Puran Poli, traditional sweet flatbread recipe especially made during festivals like Holi, Diwali, Ganesh Chaturthi, Gudi Padwa. It is made with whole wheat flour/all purpose flour and stuffed sweet lentil filling. The filling is made with Chana Dal or husked split bengal gram lentil sweetened with jaggery.
It is a popular festive food in Maharashtra and southern states especially Andhra Pradesh and Karnataka.
- About the Recipe
- Variations of Puran Poli
- Ingredients to make Puran Poli
- How to make Maharashtrian style Puran Poli
- Pointers for Perfect Puran Poli
- Serving Suggestions
- Shelf Life and Storage
- Can we make ahead Puran Poli
- Can we freeze Puran Poli
- More Recipes with Chana Dal/Split Bengal Gram Lentil
- Indian Flatbreads recipes that you will love to try
- Recipe Card
- Puran Poli
About the Recipe
Puran Poli is a Maharastrian term. Puran is Stuffing and Poli is Roti. The flavorful bread is served with a spoonful of ghee.
Other than making it for special occasions and festivals this protein rich flatbread is also made for breakfast. Though some bit of technique for stuffing and rolling is required to make Puran Poli, but once you get hand of it, you can roll and make a big batch of this very quickly and quite easily.
I learned this Maharastrian delicacy from my house help when I lived in Mumbai, from whom I have also learned how to make perfect Sabudana Khichdi.
It may not be a traditional Maharashtrian Puran Poli Recipe as I have adapted it to my taste and preferences. But, I am sure you are going to love this recipe as much as we do.
Variations of Puran Poli
It is a popular flat bread in Western and South Indian states.
In Maharashtra it is known as Puran Poli(sharing the recipe here). Outer covering is made with Whole Wheat flour.
In Gujarat it is known as Vedmai or Puran Poori. At many places Toor/Tuvar dal is used instead of Chana Dal.
In Kerala it is known as Boli and outer covering is made with Maida/All Purpose Flour.
In Andhra Pradesh it is known as Bobaatlu and coconut is added in filling along with chana dal and jaggery.
Tamilian Poli is hand patted and has coarse filling of chana dal and jaggery cooked in ghee.
You can also add coconut palm sugar instead of jaggery. I use jaggery powder as it easily available these days.
Ingredients to make Puran Poli
The recipe to make Puran Poli is divided into 2 parts. First is making the outer covering and the other is making the stuffing.
For Outer covering
Whole Wheat Flour- I prefer using Whole Wheat flour in cooking . Many people use all purpose flour or a mix of All purpose of flour and whole wheat flour. You can make it either ways.
Turmeric Powder and Salt- A pinch of turmeric powder adds a light yellow color to poli. A pinch of salt enhances the taste in desserts but it is totally optional.
Ghee/Oil- Add while kneading the dough, makes it soft and . If using ghee, melt it and add to flour.
For Stuffing/Filling
Chana Dal- Chana dal is soaked and then boiled in pressure cooker or you can use Instant Pot.
Jaggery- I have added jaggery powder. You can add grated jaggery as in traditional recipes. As sweetener, you can use coconut palm sugar.
Nutmeg and Cardamom Powder- Adds flavour.
Ghee/Jaggery- to cook the stuffing
How to make Maharashtrian style Puran Poli
Make Outer Covering
- For soft Poli, knead the dough till it is very soft and pliable.
- Take flour, salt and turmeric powder in a mixing bowl. Add tsp oil.and knead to soft dough using water. Knead for about 5 mins. and when the dough starts becoming elastic, add the rest of oil and knead again for 2 mins.
- Keep the dough covered for at least 1 hr.
Chana Dal Filling for Poli
- Wash dal 2 -3 times in fresh water.
- Soak it for at least 15-20 mins. When ready to make, drain the water from dal.
- Pressure cooker it in traditonal Indian pressure cooker or Instant pot.
- Drain the water from boiled dal and cook the it with jaggery and ghee, till it is a smooth and thick mixture. Those who make Puran Poli regularly, have this Puran yantra to mash dal . You can use potato masher or grind dal for a smooth consistency.
- Cool it completely before stuffing in poli.
- You can divide the stuffing as per the portions required and make small balls. It makes it easy to add the filling and roll the polis.
Make Stuffed Poli
Now divide the dough into equal portions. take a portion of dough, roll it lightly in a small disc.
Put a portion of filling on the rolled dough, seal it from edges and then roll it lightly in a thin about 6-7" flatbread.
Take care the covering should not tear.
Cook Poli
Heat a griddle, transfer rolled poli on it. Turn it when you see bubbles on the surface. Apply ghee and cook from both sides to light brown.
A perfectly rolled puran poli puffs up.
Pointers for Perfect Puran Poli
- Puran Poli should be very soft even when it cools down and even of the next day. The filling should not have any dal/lentil particle. Mash dal very nicely. No dal particles should be left.
- Roll it very thin and the filling should not come of poli. The filling should be uniformly distributed in the bread and the outer covering should not tear.
