Puran poliis a popular Maharashtrian stuffed sweet flatbread that has a delicious filling prepared with chana dal (husked split Bengal gram) and jaggery. This sweet is prepared in many parts of Indian but is more popular in Karnataka, Gujarat and Maharashtra.
Maida/ wheat flour- 250gm
Turmeric powder- a pinch
Salt- to taste
Water- required for making dough
Ghee/ oil- to grease.
Cardamom- 5 to 6 pods
Channa dal- 250gms
Coconut- half cup grated
The sweet and yummy stuffing inside is made with cooked chana dal, coconut, jaggery, and ghee. Yes, just four main ingredients.
make the dough for poli. Add 2 cups of whole wheat flour/ Maida, ¼ tsp salt, and 2 tsp ghee in a bowl and mix well using your fingertips. You can add a pinch of turmeric powder for a lovely yellow tinge.
Add water little by little and knead to make a soft dough. The quantity of water will depend on the quality of flour used. Do not add a lot of water at one go otherwise, the dough will become sticky. Cover the dough with a kitchen towel and keep it aside for 30 minutes.
1.Start by cooking 1 cup chana dal. Wash the dal with water 2-3 times and soak it in 4-5 cups of water for 30 minutes
- Once the dal is soaked, drain the water and add the soaked chana dal to a pressure cooker.
- Add 3 cups of water to the cooker and close the lid. Pressure cook the dal on high heat for one whistle, then simmer the heat to low and cook for another 10 minutes.
- Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker.
- The dal must be well cooked but should still retain its shape. If it’s not cooked well, then cook it for another few minutes.
Note – You can also cook the dal in an instant pot or in a pot over stove top.
- Strain the cooked dal using a strainer Try to get rid of as much liquid as possible while straining.
- Add the cooked dal, 1 cup grated jaggery, and 1 tbsp ghee to a nonstick pan and cook on medium heat until jaggery is dissolved and mixed with the dal.
- Add ½ tsp cardamom powder and mix well.
- Cook the mixture until it starts to leave the sides of the pan and is thickened nicely. It will take 12-15 minutes. Keep stirring frequently and keep mashing the dal with the back of the ladle. We want a super smooth puran. If the puran is not smooth, the poli will tear while rolling.
- Remove the filling from heat and let it cool completely. You can even make the filling a day before so that it is cooled well before stuffing in the dough. Divide the filling into 6-8 equal parts.
- Take one of the portions and roll to make a smooth ball. Slightly flatten the ball in between your palms and then dust with dry flour gently. Roll to make a 4-5 inch circle.
- Keep a filling ball in the center of the circle and bring the ends together
- While rolling, apply the pressure gently and go from one side to the other. Try to roll the edges a little thinner than the center.
- Heat a griddle and transfer the puran poli on the hot griddle. Cook until brown spots appear on the bottom side. Flip the poli and cook until brown spots appear on the other side as well.
- Flip the poli again and apply 1 tsp ghee on each side and press the poli using the back of a ladle and fry until golden brown from both sides. Make all the poli in the same manner. Apply some more ghee on top and serve it.