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Puran Poli

Puran Poli

Shweta Arora
Puran Poli is a popular Maharashtrian sweet flatbread stuffed with lentils, and jaggery and flavored with cardamom and saffron. It is commonly made during Indian festivals like Holi and Ganesh Chaturthi. Puran Poli is best served with a generous dollop of ghee and milk on the side to dip. 
5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Soaking Time 2 hours
Total Time 2 hours
Course Breakfast, Dessert, Side Dish, Snack
Cuisine Indian
Servings 8 puran poli
Calories 429 kcal

Equipment

Ingredients
  

For dough for poli:

  • 2 cups wheat flour 240 grams (atta)
  • ½ cup all purpose flour 60 grams (maida)
  • teaspoon turmeric powder
  • ¼ teaspoon salt
  • 1-2 tablespoon oil or as required
  • 1 cup water or as required to make soft dough
  • 1 cup rice flour/wheat flour for rolling

For puran (sweet filling/stuffing):

  • 1 cup chana dal
  • teaspoon turmeric powder
  • teaspoon salt
  • ½ teaspoon cardamom powder
  • teaspoon nutmeg powder
  • 1 tablespoon 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 8 balls.

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 8 balls.
  • 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

Soak the dal for at least 2 hours in hot water or 4 hours. This helps the dal cook faster and become softer.
Ensure that the dal is cooked until it's very soft and mushy. Undercooked dal can result in a grainy texture in the puran.
Blend puran it into a smooth paste using a spoon or blender or immersion blender. This ensures a uniform texture.
You can use either jaggery or sugar for sweetness. Jaggery is more traditionally used and adds a unique flavor to the puran. You can use a combination of jaggery and sugar too.
1 cup of jaggery gives the right amount of sweetness, but if you like it more sweet add ¼-1/2 cup more or to taste. 
Puran consistency needs to be right, if it's too wet the poli 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 it's ready. 
You can use whole wheat flour, all-purpose flour, or a combination of both. I find the ration mentioned in the recipe works best.
Using wheat flour alone is healthier and easier to roll. If you use only all-purpose flour the rolling process might get a little difficult and also I find the poli becomes chewy later.
Roll thin polis. This ensures that the puran and dough cook evenly and results in a better texture.

Nutrition

Calories: 429kcal | Carbohydrates: 85g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 60mg | Fiber: 7g | Sugar: 26g | Vitamin A: 0.03IU | Vitamin C: 0.04mg | Calcium: 58mg | Iron: 3mg
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