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Delicious Puran Poli Recipe: Marathi Style
Puran Poli recipe is a sweet flatbread stuffed with a sweet lentil filling made from husked split-bengal gram (chana dal) and jaggery.
A mixture of whole wheat flour, maida/all-purpose flour, and ghee is used to make the dough.
Puran poli is a popular Maharashtrian sweet flatbread that is made during festivals and celebrations. It is also known as puranpoli or holige in Karnataka, bhappa doji in Bengal and patholi in Kerala.
The word puran means “stuffed” and poli refers to “flatbread”. Puran poli is made by stuffing a sweet lentil filling made from husked spilt bengal gram (chana dal) and jaggery into a dough made from whole wheat flour, maida/all-purpose flour and ghee.
Roll the dough gently with a rolling pin into a thin circle and stuff it with the stuffing. The parcel is then flattened and cooked on a griddle until golden brown on both sides.
Puran poli is best served hot with a dollop of ghee or butter. It can also be served at room temperature.
This stuffing is made from split and husked black chickpeas called Bengal gram, also known as chana dal. In the stuffing, jaggery is used for its sweet flavor, which is made from sugar cane juice and unrefined sugar.
In India, jaggery is readily available. You can also use jaggry powder to make your job simple. Check Asian and Indian grocery stores or Amazon for jaggery if you live outside India.
I have added, ground cardamom, ground fennel seeds, ground nutmeg, and ground dry ginger to the stuffing of this puran poli recipe.
Flatbreads/poli is made from whole wheat flour (atta) and all-purpose flour (maida). Ground turmeric powder can be added to the dough for a yellow-colored flatbread.
Ghee is added to the dough as well as for cooking the poli. You can also use oil instead of ghee.
Puran poli can be made ahead of time and stored in an airtight container for up to 5 days. Reheat in a microwave or on a griddle before serving.
This recipe makes 6 big an 8 medium-sized Puran polis.
Marathi Style Recipe of Delicious Puran Poli
It is a popular Maharashtrian sweet flatbread recipe made with wheat flour and sweetened chana dal stuffing. It is generally made during special occasions.
Prep Time: 4 hrs 30 mins
Cook Time: 30 mins
Total Time: 5 hrs
Course: Side Dish
Author: Ranjeeta Nath Ghai
For the stuffing (Puran Mixture/Sweet Filling):
- 1 cup powdered jaggery [Buy at Amazon.com]
- 1 cup chana dal (split Bengal gram) [Buy at Amazon.com]
- approx 3 cups of water for pressure cooking the chana dal
- 2 tsp Ghee [Buy at Amazon.com]
- 1 tsp fennel powder [Buy at Amazon.com]
- ¾ tsp dry ginger powder (powdered saunth) [Buy at Amazon.com]
- ½ tsp cardamom powder or 4-5 green cardamoms crushed finely
- ¼ teaspoon nutmeg powder [Buy at Amazon.com]
For the dough (poli):
- 1½ cups whole wheat flour (if you don’t want to use all-purpose flour/maida, then use 2 cups whole wheat flour instead)
- ½ cup all-purpose flour/maida
- 4 tbsp oil or ghee
- ½ tsp salt or as required
- ¼ tsp turmeric powder (optional)
- water-to knead the dough
- oil or ghee-roasting the puran poli
To make the stuffing:
- Wash the chana dal in plenty of water. Soak the chana dal for one hour and then drain the water and add to a pan with 2 cups of water.
- Cook the chana dal in a pressure cooker for six to seven whistles. The cooking time will be reduced if you soak the chana dal.
- You can strain the cooked dal once it has settled down on its own. It is important to strain the dal well.
- The stock should be set aside. You can use this stock to make katachi amti, which is a thin-tempered dal, or you can add it to vegetables or Rotis.
- In a pan, heat the ghee and add the powdered ginger, nutmeg, cardamom, and fennel. Fry for a few nanoseconds on low heat.
- Chana dal and jaggery should be added at this point. On a low flame, stir and cook the Puran mixture until it is dry. On a low flame, stir and cook the Puran mixture until it is dry.
- Stir the Puran mixture periodically.
- Switch off the flame once the Puran stuffing is dry and thick.
- Mash the Puran mixture with a potato ricer/masher after it has cooled. The Puran mixture can also be mashed with a mixer.
To make the dough:
- Meanwhile, take whole wheat flour, all-purpose flour/maida and salt in a bowl and mix well.
- Mix in some water and ghee.
- Add water as needed while kneading the dough.
- It is important that the dough is smooth and soft.
- Leave the kneeded dough to rest for 15-20 minutes under a cover.
To make the puran poli:
- From the dough, make a medium-sized or large ball. On a dusted rolling board, roll it out 2 to 3 inches in circumference.
- Roll the dough and place a portion of the Puran mixture in the centre.
- The edges should be brought together toward the center. Pinch all the edges together.
- Roll the dough out with some flour sprinkled on top.
- Based on the size of the dough and Puran filling, make a medium or large circle (poli).
- Place the rolled Puran poli on the non-stick tawa.
- Once one side is light golden brown, flip it over and brown the other side.
- The second side should be browned before ghee is applied. Puran poli will puff up if everything is done correctly. Cook the poli until it has brown spots and a golden color.
- 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 curd (yogurt).
– If the dough is too dry, add more water. If it is too wet, add more flour.
– You can make the stuffing and dough a day in advance. Store in the refrigerator until ready to use.
– Puran poli can be stored in an airtight container for up to 5 days. Reheat in a microwave or on a griddle before serving.
– You can use store-bought Puran poli stuffing instead of making your own. Look for it in Indian or Asian grocery stores.
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Product Name: Vedaka Jaggery Powder, 1kg Jar
Product Description: You can substitute it for sugar and honey on a daily basis. No added flavours or adulterants are present. The shelf life of Vedaka jaggery powder is 12 months.
Offer price: 120
Easy to use
Value for money
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