- 1 cup Jaggerypowdered
- 1 cup Dal Channa
- 3 cups Waterfor pressure cooking
- 2 tsp Ghee
- 1 tsp Fennel Seedspowdered
- ¾ to 1 tsp Dry Gingerpowdered
- ½ tsp Cardamompowdered
- ¼ tsp Nutmegpowdered
For the poli outer covering
- ½ cup All-purpose flour
- 4 tbsp Ghee
- ½ - 1 tbsp salt
- ¼ tbsp Turmeric Powder
- Waterto knead the dough
- Gheefor poli roasting
Puran Poli is a sweet flatbread loaded down with a sweet lentil filling produced using husked spilled Bengal gram (chana dal) and jaggery.
Puran Poli is a mainstream Maharashtrian formula made during Ganesh Chaturthi or Diwali or some other happy events. During the Ganesh Chaturthi celebration, Modak, Puran Poli, and Nariyal ladoo are generally set up in Maharashtra.
About Puran Poli
Puran Poli is a flatbread loaded down with a sweet lentil stuffing. In the Marathi language, the sweet filling is called Puran, and the bread is called Poli.
The stuffing is produced using chana dal, husked, and part dark chickpeas, otherwise called Bengal gram. The sweet component in the filling is jaggery, coarse sugar produced using sugar stick juice.
Jaggery is effectively accessible in India. If you live external India, at that point, check for jaggery in Asian or Indian markets or on amazon.
This Puran Poli formula has flavors like ground cardamom, ground fennel seeds, ground nutmeg, and ground dry ginger added to the stuffing.
The poli or the flatbread is likewise produced using entire wheat flour (atta) and generally good flour (maida). For a yellow-hued flatbread, add some ground turmeric powder in the batter.
Making Puran poli is simple yet requires significant investment, so plan ahead of time before making it. You can even set up the sweet stuffing a day prior and refrigerate it. Following day you can make the mixture.
Rinse your chana daal properly first in freshwater. Make sure to soak your daal for at least 30 minutes, so it becomes soft for further use. It's not compulsory to soak the daal, but it will have better results if you do.
Rinse your daal and add new water in pressure cook to cook it. Wait for 6-7 whistles, and it will approximately take 15-20 minutes to thoroughly cook your daal. Remember soaking your daal will reduce its cooking time, so keep a thorough check when you cook it. Strain the daal once cooked and put it aside.
Heat your pan with some ghee and add ground ginger powder, ground nutmeg powder, ground cardamom powder, and ground fennel powder and cook them together. Fry until they change color on low heat.
Add in the cooked chana daal and jaggery into the pan. Cook everything on low flame until the mixture turns dry.
It would help if you kept stirring the mixture in intervals and once it becomes dry and thick, turn the heat off.
Take the mixture out in a bowl and mash it with a masher. Your Puran is ready, so set it aside.
While your puran cools off, make your poli dough with whole wheat flour or all-purpose flour and salt in a bowl.
Add some water and ghee and knead the dough.
Make sure it's smooth and manageable. Once it's done, set it aside for 15-20 minutes so that it hardens according to room temperature.
The final step is to make the puran poli, take a large portion of dough, and make a ball. Roll it on an open and clean surface the way a chapatti is rolled. Make sure it's not too big, or it will break while frying or closing from the ends.
Take a small amount of puran and place it between the rolled dough. Bring all the edges of the dough together at the center and pinch them close.
Now add some more flour over the ball and roll it again. Don't press too much while moving, and make a standard size circle of the filled dough. Make as many as possible according to the dough amount.
Ready your griddle with a little ghee and place the ready puran poli chapatti on it.
Cook until both sides get cooked and brown spots start showing on the polis.
Cook all the polis on standard heat and serve with a side dish or beverage of your choice.