Puran Poli is a flatbread stuffed with sweet lentil filling and is commonly made during the Indian festivals like Holi and Ganesh Chaturthi. Its best served with generous dollop of ghee and milk on side to dip.
“Holi re holi, puranachi poli”, these are the words that come to my mind when I hear the word puran poli. I associate this Maharshtrian delicacy with the Indian festival of Holi as thats when my aaji (grand mom) and mom made these melt in mouth soft puran polis. These polis are also made during Ganesh Chaturthi and other festival in different states of India. But for me they will always hold a strong association with Holi.
With the intention to create similar memories for my kids, I make these every year during Holi time. This was the first time when my little one tasted it and both my girls loved eating these with side of milk to dip the poli in.
As a kid, I didn’t fancy these puran poli’s much as I didn’t have a sweet tooth. I would just eat half or less after mom coaxing me into eating them. I am glad I don’t have to convince my kids into eating these as they love it!! With time tastebuds change and now, I value and treasure this precious recipe and the memories it brings. These poli’s get over in two days or less in our home and are happily eaten for breakfast and snack.
What is Puran Poli
Puran Poli is a Marathi delicacy where Puran is a soft sweet stuffing made with cooked chana dal (split yellow bengal gram),jaggery, saffron, cardamom and nutmeg. Poli mean flatbread so Puran Poli together means sweet lentil stuffed flatbread.
Many states have different names for this recipe like in Gujarat its called Vedmi and is made with Toor dal instead of chana dal.
Storage and Serving suggestion
Traditionally Puran Poli is served slathered with ghee and served since chana dal is heavy to digest and ghee makes the process easier. It’s also served with side of milk or a savory curry called Katachi Amti that is made from the water leftover after cooking the chana dal (lentils).
For storing, puran poli’s these can stay at room temperature when kept covered in airtight container. For longer, I would suggest keeping them in refrigerator and/or freezing. When refrigerated, they might turn stiff due to all the ghee and lentils solidifying. Just warm them back on a griddle or microwave until warm and soft. Slather with some more ghee and serve.
Step by step guide on how to make puran poli recipe
The recipe for puran poli may look intimidating but its really not. It does require some time and effort but the outcome is so delicious that its worth the effort!! I have broken down the recipe into as much detail below to make the recipe easier so it may look long but hoping this helps!! To summarize the steps needed to make puran poli – You need make the puran and poli dough and then stuff this puran in the dough, roll it in a circle and then roast them. Now lets see the details.
For making puran:
Rinse the chana dal 2-3 times and soak it for 2-4 hours. Drain the water and add it to the instant pot along with turmeric, salt and 2 cups of water. Close the lid with vent to sealing and pressure cook on manual high for 20 mins (6-7 whistles on medium low in traditional pressure cooker). Allow natural release.
If you haven’t soaked your dal, pressure cook on manual high pressure for 30mins. Strain the water and reserve it to make Katachi Amti or use it for kneading dough.
Start the instant pot on saute (normal) mode, once hot add ghee to it along with the cooked dal. Mash the dal either with back of your spoon or using a hand blender (preferred) to make it almost smooth.
Add jaggery to the pureed/mashed chana dal and mix well. The mixture will turn wet once the jaggery melts so cook for 5-10 mins until the mixture dries (yet is soft). Switch off the pot and remove the container and keep aside or else it will continue to cook and dry out the puran.
How to know if the mixture is ready? This is how my Mom tests it, if your spoon stands straight in the puran and does not fall then the mixture is ready (pic 2 from left).
At this point add the cardamom and nutmeg powder along with saffron strands and give it one final mix until well combined.
If you feel the mixture has dried out, add some ghee and adjust the consistency. Allow the mixture to cool completely and then divide it into 6 balls (large lemon size).
For making dough :
While the Puran cooks, make the dough by mixing the flour, turmeric powder and salt together. Add oil and water and knead to form a soft and smooth dough. Apply oil and knead again. Cover airtight or with a wet cloth and keep aside.
For making the Puran Poli :
Knead the dough once agin, divide the dough too into 6 balls (lime size). Heat a heavy bottom flat griddle on medium heat. Take one dough ball, dip it in rice flour and the using a rolling pin make it into 3-4 inch diameter circle. You can also use wheat flour for rolling.
