puran poli recipe | how to make puran poli | maharashtrian pooran poli with detailed photo and video recipe. a popular maharashtrian sweet flatbread recipe made with wheat flour and sweetened chana dal stuffing. it is generally made during special occasions or during festival time, but can be made and preserved at any time. it is eaten or served warm with a generous amount of ghee but also tastes great with the pickle recipe.
puran poli recipe | how to make puran poli | maharashtrian pooran poli with step by step photo and video recipe. indian sweets are mainly targeted and prepared during the festival seasons like holi, diwali and ganesh chathurthi. moreover, each state has its delicacy and sweets recipe dedicated for each occasion and celebration. puran poli recipe hails from the marathi cuisine and is typically made for holi & diwali.
there are many versions of poli recipes and i have already posted 2 versions of them. both these 2 versions belong to karnataka cuisine and are mainly made with maida/plain flour with chana dal and coconut stuffing. but this version is completely different and i have made it with a combination of wheat and plain flour. at first, you may easily get confused with any paratha recipe or dal paratha recipe. the texture and appearance are very similar but differs from stuffing. in addition, while the poli recipe from my home state karnataka is more sweet and thin compared to the maharashtrian version of puran poli. and hence, it may also be served for breakfast and not just limited as a dessert recipe.
finally, do visit my other indian sweet recipes collection with this post of puran poli recipe. it includes recipes like gulab jamun, rasgulla, rasmalai, instant malpua, boondi ladoo, besan laddu, instant jalebi, motichoor ladoo and coconut poli recipe. further, do visit my other similar recipes collection like,
puran poli video recipe:
recipe card for puran poli recipe:
puran poli recipe | puran poli sweet | maharashtrian pooran poli
Ingredients
for puran (dal stuffing):
- 1½ cup chana dal
- ¼ tsp turmeric
- ½ tsp ghee
- 3 cup water
- 1½ cup jaggery
- 1 tsp ghee
- ½ tsp cardamom powder
for poli (outer covering):
- 2 cup wheat flour
- 1 cup maida
- ¼ tsp turmeric
- ¼ tsp salt
- 2 tbsp oil
- water, for kneading
other ingredients:
- maida, for dusting
- ghee, for roasting
Instructions
how to make puran / chana dal stuffing:
- firstly, in a large bowl soak 1½ cup chana dal for 1 hour.
- drain off the water and transfer it to the cooker.
- add ¼ tsp turmeric, ½ tsp ghee, 3 cup water.
- pressure cook for 3 whistles on medium flame.
- now drain off the water separating dal and water.
- transfer the dal to a large kadai.
- add 1½ cup jaggery and mix well.
- once the jaggery melts, start to mash the dal.
- mash until the dal turns smooth paste. you can alternatively, grind the dal and jaggery into the mixi jar.
- keep cooking until the mixture thickens and hold the shape.
- now add 1 tsp ghee and ½ tsp cardamom powder and cook for a minute, or until the mixture starts to separate the pan. if the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball.
- transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.
- grease hands with ghee and makes ball-sized stuffing.
- finally, puran is ready. keep aside.
how to prepare poli (outer covering):
- firstly, in a large bowl take 2 cup wheat flour, 1 cup maida, ¼ tsp turmeric, ¼ tsp salt and 2 tbsp oil.
- mix well making sure all the ingredients are well combined.
- now add water as required and start to knead the dough.
- knead to a smooth and soft dough adding water in batches.
- grease the dough with 2 tsp oil, cover and rest for at least 1 hour.
- after 1 hour, punch and knead the dough again.
- pinch a ball sized dough and make a smooth ball.
- form a cup by pressing the dough from the sides.
- place a ball sized prepared puran (dal stuff).
- start to stuff inside by pulling the dough without having any pleats.
- now seal the dough without any cracks.
- dust the ball with maida and flatten slightly.
- now roll the holige gently, without putting much pressure.
- roll as thin as possible and making sure the puran is distributed uniformly.
- now cook the puran poli on hot tawa keeping the flame on medium.
- flip over once the base is half cooked.
- spread the ghee on both sides and cook well.
- puff the puran poli, making sure to cook uniformly
- finally, enjoy puran poli with ghee or milk.
Nutrition
how to make puran poli with step by step photo:
how to make puran / chana dal stuffing:
- firstly, in a large bowl soak 1½ cup chana dal for 1 hour.
- drain off the water and transfer it to the cooker.
- add ¼ tsp turmeric, ½ tsp ghee, 3 cup water.
- pressure cook for 3 whistles on medium flame.
- now drain off the water separating dal and water.
- transfer the dal to a large kadai.
- add 1½ cup jaggery and mix well.
- once the jaggery melts, start to mash the dal.
- mash until the dal turns smooth paste. you can alternatively, grind the dal and jaggery into the mixi jar.
- keep cooking until the mixture thickens and hold the shape.
-
now add 1 tsp ghee and ½ tsp cardamom powder and cook for a minute, or until the mixture starts to separate the pan. if the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball.
-
transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.
-
grease hands with ghee and makes ball-sized stuffing.
- finally, puran is ready. keep aside.
how to prepare poli (outer covering):
- firstly, in a large bowl take 2 cup wheat flour, 1 cup maida, ¼ tsp turmeric, ¼ tsp salt and 2 tbsp oil.
- mix well making sure all the ingredients are well combined.
- now add water as required and start to knead the dough.
- knead to a smooth and soft dough adding water in batches.
- grease the dough with 2 tsp oil, cover and rest for at least 1 hour. after 1 hour, punch and knead the dough again.
- pinch a ball sized dough and make a smooth ball.
- form a cup by pressing the dough from the sides.
- place a ball sized prepared puran (dal stuff).
- start to stuff inside by pulling the dough without having any pleats.
- now seal the dough without any cracks. dust the ball with maida and flatten slightly.
- now roll the holige gently, without putting much pressure.
- roll as thin as possible and making sure the puran is distributed uniformly.
- now cook the puran poli on hot tawa keeping the flame on medium. flip over once the base is half cooked.
- spread the ghee on both sides and cook well.
- puff the puran poli, making sure to cook uniformly.
- finally, enjoy puran poli with ghee or milk.
notes:
- firstly, cook the dal until it turns soft yet holds the shape.
- also, mash the dal really smooth, else it will be difficult to roll. you can alternatively, grind the dal in mixi for a smooth consistency.
- additionally, roasting in ghee helps to get a nice flavour.
- finally, adding maida to puran poli dough helps to make it soft and tasty.