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Puran Poli Recipe
4.9 from 86 votes

Puran Poli Recipe

Puran Poli is a traditional Indian sweet flatbread filled with a spiced chana dal and jaggery mixture. The dough is soft and pliable, while the sweet filling is flavored with a blend of warm spices to enhance the lentils' natural sweetness. The result is a golden, fragrant flatbread that combines a tender outer covering with a rich, sweet filling.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings: 6 Large Puran Poli
Calories: 522 kcal
Course: Side Dish, Dessert
Cuisine: Indian

Ingredients

For puran mixture - sweet filling
  • 1 cup chana dal (skinned split bengal gram)
  • 3 cups water - for pressure cooking the chana dal
  • 2 teaspoons ghee
  • 1 teaspoon fennel powder (ground fennel)
  • ¾ to 1 teaspoon ground ginger ground ginger, dry powder
  • ½ teaspoon green cardamom powder (ground cardamom)or seeds from 4 to 5 green cardamoms crushed finely in mortar
  • ¼ teaspoon nutmeg ground nutmeg, powder
  • 1 cup jaggery powder or 1 cup grated jaggery
for the poli - outer covering
  • 1.5 cups whole wheat flour
  • ½ cup all-purpose flour
  • 4 tablespoons neutral cooking oil or ghee (clarified butter, generic cooking oil
  • ½ teaspoon salt or as required
  • ¼ teaspoon turmeric powder (optional - to give a faint yellow color to the poli)
  • water as required to knead the dough
  • neutral cooking oil or ghee, as required for roasting the puran poli, generic cooking oil

Instructions

Preparing Puran (sweet lentil filling)
    Cup of Yum
  1. Rinse the chana dal first very well in water. I didn't soaked the chana dal but you can also soak the chana dal for 30 minutes to one hour and then drain the water.
  2. In a 3 litre stovetop pressure cooker, cook the chana dal with 3 cups water for 6 to 7 whistles on medium heat.
  3. The dal has to be cooked well. If you soak the chana dal, the cooking time will be reduced. Once the pressure settles down on its own in the cooker, then only open the lid. Carefully strain the cooked dal using a sieve. Drain all the water or stock from dal.
  4. Keep the stock aside. This stock can be used for making Katachi Amti which is a thin tempered dal or you can just add it to your everyday cooking of roti, rice or vegetables.
  5. Heat ghee in a frying pan or kadai (wok) and add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder.
  6. Fry these ground spices for a few seconds on a low heat.
  7. Add the chana dal and jaggery. Stir and let this puran mixture cook on a low heat till the mixture becomes dry.
  8. Keep on stirring the puran mixture at intervals.
  9. Once the puran stuffing become dry and thick, switch off the heat.
  10. Let it cool and then mash the puran mixture with a potato masher. You can also use your mixer to mash the puran mixture very well. Set aside.You could also use puran yantra if you have it.
Preparing the poli dough
  1. Meanwhile take whole wheat flour, all purpose flour and salt in a bowl mix well.
  2. Add a little bit of water and ghee and mix. Begin to knead the dough adding water as needed.
  3. The dough should be smooth, supple and soft. Cover and keep aside the dough to rest for 15 to 20 minutes.
Making puran poli
  1. Take a medium or large size ball from the dough. Roll it 2 to 3 inches in circumference on a dusted rolling board.
  2. Place a portion of puran mixture in the center of the rolled dough.
  3. Bring the edges together towards the center. Join all the edges and pinch them.
  4. Sprinkle some flour and start rolling the dough.
  5. Make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
  6. On a heated tawa or griddle, spread some ghee. Place the rolled poli/dough circle on the tawa.
  7. When one side gets browned, turn over and cook the other side till you see some brown spots.
  8. Once the second side gets browned, then turn over and apply ghee. If everything is done properly then puran poli will puff up. The poli should be cooked well with brown spots and golden.
  9. Make all puran polis this way and stack them in a casserole or roti basket or in a kitchen napkin.
  10. You can serve Puran Poli warm or at room temperature with milk, ghee or curd (yogurt).

Notes

  • Ensure the dough is kneaded well to be soft and pliable for easier rolling without breaks.
  • Some breakage during rolling is normal, repair with dry flour and continue rolling gently.
  • You can use all whole wheat flour, all-purpose flour, or a combination for the dough depending on preference.
  • The color of puran poli varies with the jaggery used, accept natural variations.
  • The recipe scales easily to make small or large batches as needed.

Nutrition Information

Calories 522kcal (26%) Carbohydrates 83g (28%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 12g (60%) Cholesterol 4mg (1%) Sodium 202mg (8%) Potassium 133mg (3%) Fiber 11g (44%) Sugar 35g (70%) Vitamin A 3IU (0%) Vitamin B1 (Thiamine) 0.2mg Vitamin B2 (Riboflavin) 0.1mg Vitamin B3 (Niacin) 2mg Vitamin B6 0.1mg Vitamin C 0.1mg (0%) Vitamin E 6mg Vitamin K 1µg Calcium 86mg (9%) Vitamin B9 (Folate) 32µg Iron 3mg (17%) Magnesium 47mg (12%) Phosphorus 121mg Zinc 1mg

Nutrition Facts

Serving: 6 Large Puran Poli

Amount Per Serving

Calories 522

% Daily Value*

Calories 522kcal 26%
Carbohydrates 83g 28%
Protein 10g 20%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 12g 60%
Cholesterol 4mg 1%
Sodium 202mg 8%
Potassium 133mg 3%
Fiber 11g 44%
Sugar 35g 70%
Vitamin A 3IU 0%
Vitamin B1 (Thiamine) 0.2mg
Vitamin B2 (Riboflavin) 0.1mg
Vitamin B3 (Niacin) 2mg
Vitamin B6 0.1mg
Vitamin C 0.1mg 0%
Vitamin E 6mg
Vitamin K 1µg
Calcium 86mg 9%
Vitamin B9 (Folate) 32µg
Iron 3mg 17%
Magnesium 47mg 12%
Phosphorus 121mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.