Puran poli is a classic Maharastrian flat bread or paratha stuffed with sweet lentil ( chana dal ) filling. Puran means stuffing and poli is a outer covering. Puran poli is basically made and served in Maharashtra during special occasion like Holi or Padwa.
Though Gujrat, Karnataka, Goa and Tamil nadu also have their own version of puran poli often called boli in the Southern India. Dough of puran poli is made up of either whole wheat or plain white flour and the stuffing is prepared with chana dal which is soaked, cooked and then again cooked with jaggery. In Gujrat, toor dal is used as stuffing and some people also use moong dal. Any way which, this paratha is a real delight.
Puran poli is often served with spicy, tangy and authentic Maharashtrian curry known as katachi amti and aloo bhaji. But mostly anyone with sweet tooth can eat this sweet paratha as it is.
Puran Poli Recipe
Course: BreakfastCuisine: Indian, MaharashtrianDifficulty: Medium12
Puran poli20
minutes30
minutes4
hoursPuran poli is a classic Maharastrian flat bread or paratha stuffed with sweet lentil ( chana dal ) filling.
Ingredients
- For Puran Poli Dough :-
3 cups of whole wheat flour (or use half white and half whole wheat flour)
2 tsp of oil / ghee
salt to taste
- Stuffing For Puran Poli :-
1 cup of dry chana dal
1 cup of jaggery, grated
1/4 tsp of nutmeg powder
2 cardamom, powdered
1/4 tsp of salt
oil for roasting puran poli
Directions
- Soak the chana dal in 2 cups of water for minimum 4 hours or overnight.
- Now for making poli or dough, first mix well whole wheat flour, salt and oil. Then add water little by little and make nice smooth dough.
- Cover the dough with a damp kitchen towel and let it rest for half an hour.
- Mean while start making the puran or filling. Strain the soaked chana dal and cook it in 3 cups of water until the dal is tender and easily mashable.
- Use pressure cook for fast cooking, it will take about 3-4 whistles over low-medium heat. Let the steam escape by itself.
- Now strain the cooked dal and save the water for making katachi amti.
- Now mash the dal well in a food processor or any food mill. You can even do this with a back of any big spoon although it will take little time.
- Heat a wide pan and add cooked dal, salt and jaggery and cook until the mixture thicken.
- Then swtich off the heat and add cardamom and nutmeg powder and mix well.
- Let the mixture cool down completely. Then divide the dough and filling ( puran ) into 12 equal balls.
- Now for making puran poli, take a dough ball and flatten it out to a little disc and put a stuffing ball in there and strech the edges of the dough and cover the stuffing.
- Pat the stuffed dough with little flour and roll out it in floured surface to make about 6″-7″ diameter of circle. Repeat same with rest of the dough and stuffing.
- Heat a tawa or skillet in medium-high heat and place the puran poli and let it cook for few seconds until it gets slightly puffed.
- Flip the puran poli and spread little oil with the back of the spoon and again flip and spread oil and press the puffed area with spatula until it is golden brown. Puran poli is done.
Notes
- Serve puran poli with katachi amti and aloo sabji.
- Do not throw away the strained liquid of cooked chana dal. You can use it to make katachi amti or can be used as water for making dough or just refrigerate it and use it with in 2 days as a stock in any soup.
