Puran Poli is a traditional Indian sweet flatbread that holds a special place in festive celebrations and family gatherings, especially in states like Maharashtra, Gujarat, and Karnataka. This delicious dish combines a thin, soft wheat flour roti stuffed with a sweet lentil and jaggery filling known as “puran.” Puran Poli is celebrated not only for its rich taste but also for its cultural significance, often prepared during festivals such as Holi, Ganesh Chaturthi, and Diwali.
Making Puran Poli involves preparing two main components: the dough (polki) and the sweet filling (puran). The process requires some skill and patience to achieve the perfect balance of softness in the bread and sweetness in the filling. This article will guide you step-by-step through making authentic Puran Poli, including tips for perfecting the texture and flavor, variations, and serving suggestions.
Ingredients Needed for Puran Poli
For the Dough (Polki): 2 cups whole wheat flour 2 tablespoons oil or ghee (clarified butter) A pinch of salt Water (as needed to knead the dough) For the Filling (Puran): 1 cup chana dal (split Bengal gram) 1 cup jaggery (grated or powdered) 1/2 teaspoon cardamom powder 1 tablespoon ghee A pinch of nutmeg powder (optional) Preparing the Puran (Sweet Filling)
Step 1: Cook the Chana Dal Rinse the chana dal thoroughly under running water. Soak it in water for 1-2 hours to soften. Drain the water and cook the dal in a pressure cooker or pot with enough water until it becomes soft but not mushy. Usually, 3-4 whistles in a pressure cooker or 30-40 minutes in a pot are sufficient. Drain any excess water after cooking. Step 2: Mash the Dal Mash the cooked dal well using a spoon or potato masher to get a smooth consistency without lumps. Step 3: Prepare the Jaggery Syrup In a pan, add grated jaggery and a few tablespoons of water. Heat gently until the jaggery dissolves completely to form a syrup. Avoid overheating to prevent caramelization. Step 4: Combine Dal and Jaggery Add the mashed dal to the jaggery syrup. Cook the mixture on low heat, stirring continuously to avoid burning. Add ghee, cardamom powder, and nutmeg powder (if using). Cook until the mixture thickens and leaves the sides of the pan. This ensures the filling is dry enough to be used for stuffing. Step 5: Cool the Filling Transfer the puran to a bowl and let it cool completely before stuffing. Preparing the Dough (Polki)
Step 1: Mix Ingredients In a large bowl, add whole wheat flour, salt, and oil or ghee. Mix well to combine. Step 2: Knead the Dough Gradually add water and knead the mixture into a soft, pliable dough. The dough should not be too stiff or too sticky. Cover the dough with a damp cloth and let it rest for 20-30 minutes. Assembling and Cooking Puran Poli
Step 1: Divide the Dough and Filling Divide the dough into equal-sized balls (approximately lemon-sized). Similarly, divide the puran filling into slightly smaller balls. Step 2: Stuff the Dough Take one dough ball and flatten it slightly using your palms. Place one puran ball in the center. Carefully bring the edges of the dough together to enclose the filling completely, pinching to seal. Step 3: Roll Out the Stuffed Dough Dust the surface and rolling pin lightly with flour. Gently roll the stuffed ball into a flat circle about 6-8 inches in diameter. Be careful not to press too hard to avoid the filling bursting out. Step 4: Cook the Puran Poli Heat a flat griddle or tawa over medium heat. Place the rolled puran poli on the hot griddle. Cook for about 30 seconds or until small bubbles appear. Flip and apply ghee or oil on the cooked side. Flip again and apply ghee on the other side. Cook both sides until golden brown spots appear and the poli is cooked through. Step 5: Repeat Repeat the process for the remaining dough and filling. Tips for Perfect Puran Poli
The filling should be dry enough; moist filling can cause the puran poli to tear. Resting the dough helps in easier rolling and softer poli. Rolling slowly and gently helps keep the filling inside. Use good quality jaggery for the best flavor. Apply ghee generously while cooking for softness and taste. Variations of Puran Poli
Sugar Puran Poli: Replace jaggery with sugar for a different sweetness. Coconut Puran Poli: Add grated coconut to the filling for a distinct taste. Sesame Puran Poli: Add roasted sesame seeds to the filling for crunch and aroma. Bengali Style: Use chhena (Indian cottage cheese) mixed with jaggery as filling. Serving Suggestions
Puran Poli is traditionally served warm, brushed with ghee. It pairs well with:
A dollop of fresh butter or ghee on top. A side of milk or sweetened yogurt. As a dessert or snack during festivals and celebrations. Nutritional Benefits
Puran Poli provides a good balance of carbohydrates and protein due to the combination of wheat and chana dal. Jaggery adds iron and minerals, making it a healthier sweetener option compared to refined sugar. However, due to its richness, it should be consumed in moderation.
Cultural Significance
Puran Poli is more than just a dish; it symbolizes tradition, family bonding, and festive joy. Its preparation often involves family members working together, making it a communal experience that strengthens relationships and preserves culinary heritage.
Conclusion
Making Puran Poli at home may seem like a detailed process, but with patience and practice, it becomes an enjoyable and rewarding experience. The balance of the soft, warm flatbread with the sweet, aromatic lentil filling makes it a timeless treat cherished by many. With this guide, you can recreate this traditional delicacy in your kitchen, bringing a taste of Indian culture and festivity to your table.
