212.1 kcal / poli
Puran poli is a signature Maharashtrian dish. It also happens to be another one of my Sattvic Maharashtrian Thali recipes.
Puran is the name for the sweet protein stuffing and poli means Indian flat bread in Marathi. People make this sweet lentil flatbread using wheat flour with split chickpeas stuffing. Traditionally served with a dollop of homemade ghee, you can also enjoy this dish with plain milk or with potato sabji.
Personally, it is my favorite dish. And I prefer to have it with milk. On almost every auspicious occasion in Maharashtra, we make Puran poli. It is one of the most sattvic recipes.
Every festival we would eagerly look forward to lunch as our mother would make lot of scrumptious Puran polis. To this day my mother makes a huge stack of Puran Poli’s as she knows I and my brothers just devour them within minutes. I follow my mother’s recipe measurement and they turnout just perfect.
About Puran Poli
I always feel like Puran poli is the pride of sattvic Maharashtrian cuisine. It is one of the simplest dishes to make. But it feels like you have struck gold when you have that first magical morsel in your mouth. Making puran can be time consuming especially if you are making it in large quantities. However, you can refrigerate puran for a few days and use it for making the stuffed flat bread as needed.
In various states of India Puran poli has similar versions with their regional twist and different names. It is called Holige or Obbattu in Karnataka, Puran puri or Vedmi in the state of Gujarat, Uppittuu in Kerala and Tamil Nadu, Baksham or Bobbattu or Oliga in Andhra Pradesh and Bhakshalu or pole or polae in Telangana, Ubbatti in Kokan region.
Making of Puran Poli
There are two parts in making Puran poli – one is the outer cover of the Puran poli which is made either from pure wheat flour or refined flour or mix of pure wheat flour and refined flour. The second part is the stuffing – Puran. In some regions people make puran poli using tur dal or yellow pigeon peas.
You can enhance the flavor of the stuffing by using cardamom and nutmeg powder. You can also add soaked saffron while making Puran.
I usually advice to use organic jaggery. The taste of the dish differs due to the quality of ingredients you use. The use of organic or non-organic ingredients also make difference in the taste of the dish. After coming to USA, I was pleasantly surprised to find Kolhapuri jaggery in the stores. Kolhapuri Jaggery is very famous for its taste and quality throughout India. I always use Kolhapuri jaggery for my dishes and recommend to buy Kolhapuri Jaggery if you can.
So, try out this recipe and let me know if this was your tummy to heart moment…
- For Puran Stuffing
1 cup or 145g split chickpea or chana dal
3/4 cup or 160g jaggery shave or powder
1/4 cup or 50g sugar
2 1/2 cups water
1 1/4 tsp nutmeg powder
1 3/4 cardamom powder
1 tbsp water
- For the Dough of the Poli (Flat bread)
200g wheat flour
1/4 tsp salt
1 tsp oil
3/4 cup water
Wheat flour for dusting while rolling
- Making the Puran
- In an instant pot container or pressure cooker add split chickpea and water.
Note : If using instant pot then cook at rice setting. And if using pressure cooker cook till 5 whistles on medium flame.
- Later drain the water from the chickpeas by using strainer.
- Put the strained chickpeas in a food mill and grind it to a fine thick paste.
- Put jaggery and 1 tbsp of water in a pan. Heat the mix till jaggery melts.
- Later add grounded chickpea paste in the melted jaggery. Cook the mix.
- Next add sugar and mix it well.
- After both ingredients have blended and is cooking, add nutmeg and cardamom powder.
- Cook the mix till the water is evaporated completely and the mix becomes of thick and sticky consistency.
Note : Puran should not be too dry and it should not be too soft. You should be able to roll balls out of them.
- Keep it aside to cool.
- Making the Poli
- In a mixing bowl add wheat flour, salt and water. Knead it.
- Later add oil and knead some more.
- Apply oil to your hands. Then take a small amount of wheat dough. Roll it between the palm of your hands to a nice round shape.
- For next step you have to use both your hands. Flatten the dough ball little. Hold the dough ball between thumb and forefinger of both hands.
- Lightly press the edge of the dough with thumb and forefinger of both hands and while doing so, rotate the dough. This way the dough ball becomes flat with a little concentration of dough in the middle and thin edges.
Note : you can also roll the dough with a rolling pin.
- Next place flattened dough in the palm of one hand.
- Take Puran (double the amount of dough). Place puran on the middle of the dough disc and close the dough edges around it. Close any gaps in there. Lightly press the puran filled dough ball flat.
- Next roll the puran filled dough flat to 2 mm thickness round disc.
- After rolling the mix roast puran poli on both sides properly.
- Your Puran poli is ready to be served. Serve hot and enjoy…