Sesame Coconut Puran Poli Recipe – Authentic Indian Sweet Flatbread

Last Updated on 2 months by Neha Deshmukh

Sesame Coconut Puran Poli Recipe – Authentic Indian Sweet 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 flatbread, stuffed with a flavorful filling, and honestly, it’s pure comfort food. 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 Sesame Coconut Puran Poli, a recipe that’s been passed down and tweaked over the years. It’s a little bit of work, but trust me, every bite is worth it!

Why You’ll Love This Recipe

This Puran Poli isn’t just delicious; it’s a little slice of Indian culture. The combination of the subtly sweet coconut and sesame filling with the soft, flaky bread is just chef’s kiss. It’s perfect for festivals, special occasions, or even just a cozy weekend treat. Plus, making it is a fun activity to do with family! This recipe makes about 15 poli, so it’s great for sharing (or enjoying leftovers – no judgement!).

Ingredients

Here’s what you’ll need to create this sweet masterpiece:

• 1 cup maida (all-purpose flour) – about 120g
• 0.33 cup water – about 80ml
• 2 tablespoons sesame oil – about 30ml
• 2 tablespoons vegetable oil
• 0.75 cup fresh shredded coconut – about 75g
• 0.25 cup water – about 60ml
• 0.5 teaspoon cardamom powder – about 2.5g
• 0.75 cup jaggery – about 150g
• 0.25 cup vegetable oil/ghee – about 60ml (for cooking)

Ingredient Notes

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

Maida (All-Purpose Flour) – Choosing the Right Type

Maida is the key to that soft, pliable dough. You can find it at most Indian grocery stores, or online. It’s different from regular flour – it has a lower protein content, which results in a more tender texture.

Sesame Oil – Regional Variations & Flavor Profile

Sesame oil adds a beautiful nutty aroma to the dough. In some regions of India, they use mustard oil instead, which gives a more pungent flavor. I personally prefer sesame oil for its subtle sweetness.

Jaggery – Understanding Different Grades & Their Impact

Jaggery is unrefined cane sugar, and it comes in different grades. Darker jaggery has a stronger molasses-like flavor, while lighter jaggery is milder. I prefer using a medium-grade jaggery for this recipe. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Fresh Shredded Coconut – Fresh vs. Dried & Preparation

Fresh coconut is best, hands down! It adds a lovely sweetness and texture. If you can’t find fresh, you can use unsweetened desiccated coconut. Just rehydrate it by soaking it in a little warm water for about 15-20 minutes before using.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder works just fine in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a bowl, combine the maida, sesame oil, and water. Mix well until you get a sticky dough. Don’t worry if it’s a little sticky – that’s what we want! Cover the dough with a little oil and let it rest for at least an hour. This allows the gluten to relax, making the poli easier to roll.
2. Prepare the Stuffing: In a pan, melt the jaggery with the water. Add the coconut and cardamom powder. Cook over medium heat, stirring constantly, until the mixture thickens and comes together. It should resemble a thick paste. Let it cool completely, then form it into lime-sized balls.
3. Shape the Poli: Oil your hands lightly. Take a small ball of dough and flatten it on a piece of wax paper or plastic wrap. Place one of the coconut-jaggery balls in the center. Gently gather the edges of the dough around the filling, sealing it tightly to form a ball again.
4. Roll it Out: Oil your hands and the wax paper/plastic wrap again. Gently press the stuffed ball into a thin circle, about 4-5 inches in diameter. Be careful not to press too hard, or the filling might burst out!
5. Cook to Perfection: Heat a griddle or tawa over medium-hot heat. Add a little ghee or oil. Place the rolled-out poli on the griddle and cook for about 2-3 minutes per side, or until golden brown and slightly puffed up.
6. Cool & Enjoy: Let the Puran Poli cool completely before storing. You can reheat it in the microwave for a few seconds to restore its softness.

Expert Tips

• Don’t overwork the dough: Overworking the dough will make it tough.
• Keep the dough covered: This prevents it from drying out.
• Roll gently: A gentle hand is key to preventing the filling from leaking.
• Use enough oil/ghee: This ensures the poli cooks evenly and doesn’t stick to the griddle.

Variations

• Vegan Puran Poli Adaptation: Substitute the ghee with vegetable oil for cooking and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free Puran Poli Adaptation (Using Alternative Flours): Try using a gluten-free flour blend, like a mix of rice flour, sorghum flour, and tapioca starch. You might need to adjust the amount of water to get the right consistency.
• Spice Level Adjustment – Enhancing Cardamom Flavor: If you love cardamom, feel free to add a little more! A pinch of nutmeg or a tiny bit of clove can also add a lovely warmth.
• Festival Adaptations – Holi & Ganesh Chaturthi Special: During Holi, you can add a pinch of saffron to the filling for a vibrant color and aroma. For Ganesh Chaturthi, you can shape the poli into small flower shapes.

Serving Suggestions

Puran Poli is delicious on its own, but it’s even better with a side of warm milk or a scoop of vanilla ice cream. It’s also lovely served with a dollop of yogurt.

Storage Instructions

Store cooled Puran Poli in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

FAQs

What is Puran Poli and where does it originate from?

Puran Poli is a sweet flatbread originating from Maharashtra and Gujarat in India. “Puran” means filling and “Poli” means flatbread. It’s traditionally made during festivals and special occasions.

Can I make the Puran (stuffing) ahead of time? How long will it last?

Yes, absolutely! You can make the puran a day or two in advance. Store it in an airtight container in the refrigerator. It will last for about 3-4 days.

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

Rolling the poli gently and sealing the edges of the dough properly are key. Also, don’t cook it on too high of heat.

Can I use ghee instead of oil for cooking the Puran Poli? What’s the difference?

Yes, you can definitely use ghee! Ghee adds a richer, more aromatic flavor. Oil is a good substitute if you prefer a lighter taste or are looking for a vegan option.

How do I reheat Puran Poli to maintain its softness and flavor?

The microwave works best! Just heat it for 10-15 seconds. You can also reheat it on a griddle with a little ghee, but be careful not to burn it.