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

puran poli recipe

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.

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.

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.

chana dal for making puran poli

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.

cook chana dal for making puran poli

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

preparing puran mixture

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.

preparing puran mixture

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

preparing dough to make poli

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

preparing dough to make poli

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.

preparing dough to make poli

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.

puran mixture

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.

mash the puran mixture

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.

 add puran mixture to poli

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

making puran poli recipe

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

making puran poli recipe

13. sprinkle some flour and start rolling the dough.

rolling the poli

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.

rolling the poli

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

making puran poli recipe

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

preparing puran poli recipe

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

preparing puran poli recipe

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.

puran poli recipe

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

puran poli

if you are looking for more ganesha chaturthi recipes then do check alu vadifried modak, varan bhaatpatholi and semolina modak.

puran poli recipe below:

4.0 from 1 reviews
puran poli recipe
 
Prep time
Cook time
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puran poli is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery
Author:
Recipe type: side
Cuisine: maharashtrian
Serves: 6 large puran polis or 8 medium puran polis
Ingredients (american 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
Instructions
preparing the puran:
  1. 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.
  2. 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.
  3. 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.
  4. heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder and fennel powder. saute for a few seconds.
  5. add the chana dal and jaggery. stir and let this puran mixture cook on a low flame till the mixture becomes dry.
  6. keep on stirring the puran mixture at intervals.
  7. once the puran stuffing become dry and thick, switch off the flame.
  8. 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:
  1. meanwhile take whole wheat flour/atta, all purpose flour/maida and salt in a bowl mix well.
  2. add a little bit of water and ghee and mix. begin to knead the dough adding water as required.
  3. the dough should be smooth and soft. cover and keep aside the dough for 15-20 minutes.
making the puran poli:
  1. take a medium or large size ball from the dough. roll it 2-3 inches in circumference on a dusted rolling board.
  2. place a portion of puran mixture in the center of the rolled dough.
  3. bring the edges together towards the center. join all the edges and pinch them.
  4. sprinkle some flour and start rolling the dough.
  5. make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
  6. on a heated tawa or griddle, spread some ghee. place the rolled poli/dough circle on the tawa.
  7. when one side gets browned, turn over and cook the other side till you see some brown spots.
  8. 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.
  9. make all puran polis this way and stack them in a casserole or in a kitchen napkin.
  10. 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.


Comments

  1. Jatin Sanghadia says

    Thankyou so much….with alll ur recepies and lovely pics I feel successful. …..I have won the world with ur foodviva

  2. Samyuktha says

    This was a hit !!
    Thanks for making home cooking so interesting ,when we want to eat something easy and different for dinner , I always turn to your blog …Have tried several recipes from your blog and they always turn out great.

    Love your step-by step recipes !

    • says

      welcome samyuktha and big thanks for these motivating words. nice to know that you have already tried many recipes from the blog and they all turned out good. keep visiting.

  3. ida says

    Hi Dassana,

    I’ve been looking for a simple and healthy obattu recipe; and this fits the bill perfectly. Your step by step pics are superb. Few questions…
    1 – I too buy the powdered organic jaggery, but generally boil and sieve…is that not required here? If i use the sieved liquid jaggery here, would it work… please suggest
    2 – Can i make the filling and freeze or refrigerate for later use? Is it advisable?

    Thanks again… i am a fan of your blog.

    • says

      hi ida. your queries answered below:

      1: i have never seen any impurity in the organic jaggery i buy, thats why i don’t melt and then sieve the solution.
      2: i am not sure how the filling will behave if its freezed and then thawed. but you can refrigerate for a day or two.

  4. says

    Puran poli looks super yum…Loved the filling and the addition of ginger powder to it…Never made these at home but have eaten a lot from friends house…:) Lovely clicks..

    • says

      dear vandana.. by the maida flour covering you mean the fried modak, i hope.

      for the outer covering – take 2 cups of flour with salt, add 1 or 2 tbsp of hot or warm oil to the flour. mix well. add water and knead into a smooth dough.

      for the mawa filling – in a kadai, take the mava, sugar and cook it till it becomes semi dry.add dry fruits and cardamom powder. mix well. cool and then stuff in the maida covering. for the consistency of mava, you can have a look at the recipe of gujiya made with apples – apple gujiya

  5. says

    I really enjoyed the step by step pictures. My friend makes homemade chapati and I’ve seen how she makes it but that one is regular one and not including filling. This is so fun and delicious… very special bread and wish to have some!

  6. Aruni says

    I think this is tasty so I’m going to try this. pls let me know is this can prepare in savory taste. if can what are the ingredients…

    • says

      dear aruni, in our home, we do make a savory filling of the chana dal and we call these chana dal paratha. here we don’t mash the chana dal. just cook them with separate grains, but wholly cooked… then add some green chilies, salt, garam masala powder. mix well and stuff the filling into the paratha… fry in oil or ghee and serve hot.

  7. Seema says

    Thanks Dassana for interesting recipes
    Usually for Ganapati’s prasad we make five days five differnt types of Laddoos
    So we offer Home made Prasad
    Can you suggest anything which is easy to make

    • says

      5 types of laddoos… wow :-)

      i know a few recipes that are both sweet and savory and made for the bhog or naivedyam for lord ganesha:
      1: sweets: rava laddoo, besan laddoo, fried modaks. i assume you know how to make the laddoos… fried modaks i will be sharing soon on the blog.
      2: savory: black peas curry, dal varan, rice flour pooris, rishi panchami bhaji or sabzi – these all are easy to make. you can just write to me for these recipes at vegrecipesofindia(AT)gmail(DOT)com and i will share with you how they are made.

  8. says

    Puran poli is my fav and love to eat it with sukhi bhaji and guj kadhi. my husband doesn’t like it that much, so after marriage I don’t get chance to have puran polis that often, but he is out of town for a week. and thinking to make this and your delicious photos and post made my decision strong. my mom used to add sugar in it. but i will try to add jaggery like yours.

  9. muskaan says

    You are just amazing……..i luv puranpoli but did knew the recepie & wanted to know eagerly ……… all thanx to you for posting this recipie:-):-):-)

  10. says

    I think I will make this for Ganesh Chaturthi this year. Need a change from the usual payasam that I make. Very nicely shown. I might use a mix of wheat flour and maida for the colour – more because I would share it with the neighbour!

    • says

      thanks pratibha. i know about holige and it is prepared in a similar way. had the opportunity in bangalore to have some delicious holige in an aunty’s place during varalaxmi pooja.

  11. thavamani says

    tks dasanna.i hav tried ur recipes and they are wonderful n tasty,i m improving my cooking a little by little by following ur way a in cooking indian food,puran poli looks very good ,i will tryto do it.thanks o lot.thavamani

  12. says

    Puran poli has to be one of my favorite Indian sweet. In the summer, I visited India and brought some back for my husband and friends to enjoy this.
    So glad you posted this recipe. Will try it out soon!

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