Maharashtrian Puran Poli recipe (Tips to make soft Puran Poli)

Maharashtrian Puran Poli recipe with step by step photos & a recipe video.

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What is Puran Poli?

Puran Poli is a sweet Indian flatbread made with chana dal (Bengal gram), jaggery & flour. Literally, “Puran” means “sweet stuffing” and “Poli” means “flatbread.”

It is a popular sweet dish from Maharashtra made mostly during festivals (especially on Holi & Ganesh Chaturthi).

In this recipe post, I am sharing the Maharashtrian Puran Poli recipe. In addition to that, I am also sharing tips on how to make soft Puran Poli.

Recipe features:

• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste and availability.
• Tips to make soft Puran Poli is shared under cooking tips.
• Make-ahead recipe – You can make it ahead of time. Store it in an airtight container in the refrigerator. Stays good up to a week.
• Making the Puran Poli without Puran Yantra.

Ingredients:          

1. All-purpose flour (Maida) -Traditionally, all-purpose flour is used to make Puran Poli. You can also use wheat flour instead of all-purpose flour. Or you can also use a combination of all-purpose flour & wheat flour.
2. Chana dal (Bengal gram)
3. Flavoring – Salt, Nutmeg powder & Cardamom powder. Nutmeg powder is optional. Skip if you do not have it.
4. Turmeric Powder – It gives a beautiful yellow color to the poli. It is completely optional.
5. Jaggery/Cane Sugar – It makes the stuffing sweet.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Cooking Tips:

1. Soak chana dal in water for at least 6 hours. It reduces the cooking time of dal.
2. For pressure cooking the chana dal, the level of water should be equal to the level of the dal. Do not add more or less water.
3. If the dal is overcooked, it will be mushy & you will not be able to make perfect Puran (sweet stuffing).
4. Do not undercook the dal as it may cause digestion problems. If the dal is undercooked then cook for one more whistle.
5. Drain the cooked dal in the colander. The drained water is nutritious. You can use it to make amti (curry) or use it for cooking other vegetables.
6. While grinding the dal in the mixer/grinder jar, grind the dal in batches. Add little dal at a time and grind. It helps the chana dal to grind into a fine powder. Do not add water while grinding. You can watch the video for more detail.
7. Knead the poli dough soft & let it rest for a minimum of 2 hours.
8. Do not cut down the quantity of oil for kneading the dough.
9. The ratio of chana dal to jaggery is 1:1. If you are using 1 cup of uncooked chana dal then you have to use 1 cup of jaggery.

How to make Maharashtrian Puran Poli

Preparation:

1. Rinse & soak chana dal in water for 6 hours or overnight.

Making the Poli Dough:

1. In a mixing bowl, add all-purpose flour, turmeric powder & salt. Add little water at a time & knead a soft dough. (image 1 & 2)
2. Next, add oil little at a time & knead. Once the oil is completely absorbed by the dough, add some more oil & knead. (image 3)
3. In this way, knead until the oil is completely used. Let the dough rest for 2 hours. Set it aside. (image 4)

Making the Puran (sweet stuffing)

1. Drain water from the soaked dal & put the dal in the pressure cooker. (image 5 & 6)
2. Add water, the level of water should be equal to the level of the chana dal. Do not add more or less water. (image 7)
3. Cook for 3 whistles. Let the pressure settle down on its own. (image 8)
4. Check the dal. It should be firm in shape but cooked. When you press the dal between your thumb & the index finger it should get mashed easily. (image 9, 10 & 11)
5. Drain the chana dal in a colander. Remove excess water. Do not throw the water. Use it to make amti or for cooking other vegetables. (image 12)
6. Grind the chana dal to a fine powder in a mixer. Do not add water while grinding the chana dal. Set it aside. (image 13 to 16)
7. Heat jaggery in a pan over low heat. When the jaggery starts to melt, add the ground chana dal. (image 17 & 18)
8. Combine it well. We do not have to cook it, just combine it.
9. Once it is combined well, add nutmeg powder & cardamom powder. Combine & remove from the heat. Let it cool down completely. (image 19 & 20)

Making the puran poli

1. Knead the dough once. Now take out a lemon size ball from it & flatten it. (Image 21)
2. Take out a small lemon size ball of Puran. Place it in the center of poli & stuff it. (image 22, 23 & 24)
3. Dust it with dry flour. Roll the Puran poli as thin as possible. (image 25 to 28)
4. Fry it on a heated tawa (iron griddle) over medium heat. (image 29)
5. Fry it for 30 seconds or until bubbles start to appear & flip. (image 30)
6. Apply ghee/oil & fry on this side until some brown spots appear.
7. Flip, apply ghee & fry on the other side too. (image 31 & 32)
8. Puran poli is ready. Serve hot with a spoonful of ghee & enjoy!

