Authentic Chana Dal Puran Poli Recipe – Sesame Oil & Ghee

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Puran Poli Recipe – Sesame Oil & Ghee

Introduction

Oh, Puran Poli! Just the name brings back childhood 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 filling, is a Maharashtrian and Gujarati staple, especially popular during festivals. I’m so excited to share my family’s version with you – it uses sesame oil in the dough, which adds a subtle, nutty flavor that truly elevates it. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal Puran Poli recipe is special because it balances tradition with practicality. It’s a little bit of work, yes, but the result is so worth it. You’ll love the soft, flaky poli, the sweet and fragrant chana dal filling, and the delightful hint of sesame. Plus, it’s a guaranteed crowd-pleaser! This recipe makes about 15 obbattu (another name for Puran Poli).

Ingredients

Here’s what you’ll need to make this delicious treat:

• 1 cup maida (all-purpose flour) – about 120g
• 1/3 + 2 tablespoons water – approximately 80ml
• 2 tablespoons sesame oil – about 30ml
• 2 tablespoons vegetable oil – about 30ml (plus extra for coating)
• 1 cup chana dal – about 200g
• 1.5 cups water – about 360ml (for soaking)
• 0.5 teaspoon cardamom powder – about 2.5g
• 1 cup jaggery – about 200g
• 0.25 cup vegetable oil/ghee – about 60ml (for cooking)

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your Puran Poli turns out perfect:

Maida (All-Purpose Flour) – Choosing the Right Type

Maida is key for that soft texture. Look for a finely milled maida. You can find it at most Indian grocery stores.

Sesame Oil – The Traditional Flavor Component

Don’t skip the sesame oil! It’s what gives this Puran Poli its unique flavor. My grandmother always said it aids in the softness of the poli too. If you absolutely can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Chana Dal – Sourcing and Quality

Chana dal (split chickpeas) should be bright yellow and free of any stones or debris. Rinse it well before soaking.

Jaggery – Regional Variations and Substitutions

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavor. You can use dark or light jaggery depending on your preference. If you can’t find jaggery, you can substitute with sugar, but reduce the water slightly as sugar dissolves more easily.

Cardamom Powder – Freshness and Aroma

Freshly ground cardamom powder is best! It has a much more potent aroma. If using store-bought, make sure it’s relatively recent.

Ghee – Clarified Butter vs. Regular Butter

Ghee is traditional, and it imparts a wonderful flavor. You can use vegetable oil if you prefer, but ghee really makes a difference.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Make the Dough: In a bowl, combine the maida, sesame oil, and water. Mix well to form a slightly sticky dough. It should come together but not be overly elastic. Cover with vegetable oil and let it rest for at least an hour. This resting period is crucial for a soft poli.
2. Soak and Cook the Chana Dal: Rinse the chana dal and soak it in water for an hour. Then, pressure cook it with 1.5 cups of water for about 5 whistles. Once cooled, drain any excess water.
3. Prepare the Stuffing: Grind the cooked chana dal with jaggery and cardamom powder into a smooth paste. It takes a bit of patience, but a smooth paste is essential.
4. Cook the Stuffing: Heat a pan and cook the ground mixture for about 5 minutes, stirring constantly, to remove any excess moisture. This prevents the poli from becoming soggy. Let it cool completely. Form the mixture into lime-sized balls.
5. Assemble the Puran Poli: Divide the dough into equal-sized balls. Flatten each ball on a well-oiled piece of wax paper or parchment paper. Place a stuffing ball in the center and carefully seal the edges, ensuring there are no cracks.
6. Stretch and Cook: Gently stretch the stuffed dough into a thin circle using oiled hands. Be patient and apply even pressure. Heat a griddle or tawa over medium heat. Cook the Puran Poli with ghee on both sides until golden spots appear.
7. Cool and Serve: Let the Puran Poli cool completely before storing. Reheat briefly before serving with a dollop of ghee and a side of banana – a classic combination!

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 maida. If it’s too dry, add a teaspoon of water at a time.

Preventing Puran Poli from Bursting While Rolling

Make sure the stuffing is completely cooled before assembling. Also, seal the edges very carefully. A little extra oil on the rolling surface helps too.

Mastering the Stretching Technique

Use your fingertips to gently stretch the dough, rotating it as you go. Avoid using a rolling pin if possible, as it can cause the stuffing to burst.

Using the Right Amount of Ghee for Cooking

Don’t be shy with the ghee! It helps create that flaky texture and delicious flavor. But don’t overdo it either – you want golden spots, not burnt patches.

Variations

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

Vegan Puran Poli

Substitute the ghee with vegetable oil for a vegan version.

Gluten-Free Puran Poli (Using Alternative Flours)

Try using a gluten-free flour blend instead of maida. You might need to adjust the water content. My friend uses a mix of rice flour and jowar flour with great success.

Spice Level Adjustment – Adding a Hint of Spice

Add a pinch of nutmeg or a tiny bit of dry ginger powder to the stuffing for a subtle warmth.

Festival Adaptations – Holi & Ganesh Chaturthi Specials

During Holi, some families add a touch of saffron to the stuffing for a vibrant color. For Ganesh Chaturthi, it’s often made as an offering to Lord Ganesha.

Serving Suggestions

Puran Poli is best enjoyed warm, with a generous dollop of ghee and a side of ripe banana. A glass of cold milk complements it beautifully.

Storage Instructions

Store cooled Puran Poli in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat briefly on a griddle or in a microwave before serving.

FAQs

Let’s tackle some common questions:

What is the best way to prevent the Puran Poli from sticking to the rolling pin?

Oil, oil, oil! Keep your rolling surface and hands well-oiled. Wax paper or parchment paper is your best friend.

Can I make the Puran (stuffing) ahead of time? If so, how should I store it?

Yes, absolutely! You can make the puran a day or two in advance. Store it in an airtight container in the refrigerator.

What is the significance of sesame oil in this recipe? Can I substitute it?

Sesame oil adds a unique nutty flavor and is believed to contribute to the softness of the poli. You can substitute with vegetable oil, but the flavor will be different.

My Puran Poli keeps bursting while cooking. What am I doing wrong?

Make sure the stuffing is completely cooled, the edges are sealed tightly, and you’re stretching the dough gently. Don’t use too much pressure.

Can this be made with a different type of dal?

While chana dal is traditional, you can experiment with other dals like toor dal or moong dal. The flavor will vary, but it can be a fun twist!