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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)
Puran Poli (Sweet Flatbread Stuffed with Split Chickpeas)
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
-
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.
-
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 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.
-
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.
Plate and Serve!
Once all your Puran Polis are made, serve with a spoonful of Ghee
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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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