Introduction: About Recipe Of Puran Poli

How To Make Puran Poli Recipe Puran Poli is an Indian sweet flatbread that hails from Maharashtra, India. The dumpling is made of wheat flour and the sweet filling is cooked from chana dal (a type of split chickpea) and jaggery. Puran Poli is sweet dish prepared on special occasions, festivals like Diwali or Holi!

My first hand practice — I must have made a few hundred puranpolis through the years as this is an heirloom recipe from my family. So I can not wait to give some back, share my skill and have you all cook this dish in your very saucilicious home.

Ingredients Of Recipe Of Puran Poli

For the Puran (Stuffing):

  • 1 cup chana dal (split chickpeas)
  • 1 cup jaggery, grated or powdered
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • A pinch of saffron strands (optional)
  • 2 tablespoons ghee (clarified butter)

For the Poli (Dough):

  • 2 cups whole wheat flour
  • 1/2 teaspoon turmeric powder (for color)
  • 1/4 teaspoon salt
  • 2 tablespoons oil or ghee
  • Water, as needed for kneading

Instructions Of Recipe Of Puran Poli

Step 1: Preparing the Puran (Stuffing)

  1. Rinse the Chana Dal: Wash the Chana Dal: Rinse the chana dal well under running water. Submerge in water for 2-3 hours OR, better => overnight. This helps achieve faster cooking times and a softer puran texture.
  2. Cook the Chana Dal: drain your soaked chana dal. For the quickest results, pressure cook the dal with roughly 2 cups of water. Cook under pressure for 3-4 whistles, achieving a very soft, almost mushy consistency. You can also achieve this tenderness by boiling the drained dal in a pot with water; however, this traditional method is more time-consuming.
  3. Drain the Water (important!): THIS STEP NEEDS TO BE DONE PERFECTLY FOR PERFECT PURAN Pour out all the extra water from the cooked chana dal. Get rid of every drop of that water using a colander or even pressing the dal gently. this will keep the puran non-watery.
  4. Mash the Dal: The cooked chana dal should be strained and then transferred to a heavy-bottomed pan. Mash it well using a potato masher or back side of the spoon to make into smooth puree.
  5. Add Jaggery and Spices: Stir in the grated jaggery, cardamom powder, nutmeg powder, and saffron strands (if using) with the mashed dal.
  6. Prepare Puran: Keep the mixture to cook on a medium low flame and keep stirring continuously until jaggery dissolves and the mixture thickens. It should start releasing from the sides of the pan. This will normally take 10–15 minutes. Puran should be soft and easy to hold but it should remain in a shape of ball.

  7. Let the puran Cool Down: Remove the pan from heat and let the puran cool to room temperature. Meanwhile continue to cool and it will get more thick.

Step 2: Preparing the Poli (Dough)

  1. Mix Dry Ingredients: In a large bowl, mix the dry ingredients together which are the whole wheat flour, turmeric powder and salt
  2. Pour Oil/Ghee: Add oil or ghee into the flour and rub between your fingers so that it looks like breadcrumb texture. This makes the polis soft.
  3. Prepare the Dough: Gradually incorporate water while kneading until a smooth dough forms. The dough should a bit softer than our regular roti dough. Now cover it with damp cloth and let rest for at least 25 minutes. Elasticity relies a lot on this resting time.

Step 3: Assembling and Cooking the Puran Poli

  1. Divide the Dough and Puran: ​Pick up the dough, form a small ball of the same size. As such, similarly do the cooled puran into golf-ball measured balls littler than the mixture balls.
  2. Stuffing the Poli:
    • Place one dough ball and press lightly with your fingers carefully.
  3. Rolling the Puran Poli: Lightly dust your rolling surface and rolling pin with flour. Gently roll out the stuffed ball into a thin, even circle (about 6-8 inches in diameter). Be gentle to avoid the puran from bursting out.
  4. Cooking the Puran Poli:
  • Seal the edges, covering completely with dough on all sides. Pinch off any excess dough.
  • Lightly press down the ball using your palm.
  • Roll the Puran Poli: Sprinkle some flour on your surface as well as on your rolling pin. And now you
  • Need to gently roll both the balls into a thin disk pattern (about 6-7 inch in diameter). The puran
  • Should not burst out, so be gentle.
  • Cooking the Puran Poli:
  • Place a tawa (griddle) on medium-high heat.
  1. Serve: Remove the cooked puran Poli from the tawa and serve hot with a dollop of ghee or milk.

Conclusion:

Puran Poli appears to be difficult initially, but with this step-by-step guide and right amount of practice, one can easily prepare these yummy sweet flatbreads at home. One of the most satisfying feelings is to be able to put something so integrated within Indian culinary heritage on your plate. Have fun and sink your teeth into this delicious treat.

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