Puran Poli Recipe | How To Make Puran Poli | Lentil Stuffed Sweet Flatbread

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Puran Poli is a Maharashtrian lentil stuffed sweet flatbread made with whole wheat flour and chana dal (Bengal gram) filling. It is prepared on festive occasions such as Ganesh Chaturthi, Holi, Diwali, Janmashtami, and Gudi Padwa.

What is Puran Poli

In the Marathi language, “Puran” means sweet filling and “Poli” means roti or flatbread. Basically, it is sweet stuffed Indian flatbread which is made during festivals. Ganesh Chaturthi and Gudi Padwa are the main festivals in Maharashtra where it is offered as naivedyam and given as a prasad.

Lentil (Bengal gram or pigeon pea) is cooked with jaggery and cardamom to make the filling. In some variations, dry coconut also added. Except for cardamom you can also add saffron or dry ginger powder or cinnamon or nutmeg powder. Sugar is also used to make it but nothing can beat the taste made with jaggery.

How To Make Puran Poli At Home

1. Cook lentil properly and then drain the water. If extra water will remain in lentil then it will take a long time to dry up after mixing with jaggery.
2. Don’t throw lentil water and use in making amti.
3. I used whole wheat flour which gave great results. However, you can always make this with either refined flour (maida) or 1:1 ratio of both flours.
4. Add any one of the ingredients for flavor among saffron, cardamom, nutmeg, cinnamon, dry ginger powder.
5. The filling should be equal to the dough portion. It tastes amazing with so much generous filling.
6. Serve with ghee, pickle, and amti.

You may also like Festival Sweets

Dulce De Leche Coconut Ladoo
Chocolate Burfi (two-layered burfi)
Moong Dal Burfi
Moong Dal Laddu
Dry Fruits Laddu
Kalakand
Coconut Laddu/Coconut Balls

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Festival is incomplete without sweets, and if it is healthier then better. So let see how to make this healthy, nutritious and delicious Maharashtrian Puran Poli.

Puran Poli Recipe | How To Make Puran Poli

Ingredient                                                         9-10 Puran Polis

For Dough
2 Cup whole wheat flour
1 Cup warm milk
Water to knead (as per the requirement)

For Filling
1 Cup chana dal (Bengal gram)
1 Cup grated jaggery
1.5 Tsp cardamom powder
2 Tblsp ghee
Ghee (clarified butter) for cooking Puran Poli (use oil as per choice)

Method

1. Puran Preparation– First of all, clean and wash the chana dal properly. Soak it in water for at least one hour.
2. Combine all ingredients for the dough and make a soft dough. Keep it aside until filling is getting ready. This will also help to make this dough very soft.
3.  After an hour drain all the water from the soaked dal and cooked with 2 cups of water in the pressure cooker. Two whistle is enough to cook chana dal as it was soaked. Let the cooker releases on its own.
4. Drain all the water from the cooked dal. You this water in making amti or kneading dough for chapati or just sip with the dash of lemon n salt. Mash cooked chana dal with the masher. You can also use a food processor to churn it.
5. Now heat a non-stick kadhai on medium flame and add mashed chana dal, 2tblsp ghee, and jaggery. Combine it cook it on medium-low heat.
6. Jaggery will start melting and in few minutes it will be a liquid mixture. Keep cooking for 15 minutes now on low heat until it forms a halwa like consistency.
7. After 15 minutes of cooking add cardamom powder. Mix well and keep stirring it on low heat. Be careful at this stage if not stirred mixture will burn from the bottom.
8. Now test if the mixture cooked and ready. Insert a spoon in the mixture and if it stands in that position, then filling is cooked properly with the desired consistency.
9. Let the mixture comes at room temperature. As soon as filling comes at room temperature divide the filling and dough into equal portions. I could make 9 Puran polis with this.
10. Making Poli– Take a portion of dough and roll it into 2.5″ circle. Place a filling portion inside and gently seal it by bringing all the edges together.
11. Dust the rolling surface and start rolling the filled dough ball gently up to 6″ diameter circle. If the dough is soft then filling will not come out. Just be gentle in the pressure you put while rolling. You will get the idea when you start.
12. Heat a griddle on medium heat and place this rolled Poli on the griddle. Flip it on another side after a few seconds.
13. Apply ghee or oil and cook from both sides until golden brown. They puff up nicely sometimes. Repeat the same process with other dough balls.
14. Serve Puran Poli either hot or at room temperature with curd or pickle.

