Food Tatwa

Here’s an authentic recipe for Puran Poli, a traditional Maharashtrian sweet flatbread filled with a delicious lentil and jaggery mixture.

Ingredients

For the Filling (Puran):

• Chana Dal (Split Bengal Gram) – 1 cup
• Jaggery (grated)/ sugar – 1 cup (adjust sweetness as needed)
• Water – 2 to 3 cups (for boiling dal)
• Cardamom Powder – ½ teaspoon
• Nutmeg Powder (optional) – a pinch

For the Dough (Poli):

• Whole Wheat Flour – 2 cups
• All-Purpose Flour (optional, for softness) – ½ cup
• Turmeric Powder – ¼ teaspoon (for a golden color)
• Salt – a pinch
• Oil or Ghee – 2 tablespoons (for kneading)
• Water – as needed to knead the dough

For Roasting:

• Ghee – for cooking

Instructions

Step : Preparing the Puran (Filling)

Rinse the chana dal thoroughly and cook it in a pressure cooker with 2-3 cups of water for 3-4 whistles (until soft).

If cooking in a pot, boil until the dal is completely soft but not mushy.

Drain excess water using a colander or strainer. (Reserve this water to make katachi amti, a delicious thin curry.)
Although with passing years i have learnt the exact water needed for my daal to cook, so rarely my chana daal is wateery in excess.

Mash the dal thoroughly or grind it using a hand blender or mixer to get a smooth paste.

In a pan, combine the mashed dal with sugar/ grated jaggery. Cook on low-medium heat while stirring continuously.

Cook until the mixture thickens and forms a soft ball-like consistency.

Let the puran cool completely.

Add cardamom powder and nutmeg powder (optional).

Step : Preparing the Dough

1. In a large bowl, combine the wheat flour, all-purpose flour (if using), turmeric, and salt.
2. Add oil/ghee and mix well. Gradually add water and knead into a soft, pliable dough (like chapati dough).
3. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 3: Assembling the Puran Poli

Divide the dough and the puran mixture into equal portions.

Roll one dough ball into a small disc (about 4 inches in diameter).

Place a portion of the puran filling in the center of the disc.

Carefully bring the edges together to seal the filling inside the dough, like a stuffed ball.

Gently roll out the stuffed dough into a thin, round poli (about 6-8 inches in diameter). Use flour sparingly to avoid sticking.

Step : Cooking the Puran Poli

Heat a tawa (griddle) on medium heat and place the rolled poli on it.

Cook for 1-2 minutes until you see light golden spots, then flip it.

Spread a little ghee on the cooked side and cook the other side until golden brown.

Flip again, apply more ghee, and cook until fully done.

Serving Suggestions

• Serve Puran Poli warm with a generous dollop of ghee on top.
• It pairs beautifully with katachi amti (spiced thin curry made from dal water) or a glass of warm milk.

Tips

• Make sure the puran mixture is smooth and not runny for easy rolling.
• Use ghee generously while roasting for authentic flavor.
• Leftover puran can be used to make puran modak or eaten as a dessert.

Enjoy your delicious homemade Puran Poli! 😊