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)

{{totalReview}}
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!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    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
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.