Ingredients

  • Serves 6 people
  • For the Puran (sweetened split chickpea) filling:

    200 g jaggery (broken into small pieces)

  • 200 g chana dal (skinned split Bengal gram)

  • 500 ml water for pressure cooking the Chana Dal

  • 30 g ghee

  • 3 g fennel powder (ground fennel seeds)

  • 3 g dry ginger powder (ground ginger)

  • 3 g cardamom powder (ground cardamom)

  • 1 g nutmeg powder (ground nutmeg)

     

  • poli (outer covering):

    300 g whole wheat flour

  • 40 g ghee

  • water as required to knead the dough

  • 20 g ghee for roasting the Puran Poli

  • ghee (for serving)

Puran Poli (Sweet Flatbread Stuffed with Split Chickpeas)
Recipe Courtesy of
Asian Food Network

Puran Poli (Sweet Flatbread Stuffed with Split Chickpeas)

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Puran Poli is a traditional staple dessert from India’s western province, Maharashtra. It is a sweet flatbread filled with jaggery and Chana Dal (split chickpea), and is toasted in Ghee till it achieves a beautiful golden brown color. This dessert is mostly consumed during festivals and special occasions.
  • Hard
  • 270 min
  • 30 min
  • 15 min
  • 4 steps
  • 12 Ingredients
  • Hard
  • 4 steps
  • 12 Ingredients
  • 270 min
  • 30 min
  • 15 min

Instructions

  1. Cook the Chana Dal

    • Rinse the Chana Dal under cold water for about 2 to 3 minutes. 
    • In a pressure cooker, cook the Chana Dal for 4 to 5 whistles, or for about 15 to 20 minutes. 
    • Once the Dal is cooked well, strain and transfer to a bowl. Set aside.
    • Alternatively, you can cook the Dal in boiling water for about 20 to 30 minutes.


  2. Make the Puran filling

    • In a medium pan over medium heat, add Ghee. Add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder. Fry for a few seconds on a low heat.
    • Add the cooked Chana Dal and jaggery. Stir and let this Puran mixture cook on a low heat till the mixture becomes completely dry.
    • Keep stirring the Puran mixture at intervals to ensure that it does not burn.
    • Once the Puran stuffing become dry and thick, switch off the flame.
    • Let the Puran mixture cool, then use a blender to roughly blend it until the Chana Dal is completely mashed. Keep aside
    Make the Puran filling


  3. Make the Poli dough

    • Put the whole wheat flour and salt in a bowl and mix well.
    • Add a little bit of water and Ghee, and mix. Begin to knead the dough while adding water as required. 
    • Continue kneading until the dough is smooth and soft. Cover the bowl and keep aside for 15 to 20 minutes.
    Make the Poli dough


  4. Making the Puran Poli

    • Sprinkle some whole wheat flour on your kitchen table. Take a medium-sized ball from the dough and roll it to about 2 to 3 inches in diameter. 
    • Place a portion of Puran mixture in the center of the rolled dough.
    • Bring the edges together towards the center. Join all the edges and pinch them.
    • Sprinkle some flour again and start rolling the filled dough.
    • Make a medium or large circle (Poli) depending on the size of the dough and Puran filling that you have taken.
    • On a heated pan or skillet, add Ghee and let it melt completely. Place the rolled dough circle on the pan.
    • When one side gets browned, flip the Poli using a spatula and cook the other side till you see some brown spots.
    • Once the second side gets browned, turn it over and apply Ghee. The Puran Poli should have a golden brown colour all over and the dough should be evenly cooked.
    • Make all Puran Polis this way and stack them in a casserole, or on a kitchen napkin.
    Making the Puran Poli


Plate and Serve!

Once all your Puran Polis are made, serve with a spoonful of Ghee

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • For the Puran (sweetened split chickpea) filling:

      200 g jaggery (broken into small pieces)

    • 200 g chana dal (skinned split Bengal gram)

    • 500 ml water for pressure cooking the Chana Dal

    • 30 g ghee

    • 3 g fennel powder (ground fennel seeds)

    • 3 g dry ginger powder (ground ginger)

    • 3 g cardamom powder (ground cardamom)

    • 1 g nutmeg powder (ground nutmeg)

       

    • poli (outer covering):

      300 g whole wheat flour

    • 40 g ghee

    • water as required to knead the dough

    • 20 g ghee for roasting the Puran Poli

    • ghee (for serving)

    Nutrition
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