Authentic Chana Dal Puran Poli Recipe – Traditional Indian Sweet Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Puran Poli Recipe – Traditional Indian Sweet Flatbread

Hey everyone! If you’ve ever been to a festive gathering in Maharashtra or Gujarat, chances are you’ve tasted the magic of Puran Poli. It’s the sweet flatbread that screams celebration, and honestly, it’s a little piece of edible happiness. I remember the first time my aaji (grandmother) let me help her make these – the kitchen smelled divine, and the whole process felt like a special ritual. Today, I’m sharing her treasured recipe with you, so you can experience that same joy!

Why You’ll Love This Recipe

Puran Poli isn’t just a sweet treat; it’s a labor of love. But trust me, every bit of effort is worth it. The sweet, lentil-based filling encased in a flaky, soft roti is a flavor explosion. It’s perfect for festivals, special occasions, or just when you need a little something to brighten your day. Plus, making it with family is a beautiful tradition in itself! This recipe makes about 24-25 poli, perfect for sharing (or not!).

Ingredients

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

• 2 cup Chana Dal (Split Bengal Gram)
• 2 + ?? cup Crushed Jaggery (adjust to taste)
• 1 teaspoon Sugar
• ?? teaspoon Cardamom Powder
• ?? teaspoon Turmeric Powder
• 2 drops Oil
• to taste Salt
• 1 cup Wheat Flour
• 1 cup Maida (All Purpose Flour)
• a pinch Salt
• 1 teaspoon Oil
• 1 cup Rice Flour
• 1 tablespoon Maida (All Purpose Flour)

Ingredient Notes

Let’s talk ingredients – a few little secrets can make all the difference!

Chana Dal: Quality and Soaking Tips
Using good quality chana dal is key. Look for bright yellow lentils, free from any stones or debris. While soaking isn’t essential, I find it helps the dal cook faster and become creamier. A quick 30-minute soak does the trick!

Jaggery: Types and Adjusting Sweetness
Jaggery is the heart of the filling, giving it that beautiful caramel flavor. You can use any type – regular, powdered, or even date jaggery. The amount depends on your sweetness preference. Start with 2 cups and add more as needed, tasting as you go.

Cardamom: 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 work too.

Wheat Flour & Maida: The Perfect Blend for Texture
The combination of wheat flour and maida creates a wonderfully soft and pliable dough. Don’t skip the maida – it really contributes to the texture.

Regional Variations in Puran Poli Fillings

While chana dal is the most common filling, Puran Poli is surprisingly versatile! Some families use toor dal (split pigeon peas), moong dal (split yellow lentils), or even a mix. You’ll also find variations in the spices used – some add a touch of nutmeg or cloves. My friend’s family in Kolhapur adds a tiny bit of dry ginger powder for a warming flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the chana dal thoroughly under cold water. Then, add it to a pressure cooker with a pinch of turmeric powder, a couple of drops of oil, and enough water to cover it. Pressure cook until the dal is super soft – usually 3-4 whistles.
2. Once cooled, drain any excess water from the cooked dal. In a heavy-bottomed pan, combine the dal, crushed jaggery, and a pinch of salt. Cook this mixture on low heat, stirring constantly, until it thickens and starts to come together.
3. Now, add the sugar and let it cool slightly. This is where a blender or a traditional puran yantra comes in handy! Grind the mixture into a smooth, lump-free paste. Stir in the cardamom powder. This is your puran (filling)!
4. Time for the dough! Sift together the wheat flour and maida. Gradually add water, kneading to form a soft, pliable dough. Cover and let it rest for at least 2 hours. This resting period is crucial for a soft roti.
5. After resting, knead the dough again with a teaspoon of oil until it’s smooth and elastic. Let it rest for another 30 minutes.
6. In a separate bowl, mix together the rice flour and maida – this is for dusting. Divide the dough into small, equal-sized balls and flatten them into discs.
7. Place a generous spoonful of the puran in the center of each disc. Gently stretch the dough around the filling, enclosing it completely. Make sure there are no cracks!
8. Dust the stuffed ball with the rice flour mixture. Roll it gently into a thin roti – avoid rolling back and forth, as this can cause the filling to leak.
9. Heat a griddle (tawa) over medium heat. Carefully transfer the rolled puran poli onto the hot griddle. Roast both sides until you see golden spots appear. No oil needed!

Expert Tips

Let’s make sure your Puran Poli turns out perfect!

Achieving the Right Consistency for the Puran (Filling)
The puran should be thick enough to hold its shape but still soft and pliable. If it’s too dry, add a tablespoon of milk or water. If it’s too wet, cook it for a little longer.

Rolling Puran Poli Without Cracking
This is the trickiest part! Keep the dough soft and pliable. Dust generously with the rice flour mixture. Roll gently, applying even pressure.

Tips for a Soft and Fluffy Puran Poli
Resting the dough is key! Also, don’t overcook the roti on the griddle – you want it soft, not crispy.

Understanding Griddle Temperature
The griddle should be hot enough to cook the roti through but not so hot that it burns. Medium heat is ideal.

Variations

Want to switch things up? Here are a few ideas:

Vegan Puran Poli
Substitute the jaggery with vegan sugar and use plant-based milk when adjusting the puran consistency.

Gluten-Free Puran Poli
Use a gluten-free flour blend for the dough. You might need to experiment with the proportions to get the right texture.

Adjusting Spice Levels (Cardamom)
If you prefer a stronger cardamom flavor, add a little more powder. You can also experiment with other spices like nutmeg or cloves.

Festival Adaptations (Holi, Ganesh Chaturthi)
Puran Poli is traditionally made for Holi and Ganesh Chaturthi. You can decorate the rotis with edible colors or shapes to make them even more festive!

Serving Suggestions

Serve Puran Poli warm, with a dollop of ghee, a glass of cold milk, or a side of coconut milk. It’s also delicious with a bowl of spicy usal (a lentil-based curry) for a sweet and savory contrast.

Storage Instructions

Leftover Puran Poli can be stored in an airtight container at room temperature for up to 2 days. Reheat gently on a griddle or in a microwave. You can also freeze them for up to a month. Just wrap them individually in plastic wrap before freezing.

FAQs

What is Puran Poli and where does it originate from?
Puran Poli is a sweet flatbread originating from Maharashtra and Gujarat in India. “Puran” refers to the sweet filling, and “Poli” means flatbread.

Can I make the puran (filling) ahead of time?
Absolutely! The puran can be made a day or two in advance and stored in the refrigerator.

What can I substitute for jaggery in this recipe?
You can use sugar, but the flavor won’t be quite the same. Brown sugar is a closer substitute.

How do I prevent the puran poli from becoming hard?
Don’t overcook the roti on the griddle, and make sure the dough is well-rested.

What is the best way to roll the puran poli without tearing it?
Keep the dough soft, dust generously with flour, and roll gently.

Is it possible to freeze Puran Poli?
Yes, you can freeze them! Wrap them individually in plastic wrap before freezing.

Enjoy making this delicious and traditional treat! I hope it brings as much joy to your kitchen as it does to mine. Happy cooking!