- A perfectly rolled puran poli puffs up.
Serving Suggestions
Serve it hot/warm. Brush more ghee on it.
It is a part of various regional thali meals.
In Maharashtra it is served with Katachi Amti (a curry made with leftover water after boiling chana dal), rice and batata bhaji.
In Gujarat, it is served with Gujarati Kadhi, Rice, and dry bhaji.
You can also serve it with saffron flavored hot milk or Badam Kesar doodh.
Aloo Tamatar is another curry which you can serve with Puran Poli.
Shelf Life and Storage
You can store Puran Poli for around a week or more in refrigerator. Heat it on griddle and add more ghee on it.
Can we make ahead Puran Poli
You can knead the dough and make the filling separately and store a day before making polis. Refrigerate in air tight containers.
Can we freeze Puran Poli
You can freeze Puran Poli, do not thaw before reheating. Heat it directly on griddle and apply ghee to while reheating.
More Recipes with Chana Dal/Split Bengal Gram Lentil
Indian Flatbreads recipes that you will love to try
Aloo Paratha, Aloo Kulcha, Palak Paneer Paratha , Sheermal, Tikadia, Missi Roti
Recipe Card
Puran Poli
Equipment
- Mixing Bowls
- Pressure Cooker or Instant Pot
- Pan to cook the chana dal stuffing
- Measuring Cups and Spoons
- Griddle
Ingredients
For Outer covering
- 1.5 cups Whole Wheat Flour
- ¼ tsp Turmeric Powder
- ½ tsp Salt
- 2 tbsp Oil
Chana Dal Filling
- 1 cup Chana Dal/Bengal Gram
- 1 cup Jaggery Powder or use grated jaggery
- ½ tsp Cardamom Powder
- ½ tsp Fennel Powder
- ¼ tsp Nutmeg Powder/Jaiphal powder
- ¼ cup Ghee
To Cook Puran Poli
- Ghee/Oil as required
- Whole Wheat Flour (as required) to roll poli
Instructions
Make Outer Covering
- Take flour, salt and turmeric powder in a mixing bowl.1.5 cups Whole Wheat Flour, ¼ tsp Turmeric Powder, ½ tsp Salt
- Add half of oil and knead to soft dough using water. Add water in small portions.2 tbsp Oil
- Knead for about 5 mins. and when the dough starts becoming elastic, add the rest of oil and knead again for 2 mins.
- Keep the dough covered for at least 1 hr.
Make Filling
- Wash dal 2 -3 times in fresh water. Soak it for at least 15-20 mins.1 cup Chana Dal/Bengal Gram
- When ready to make, drain the water in which dal was soaked.
- Pressure cooker it in traditional Indian pressure cooker or Instant pot. Check the sections below.
- Drain the water from boiled dal.
- Cook dal in another pan with jaggery and ghee, till it is a smooth and thick mixture.
- Keep on mashing dal with ladle and also keep on stirring on low flame, else dal mixture may burn.
- Those who make Puran Poli regularly, have this Puran yantra to mash dal. You can use potato masher or grind dal for a smooth consistency.
- Cool it completely before stuffing in poli.
- You can divide the stuffing as per the portions required and make small balls. It makes it easy to add the filling and roll the polis.
Make Stuffed Poli
- Now divide the dough into equal portions. Take a portion of dough, roll it lightly in a small disc.
- Put a portion of filling on the rolled dough, seal it from edges and then roll it lightly in a thin about 6-7" flatbread or depending on the portion of the dough.
- Do not apply pressure while rolling poli. It may tear
Cook Poli
- Heat a griddle, transfer rolled poli on it. Turn it when you see bubbles on the surface. Apply ghee and cook from both sides to light brown.
- The griddle should not be very hot or cold, as poli will not cook properly.
- Turn it when you see bubbles on the surface. Apply ghee and cook from both sides to light brown.
- A perfectly rolled puran poli puffs up.
Cook Dal in Indian Pressure Cooker
- In traditional pressure cooker, add dal and about 3 cups water.
- Seal the lid, and let the first whistle come. Lower the flame and cook for another 10-15 mins.
- When done, switch off the gas and let the pressure go naturally. Drain Dal and cook with jaggery and ghee.
Cook Dal for Puran Poli in Instant Pot
- Add Dal and 2 cups water to inner pot of IP. Seal the lid.
- Switch on the Pressure Cook Mode and set the timer for 15 mins.
- Cook dal for 15 mins, followed by natural pressure release.
Video
Notes
-
- I prefer using Whole Wheat flour in cooking . Many people use all purpose flour or a mix of All purpose of flour and whole wheat flour. You can make it either ways.
- Poran Poli should be very soft even when it cools down or the next day. The filling should not have any dal/lentil. Mash the dal very nicely. No dal particles should be left.
-
- Roll it very thin and the filling should not come of poli. The filling should be uniformly distributed in the bread and the outer covering should not tear.
-
- A perfectly rolled puran poli puffs up.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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