Puran Poli

Puran Poli is my absolute favorite! This sweet flatbread stuffed with chana dal and jaggery is made during festivals like Gudi Padwa, Ganesh Chaturthi, and special family occasions. It perfectly balances sweet and subtle spices and is often served with a generous drizzle of ghee.

Ingredients (makes 8–10 polis):

• For the Puran (filling):

  • 1 cup chana dal (split Bengal gram)

  • 1 cup jaggery (grated)

  • ½ tsp cardamom powder

  • ¼ tsp nutmeg powder (optional)

  • 1 tbsp ghee

• For the dough (outer cover):

  • 2 cups whole wheat flour (atta)

  • 2 tbsp oil or ghee

  • Water as needed

  • Pinch of salt

• To serve: Extra ghee, milk, or katachi amti (dal soup)

Step-by-Step Method:

1. Prepare the Puran: Soak chana dal for 30 minutes. Pressure cook with 2 cups water until soft (3–4 whistles). Drain excess water. In a pan, heat ghee, add cooked dal, grated jaggery, cardamom, and nutmeg. Cook on low heat until it thickens into a soft dough-like consistency (about 10–15 minutes). Let it cool completely.

2. Make the Dough: Knead wheat flour with oil/ghee, salt, and water into a soft, pliable dough. Cover and rest for 20–30 minutes.

   

3. Stuff & Roll: Divide dough and puran into equal balls. Roll a dough ball into a small circle, place a puran ball in the center, seal the edges, and gently roll into a thin flatbread (roti).

   

4. Cook: Heat a tawa (griddle) on medium flame. Cook the puran poli on both sides until golden spots appear. Apply ghee on both sides while cooking for extra flavor.

   

5. Serve Hot: Stack them and serve immediately with a drizzle of warm ghee.

Pro Tip: The perfect Puran Poli should be soft, thin, and the filling should not burst out while rolling.

This recipe brings back beautiful memories of festive mornings in our home!