pretty golden colour.
- 8 Rest the Dough for 30 MinutesRub the remaining 1 tablespoon of oil over the dough, cover with a damp cloth and rest for 30 minutes.Tip: Resting lets the gluten relax, which makes the dough easier to stretch and roll without shrinking back.
- 9 Divide the DoughKnead the rested dough briefly and divide it into 8 equal balls, each slightly larger than the puran balls. Keep them covered while you work.Tip: The dough balls should be a little larger than the puran balls so that you can seal the filling in easily.
- 10 Stuff the DoughFlatten a dough ball into a 6 cm disc, keeping the edges thinner than the centre. Place a puran ball in the middle, gather the edges up and around the filling, pinch to seal and flatten the stuffed ball gently with your palm.Tip: Pinch the edges closed firmly, as any gap will let the filling leak out when you roll.
- 11 Roll Gently into a CircleDust the stuffed ball lightly with flour and roll it out gently, from the centre outwards, with very little pressure, into a thin circle about 15 to 18 cm wide. Turn it often as you roll.Tip: Dust lightly with flour and do not press hard, or the filling will push through. Roll slowly and evenly.
- 12 Heat the TawaHeat a flat tawa or heavy griddle over medium-high heat for about 2 minutes, until a sprinkle of water sizzles on contact.Tip: A properly hot tawa cooks the poli quickly, so it stays soft rather than drying out.
- 13 Cook with Ghee Until GoldenLay the poli on the tawa and cook for about 1 minute until light spots appear on the underside. Flip, spread about 1/2 teaspoon of ghee over the top, and cook for 1 to 2 minutes. Flip again, brush the other side with ghee and cook until golden brown spots appear on both sides, about 3 to 4 minutes in total.Tip: Press the edges lightly with a folded cloth so it cooks evenly. Reduce the heat slightly if the poli browns too fast before it is cooked through.
- 14 Serve Warm with GheeServe the puran polis warm with a spoonful of ghee on top. Repeat with the remaining dough and puran. Store leftovers in a closed container for up to 3 days.Tip: Puran poli is traditionally served with ghee, milk or katachi amti. Wrap finished polis in a clean cloth while you cook the others, to keep them soft.