Puran Poli Recipe – Authentic Indian Sweet Flatbread with Chana Dal & Jaggery

Last Updated on 2 months by Neha Deshmukh

Puran Poli Recipe – Authentic Indian Sweet Flatbread with Chana Dal & Jaggery

Introduction

Oh, Puran Poli! Just the name evokes such warm, festive memories. This sweet flatbread was a staple in my grandmother’s kitchen, and the aroma of it cooking always meant a celebration was around the corner. It’s a bit of work, yes, but trust me – the incredibly delicious result is so worth it. Today, I’m sharing my family’s recipe for this authentic Indian delight, complete with all my tips and tricks to help you nail it.

Why You’ll Love This Recipe

Puran Poli isn’t just a sweet treat; it’s a cultural experience! It’s traditionally made during festivals like Holika Dahan and Gud Padwa, but honestly, any time is a good time for this golden, sweet flatbread. The combination of the sweet lentil filling and the flaky, slightly savory outer layer is simply divine. Plus, it’s a fantastic way to impress your family and friends with a truly special homemade dish.

Ingredients

Here’s what you’ll need to create this magic:

• 3 cups All Purpose Flour (360g)
• 0.5 tsp Turmeric Powder (2.5g)
• 0.25 cup Oil (60ml) – I prefer vegetable oil, but ghee works beautifully too!
• 500 grams Chana Dal (Split Bengal Gram)
• 500 grams Jaggery (Gud)
• 1 tsp Cardamom Powder (4g)
• 2 cups Water (480ml)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Chana Dal: The Heart of the Filling

Chana Dal is the star of the show. Make sure you use good quality dal, and don’t skimp on the soaking time! At least 6 hours is best, or even overnight. This ensures it cooks up beautifully soft.

Jaggery: Choosing the Right Type & Flavor Profile

Jaggery (Gud) is unrefined sugar, and it comes in different colors and flavors depending on the region. I like to use a dark jaggery for a richer, more caramel-like flavor. If yours is a bit hard, you can gently warm it up to make it easier to work with.

Turmeric Powder: Quality & Color Impact

A pinch of turmeric isn’t just for color; it also adds a subtle warmth. Use a good quality turmeric powder for a vibrant yellow hue.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. But if you’re short on time, good quality store-bought cardamom powder will do.

Oil: Regional Preferences – Ghee, Vegetable, or Sunflower?

Traditionally, ghee is used in the dough and for cooking the Puran Poli. It adds a lovely richness. However, vegetable or sunflower oil work perfectly well too, especially if you’re looking for a lighter option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a mixing bowl, combine the all-purpose flour and turmeric powder. Mix well. Gradually add water and knead into a soft, pliable dough. Now, add the oil incrementally, kneading until it’s fully absorbed. This takes a little elbow grease, but it’s worth it! Cover the dough and let it rest for at least 2 hours. This allows the gluten to relax, making it easier to roll.
2. Prepare the Dal: Rinse the chana dal thoroughly. Soak it in water for at least 6 hours, or preferably overnight. Once soaked, drain the water and pressure cook the dal with fresh water until it’s incredibly tender – about 3-4 whistles should do it.
3. Make the Puran (Filling): Once the dal is cooked, strain it well to remove any excess water. Grind the cooked dal into a fine, smooth paste without adding any water. This is important! In a pan, combine the ground dal paste, jaggery, and cardamom powder. Cook over medium heat, stirring constantly, until the mixture thickens and comes together to form a smooth, non-sticky puran (filling). This can take a while, so be patient!
4. Assemble the Puran Poli: Divide the dough and the filling into equal portions – about 16 equal pieces each. Flatten a dough ball into a small circle. Place a portion of the puran in the center. Carefully gather the edges of the dough and seal them tightly to enclose the filling.
5. Roll & Cook: Lightly dust your rolling surface with flour. Gently roll out the stuffed dough into a thin, even flatbread – about 6-8 inches in diameter. Heat a griddle or tawa over medium heat. Place the rolled Puran Poli on the hot griddle. Cook for about 30-60 seconds on each side, until golden brown spots appear. Apply a little ghee around the edges and on both sides while cooking.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time.

Preventing the Filling from Leaking

Sealing the edges properly is crucial! Make sure there are no cracks or gaps. A little water can help seal the edges.

Rolling Puran Poli to the Right Thickness

Rolling it too thin can cause the filling to burst. Aim for about 6-8 inches in diameter and a thickness of about 2-3mm.

Mastering the Griddle Technique for Even Cooking

Keep the heat at medium. Cooking it too quickly will burn the outside before the inside is cooked through.

Variations

Let’s get creative!

Vegan Puran Poli

Substitute the ghee with vegetable oil and use vegan jaggery (some jaggery is processed with bone char).

Gluten-Free Puran Poli (Using Alternative Flours)

Use a gluten-free flour blend like rice flour, sorghum flour, and tapioca starch. You might need to adjust the water content.

Spice Level Adjustment – Adding a Hint of Ginger or Nutmeg

A pinch of grated ginger or nutmeg to the filling adds a lovely warmth and complexity. My friend, Priya, swears by it!

Festival Adaptations – Holika Dahan & Gud Padwa Special

Traditionally offered to deities during Holika Dahan and Gud Padwa.

Regional Variations – Maharashtrian, Gujarati, and South Indian Styles

Maharashtrian Puran Poli tends to be slightly thicker, while Gujarati versions are often thinner and sweeter. South Indian variations sometimes include coconut in the filling.

Serving Suggestions

Serve Puran Poli warm with a dollop of ghee or a glass of cold milk. It’s also delicious with a side of raita or yogurt.

Storage Instructions

Leftover Puran Poli can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

Got questions? I’ve got answers!

What is Puran Poli traditionally served with?

Traditionally, Puran Poli is served with a dollop of ghee or a glass of cold milk. It’s a simple yet satisfying combination.

Can I make the puran (filling) ahead of time?

Absolutely! You can make the puran a day or two in advance and store it in the refrigerator.

How do I prevent the Puran Poli from becoming hard?

Don’t overcook it! And make sure to apply ghee while it’s still hot.

What is the best way to store leftover Puran Poli?

Store it in an airtight container at room temperature or in the refrigerator.

Can I freeze Puran Poli? If so, how?

Yes, you can! Wrap each Puran Poli individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat on a griddle or in a microwave.