Puran Poli Recipe

Puran Poli Recipe

Prep Time : 1 hr 30 mins
Cook Time : 30 mins
Total Time : 2 hrs


For puran mixture – sweet filling

  • 1 cup chana dal (skinned split bengal gram)
  • 3 cups water – for pressure cooking the chana dal
  • 2 teaspoons Ghee
  • 1 teaspoon fennel powder (ground fennel)
  • ¾ to 1 teaspoon dry ginger powder (ground ginger)
  • ½ teaspoon cardamom powder (ground cardamom)or 4 to 5 green cardamoms crushed finely in mortar, and husks removed
  • ¼ teaspoon nutmeg powder (ground nutmeg)
  • 1 cup jaggery powder or 1 cup grated jaggery

For the poli – outer covering

  • 1.5 cups whole wheat flour
  • ½ cup all-purpose flour
  • 4 tablespoons oil or ghee (clarified butter)
  • ½ teaspoon salt or as required
  • ¼ teaspoon turmeric powder (optional – to give a faint yellow color to the poli)
  • water as required to knead the dough
  • oil or ghee, as required for roasting the puran poli


Preparing Puran (sweet lentil filling)

  • Rinse the chana dal first very well in water. I didn’t soaked the chana dal but you can also soak the chana dal for 30 minutes to one hour and then drain the water.
  • In a 3 litre pressure cooker, cook the chana dal with 3 cups water for 6 to 7 whistles on medium heat.
  • The dal has to be cooked well. If you soak the chana dal, the cooking time will be reduced.
  • Once the pressure settles down on its own in the cooker, then only open the lid. Carefully strain the cooked dal using a sieve. Drain all the water or stock from dal.
  • Keep the stock aside. This stock can be used for making Katachi Amti which is a thin tempered dal or you can just add it to your everyday cooking of roti, rice or vegetables.
  • Heat ghee in a frying pan or kadai (wok) and add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder.
  • Fry these ground spices for a few seconds on a low heat.
  • Add the chana dal and jaggery. Stir and let this puran mixture cook on a low heat till the mixture becomes dry.
  • Keep on stirring the puran mixture at intervals.
  • Once the puran stuffing become dry and thick, switch off the heat.
  • Let it cool and then mash the puran mixture with a potato masher. You can also use your mixer to mash the puran mixture very well. Set aside.
  • You could also use puran yantra if you have it.

Preparing the poli dough

  • Meanwhile take whole wheat flour, all purpose flour and salt in a bowl mix well.
  • Add a little bit of water and ghee and mix. Begin to knead the dough adding water as needed.
  • The dough should be smooth, supple and soft. Cover and keep aside the dough to rest for 15 to 20 minutes.

Making puran poli

  • Take a medium or large size ball from the dough. Roll it 2 to 3 inches in circumference on a dusted rolling board.
  • 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 and start rolling the dough.
  • Make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
  • On a heated tawa or griddle, spread some ghee. Place the rolled poli/dough circle on the tawa.
  • When one side gets browned, turn over and cook the other side till you see some brown spots.
  • Once the second side gets browned, then turn over and apply ghee. If everything is done properly then puran poli will puff up.
  • The poli should be cooked well with brown spots and golden.
  • Make all puran polis this way and stack them in a casserole or in a kitchen napkin.
  • You can serve puran poli warm or at room temperature with milk, ghee or curd (yogurt).

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