Puran Poli
Sweet flatbread stuffed with a fragrant mixture of chana dal and jaggery.
About this dish
Puran Poli is the crown jewel of Maharashtrian festive cuisine, traditionally prepared during Holi and Ganesh Chaturthi. It is a sophisticated sweet flatbread where 'Puran' refers to the sweet lentil stuffing and 'Poli' to the outer bread. The mark of a master chef is a Puran Poli that is paper-thin yet holds a generous amount of filling without tearing.
Ingredients
The Puran (Sweet Filling)
- 250g (1 cup) Chana Dal, soaked for 2 hours
- 250g (1.25 cups) Jaggery, grated finely
- 1 tsp Cardamom powder
- 1/2 tsp Nutmeg powder
- 1/2 tsp Ginger powder (Sonth)
- A pinch of salt
The Poli (Outer Cover)
- 150g (1 cup) All-purpose flour (Maida)
- 100g (3/4 cup) Whole wheat flour
- 2 tbsp Oil for kneading
- 1/4 tsp Turmeric (for color)
- Water for a very soft dough
- Rice flour or Maida for dusting
- Ghee for roasting
Method
- 1
Cook the Chana Dal
Boil the soaked chana dal in 3 cups of water until it is cooked through but not mushy. You should be able to mash a grain easily between two fingers. Drain the water completely using a fine-mesh sieve.
- 2
Sweeten the Lentils
In a heavy-bottomed pan, combine the cooked dal and grated jaggery. Cook on medium-low heat, stirring constantly. The jaggery will melt, making the mixture liquid, and then it will start to thicken.
- 3
Achieve the Puran Consistency
Continue cooking until the mixture thickens so much that a wooden spatula stands upright in the center without falling. This usually takes 15-20 minutes of active stirring.
- 4
Flavor and Grind
Add cardamom, nutmeg, ginger powder, and salt. While still hot, pass the mixture through a 'Puran Yantra' (special mill) or a fine sieve to get a perfectly smooth, lump-free paste. Let it cool completely.
- 5
Prepare the Elastic Dough
Mix the flours, turmeric, and salt. Add water gradually to make a dough that is much softer than regular roti dough. Add oil and knead for 10 minutes until it becomes highly elastic and stretchy.
- 6
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 1 hour. This rest period is crucial for gluten development, which allows the poli to be rolled thin without breaking.
- 7
Stuff the Dough
Take a lime-sized ball of dough and a slightly larger ball of Puran. Flatten the dough in your palm, place the Puran in the center, and bring the edges of the dough together to seal it, pinching off any excess.
- 8
Roll it Thin
Dust the stuffed ball with flour. Using a light hand, roll it out into a thin circle (about 8 inches). Roll from the center outwards, ensuring the stuffing reaches the very edges of the circle.
- 9
Roast on the Tawa
Heat a griddle on medium-high. Place the poli on it. When small bubbles appear, flip it. Apply a teaspoon of ghee on both sides. The poli should puff up like a balloon if the seal was perfect.
- 10
Cool and Store
Remove once golden brown spots appear. Place on a clean cloth-lined basket. Do not stack them immediately while steaming hot, or they will stick together.
Notes & variations
- The water drained from boiling the dal is called 'Kat' and is used to make a spicy soup called 'Katachi Amti'.
- If the Puran is too soft, the poli will break; if too hard, it won't spread during rolling.
- Using a mix of Maida and Wheat flour gives the perfect balance of stretch and bite.
- Store in an airtight container for up to 3 days at room temperature or a week in the fridge.
Serve with
Serve warm with a pool of melted ghee and a side of Katachi Amti or milk.
Cook's note
For the softest Puran Poli, use 'Sai' (very fine) jaggery and ensure the dough is as soft as the filling; if the textures match, they will roll out seamlessly.