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Vedmi or Puran Poli is a sweet Indian flatbread which is often prepared on festivals like Holi, Gudi Padva to name a few. Puran Poli is known as vedmi in Gujarat and stuffed with tuar dal
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Whole Wheat Vedmi | Gujarati Style Puran Poli | Gujarati Puran Poli

Vedmi or Puran Poli is a sweet Indian flatbread which is often prepared on festivals like Holi, Gudi Padva to name a few. Puran Poli is known as vedmi in Gujarat and stuffed with tuar dal (pigeon pea lentil), it is served as a main dish with katachi amti.
Course Breakfast, Dessert, Main Course
Cuisine Indian
Prep Time 40 minutes
Cook Time 15 minutes
Soaking Time 4 hours
Total Time 55 minutes
Servings 5 Vedmi
Calories
Author Bhawana

Ingredients

For Dough

  • 1 Cup whole wheat flour
  • ½ Cup warm milk
  • Water to knead (as per the requirement)

For Filling

  • ½ Cup tuar dal (pigeon pea or lentil)
  • ½ Cup tightly packed grated jaggery
  • 1 Tsp cardamom powder
  • 1 Tblsp ghee
  • Ghee (clarified butter) for cooking Puran Poli (use oil as per choice)

Instructions

  • Puran Preparation– First of all, clean and wash the tuar 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 tuar 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 tuar dal, 1tblsp 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 5 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 whole wheat vedmi or Gujarati Style Puran Poli either hot or at room temperature with curd or pickle or amti.

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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg