Puran Poli Recipe – Authentic Chana Daal & Jaggery Sweet Flatbread

Last Updated on 2 months by Neha Deshmukh

Puran Poli Recipe – Authentic Chana Daal & Jaggery Sweet Flatbread

Hey everyone! If you’ve ever been to a Maharashtrian or Gujarati household during festivals, chances are you’ve been offered a warm, sweet, and utterly delicious Puran Poli. It’s a classic for a reason! I remember the first time my aaji (grandmother) let me help her make these – the kitchen smelled heavenly, and the process felt like a special tradition. Today, I’m sharing my version of this beloved recipe with you, so you can experience the magic too.

Why You’ll Love This Recipe

Puran Poli isn’t just a sweet treat; it’s a hug on a plate. The sweet, lentil-based filling (the puran) encased in a soft, flaky flatbread is a delightful combination of textures and flavors. It’s perfect for festivals, celebrations, or just a cozy afternoon tea. Plus, making it is surprisingly satisfying!

Ingredients

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

• 1.5 cups Chana Daal (Bengal Gram)
• 1.5 cups Crushed Jaggery
• 1 cup Fresh scraped coconut
• 0.25 teaspoon Salt
• 0.5 teaspoon Cardamom powder
• 2.5 tablespoon Maida (All purpose flour)
• A pinch Turmeric Powder
• Oil/Ghee for deep frying

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Chana Daal: Type and Soaking Considerations

Using good quality chana daal is key. You want split Bengal gram (also called chana dal) – it cooks faster and gives the puran a smoother texture. While soaking isn’t essential, I find soaking the dal for about 30 minutes to an hour helps it cook more evenly and quickly.

Jaggery: Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it gives Puran Poli its unique, caramel-like flavor. You can find it in dark or light varieties. Dark jaggery has a stronger flavor. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Coconut: Fresh vs. Dried – Which to Use?

Freshly scraped coconut is best – it adds a lovely aroma and moisture. But if you’re short on time, unsweetened desiccated coconut works well too. Just add a tablespoon or two of milk or water to the puran while cooking to compensate for the lack of moisture.

Maida: Alternatives for Different Textures

Maida gives the poli a nice, soft texture. If you prefer, you can use a mix of maida and whole wheat flour (atta) for a slightly more rustic poli.

Spices: The Significance of Turmeric & Cardamom

A pinch of turmeric adds a subtle warmth and beautiful color. Cardamom is essential – it provides that signature Puran Poli fragrance. Don’t skimp on it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the chana daal thoroughly. Then, cook it in a pressure cooker with 3 cups of water, a pinch of turmeric powder, and 2 drops of oil. Cook for about 3-4 whistles, or until the dal is very soft and mushy.
2. Once cooled, drain any excess water from the cooked dal. Now, in a thick-bottomed pan, combine the cooked dal and crushed jaggery. Cook this mixture on low heat, stirring constantly, until it thickens and starts to come together. This takes patience!
3. Add the salt and fresh coconut to the pan. Continue cooking and stirring until the mixture dries out and you can form a ball.
4. Turn off the heat and stir in the cardamom powder. Let the puran (filling) cool completely.
5. While the puran cools, prepare the dough. In a separate bowl, mix the maida with water and a pinch of salt to form a medium-consistency dough. It shouldn’t be too sticky or too hard.
6. Take a small portion of the cooled puran and shape it into a small ball.
7. Heat oil or ghee in a wok or deep frying pan over medium-low heat.
8. Dip each puran ball in the maida dough, ensuring it’s fully coated. Gently slide the coated ball into the hot oil/ghee.
9. Deep fry the puran poli on low flame, flipping occasionally, until it’s golden brown and crispy.
10. Remove the poli from the oil and place it on a paper towel to drain excess oil. Serve hot!

Expert Tips

• Don’t overcook the puran: Overcooked puran can become hard. You want it to be soft and pliable.
• Knead the dough well: A well-kneaded dough will result in softer polis.
• Fry on low heat: This ensures the puran cooks through without burning the outer layer.

Variations

Puran Poli is a pretty versatile recipe! Here are a few ways to customize it:

• Vegan Puran Poli Adaptation: Substitute ghee with vegetable oil for frying and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free Puran Poli Adaptation (Using Alternative Flours): Use a gluten-free flour blend (like rice flour, sorghum flour, and tapioca starch) for the outer dough. You might need to adjust the water quantity to get the right consistency. My friend, Priya, swears by a mix of rice flour and besan (gram flour)!
• Spice Level Adjustment – Enhancing Cardamom Flavor: If you really love cardamom, feel free to add a little more! A tiny pinch of nutmeg can also add a lovely warmth.
• Festival Adaptations – Holika Dahan & Gud Padwa: Puran Poli is traditionally made during Holika Dahan and Gud Padwa. Some families add a touch of saffron to the puran for these special occasions.

Serving Suggestions

Puran Poli is delicious on its own, but a dollop of ghee or a side of warm milk takes it to the next level. It’s also lovely with a scoop of vanilla ice cream for a fusion dessert!

Storage Instructions

Leftover Puran Poli can be stored in an airtight container at room temperature for a day or two. Reheat gently in a pan or microwave before serving. The puran itself can be stored in the fridge for up to a week.

FAQs

Let’s address some common questions:

What is the best way to prevent the puran from becoming too sticky?

Make sure the puran is completely cooled before shaping it into balls. If it’s still warm, it will be stickier.

Can I make the puran poli batter ahead of time?

Yes! You can make the puran a day or two in advance and store it in the fridge. Prepare the dough just before frying for the best results.

What type of oil is best for deep frying puran poli?

Vegetable oil, sunflower oil, or ghee are all good options. Ghee adds a lovely flavor, but it has a lower smoke point, so keep the heat on medium-low.

How do I know when the puran poli are cooked perfectly?

They should be golden brown and slightly puffed up. Gently press on the poli – it should feel firm but still soft.

Is there a way to make puran poli without a pressure cooker?

Absolutely! You can cook the chana daal in a regular pot, but it will take much longer – about 1-1.5 hours. Make sure the dal is very soft and mushy before proceeding.

Enjoy making this classic Indian sweet! I hope this recipe brings a little bit of joy to your kitchen. Let me know how it turns out in the comments below!