Authentic Puran Poli Recipe – Sweet Chana Dal Flatbread

Last Updated on 4 months by Neha Deshmukh

Authentic Puran Poli Recipe – Sweet Chana Dal Flatbread

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 filling, and it instantly transports me back to festive celebrations at my grandmother’s house. It’s a bit of work, but trust me, the end result is so worth it. Let’s get started!

Why You’ll Love This Recipe

Puran Poli is more than just a sweet treat; it’s a symbol of festivity and love. The combination of the flaky, slightly chewy flatbread and the sweet, spiced lentil filling is simply divine. It’s perfect for special occasions like Holi or Diwali, but honestly, any day is a good day for Puran Poli! You’ll love making this – it’s a satisfying project and the aroma that fills your kitchen is heavenly.

Ingredients

Here’s what you’ll need to make this authentic Puran Poli:

• 1 cup Wheat flour / Atta (about 150g)
• as needed Water
• ¼ tsp Salt
• 1 tbsp Curd
• 1 tbsp Ghee or gingely oil (about 15ml)
• to drizzle Cooking oil
• ½ cup Chana dal (about 100g)
• ¾ cup Powdered jaggery (about 150g)
• ¼ cup Water (about 60ml)
• ½ tsp Cardamom powder
• ¼ cup Grated coconut (about 30g)

Ingredient Notes

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

Chana Dal: The Heart of the Puran

Chana dal (split chickpeas) is the star of the show. Make sure you use good quality chana dal for the best flavor and texture. It’s what gives the puran its lovely, slightly grainy sweetness.

Jaggery: Regional Variations & Quality

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can find it in different forms – solid blocks or powdered. I prefer powdered jaggery as it dissolves easily, but if you’re using a block, you’ll need to grate it or dissolve it in hot water before using. Different regions in India use different types of jaggery, so feel free to experiment!

Wheat Flour / Atta: Choosing the Right Type

Whole wheat flour (atta) is the traditional choice. Look for a good quality atta that’s finely ground. This will give you a softer, more pliable dough.

Ghee vs. Gingely Oil: Flavor Profiles

Ghee (clarified butter) adds a rich, nutty flavor, while gingely oil (sesame oil) offers a more robust, earthy taste. I grew up with my mom using gingely oil, and I love the flavor it imparts, but ghee is also fantastic!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is so much more vibrant! But if you’re short on time, good quality store-bought cardamom powder will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Chana Dal: Pressure cook the chana dal with enough water until it’s super soft – about 3-4 whistles. Once cooked, drain any excess water and mash the dal coarsely. Don’t make it completely smooth; a little texture is nice.
2. Make the Puran (Stuffing): In a pan, melt the jaggery with ¼ cup of water. Strain the syrup to remove any impurities. Add the mashed chana dal, grated coconut, and cardamom powder to the jaggery syrup. Mix well and cook on medium heat until the mixture thickens and comes together – this is your puran!
3. Knead the Dough: In a large bowl, combine the wheat flour, salt, curd, and ghee or gingely oil. Gradually add water, kneading until you form a smooth, soft dough. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the poli easier to roll.
4. Assemble the Polis: Divide both the dough and the puran into equal-sized balls.
5. Roll Out the Polis: Flatten a dough ball into a small circle. Place a ball of puran stuffing in the center. Carefully gather the edges of the dough around the stuffing, sealing it tightly to form a ball again. Gently roll out the ball into a thin (or slightly thicker, if you prefer) flatbread.
6. Cook the Polis: Heat a lightly greased dosa pan or flat griddle over medium heat. Cook the puran poli for about 2-3 minutes on each side, until you see golden brown spots appear.
7. Serve & Enjoy: Drizzle a little ghee over the hot puran poli and serve immediately! Stacking the cooked polis on top of each other helps keep them soft.

Expert Tips

• Don’t overcook the dal: Overcooked dal will make the puran too sticky.
• Resting the dough is key: Seriously, don’t skip this step!
• Seal the edges well: This prevents the puran from leaking out during cooking.
• Cook on medium heat: This ensures the poli cooks through without burning.

Variations

I love experimenting with Puran Poli! Here are a few ideas:

Vegan Puran Poli

Substitute the ghee and curd with vegan alternatives like coconut oil and plant-based yogurt.

Gluten-Free Puran Poli (Using Alternative Flours)

Use a gluten-free flour blend instead of wheat flour. Jowar (sorghum) flour or bajra (pearl millet) flour work well.

Spice Level Adjustment (Cardamom)

Adjust the amount of cardamom powder to your liking. Some people prefer a stronger cardamom flavor!

Festival Adaptations (Holi, Diwali)

During Holi, some families add a pinch of saffron to the puran for a vibrant color. For Diwali, you might add a few chopped nuts to the stuffing.

Serving Suggestions

Puran Poli is delicious on its own, but it’s even better with a side of:

• A glass of cold milk
• A dollop of yogurt
• A sprinkle of chopped nuts

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.

FAQs

Let’s answer some common questions!

What is Puran Poli traditionally served with?

Traditionally, Puran Poli is enjoyed with a glass of cold milk or a side of yogurt. It’s a comforting and satisfying combination.

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

Absolutely! You can make the puran 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.

How do I prevent the Puran Poli from becoming hard?

Resting the dough properly and stacking the cooked polis on top of each other while they’re still warm will help keep them soft.

What is the best way to roll out the Puran Poli without cracking?

Make sure the dough is well-kneaded and rested. If it’s still cracking, try adding a little more water to the dough.

Can I use a rolling pin with ridges for a textured Puran Poli?

Yes, you can! A rolling pin with ridges will create a beautiful textured pattern on the poli. It’s a nice touch for special occasions.

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