Authentic Chana Dal Puran Poli Recipe – Traditional Indian Sweet Bread

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Puran Poli Recipe – Traditional Indian Sweet Bread

Introduction

Oh, Puran Poli! Just the name conjures up memories of festive days and my grandmother’s kitchen, filled with the sweet aroma of jaggery and ghee. This isn’t just a recipe; it’s a hug on a plate. Puran Poli, a sweet flatbread stuffed with a lentil and jaggery filling, is a classic Maharashtrian and Gujarati delicacy. It’s traditionally made during festivals, but honestly, any day feels like a festival when you have a warm Puran Poli in hand! I’m so excited to share my family’s recipe with you.

Why You’ll Love This Recipe

This Chana Dal Puran Poli recipe is all about comfort and tradition. It’s a little bit of work, yes, but the result is so worth it. You’ll love the soft, flaky texture of the poli, the sweet and subtly spiced filling, and the sheer joy of sharing this delicious treat with loved ones. Plus, it’s a fantastic way to experience a truly authentic Indian sweet.

Ingredients

Here’s what you’ll need to make these delightful Puran Polis:

• 2 cups whole wheat flour (atta)
• 0.25 tsp turmeric powder
• 0.25 tsp salt
• 2 tbsp ghee
• 1 cup chana dal (split chickpeas)
• 1 cup crushed organic jaggery
• 0.25 tsp cardamom powder
• 1 pinch nutmeg
• 1 pinch saunth (dry ginger powder)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chana Dal: Type and Soaking Tips

We’re using chana dal (split chickpeas) for the filling. Make sure yours is fresh – it should be a bright yellow color. Soaking is crucial! Soak the dal for 5-6 hours, or even overnight, for the best, mushy texture. This ensures the filling cooks evenly and is easy to mash.

Jaggery: Choosing the Right Kind & Organic Options

Jaggery is unrefined sugar, and it gives Puran Poli its unique flavor. I prefer using organic jaggery for a richer taste and knowing it’s free of chemicals. You can find it in block form – you’ll need to crush it before using. If you can’t find jaggery, dark brown sugar can be used as a substitute, but the flavor won’t be quite the same.

Saunth (Dry Ginger Powder): Regional Variations & Health Benefits

Saunth, or dry ginger powder, adds a lovely warmth to the filling. It’s a common ingredient in many Indian sweets and is known for its digestive benefits. Some families add a bit more, others less – feel free to adjust to your liking!

Ghee: Clarified Butter – Quality & Substitutions

Ghee is essential for both the dough and cooking the polis. It adds a beautiful flavor and helps create that flaky texture. Use good quality ghee for the best results. If you prefer, you can substitute with vegetable oil, but ghee really is the traditional choice.

Whole Wheat Flour: Using Atta for Authentic Flavor

We’re using whole wheat flour, also known as atta, for the dough. This gives the poli an authentic, rustic flavor. You can find atta at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal for 5-6 hours. Once soaked, drain the dal and add about 4 tablespoons of water. Pressure cook for 5-6 whistles, or until the dal is completely mushy.
2. Now, mash the cooked dal really well. No lumps allowed! Heat a pan and add the mashed dal and crushed jaggery. Cook on low flame, stirring constantly, until the mixture thickens.
3. Stir in the cardamom powder, nutmeg, and saunth. Cook for another minute, then remove from heat and let it cool completely. Once cooled, form the mixture into small, round balls – these are your fillings!
4. Time for the dough! In a large bowl, combine the whole wheat flour, turmeric powder, salt, and ghee. Mix well and gradually add water to knead a soft, pliable dough.
5. Let the dough rest for 30 minutes. Then, knead it again for a few minutes and let it rest for another 10 minutes. This helps develop the gluten and makes the polis softer.
6. Divide the dough into equal-sized balls. Flatten each ball into a small circle. Place a filling ball in the center and carefully seal the edges, making sure there are no cracks.
7. Grease a clean, flat surface with ghee. Gently flatten each stuffed dough ball into a thin disc using your fingertips dipped in ghee. Be gentle – you don’t want to burst the filling!
8. Heat a griddle or tava over low heat. Cook each Puran Poli, smearing ghee on both sides, until golden brown and slightly puffed up.

Expert Tips

• Don’t overcook the polis! Low and slow is the key to preventing them from becoming hard.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.
• Make sure the filling is completely cooled before stuffing the dough. Warm filling will make the dough sticky and difficult to work with.

Variations

• Vegan Puran Poli: Substitute the ghee with vegan butter or vegetable oil.
• Gluten-Free Puran Poli (Using Alternative Flours): Use a gluten-free flour blend instead of whole wheat flour. Jowar flour (sorghum) or bajra flour (pearl millet) work well.
• Spice Level Adjustment (Adding More or Less Saunth): My friend, Priya, loves a really warm Puran Poli, so she adds a little extra saunth. Feel free to experiment!
• Festival Adaptations (Holi, Ganesh Chaturthi): During Holi, some families add a pinch of saffron to the filling for a beautiful color and aroma. For Ganesh Chaturthi, you can shape the polis into small modaks (dumplings).

Serving Suggestions

Serve Puran Poli hot, with a dollop of ghee or a glass of cold saffron milk. It’s also delicious with a side of raita (yogurt dip). Honestly, it’s good enough to enjoy on its own!

Storage Instructions

Puran Poli is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on a griddle or in a microwave.

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” means filling and “Poli” means flatbread. It’s traditionally made during festivals and special occasions.

Can I make the Puran Poli filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the polis.

What is the best way to prevent the Puran Poli from bursting while cooking?

Make sure the dough is well-sealed and there are no cracks. Also, cook the polis on low heat and don’t press down on them while they’re cooking.

Can I use a different type of dal for the filling?

While chana dal is traditional, you can experiment with other dals like toor dal (split pigeon peas) or moong dal (split yellow lentils). The flavor will be slightly different, but still delicious.

How can I achieve a perfectly flaky and soft Puran Poli?

Using ghee generously, resting the dough properly, and cooking on low heat are key to achieving a flaky and soft texture. Don’t be afraid to add a little extra ghee!