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 ladoos are usually prepared in maharashtra.
this my aunt’s recipe and i just love the puran polis she makes. my mom now, has also borrowed my aunt’s recipe and makes puran poli this way.
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 outer covering 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. whilst frying the puran polis, i have used oil since i have stopped using ghee altogether. but you can use ghee for frying.
lets start step by step recipe for making puran poli:
a: making the puran-sweet chana dal filling:
1: soak the chana dal in water for 3-4 hours and then drain.
2: in a pressure cooker, cook the chana dal for 5-6 whistles or more till soft and cooked. now strain the dal. keep the stock aside. this stock can be used for making amti (dal curry) or you can just add it to your veggie dishes or rotis.
3: now mash the dal with a wooden spoon or potato masher. you can also use your mixer to mash the dal very well. i did it by spoon and not a good job done.. coz my only mixer-grinder is not working
4: add all the other ingredients for the puran.
5: mix well.
6: add the whole mixture in a kadai or pan and begin to cook it on a medium flame.
7: keep on stirring ocassionally. the mixture has to be cooked till it becomes thick and dry.
8: this will take about 8-10 minutes. continue to stir….
9: this is how the consistency of the mixture should be. let this mixture cool.
10: and then make medium size balls from this mixture. cover and keep aside.
b: making the poli
1: knead the whole wheat flour, oil, water salt into a smooth dough… the way we make for our chapatis.
2: now take a medium sized ball from the dough and roll it into a 4 inch diameter circle on a rolling board.
3: place the filling ball in the center of the rolled dough.
4: lift the edges of the dough and begin to cover the sweet ball.
5: bring together all the edges and press these together.
6: dust some flour on the board and roll gently into circular rounds… my first rolled puran poli is not at all circular…. happens sometimes
7: heat a flat pan or tava… place the puran poli on the tava and fry both sides the way we make parathas with oil or ghee.
8: cook the puran poli till brown spots begun to appear on both sides.
9: when done stack them up in a roti basket or wrap them in a kitchen towel. serve puran poli warm or hot with some ghee or milk. we just had them plain.
puran poli recipe details are below:
- 1 cup powdered jaggery
- 1 cup chana dal
- 2.5 cups water for pressure cooking the chana dal
- ½ tsp cardamom powder or 5-6 cardamoms crushed
- 1 tsp dry ginger powder
- a pinch or two of salt
- 2 cups whole wheat flour
- 1 tsp oil
- ½ tsp turmeric powder (optional)
- salt as required
- water as required to knead the dough
- oil or ghee for frying the puran polis
- soak the chana dal for 3-4 hours.
- pressure cook the dal with 2.5 cups of water till done and soft.
- strain and then mash the dal.
- add jaggery, ginger powder, cardamom powder and salt to the mashed dal.
- mix and cook this whole mixture till it becomes thick and dry.
- once cooled, make medium sized balls of this mixture.
- mix the whole wheat flout, oil, water and salt and knead into a smooth dough.
- take a medium sized ball of the dough.
- roll it in a 4 inch diameter circle.
- place one of the filling balls on the rolled dough.
- bring together all the ends of the dough together.
- join the ends and make a round stuffed dough ball.
- roll gently and place it on a hot tava or flat pan.
- fry both sides with oil or ghee as we do for parathas till golden brown.
- serve puran poli hot or warm.
instead of whole wheat flour, you can also make the dough with all purpose flour/maida or half-half of both the flours.