Peanut Jaggery Puran Poli Recipe – Authentic Indian Sweet Roti

Last Updated on 2 months by Neha Deshmukh

Peanut Jaggery Puran Poli Recipe – Authentic Indian Sweet Roti

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 peanut and jaggery 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 first bite makes it 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 togetherness. The combination of the flaky roti and the sweet, nutty filling is simply divine. It’s perfect for special occasions like Holi or Ganesh Chaturthi, but honestly? I’ve been known to make it just because I’m craving something comforting and delicious. You’ll love how satisfying it is to make something so flavorful from scratch!

Ingredients

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

• 1 cup Wheat Flour (approx. 120g)
• 2 pinches Salt
• ?? teaspoon Oil (approx. 1 tbsp)
• ?? pinch Salt (for filling)
• 1 cup Roasted Peanuts (approx. 150g)
• 1 cup Crushed Jaggery (approx. 200g)
• ?? teaspoon Cardamom Powder (approx. 1 tsp)
• Rice Flour (for dusting)

Ingredient Notes

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

Roasted Peanuts: Sourcing & Roasting Tips

I prefer using good quality, fresh roasted peanuts. You can buy them pre-roasted, but roasting them yourself gives you the best flavor. Spread raw peanuts on a baking sheet and roast at 175°C (350°F) for about 15-20 minutes, until golden brown and fragrant. Let them cool completely before grinding.

Crushed Jaggery: Types & Substitutions

Jaggery is unrefined cane sugar, and it gives Puran Poli its unique flavor. You can find it in block form, and it needs to be crushed before using. If you can’t find jaggery, you can substitute it with packed brown sugar, but the flavor won’t be quite the same.

Cardamom Powder: Fresh vs. Store-Bought

Freshly ground cardamom powder is always best! It has a much more vibrant aroma. If you’re using store-bought, make sure it’s relatively fresh.

Wheat Flour: Choosing the Right Type

I recommend using whole wheat flour (atta) for the dough. It gives the Puran Poli a lovely texture. You can also use a mix of whole wheat and all-purpose flour if you prefer a softer roti.

Oil: Regional Oil Preferences for Roasting

Traditionally, ghee (clarified butter) is used for roasting Puran Poli, especially in some regions. However, any neutral-flavored oil like sunflower or vegetable oil works well too. My family always used sunflower oil!

Rice Flour: Importance of Fine Grain

Rice flour is crucial for dusting while rolling, as it prevents the dough from sticking. Make sure it’s finely ground for best results.

Salt: Balancing Sweetness

A tiny pinch of salt in both the dough and the filling helps balance the sweetness. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the wheat flour and 2 pinches of salt. Add the oil and gradually add water, mixing until a medium-stiff dough forms. Cover and let it rest for 10 minutes. This resting period is important – it makes the dough more pliable.
2. Prepare the Filling: Grind the roasted peanuts and crushed jaggery into a coarse powder. Don’t over-grind; you want some texture! Mix in the cardamom powder and a tiny pinch of salt. The filling should come together and be pliable. If it’s too dry, add a teaspoon of ghee or oil.
3. Divide and Roll: Divide the dough into 7-8 equal balls. Roll two balls into 3-inch circles (like small puris).
4. Stuff and Seal: Place a 2-inch ball of the peanut-jaggery filling between the two dough circles. Carefully seal the edges tightly, pressing firmly to prevent bursting during roasting.
5. Roll Out the Poli: Gently roll the stuffed dough into a 7-8 inch roti, using rice flour to prevent sticking. Be gentle! You don’t want to tear the dough.
6. Roast to Perfection: Trim any uneven edges. Heat a griddle or flat pan over medium heat. Roast the Puran Poli until golden brown on both sides, applying a little oil or ghee if needed.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Puran Poli:

Achieving the Perfect Dough Consistency

The dough should be firm but pliable. If it’s too soft, it will be difficult to roll. If it’s too hard, the Puran Poli will be tough.

Preventing Puran Poli from Bursting While Roasting

Sealing the edges really well is key! Also, make sure the griddle isn’t too hot. Medium heat is best.

Rolling Technique for Even Thickness

Use gentle, even pressure when rolling. Rotate the Puran Poli as you roll to ensure it’s evenly thick.

Identifying the Right Griddle Temperature

A drop of water should sizzle and evaporate quickly on the griddle. If it splatters, it’s too hot.

Sealing the Edges Properly

Press firmly to seal the edges. You can even crimp them with a fork for extra security.

Variations

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

Vegan Puran Poli Adaptation

Substitute the ghee/oil with a vegan alternative like coconut oil or vegetable oil.

Gluten-Free Puran Poli (Alternative Flour Options)

Use a gluten-free flour blend instead of wheat flour. You might need to adjust the water content.

Spice Level Adjustment (Adding More Cardamom)

If you love cardamom, feel free to add a little more! A pinch of nutmeg also works beautifully.

Festival Adaptations (Holi, Ganesh Chaturthi)

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

Regional Variations (Maharashtrian, Gujarati)

Maharashtrian Puran Poli often uses a slightly sweeter filling, while Gujarati versions sometimes include a touch of dry ginger powder.

Serving Suggestions

Serve Puran Poli warm with a dollop of ghee or a glass of cold milk. It’s also delicious with a side of yogurt.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for 4-5 days. Reheat gently on a griddle or in a microwave.

FAQs

Let’s answer some common questions:

What is Puran Poli and its significance?

Puran Poli is a traditional Indian sweet flatbread, especially popular in Maharashtra and Gujarat. It’s often made during festivals and special occasions and symbolizes prosperity and good fortune.

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

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

What can I substitute for jaggery?

You can use packed brown sugar as a substitute, but the flavor will be slightly different.

How do I prevent the Puran Poli from becoming too hard?

Don’t overcook it! Roast it until golden brown, but not burnt. Also, make sure the dough isn’t too hard.

What is the best way to reheat leftover Puran Poli?

Reheat gently on a griddle with a little ghee or in a microwave.

Can I freeze Puran Poli? If so, how?

Yes, you can! Wrap each Puran Poli individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to a month. Thaw in the refrigerator before reheating.

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!