Note

1. Add ghee while kneading the dough. I used milk to make a soft dough.
2. Apply oil before placing the filling. Makes puffy polis.
3. They are good for a week to store. Generally, 3 days are enough to keep them fresh.
4. Add turmeric if you like.
5. After cooking dal is already very soft. It is up to you to grind it or to mix with jaggery as it is. I mixed after draining the water. While stirring I mashed it.

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Puran Poli Recipe | How To Make Puran Poli | Lentil Stuffed Sweet Flatbread

Puran Poli is a Maharashtrian lentil stuffed sweet flatbread made with whole wheat flour and chana dal (bengal gram) filling. It is prepared on festive occasions such as Ganesh Chaturthi, Holi, Diwali, Janmashtami, and Gudi Padwa.

5 from 12 votes

Print Pin Rate

Course: Breakfast, Dessert, Main Course

Cuisine: Indian

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings: 9 Puran Poli

Author: Bhawana

Ingredients

For Dough

• 2.5 Cup whole wheat flour
• 1 Cup warm milk
• Water to knead (as per the requirement)

For Filling

• 1 Cup chana dal (Bengal gram)
• 1 Cup grated jaggery
• 1.5 Tsp cardamom powder
• 2 Tblsp ghee
• Ghee (clarified butter) for cooking Puran Poli (use oil as per choice)

Instructions

• Puran Preparation– First of all, clean and wash the chana dal properly. Soak it in water for at least one hour.
• Combine all ingredients for the dough and make a soft dough. Keep it aside until filling is getting ready. This will also help to make this dough very soft.
• After an hour drain all the water from the soaked dal and cooked with 2 cups of water in the pressure cooker. Two whistle is enough to cook chana dal as it was soaked. Let the cooker releases on its own.
• Drain all the water from the cooked dal. You this water in making amti or kneading dough for chapati or just sip with the dash of lemon n salt. Mash cooked chana dal with the masher. You can also use a food processor to churn it.
• Now heat a non-stick kadhai on medium flame and add mashed chana dal, 2tblsp ghee, and jaggery. Combine it cook it on medium-low heat.
• Jaggery will start melting and in few minutes it will be a liquid mixture. Keep cooking for 15 minutes now on low heat until it forms a halwa like consistency.
• After 15 minutes of cooking add cardamom powder. Mix well and keep stirring it on low heat. Be careful at this stage if not stirred mixture will burn from the bottom.
• Now test if the mixture cooked and ready. Insert a spoon in the mixture and if it stands in that position, then filling is cooked properly with the desired consistency.
• Let the mixture comes at room temperature. As soon as filling comes at room temperature divide the filling and dough into equal portions. I could make 9 Puran polis with this.
• Making Poli– Take a portion of dough and roll it into 2.5″ circle. Place a filling portion inside and gently seal it by bringing all the edges together.
• Dust the rolling surface and start rolling the filled dough ball gently up to 6″ diameter circle. If the dough is soft then filling will not come out. Just be gentle in the pressure you put while rolling. You will get the idea when you start.
• Heat a griddle on medium heat and place this rolled Poli on the griddle. Flip it on another side after a few seconds.
• Apply ghee or oil and cook from both sides until golden brown. They puff up nicely sometimes. Repeat the same process with other dough balls.
• Serve Puran Poli either hot or at room temperature with curd or pickle.

Notes

1. Add ghee while kneading the dough. I used milk to make a soft dough.
2. Apply oil before placing the filling. Makes puffy polis.
3. They are good for a week to store. Generally, 3 days are enough to keep them fresh.
4. Add turmeric if you like.
5. After cooking dal is already very soft. It is up to you to grind it or to mix with jaggery as it is. I mixed after draining the water. While stirring I mashed it.