Storage suggestions:

• You can store it at room temperature for 2 days.
• Store it in an airtight container & keep it in the refrigerator. It stays good for a week.

Serving suggestions:

• Serve Puran Poli hot with a spoonful of ghee. I love to have it that way.
• You can also serve it with Amti. Amti is a curry made with the water drained from cooked chana dal.

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Maharashtrian Puran Poli recipe | Soft Puran Poli recipe

Maharashtrian Puran Poli recipe with step by step photos & a recipe video. Puran Poli is a sweet Indian flatbread made with chana dal (Bengal gram), jaggery & flour.

Course sweets

Cuisine Indian, Maharashtrian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 puran poli

Calories 240kcal

Author Preeti

Ingredients

To make poli

• 3 cups all-purpose flour (Maida)
• ½ tsp turmeric powder
• ¼ cup oil
• salt to taste

To make Puran

• 500 gram chana dal (Bengal gram)
• 500 gram jaggery (cane sugar)
• ½ tsp nutmeg powder (jaiphal powder)
• 1 tsp cardamom powder (elaichi powder)

Instructions

Preparation:

• Rinse & soak chana dal in water for 6 hours or overnight.

Making the Poli dough

• In a mixing bowl, add all-purpose flour, turmeric powder & salt. Add little water at a time & knead a soft dough.
• Add oil little at a time & knead. Once the oil is completely absorbed in the dough then add some more oil & knead.
• In this way, knead until the oil is completely used. Let the dough rest for 2 hours. Set it aside.

Making the Puran (sweet stuffing)

• Drain water from the soaked dal & put the dal in the pressure cooker.
• Add water, the level of water should be equal to the level of the chana dal. Do not add more or less water.
• Cook for 3 whistles. Let the pressure settle down on its own.
• Drain the chana dal in a colander. Remove excess water. Do not throw the water. Use it to make amti or to cook other vegetables.
• Grind the chana dal to a fine powder in a mixer. Do not add water while grinding the chana dal. Set it aside.
• Heat jaggery in a pan over low heat. When the jaggery starts to melt, add the ground chana dal.
• Combine it well. We do not have to cook it, just combine it.
• Once it is combined well, add the nutmeg powder & cardamom powder. Stir it & remove it from the heat. Let it cool down completely.

Making the puran poli

• Knead the dough once. Now take out a lemon size ball from it & flatten it.
• Take out a small lemon size ball of Puran. Place it in the center of poli & stuff it. Watch the video for more details.
• Dust it with dry flour. Roll the Puran poli as thin as possible.
• Fry it on a heated tawa (iron griddle) over medium heat.
• Fry it for 30 seconds & flip.
• Apply ghee/oil & fry on this side until some brown spots appear.
• Flip, apply ghee & fry on the other side too.
• Puran poli is ready. Serve hot with a spoonful of ghee & enjoy!

Video

Notes

1. For pressure cooking the chana dal, the level of water should be equal to the level of the dal. Do not add more or less water.
2. Cook the chana dal for 3 whistles only. Let the pressure settle down on its own.
3. Check the dal. It should be firm in shape but cooked. When you press the dal between your thumb & the finger it should get mashed easily.
4. Drain the cooked dal in the colander. The drained water is nutritious. You can use it to make amti (curry) or use it for cooking other vegetables.
5. While grinding the dal in the mixer/grinder jar, grind the dal in batches. Do not add water.
6. Knead the poli dough soft & let it rest for a minimum of 2 hours.
7. Do not cut down the quantity of oil for kneading the dough.
8. The ratio of chana dal to jaggery is 1:1. If you are using 1 cup of uncooked chana dal then you have to use 1 cup of jaggery.

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• Maharashtrian Sabudana Khichdi
• Sabudana Thalipeeth
• Maharashtrian Chicken Sukka
• Crispy Sabudana Vada