Recipe for Puran Poli Kaise Banate Hain with thorough photos and a video. Famous sweet flatbread recipe from Maharashtra made with wheat flour and stuffing of sweetened chana dal. It can be prepared and preserved at any time, however it is typically prepared on special events or during festival season. It is delicious when eaten or served warm with plenty of ghee, but it also pairs well with the pickle recipe.
Â
About Puran Poli:
A flatbread called a puran poli is filled with a delicious lentil filling. The sweet stuffing is referred to as Puran in Marathi, and the bread is referred to as Poli.
The filling is produced with chana dal, commonly known as bengal gramme or split and husked black chickpeas. Jaggery, an unrefined sugar derived from sugar cane juice, provides the stuffing’s sweetness.
In India, jaggery is widely accessible. Check for jaggery in Asian or Indian grocers or on Amazon if you reside outside of India.
The stuffing in this puran poli dish has been spiced with ground cardamom, ground fennel seeds, ground nutmeg, and ground dry ginger.
Additionally, all-purpose flour and whole wheat flour (atta) are used to make the poli, or flatbread (maida). Add some ground turmeric powder to the dough for a bright flatbread.
Puran poli is simple to make, but it takes time. So before making, have a plan. Even better, make the sweet stuffing the day ahead and store it in the fridge. You can prepare the dough the next day.
Puran Poli Kaise Banate Hain | Puran poli Recipe
Equipment
- 1 One nonstick frying pan
- 1 Spider spatula
- 1 cooking spud
- 1 One big Bowl
- 1 Pressure cooker
Ingredients
For Puran ( Inner Stuffing)
- ½ Cup Chana Dal (Cheackpeas)
- 1½ Tbsp Ghee
- ¼ Tbsp Turmeric
- 3 Cup Water
- 1½ Cup Jaggery
- ½ Tbsp Cardamom Powder
For Puran Poli Kaise Banate Hain
- 2½ Cup Wheat Flour
- ¼ Tbsp Turmeric
- ¼ Tbsp Salt
- 2 Tbsp Oil
- Water (For Kneading)
Others Ingredients
- 3 Tbsp Maida (Flour) For dusting
- 5-6 Tbsp Ghee For Roasting puran poli
Instructions
Puran Poli Kaise Banate Hain
- First, soak 1 1/2 cups of chana dal for an hour in a big dish.
- Transfer the water to the cooker after draining it.
- Add 1/4 tsp turmeric, 1/2 tsp ghee,
- 3-5 whistles of pressure cooking on a medium heat.
- now drain the water that separates the dal from the water.
- To a big kadai, transfer the dal.
- Mix thoroughly after adding 1½ cups of jaggery.
- Mash the dal once the jaggery has melted.
- Mash the dal into a pastey consistency. Alternatively, you might ground the dal and jaggery and add it to the mixi jar.
- Now stir in 1 teaspoon butter and 1/2 teaspoon cardamom powder, and heat for a minute, or until the mixture begins to separate from the pan. The filling will be sticky and challenging to form into a ball if the mixture is undercooked.
- Transfer to a plate and let cool just a bit. Don't overcook the stuffing or it will become tough.
- Grease your hands with ghee and make stuffing the size of balls.
- Puran is prepared at last. put aside.
Poli (outer covering) preparation:
- First, combine 2 cups wheat flour, 1 cup maida, 1/4 tsp turmeric, 1/4 tsp salt, and 2 tbsp oil in a big basin.
- Make sure to thoroughly blend all the components.
- Now begin to knead the dough, adding water as needed.
- Knead until a soft, silky dough forms, gradually adding water.
- Two tablespoons of oil, cover, and let the dough rest for at least an hour.
- Punch and knead the dough once again after an hour.
- Make a smooth ball out of a piece of dough the size of a ball.
- By squeezing the dough from the sides, create a cup.
- In the prepared puran, a ball-sized puran (dal stuff).
- Pulling the dough without making any pleats, begin stuffing within.
- Now tightly bind the dough to prevent fractures.
- Sprinkle maida on the ball, then gently press it down.
- Now, gently roll the holige without applying excessive pressure.
- Roll as thinly as you can while ensuring that the puran is distributed evenly.
- Now, while keeping the flame on medium, fry the puran poli on a hot tawa.
- Once the base is halfway done, turn it over.
- Ghee should be evenly applied and cooked on all sides.
- Puran poli should be puffed and cooked evenly.
- Lastly, savour puran poli with milk or ghee.
Video
Notes
- Dal: Toor dal or moong dal can be used in place of chana dal. Use just 2 cups of water when making toor dal.
- Flour: I used two cups (240 grammes) of wheat flour and one-half cup (70 grammes) of all-purpose flour. Only 212 cups of wheat flour are permitted. They will, however, be a little thicker. You can alternatively use 112 cups wheat flour and 1 cup all-purpose flour for poli that is thinner and softer than what you see in my photographs.
- Be careful when rolling the puran poli. No problems if it slightly breaks. Just sprinkle in some dry flour there. The pooran poli may shatter when made for the first time. But you should still make puran poli despite it. One becomes better with repetition.
- You can also use all-purpose flour or a mixture of both whole wheat and all-purpose flour to make the dough in place of whole wheat flour.
