Authentic Semolina & Mawa Puran Poli Recipe – Indian Stuffed Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Semolina & Mawa Puran Poli Recipe – Indian Stuffed Flatbread

Hey everyone! If you’ve ever been to an Indian festival or celebration, chances are you’ve encountered the delightful Puran Poli. It’s a sweet, stuffed flatbread that’s just…comforting. I remember my grandmother making these every Holi, and the whole house would smell incredible. Today, I’m sharing my version – a semolina and mawa (milk solids) Puran Poli recipe that’s been passed down and tweaked over the years. It takes a little time, but trust me, it’s so worth it!

Why You’ll Love This Recipe

This Puran Poli isn’t just delicious; it’s a little piece of Indian culture. The sweet filling, encased in a soft, flaky roti, is a flavor explosion. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. Plus, it’s surprisingly easy to make once you get the hang of it!

Ingredients

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

• 1 cup Fine Semolina (Sooji/Rava) – about 150g
• 2.25-2.5 cups Crushed Jaggery (Gur) – about 450-500g
• 1 cup Roasted Mawa (Milk Solids) – about 200g
• 0.5 teaspoon Cardamom Powder (Elaichi)
• 2 teaspoons Ghee (Clarified Butter)
• 2 cups Milk – about 480ml
• 2 pinches Salt
• 2 cups Whole Wheat Flour (Atta) – about 240g
• 1 cup All Purpose Flour (Maida) – about 120g
• 2 teaspoons Oil
• 0.5 cup Rice Flour – about 60g

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Fine Semolina: Using a fine sooji is key for a smooth filling. Coarse semolina can leave a grainy texture.
• Roasted Mawa: Mawa quality varies a lot regionally. Look for a good quality, slightly browned mawa. If you can’t find roasted mawa, you can gently roast it yourself in a pan until it’s fragrant.
• Ghee: Ghee adds a beautiful richness. You can use homemade or store-bought. If you prefer, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Jaggery: Jaggery gives Puran Poli its unique flavor and color. Darker jaggery will result in a darker poli, and has a more robust flavor. You can use sugar, but you’ll need about ¾ cup, and the color will be lighter.
• Cardamom: Freshly ground cardamom is best! The aroma is incredible. If your cardamom powder has been sitting in the pantry for ages, it’s time for a new jar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, mix the whole wheat flour, all-purpose flour, oil, and salt. Gradually add water, a little at a time, and knead until you have a soft, pliable dough. Cover and let it rest for at least an hour. This resting time is important – it makes the dough easier to roll.
2. While the dough rests, let’s make the filling. In a heavy-bottomed pan, roast the semolina with ghee until it turns golden brown and smells wonderfully nutty. Keep stirring constantly to prevent burning!
3. Heat the milk in a separate saucepan. Once hot, slowly pour it into the roasted semolina, stirring continuously to prevent lumps. Cook, covered, for 3-4 minutes, stirring occasionally.
4. Add the crushed jaggery and a pinch of salt to the semolina mixture. Cook for another 2-3 minutes, stirring until the jaggery is completely dissolved. Once it’s cooled down enough to handle, it’s time for the next step.
5. Knead the cooled semolina mixture with the roasted mawa and cardamom powder. Mix well until everything is combined. Form the mixture into 18-20 lemon-sized balls.
6. Now, let’s assemble the Puran Polis! Divide the dough into equal portions. Roll each portion into a circle, about 4-5 inches in diameter. Place one filling ball in the center of each circle.
7. Carefully bring the edges of the dough together to seal the filling inside. Gently flatten the stuffed dough with your hands.
8. Dust the flattened poli with rice flour and roll it gently into a medium-thick roti, about 6-7 inches in diameter. Be careful not to press too hard, or the filling might burst.
9. Heat a griddle or flat pan over medium heat. Cook the Puran Poli on the hot griddle until golden brown spots appear on both sides. Drizzle a little ghee around the edges while cooking for extra flavor and a beautiful golden color.

Expert Tips

• Don’t skip the resting time for the dough! It really makes a difference.
• If the filling is too sticky, add a tablespoon of all-purpose flour.
• Roll the Puran Polis gently to avoid bursting.
• Cook on medium heat to ensure the filling cooks through without burning the roti.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan ghee alternatives.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the dough.
• Spice Level: My friend loves adding a tiny pinch of nutmeg to the filling for a warmer flavor. Feel free to experiment!
• Festival Adaptations: These are especially popular during Holi and Ganesh Chaturthi. My family always makes extra during those times!

Serving Suggestions

Serve Puran Poli warm, with a dollop of ghee. It’s delicious on its own, or you can pair it with a side of yogurt or a bowl of dal.

Storage Instructions

Leftover Puran Polis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently on a griddle or in a microwave.

FAQs

1. What is the best way to roast the semolina to achieve the perfect aroma?

Roast it on medium-low heat, stirring constantly. You want it golden brown, not burnt! The aroma should be nutty and fragrant.

2. Can I use sugar instead of jaggery in this recipe? What adjustments should I make?

Yes, you can! Use about ¾ cup of sugar for every 1 cup of jaggery. The color will be lighter, and the flavor will be slightly different.

3. How do I prevent the Puran Poli from bursting while cooking?

Roll the polis gently and don’t press too hard. Also, make sure the filling isn’t too hot when you stuff the dough.

4. What is ‘Mawa’ and where can I find it? Can I make it at home?

Mawa is dried milk solids, and it adds a lovely richness to the filling. You can find it at Indian grocery stores. You can make it at home by simmering milk until the water evaporates, but it’s a bit time-consuming.

5. How can I tell when the Puran Poli filling is the right consistency?

The filling should be firm enough to form balls, but not too dry. It should hold its shape without being crumbly. If it’s too wet, cook it for a little longer.