Puran Poli

A Maharashtrian favourite, Puran Poli is a sweet flatbread stuffed with a fragrant chana dal mixture. I love making a big stack of these soft flatbreads and serving them hot with a big spoonful of ghee during the festive season. Such a treat!

It’s not a festive spread without a plate of piping hot puran polis, am I right? With Ganesh Chaturthi right virtually the corner, I wanted to share all my tips and tricks to making the softest, most fragrant puran polis for you to add to your festive menus!

Puran ways stuffing and poli ways roti, and this dish is substantially roti stuffed with a sweet lentil mixture. Jaggery, cardamom, and saffron are widow to cooked chana dal and stirred together on a low flame until well combined into a thick mixture. This mixture is then mashed and then widow to rolled dough which is then shaped and cooked on the tava until browned.

There’s some technique involved with shaping and rolling the dough but you get the hang of it quite quickly and you’ll soon have a big batch of these sweet flatbreads ready.

Puran poli originates from Maharashtra, but there are many versions of this dish wideness India like the obbattu/holige in Karnataka and Tamil Nadu and bobbatlu in Andhra Pradesh. The ingredient combination is similar but what sets these variants untied is the thickness of the flatbread and the types of lentils used. The popularity of this sweet flatbread wideness the country is a testament to its succulent flavour that’s loved by all those who try it.

If you’re starting to plan your Ganesh Chaturthi thalis, this puran poli has got to be one of the dishes you make!

Ingredients You'll Need

Picture of all the ingredients for puran poli with text to identify them

Whole Wheat Flour (Atta) - the wiring of the dough, just as you would use for traditional roti or paratha
Maida - I like to add maida to my dough considering I’ve found that it makes for softer polis
Ghee - a key ingredient/topping for this recipe. We add this to the dough when kneading and to the finished polis for that slick finish and the most indulgent flavor.
Water - to form the dough
Chana dal - we want to start with cooked chana dal for this recipe which is later mashed for the weightier consistency. Chana dal is specific to Maharashtrian puran poli, but you can moreover use toor dal (used for Obbattu!)
Jaggery - powdered jaggery works weightier here, this is for the sweetness and light caramel notes
Cardamom - finely crushed cardamom or powdered cardamom for fragrance
Saffron - a little goes a long way with saffron, and I just love using this when making traditional Indian sweets at home

How to make Puran Poli

Here's a quick step by step showing you how to make puran poli at home:

1. Wash chana dal and then soak it in water for 30 minutes. Drain the water and then pressure melt chana dal in 2 Cups water till soft. This takes 25 minutes in the Instant Pot.
2. Allow the p[ressure to release naturally.

3. Once the chana dal is cooked, strain all the glut water. You can use the water the next time you are kneading dough or mix it in curry or dal.

4. In a pan, heat 1 Tablespoon ghee and add the cooked chana dal.

5. Using a masher or the when of a spatula, mash the dal till completely wrenched down.

6. Add jaggery, soaked saffron and cardamom powder. Mix well, and melt this mixture till it thickens.

7. Use a masher to ensure there are no lumps.

8. The mixture is fully cooked once the it starts to come together in a bowl. Set whispered to tomfool completely.

9. While the dal is cooking, mix together atta, maida and salt in a large bowl. Then add water little by little and knead it.

10. Ensure to knead it into a soft, supple dough.

11. Imbricate and set whispered for 20-30 minutes.

12. When ready to roll out the puran poli, take a golf wittiness sized piece of dough. Form into a bowl, flatten it slightly and pebbles both sides with flour. Roll this out till approx 3.5 inches in diameter.

13. Place a heaped tablespoon of chana dal filling in the centre.

14. Scrunch the edges together till they completely imbricate the chana dal.
15. Pebbles the wittiness then with flour. This will prevent it from sticking to the surface.

16. Roll it out as thin as possible. Set aside.

17. To melt the puran polis, heat the tava and place the rolled out puran poli on it. Melt it till you start seeing frothing towards on the surface.

18. Flip it over and smear it with ghee. Melt for a minute or two and then flip it on the other side. Smear with ghee.

19. Melt both sides till nice and golden brown. Serve hot topped with increasingly ghee. Repeat with the rest of the dough and filling.

Richa’s Top Tricks

Boil the dal and knead the dough a day in whop to save time on the day of serving, this helps a TON!

You want to knead this dough well till it's really soft and pliable.me. We are looking for scrutinizingly an elastic-like texture. This makes stuffing and rolling out polis into thin discs much easier.

Make sure to flour your surface surpassing rolling out the dough, this will prevent the dough from breaking untied or sticking to the counter.

Mash your dal mixture finely! If there are large or uneven clumps, the poli might split unshut when cooking and we don’t want this.

Filling Ideas

You can add grated coconut or desiccated coconut to the chana dal mixture for a nice nutty flavour that works really well here – it’s a worldwide filling in the Karnataka style preparation.
Another unconfined filling idea is to dry roast some nuts: cashews, raisins, almonds and grind them and add to the chana dal mixture.

It feels so rewarding to melt and put together a festive menu for your family and friends and this puran poli will make your Ganesh Chaturthi plane sweeter (pun intended!).

I hope you’re enjoying the festive recipes series so far, stay tuned for increasingly ideas and inspo from me to get those serving platters ready!

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Puran Poli

Puran Poli is a sweet, stuffed flatbread thats popular all over India. The key is to make a very soft dough so that the final parathas are really soft and pliable.

Course Main Course, Side Dishes

Cuisine North Indian

Diet Vegetarian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings people

Calories 483kcal

Author Richa

Ingredients

For the Dough:

1 ¼ Cup Atta plus uneaten for dusting
¾ Cup Maida
½ Teaspoon Salt
1 Cup Water for kneading approx, add increasingly if necessary

For the filling:

1 Cup Chana Dal
2 Cups Water for cooking Chana Dal
3 Tablespoon Ghee divided
1 ¼ Cup Jaggery adjust to taste
8-10 Saffron Strands soaked in hot milk or water
½ Teaspoon Cardamom Powder

Instructions

Wash chana dal and then soak it in water for 30 minutes. Drain the water and then pressure melt chana dal in 2 Cups water till soft. This takes 25 minutes in the Instant Pot.
While the dal is cooking, mix together atta, maida and salt in a large bowl. Then add water little by little and knead it into a soft, supple dough. Imbricate and set whispered for 20-30 minutes.
Once the chana dal is cooked, strain all the glut water. You can use the water the next time you are kneading dough or mix it in curry or dal.
In a pan, heat 1 Tablespoon ghee and add the cooked chana dal. Using a masher or the when of a spatula, mash the dal till completely wrenched down. Add jaggery, soaked saffron and cardamom powder. Mix well, and melt this mixture till it thickens and starts to come together in a bowl. Set whispered to tomfool completely.
When ready to roll out the puran poli, take a golf wittiness sized piece of dough. Form into a bowl, flatten it slightly and pebbles both sides with flour. Roll this out till approx 3.5 inches in diameter. Place a heaped tablespoon of chana dal filling in the centre and scrunch the edges together till they completely imbricate the chana dal.
Dust the wittiness then with flour and roll it out as thin as possible.
To melt the puran polis, heat the tava and place the rolled out puran poli on it. Melt it till you start seeing frothing towards on the surface. Flip it over and smear it with ghee. Melt for a minute or two and then flip it on the other side. Smear with ghee. Melt both sides till nice and golden brown. Serve hot topped with increasingly ghee. Repeat with the rest of the dough and filling.