Puran poli recipe

 Puran Poli – Sweet Stuffed Flatbread

🌸 Festival Note

Puran Poli is a soft, golden flatbread stuffed with sweet chana dal and jaggery filling. It’s enjoyed across Maharashtra and Goa, especially during Holi, Gudi Padwa, and Ganesh Chaturthi. Grandma says, “Nothing brings people together like warm puran poli and melting ghee!”

Servings: 3
Cooking Time: 30–40 minutes
Cuisine: Maharashtrian / Goan
Author: Puja Raghuvir Naik

📝 Ingredients

For the Puran (Sweet Filling):

1. Chana dal – 1 cup
2. Turmeric – ¼ tsp
3. Salt – ¼ tsp
4. Water – 3 cups
5. Oil – 1 tsp
6. Jaggery (grated) – 1 cup
7. Nutmeg powder – ¼ tsp
8. Cardamom powder – ¼ tsp

For the Dough:

1. Wheat flour – 2 cups
2. Maida (all-purpose flour) – ½ cup
3. Turmeric – ¼ tsp
4. Salt – ¼ tsp
5. Water – as needed (for kneading)

Other:

1. Wheat flour – ¼ cup (for dusting)
2. Ghee or oil – for roasting

👩‍🍳 Method

Prepare the Filling (Puran):

• Rinse chana dal well and pressure cook with turmeric, salt, and water (3 whistles).
• Drain excess water. Mash the dal and cook with jaggery on low flame.
• Stir continuously until mixture thickens.
• Add nutmeg and cardamom powder. Let it cool.
• Once cool, divide into small balls.

Prepare the Dough:

• In a bowl, mix wheat flour, maida, turmeric, and salt.
• Add water gradually and knead to a soft dough. Cover and rest for 20 minutes.
• Divide into equal-sized balls.

Assemble the Puran Polis:

• Flatten a dough ball slightly. Place a puran ball in the center.
• Seal the edges and form a round ball.
• Dust with wheat flour and gently roll into a thin round poli.

Roast the Puran Poli:

• Heat a tawa or flat pan.
• Place the rolled poli and cook on medium flame till it puffs.
• Apply ghee or oil on both sides and cook till golden spots appear.
• Remove and repeat with the rest.

💡 Serving Tip

• Serve warm with a generous dollop of homemade ghee.
• Best enjoyed fresh, but can be stored in an airtight container for 1–2 days.