Authentic Chana Dal Puran Poli Recipe – Sweet Coconut Filling

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Puran Poli Recipe – Sweet Coconut Filling

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Puran Poli. It’s a sweet flatbread stuffed with a delicious lentil and coconut filling, and it just screams festive joy. I remember making this with my grandmother during Holi, and the aroma alone brings back so many wonderful memories. It might seem a little involved, but trust me, the end result is absolutely worth it!

Why You’ll Love This Recipe

Puran Poli is more than just a sweet treat; it’s a celebration of flavors and textures. The slightly crisp outer layer gives way to a soft, sweet, and subtly spiced filling. It’s a comforting, satisfying dish that’s perfect for festivals, special occasions, or just a cozy afternoon tea. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian sweet!

Ingredients

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

• 1 cup chana dal (split chickpeas) – about 200g
• 1 cup jaggery – about 200g
• 1 teaspoon cardamom powder
• 1.5 tablespoons coconut, grated – about 15g
• 1.5 cups maida (all-purpose flour) – about 190g
• 1 tablespoon ghee (clarified butter) – about 15ml
• A pinch of salt
• As required water
• As required oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chana Dal: Type and Quality

We’re using chana dal (split chickpeas) for the filling. Make sure yours is fresh – older dal can take longer to cook and might not have the best flavor.

Jaggery: Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it gives Puran Poli its unique, caramel-like sweetness. You can find it in different forms (block, powdered). If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same. About 3/4 cup of packed brown sugar would be a good starting point.

Coconut: Fresh vs. Dried – Which to Use?

Traditionally, fresh grated coconut is used. However, dried coconut works perfectly well too! If using dried, make sure it’s finely grated. I often use dried coconut for convenience, and it turns out beautifully.

Cardamom: The Importance of Freshly Ground

Cardamom adds a lovely fragrance. Using freshly ground cardamom is key – pre-ground cardamom loses its aroma quickly. If you have whole cardamom pods, lightly toast them and grind them yourself for the best flavor.

Maida: Understanding its Role in the Dough

Maida (all-purpose flour) gives the Puran Poli its soft, pliable texture. It’s traditional, but we’ll talk about gluten-free options later!

Ghee: Clarified Butter – A Traditional Choice

Ghee adds a richness and flavor that’s hard to beat. You can substitute with vegetable oil, but ghee really elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Dough: In a large bowl, combine the maida, ghee, and a pinch of salt. Gradually add water, kneading until you form a soft, pliable dough. Cover and let it rest for at least an hour. This resting time is important – it allows the gluten to relax, making the dough easier to roll.
2. Cook the Chana Dal: Dry roast the chana dal in a pan until fragrant. Then, soak it in water for about an hour. After soaking, cook the dal in water until it’s very tender – almost mushy. Drain well and set aside.
3. Make the Filling: Roast the grated coconut until it’s lightly golden and the moisture has evaporated. This prevents the filling from becoming soggy. In a food processor or with a potato masher, coarsely grind the cooked chana dal and jaggery together. Don’t over-process – you want some texture!
4. Combine the Filling: Mix the ground dal-jaggery mixture with the roasted coconut and cardamom powder. This is where the magic happens!
5. Shape the Filling: Take a small portion of the filling and form it into lemon-sized balls. Set these aside.
6. Assemble the Puran Polis: Divide the dough into slightly larger balls than the filling balls. Flatten each dough ball into a small circle. Place a filling ball in the center, and carefully seal the edges of the dough around the filling.
7. Roll and Cook: On a lightly floured surface, gently roll out each stuffed dough ball into a circle – you can make them thicker or thinner, depending on your preference. Heat a tawa (flat griddle) over medium heat. Add a little oil and cook each Puran Poli until golden brown spots appear on both sides.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the filling isn’t too hot when you’re stuffing the dough, or it might tear the dough.
• Roll the Puran Polis gently to avoid bursting.
• Serve hot with a dollop of ghee – it’s the traditional way!

Variations

I love experimenting with this recipe! Here are a few ideas:

Vegan Puran Poli

Substitute the ghee in the dough with vegetable oil and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).

Gluten-Free Puran Poli (Using Alternative Flours)

My friend, who’s gluten-intolerant, uses a blend of rice flour and sorghum flour for the dough. It works surprisingly well! You might need to adjust the water quantity.

Spice Level Adjustment (Adding a Hint of Spice)

A tiny pinch of nutmeg or a dash of ginger powder in the filling adds a lovely warmth.

Festival Adaptations (Holi, Ganesh Chaturthi)

During Holi, some families add a little saffron to the filling for a vibrant color. For Ganesh Chaturthi, you can shape the Puran Polis into small modaks (dumplings).

Serving Suggestions

Puran Poli is best enjoyed warm, with a generous dollop of ghee. It pairs beautifully with a glass of cold milk or a cup of masala chai.

Storage Instructions

You can store leftover Puran Polis in an airtight container at room temperature for a day or two. Reheat them gently on a tawa or in a microwave.

FAQs

Let’s answer some common questions!

What is Puran Poli and its cultural significance?

Puran Poli is a traditional Maharashtrian and Gujarati sweet flatbread. It’s often made during festivals like Holi and Ganesh Chaturthi, and it symbolizes prosperity and happiness.

Can I make the filling ahead of time? How long will it keep?

Yes, absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

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

Roll the dough gently and evenly. Don’t make it too thin, and make sure the edges are well sealed.

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

While chana dal is traditional, you can experiment with toor dal (split pigeon peas) or moong dal (split yellow lentils).

How can I achieve the perfect balance of sweetness in the filling?

Start with the recommended amount of jaggery and adjust to your taste. Remember that jaggery’s sweetness can vary.

Is it possible to make Puran Poli without using maida?

Yes, as mentioned in the variations, you can use gluten-free flour blends.

Enjoy making this delicious Puran Poli! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!