Place the stuffing ball in the centre of rolled dough. The quantity of puran should be more than dough. Gather all the edges towards the centre to enclose the stuffing and pinch together to seal/close. Flatten the stuffed dough slightly
Dip in rice flour and then gently roll it thin into 8-9 inch diameter. Gently transfer the rolled flatbread (poli) on to the hot griddle. Once you see bubbles, flip the poli.
Cook the other side until its golden brown and then flip again and finish cooking the first side until its nice and golden. Transfer to a plate and apply generous amount of ghee. Similarly make the remaining polis. Serve it with more ghee and milk on the side.
More such delicious Indian Festival recipes for you to try:
Hope you enjoy this Puran Poli as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Puran Poli
Equipment
- Pressure cooker
Ingredients
For dough for poli:
- 1/2 cup whole wheat flour atta
- 1/2 cup all purpose flour maida
- 1/8 tsp turmeric powder
- 1/8 tsp salt
- 1-2 tbsp oil or as required
- water as required to make soft dough
- 1 cup rice flour/wheat flour for rolling
For puran (sweet filling/stuffing):
- 1 cup chana dal
- 1/8 tsp turmeric powder
- 1/8 tsp salt
- 1/4 -1/2 tsp cardamom powder
- 1/8 tsp of nutmeg powder
- 1 tbsp ghee
- 1 cup jaggery shredded/grated
- few strands of saffron optional
Instructions
For making puran in Instant Pot:
- Rinse the chana dal 2-3 times and soak it for 2-4 hours.
- Drain the water and add it to the instant pot along with turmeric, salt and 2 cups of water. Close the lid with vent to sealing and pressure cook on manual high for 20 mins. If you haven’t soaked your dal, pressure cook on manual high pressure for 30mins followed by natural release.
- Strain the water and reserve it to make Katachi Amti or use it for kneading dough.
- Start the instant pot on saute (normal) mode, once hot add ghee to it along with the cooked dal.
- Mash the dal either with back of your spoon or using a hand blender (preferred) to make it almost smooth.
- Add jaggery to the pureed/mashed chana dal and mix well. The mixture will turn wet once the jaggery melts so cook for 5-10 mins until the mixture dries (yet is soft).
- Test the puran, if your spoon stands straight in the puran and does not fall then its ready.
- Switch off the pot and remove the container and keep aside or else it will continue to cook and dry out the puran.
- At this point add the cardamom, nutmeg powder along with saffron strands and give it one final mix until well combined.
- If you feel the mixture has dried out, add some ghee and adjust the consistency. Allow the mixture to cool completely and then divide it into 6 balls (large lemon size).
For making dough :
- While the Puran cooks, make the dough by mixing the flour, turmeric powder and salt together. Add oil and water and knead to form a smooth dough. Apply oil and knead again. Cover airtight or with a wet cloth and keep aside.
For making Puran Poli
- Knead the dough once again, divide the dough too into 6 balls (lime size).
- Heat a heavy bottom flat griddle on medium heat. Take one dough ball, dip it in rice flour and the using a rolling pin make it into 3-4 inch diameter circle.
- Place the puran ball in the centre of rolled dough. The quantity of puran should be more than dough. Gather all the edges towards the centre to enclose the stuffing and pinch together to seal/close.
- Flatten the stuffed dough slightly and dip in rice flour and then gently roll it thin into 8-9 inch diameter.
- Gently transfer the rolled flatbread (poli) on to the hot griddle.
- Once you see bubbles, flip the poli. Cook the other side until its golden brown and then flip again and finish cooking the first side until its nice and golden.
- Transfer to a plate and apply generous amount of ghee.
- Similarly make the remaining polis. Serve it with more ghee and milk on the side.
Notes
- You can use all whole wheat flour which makes it healthier and easier to roll. Or use only all purpose flour but with all purpose flour, the rolling process might get a little difficult and also I find the poli becomes chewy later. So I find the half and half combo works the best.
- Your Puran consistency needs to be right, if its too wet the poli's will tear while rolling and if ts too dry it will be crumbly. One trick is to check the puran by placing a spoon, if your spoon stands straight in the puran and does not fall then its ready.
- 1 cup of jaggery gives the right amount of sweetness, but if you like it more sweet add 1/4-1/2 cup more or to taste.
Happy Cooking and Happy Holi!!
Shweta
Hi! Would love to try and make this, would I follow the same steps if using toor dhal instead of Channa dhal please? Thanks.
Hi Rita, yes but the cooking time needed to cook toor dal will be different.