Puran Poli
A festival favorite across western India, Puranpoli is a sweet, spiced flatbread that embodies warmth and tradition. Stuffed with a rich filling of mashed chana dal, jaggery, and aromatic cardamom, this delicacy graces Holi feasts and even Jewish Purim celebrations among the Bene Israel community. The golden, flaky bread is cooked to perfection with a drizzle of ghee, making each bite melt in your mouth. Dating back centuries, Puranpoli is a testament to India's culinary heritage, appearing in ancient texts like the Manasollasa. Serve it warm with ghee or milk for a nostalgic taste of festivity.
“Golden Layers of Festive Indulgence"
Prep Time
40 mins
Cook Time
18 - 20 mins
Serving Size
4
Ingredients
For the dough (poli):
- 2½ cups all-purpose flour
- 2 tbsp ghee
- ½ tsp salt
- Water (as needed)
For the filling (puran):
- 1 cup chana dal (Bengal gram)
- 1 cup jaggery (grated)
- ½ tsp cardamom powder
- ¼ tsp nutmeg powder (optional)
- 1 tbsp ghee
Method
- In a mixing bowl, add all-purpose flour , salt, and ghee.
- Gradually add water and knead into a soft, pliable dough. Cover and rest for at least 30 minutes.
- Rinse chana dal and pressure cook it with 2 cups of water until soft (about 3-4 whistles). Drain excess water and mash well.
- In a pan, heat ghee and add the mashed dal along with grated jaggery.
- Cook on low heat, stirring continuously until the mixture thickens and leaves the sides of the pan.
- Add cardamom powder and nutmeg powder, mix well, and let it cool.
- Divide the dough and filling into equal-sized portions.
- Roll out a dough ball into a small circle, place a portion of puran in the center, and seal the edges.
- Gently roll out into a thin poli, ensuring the filling doesn’t break through.
- Heat a tawa and cook the puranpoli on medium heat, applying ghee on both sides until golden brown.
- Serve hot with a generous drizzle of ghee, warm milk, or katachi amti.
