Puran Poli

Introduction

There’s something truly magical about the sweets that grace our tables during festivals. They are more than just food; they are a celebration of tradition, flavor, and togetherness. Among these cherished recipes, Puran Poli holds a special place. This famous sweet flatbread, with its soft, golden exterior and sweet, lentil-based heart, is a true delight. If you’ve ever wanted to recreate this wonderful sweet treat at home, you’re in the right place. This simple and easy method will guide you to making delicious, soft, and perfectly filled Puran Polis that are sure to impress your family.

Summary of the Recipe

Puran Poli is a traditional Indian sweet flatbread consisting of a soft, pliable dough wrapped around a sweet, cooked filling known as “Puran.” The process involves preparing a dough with a hint of turmeric for color, letting it rest, and then creating the filling from cooked Chana Dal (split chickpeas) and jaggery. The filled dough balls are gently rolled out and cooked on a hot griddle with ghee until beautifully speckled and soft. The result is a heavenly, warm flatbread that is both comforting and festive.

Preparation Time

• Chana Dal Soaking Time: 2 hours
• Dough Resting Time: 1 hour
• Active Prep & Cooking Time: Approximately 45 minutes

Equipment Need

• Wide Bowl (for kneading dough)
• Pressure Cooker
• Ladle or Potato Masher
• Pan (for cooking the puran mixture)
• Mixing Bowls
• Rolling Stone / Board
• Butter Paper or Parchment Paper (a few pieces)
• Tawa (Griddle)
• Chapati Roller (optional, but helpful)

Ingredients

For the Dough:

• 2 cups All-Purpose Flour (Maida/MAA)
• ¼ teaspoon Salt
• A pinch of Turmeric Powder (for a beautiful yellow color)
• Water, at room temperature, as needed
• 2 teaspoons Oil (for kneading)
• 1 teaspoon Oil (for coating the dough)

For the Puran (Sweet Filling):

• ½ cup Chana Dal (split chickpeas)
• ½ cup Powdered Jaggery (maintaining a 1:1 ratio with the dal)
• 1 tablespoon Ghee
• ½ teaspoon Cardamom Powder
• Water, for cooking

For Rolling and Cooking:

• Ghee, for greasing and cooking

Step-by-Step Instructions

Step 1: Make the Soft Dough

• In a wide bowl, combine the 2 cups of all-purpose flour, ¼ teaspoon salt, and a pinch of turmeric powder. Mix them well.
• Gradually add room-temperature water, a little at a time, and begin to knead. Continue until the dough starts to come together.
• Add the 2 teaspoons of oil and knead thoroughly until the oil is fully absorbed and the dough is soft .

• Coat the dough ball with the remaining 1 teaspoon of oil, covering it completely. This prevents it from drying out.
• Cover the bowl and let the dough rest for about 1 hour. This is crucial for developing softness.

Step 2: Prepare the Puran Filling

• Soak the Dal: Begin by soaking the ½ cup of Chana Dal in enough water for about 2 hours.
• Cook the Dal: Drain the soaked dal and transfer it to a pressure cooker. Add fresh water until the dal is just covered. Cook for 5 to 6 whistles on a medium-low flame. Allow the pressure to release naturally before opening the lid.
• Mash the Dal: The cooked dal should be very soft. Mash it thoroughly using a ladle or a potato masher until it’s smooth.

• Cook with Jaggery: Transfer the mashed dal to a pan and add the ½ cup of powdered jaggery. Mix well and cook this mixture over a medium flame.
• Thicken the Mixture: Cook for 10 to 15 minutes, stirring continuously, until the mixture thickens significantly and all excess moisture has evaporated.

• Add Flavor: Once thick, add the 1 tablespoon of ghee and the cardamom powder. Mix everything together and cook for another minute.
• Cool Completely: Transfer the puran to a bowl and let it cool down completely to room temperature.
• Form Balls: Once cool, take small portions of the puran and roll them into small, round balls. Set them aside on a plate.

Step 3: Assemble and Roll the Polis

• Grease the Butter Paper: Take one piece of butter paper and lightly grease it with ghee. Grease a second piece as well. This prevents the very soft dough from sticking.
• Encase the Filling: Take a ball of the rested dough and gently press it in the middle to form a small cup. Place one puran ball inside this cup.

• Seal the Ball: Carefully bring the edges of the dough up and over the filling, pinching them together to seal it completely. Gently roll it between your palms to form a smooth, sealed ball.
• Roll it Out: Place the sealed ball on the first greased butter paper. Place the second greased paper on top. Gently press down with your palm to flatten it.
• Using your hand or a chapati roller, gently roll the ball into a flat, round poli of your desired thickness, using the butter papers to prevent sticking.

Step 4: Cook to Perfection

• Heat a tawa (griddle) over a medium flame.
• Once hot, spread a little ghee on the surface and carefully place the rolled Puran Poli on it.
• Cook for about 10 seconds, then flip it.

• Continue flipping every 10 to 15 seconds to ensure even cooking without burning.
• Once you see brown spots starting to appear on both sides, you can add a little more ghee on top for flavor and crispness.
• Cook until both sides have golden-brown spots and the poli is cooked through.
• Serve your delicious, soft Puran Poli nice and hot!

“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this “Puran Poli” , I want to hear about it. Send me an email directly, and I’ll do my best to help troubleshoot so your meal turns perfectly.myhomekitchen333@gmail.com.

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