Puran poli
Puran poli is a popular sweet flatbread from Maharashtra. It contains a sweet chana dal & jaggery stuffing and probably ones of my favourites. In Marathi, puran refers to the sweet stuffing instead, and poli refers to the bread component of this treat. Cooked and served with a little extra ghee, this sweet treat is popular during many festivals such as Holi & Diwali. Although if you ask me you don't really need a special occasion to enjoy this!
The technique to making & rolling puran poli is similar to how you would make parathas. If you have managed to make good chapatis or rotis, and also feel comfortable with making parathas, then I'm sure you'll be able to make these puran poli. The trick is also to cook the puran (stuffing) until it is thick and to make sure it is at room temperature / cool when you come to roll the puran polis.
There are many variations to puran poli. In states like Karnataka, Kerala and Tamil Nadu, coconut is often added to the stuffing. This recipe is for the Maharashtrian version, just made with a stuffing of chana dal, cardamom, nutmeg & jaggery. This recipe makes 8 puran polis.
For the stuffing
1/2 tsp cardamom
1/4 tsp nutmeg
Pinch salt
1 tsp oil
2 cups / 300g wholewheat flour (atta)
1/2 cup / 75g plain flour (maida)
1/2 tsp turmeric
Water as required
Pinch salt
1 tsp oil
- First, prepare the stuffing. Pressure cook the chana dal with the 2.5 times the amount of water, 1 tsp oil, turmeric & pinch salt for 6-7 whistles until soft. Let the pressure release naturally. Drain and transfer the chana dal to a non-stick pan. If you do not have a pressure cooker - cook the chana dal in a saucepan with 3-4 times the amount of water and cook on medium heat for 45 minutes until soft.
- In the non-stick pan, also add the jaggery, cardamom powder & nutmeg. Cook on a medium heat, mashing occasionally with a spoon. The mixture will leave the sides of the pan, in total it should take around 10-15 minutes. The stuffing is now ready. Set aside whilst you make the dough.
- To make the dough, add the atta, plain flour, pinch salt & oil to a bowl. Add water, a little at a time to form a smooth and soft dough. Knead for around 5-7 minutes until smooth and slightly stretchy.
- Grease the dough with a little oil, cover and the let rest for 20 minutes.
- Knead the dough briefly again after resting and divide the dough into 8 equal pieces. Roll each into a smooth ball. Do the same with the stuffing.
- To start making a puran poli, take one of the dough balls, and flatten it slightly. Roll to around 5 cm in diameter.
- Place a ball of chana dal stuffing in the middle. Bring the edges of the dough together to ensure that the dough completely surrounds the stuffing. Ensure that the edges of the dough are sealed tight. Give the filled dough ball a gentle roll to ensure that the
- Flattened the stuffed dough ball slightly to distribute the stuffing and dust with a little flour. Roll out to a medium sized circle - around 10 cm. Try to roll evenly, as it will ensure it cooks evenly and puffs up!
- Heat a tawa or cast iron skillet to a medium - high heat. Once the skillet is hot, add the puran poli. Cook until brown spots appear on the bottom.
- Flip the puran poli. On the partially cooked side spread a little ghee and then and wait for brown spots to appear on the other side.
- Flip again and roast until golden. Spread a little ghee over the other side and flip again. Roast the other side until golden. You can keep flipping/turning the puran polis to ensure they brown evenly.
- Roll and make all puran poli this way. Keep them warm in a casserole pan or on a plate covered with a lid.
- Serve puran poli with a little extra ghee!
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