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Puran Poli
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.
Equipment
- Pressure cooker
Ingredients
For dough for poli:
- ½ cup whole wheat flour atta
- ½ cup all purpose flour maida
- ⅛ tsp turmeric powder
- ⅛ 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
- ⅛ tsp turmeric powder
- ⅛ tsp salt
- ¼ -½ tsp cardamom powder
- ⅛ 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 ¼-1/2 cup more or to taste.
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