Puran Poli is a traditional Indian sweet flatbread originating from Maharashtra. It is made with a soft whole wheat dough stuffed with a sweet, aromatic filling of chana dal (split chickpeas), jaggery, and cardamom. The bread is rolled out and gently pan-fried with ghee until golden brown and crisp on the outside while staying soft inside. Often prepared during festivals like Ganesh Chaturthi and Holi, Puran Poli is best served warm with a generous drizzle of ghee or a side of milk.
The name "Puran" refers to the sweet lentil filling, and "Poli" means flatbread. The art of making perfect Puran Poli lies in achieving the right dough consistency and a smooth, lump-free filling. This recipe yields 6-8 medium-sized polis that melt in your mouth.
Ingredients
For the dough:
2 cups whole wheat flour (plus extra for dusting)
¼ teaspoon salt
2 tablespoons oil or ghee
Warm water (as needed to knead soft dough)
For the Puran (filling):
1 cup chana dal (split Bengal gram)
1 cup jaggery (grated, adjust to taste)
4 green cardamom pods (powdered)
¼ teaspoon nutmeg powder
1 tablespoon ghee
For cooking: Ghee or oil for shallow frying
Steps
Prepare the filling (Puran): Wash chana dal thoroughly and soak in water for 1-2 hours. Drain and pressure cook with 1.5 cups water for 3-4 whistles until soft but not mushy. Drain excess water completely.
Transfer the cooked dal to a pan, add grated jaggery and cook on low heat, stirring continuously. The jaggery will melt and mixture will become liquidy. Keep stirring until the mixture thickens and starts leaving the sides of the pan (about 10-12 minutes).
Add cardamom powder, nutmeg, and 1 tbsp ghee. Mix well and cook for another 2 minutes. Remove from heat and let it cool slightly. Once cool enough to handle, blend into a smooth paste (or mash well). Shape into equal-sized balls (lemon-sized).
Make the dough: In a large bowl, mix whole wheat flour, salt, and oil. Gradually add warm water and knead into a soft, pliable dough (similar to roti dough but softer). Cover and rest for 20-30 minutes.
Assemble Puran Poli: Divide dough into equal portions (slightly larger than filling balls). Flatten a dough ball, place a filling ball in the center, seal edges, and flatten gently. Dust with flour and roll into a circle (6-7 inches diameter) without letting the filling burst out.
Cook: Heat a tawa or flat pan. Place the rolled poli and cook on medium heat until brown spots appear. Flip, apply ghee on the top side, then flip again and apply ghee on the other side. Cook until both sides are golden and crisp.
Serve hot with additional ghee, milk, or a side of yogurt. Enjoy the authentic taste of Maharashtra!
