Sesame-Poppy Seed Puran Poli Recipe – Authentic Indian Sweet Flatbread

Last Updated on 5 months ago by Neha Deshmukh

Sesame-Poppy Seed Puran Poli Recipe – Authentic Indian Sweet Flatbread

Hey everyone! If you’ve ever been lucky enough to experience the joy of a warm, sweet Puran Poli, you know there’s nothing quite like it. This particular version, bursting with the nutty goodness of sesame and poppy seeds, is a family favorite. I remember the first time my aaji (grandmother) let me help her make these – the kitchen smelled incredible, and the feeling of rolling out each poli was so satisfying. Today, I’m thrilled to share her recipe with you!

Why You’ll Love This Recipe

This Sesame-Poppy Seed Puran Poli isn’t just a treat; it’s a little piece of Indian culinary heritage. It’s a delightful balance of textures – a slightly crisp roti shell giving way to a soft, sweet, and fragrant filling. Plus, the combination of sesame and poppy seeds adds a unique depth of flavor you won’t find in every Puran Poli. It’s perfect for festivals, special occasions, or just a cozy afternoon treat.

Ingredients

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

• 1 – 1.25 cup Wheat Flour (approx. 150-180g)
• 2 cup Gram Flour (approx. 240g)
• 4 cup Crushed Jaggery (approx. 560g)
• 0.75 cup White Sesame Seeds (approx. 150g)
• 3 tablespoon Poppy Seeds (approx. 30g)
• 2 (approx) tablespoon Milk (approx. 30ml)
• 1.5 teaspoon Oil (approx. 7.5ml)
• a pinch Baking Soda
• 0.25 teaspoon Cardamom Powder (approx. 1.25g)
• 0.25 teaspoon Salt (approx. 1.25g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Wheat Flour: I prefer using atta – a whole wheat flour commonly used in Indian cooking. It gives the poli a lovely texture.
• Jaggery: The quality of your jaggery matters! Look for a dark, rich jaggery for the best flavor. If you can find it, a good quality Gur is ideal.
• Sesame & Poppy Seeds: Traditionally, the ratio of sesame to poppy seeds varies regionally. Some families use more sesame, others more poppy seeds. Feel free to adjust to your preference! I personally love a slightly higher sesame seed ratio.
• Cardamom: Freshly ground cardamom powder is always best. It adds such a beautiful aroma and flavor. Don’t skimp on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the wheat flour, baking soda, salt, and 1.5 tsp of oil. Gradually add water, mixing until you form a medium-stiff dough. It shouldn’t be too sticky or too dry. Cover and let it rest for at least 2 hours. This resting time is crucial for a soft poli.
2. While the dough rests, let’s prepare the filling. Dry roast the sesame seeds in a pan until they turn golden brown and fragrant. Be careful not to burn them! Cool and coarsely grind them. Repeat this process with the poppy seeds.
3. Now, roast the gram flour with 1 tsp of oil until it becomes aromatic – about 5-7 minutes. This step removes the raw flour taste. Immediately add the hot gram flour to the crushed jaggery, ground sesame seeds, and ground poppy seeds. Mix everything well.
4. Let the mixture cool completely. Once cooled, add the cardamom powder and pulse it a few times in a grinder to create a fine filling powder. Don’t over-grind, you want some texture!
5. Add 2 tablespoons of milk to the filling powder and mix well to form stiff balls. The consistency should be firm enough to hold its shape.
6. Divide the dough into small, equal-sized balls. Roll each ball into a 3-inch circle. Place a filling ball in the center of each circle.
7. Carefully bring the edges of the dough circle together to enclose the filling, sealing it tightly. Gently roll the sealed poli into a 7-8 inch circle. Don’t press too hard, or the filling might burst!
8. Trim the edges to create a neat circle. Heat a griddle or tawa over medium heat. Cook the poli on both sides until golden brown spots appear. A little ghee brushed on both sides while cooking adds a lovely richness.

Expert Tips

• Don’t skip the resting time for the dough! It makes a huge difference in the texture.
• If the filling is too dry, add a tiny bit more milk, one teaspoon at a time.
• Roll the poli gently to avoid bursting.
• Cook on medium heat to ensure the poli cooks through without burning.

Variations

• Vegan Puran Poli Adaptation: Simply substitute the milk with plant-based milk like almond or soy milk.
• Gluten-Free Puran Poli Adaptation: Use a gluten-free flour blend instead of wheat flour. A mix of rice flour, sorghum flour, and tapioca starch works well.
• Spice Level Adjustment: If you love a stronger cardamom flavor, feel free to add a little more! You can also experiment with a pinch of nutmeg or cloves.
• Festival Adaptations: This Puran Poli is traditionally made during Makar Sankranti and Holi. During Makar Sankranti, it’s often served with til (sesame) laddoos.

Serving Suggestions

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

Storage Instructions

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

FAQs

What is Puran Poli and its cultural significance?

Puran Poli is a sweet flatbread originating from Maharashtra and Gujarat in India. It’s traditionally 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! The filling can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

What type of jaggery is best for Puran Poli?

A dark, rich jaggery (Gur) is best. It provides a deeper flavor and color.

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

Roll the poli gently and ensure the edges are sealed tightly. Cooking on medium heat also helps.

Can I freeze Puran Poli after it’s cooked?

Yes, you can! Let the poli cool completely, then wrap each one individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Reheat on a griddle or in a microwave.

Enjoy making this delicious Sesame-Poppy Seed 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!