Puran Poli
Sweet chana dal and jaggery stuffed flatbread rolled thin and roasted with ghee, the centrepiece of Maharashtrian festive meals.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Rolling pin
- •Tawa
- •Cooking pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 8 g
- carbs
- 42 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Pressure cook the chana dal with water until soft. Drain all the extra water completely.
- 2
Cook the drained dal with jaggery on low heat. Mash continuously until it becomes a thick, dry paste called puran (sweet filling).
- 3
Stir in cardamom and nutmeg powder. Press the puran through a sieve or masher until smooth, then cool it completely.
- 4
Knead wheat flour, maida, turmeric, salt and oil with water into a soft dough. Let it rest for 30 minutes.
- 5
Flatten a small ball of dough in your hands. Place a larger ball of puran inside and seal the edges completely.
- 6
Dust with flour and gently roll into a thin round. Roll carefully so the filling does not burst out.
- 7
Cook on a hot tawa (flat griddle), spreading ghee (clarified butter) on both sides. Fry until golden brown spots appear.
- 8
Serve warm with a spoonful of ghee or warm milk.
Chef's tips
Make sure the puran is completely dry and cooled before stuffing, or the dough will tear. Roll gently from the centre outward.
Ingredient substitutions
- chana dal → toor dal (less traditional)
Storage
Keeps for 2 days at room temperature in an airtight box, longer refrigerated.
Reheating
Warm on a tawa with a little ghee until soft.
Common mistakes to avoid
- •Stuffing the dough while the puran is still warm, which makes the dough tear.
Serving suggestions
Cooked Puran Poli?
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