puran poli recipe, how to make puran poli recipe | stepwise photos

September 8, 2016 by dassana amit 106 Comments

puran poli recipe with step by step photos – puran poli is a popular maharashtrian recipe made during ganesh chaturthi or diwali or any other festive occasion. during ganesh chaturthi festival, ukadiche modak, puran poli and coconut ladoos are usually prepared in maharashtra.

i usually follow my aunt’s recipe or this recipe. on this day, i made some sweets for lord ganesha and had a lot of things to do. so asked my maid to help me out with the preparations and cooking. since my maid is an expert in making puran poli, she gave me a lot of hints and tips.

puran poli recipe, how to make puran poli recipe | stepwise photos

every year during ganesh chaturthi, she makes puran poli from about a kg of wheat flour. she also makes 100 to 150 modaks. she gives both these sweets as naivedyam to lord ganesha’s pandal, so that they can distribute these sweets as prasad/prashad to the devotees.

when i heard this, i was stunned. its a lot of work to make these sweets and the quantities she makes is mind blowing. especially, after all the work she does in my home as well as in others’ homes. such is the faith which is needed in devotion.

puran poli is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery. in marathi language the sweet filling is called as puran and the bread is called as poli.

this puran poli recipe is different as dry ginger powder is added to the filling. plus the poli is also made from whole wheat flour/atta and all purpose flour/maida.

if you are looking for more ganesha chaturthi recipes then do check alu vadi, fried modak, coconut barfi, chocolate modak and sweet kozhukattai recipe.

puran poli recipe below:

4.9 from 16 reviews

puran poli recipe

prep time

4 hours 30 mins

cook time

30 mins

total time

5 hours

puran poli is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery

author: dassana

recipe type: side

cuisine: maharashtrian

serves: 6 large puran polis or 8 medium puran polis

ingredients (measuring cup used, 1 cup = 250 ml)

for the puran mixture - sweet filling:

1 cup powdered jaggery/gur
1 cup chana dal/skinned spilt bengal gram
3 cups water for pressure cooking the chana dal
2 tsp ghee
1 tsp fennel powder/saunf
¾ to 1 tsp dry ginger powder/saunth
½ tsp cardamom powder or 4-5 cardamoms crushed finely
¼ tsp nutmeg powder/jaiphal powder

for the poli - outer covering:

1.5 cups whole wheat flour/atta + ½ cup all purpose flour/maida (or you can also use 2 cups whole wheat flour instead)
1 tsp oil or ghee
½ tsp salt or as required
¼ tsp turmeric powder/haldi (optional, to give a faint yellow color to the poli)
water as required to knead the dough
oil or ghee as required for frying the puran poli

how to make the recipe:

preparing the puran:

rinse the chana dal first very well in water. i didn't soaked the chana dal but you can also soak the chana dal for 30 minutes to one hour and then drain the water.
in a pressure cooker, cook the chana dal for 6 to 7 whistles. if you soak the chana dal, the cooking time will be reduced. once the pressure settles down on its own, strain the cooked dal. the dal has to be strained well.
keep the stock aside. this stock can be used for making katachi amti (thin tempered dal) or you can just add it to your veggie dishes or rotis.
heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder and fennel powder. saute for a few seconds.
add the chana dal and jaggery. stir and let this puran mixture cook on a low flame till the mixture becomes dry.
keep on stirring the puran mixture at intervals.
once the puran stuffing become dry and thick, switch off the flame.
let it cool and then mash the puran mixture with a potato masher. you can also use your mixer to mash the puran mixture very well. keep aside.

preparing the poli dough:

meanwhile take whole wheat flour/atta, all purpose flour/maida and salt in a bowl mix well.
add a little bit of water and ghee and mix. begin to knead the dough adding water as required.
the dough should be smooth and soft. cover and keep aside the dough for 15-20 minutes.

making the puran poli:

take a medium or large size ball from the dough. roll it 2-3 inches in circumference on a dusted rolling board.
place a portion of puran mixture in the center of the rolled dough.
bring the edges together towards the center. join all the edges and pinch them.
sprinkle some flour and start rolling the dough.
make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
on a heated tawa or griddle, spread some ghee. place the rolled poli/dough circle on the tawa.
when one side gets browned, turn over and cook the other side till you see some brown spots.
once the second side gets browned, then turn over and apply ghee. if everything is done properly then puran poli will puff up. the poli should be cooked well with brown spots and golden.
make all puran polis this way and stack them in a casserole or in a kitchen napkin.
you can serve puran poli warm or at room temperature with milk, ghee or yogurt/curd.

notes

1. while rolling the poli, be careful... if it breaks a little, then no issues... just add some dry flour to that part...when making for the first time, the puran polis may break... but that should not stop you from making puran polis... with practice one gets better.
2. instead of whole wheat flour, you can also make the dough with all purpose flour/maida or half-half of both the flours.

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lets start step by step puran poli recipe:

a: making the puran or sweet chana dal stuffing:

1: rinse the chana dal first very well in water. i didn’t soak the chana dal but you can soak the chana dal for 30 minutes to one hour and then drain the water.

2: in a pressure cooker, cook the chana dal for 5-6 whistles. the dal need not be cooked completely about 85 to 90% cooked is fine. once the pressure settles down on its own, strain the cooked dal. keep the dal in the strainer for some minutes so that all the stock is drained. the cooked lentils have to be drained very well. keep the stock aside. this stock can be used for making katachi amti (thin dal) or you can just add it to your veggie dishes or rotis.

3: heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder and fennel powder. saute for a few seconds.

4. add the cooked chana dal and powdered or grated jaggery. stir and let this puran mixture cook on a low flame till the mixture becomes dry. keep on stirring at intervals.

5. meanwhile take whole wheat flour/atta, all purpose flour/maida and salt in a bowl mix well.

6. add a little bit of water and ghee or oil and mix.

7. begin to knead the dough, adding water as required. the dough should be smooth and soft. cover and keep aside the dough for 15-20 minutes.

8. the puran mixture has cooked now and the below pic shows the consistency which should be dry and thick. let this stuffing mixture cool.

9. now mash the puran mixture very well with a potato masher. you can also use a strainer to mash the puran mixture. there is an equipment called ‘puran yantra’ which is used in maharashtrian households to do this job, but i do not have this equipment.

10: take a medium or large size ball from the dough. roll it 2-3 inches in circumference on a dusted rolling board. place a portion of puran mixture in the center of the rolled dough.

11. bring the edges together towards the center as shown in the below pic.

12. join all the edges and pinch them as shown in the below pic.

13. sprinkle some flour and start rolling the dough.

14. make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took. the cover should be rolled a bit thin and not thick.

15. on a heated tawa or griddle, spread some ghee.

16. place the rolled poli/dough circle on the tawa.

17. when one side gets browned, turn over and cook the other side till you see some brown spots.

18. once the second side gets browned, then turn over and apply ghee. if everything is done properly then puran poli will puff up. make all puran polis this way and stack them in a casserole or in a kitchen napkin.

19. you can serve puran poli warm or at room temperature with milk, ghee or yogurt/curd.

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