Maharashtrian Puran Poli is a sweet flatbread savored on almost all the occasions in India. Served piping hot with a dollop of ghee, it is flavorful and filling. Here is how to make it at home in traditional Maharashtrian Style.
A traditional sweet always has my heart!
Even when I travel, I always look for the traditional and popular sweets and Mithais to take back home, understand the flavors and then try it in my own kitchen.
While I have enjoyed eating Puran Poli for many years, I tried my hands on it only after shifting to Pune.
I was always eager to know the traditional recipe for the same and one day I asked my house help how she makes it.
She is a Maharashtrian, gave me her mother-in-law’s recipe and I loved the results.
It is just like paratha, but it is stuffed with a sweet filling of chana dal, jaggery and ghee making it soft and melt in mouth from inside.
Some people also like to add grated coconut to it, which surely adds more flavor.
It is also quite popular in Gujarat and is made during festivals or any other special occasion.
What is Puran Poli?
It is a sweet flatbread savored on almost all the occasions in India. It is popular in Gujarat as well as Maharashtra.
In Maharashtra, it is prepared by using Chana Dal, however, in Gujarat Toovar Dal is preferred for making it.
However, you may use any of these dals as per your liking.
In some regions of Konkan, people even add coconut in the stuffing of Pooran Poli.
For making Pooran Poli, I have preferred using Chana Dal, Jaggery and Nutmeg Powder to enhance the flavor of this dish.
You can also add ginger powder to your filling.
Some of the cookbooks, even suggest that you may use a mixture of jaggery and sugar.
When all is said and done, I think, you are the best judge, so make this delicious delicacy using the recipe that you are accustomed to and relish it with peace.
Puran Poli is just like a Paratha, but with a sweet filling.
The dough for it is made with whole wheat flour, salt, turmeric powder, water, and ghee.
The stuffing inside is made with cooked chana dal, jaggery, and ghee.
This mixture is flavored with nutmeg powder, fennel powder and cardamom powder, which enhances the taste of these Polis even more and also lends it a beautiful aroma.
You can even add coconut in this mixture, as done in some of the Konkan regions.
Pro Tips by Neha
Knead the dough to a soft consistency. It should be like a chapati dough.
You can use half all-purpose flour and half whole wheat flour to make the dough too.
Adding some ghee while kneading the dough makes the poli crispy.
You can choose to not add turmeric powder in the dough. Traditionally Maharashtrians don’t add turmeric in the dough.
Drain the cooked dal nicely otherwise, it will take a long time to cook it.
Reserve the water from the cooked dal to make Amti.
The amount of filling should be equal to the amount of dough.
You can make poli using toor dal too. Just replace chana dal with toor dal and keep the remaining process the same.
Apply ghee on the poli only when the brown spots appear. It will make it crispy.
You can store these for up to a week in refrigerator.
Keep the poli in an airtight box and refrigerate.
Just heat on a griddle and apply some more ghee before serving.
During Gudi Padwa, you may even host a lunch or dinner which serves a complete Maharashtrian meal to the guests along with everyone’s favorite Puran Poli.
Piping hot Poli served along with a dollop of ghee is so drool-worthy that I cannot express my feelings in words.
How to cook Chana Dal?
Wash the chana dal and soak in enough water for 30 minutes.
Drain the water and add the dal in the pressure cooker along with 4 cups of water. Cook on high heat for one whistle, then simmer the heat to low and cook for another 10 minutes.
Remove the pressure cooker from heat and let the pressure release.
Open the lid of the cooker. The dal should be cooked but intact.
Drain the water and reserve it to make amti.
Use the dal to make the filling of Puran Poli.
Use a heavy bottom griddle to cook the Puran Poli.
It will make sure it turns crispier from outside.
Step By Step Recipe
Mix flour, turmeric powder (Not Traditional), salt and ghee in a bowl and mix well using your fingertips.
Add little water and make a soft dough. Cover and keep aside for 30 minutes.
Mix cooked dal, jaggery and ghee in a pan and cook until jaggery is dissolved and mixed with dal. Simmer the heat and cook the mixture until it starts to leave the sides of the pan and is thickened nicely.
Add nutmeg powder, cardamom powder and fennel powder (Not Traditional) and mix well. Remove the filling from heat and let it cool. Divide the filling into 6-8 equal parts.
Divide the dough into 6-8 equal portions. Dust and roll the dough balls to make a 4-5 inch circle.
Keep a filling ball in the centre of the dough circle and bring the ends together.
Dust and roll again to make a 6 inch circle.
Heat a griddle and transfer the Puran Poli on the griddle. Cook from both the sides until brown spots appear.
Apply ghee on both sides 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 with Karachi Amti.
Puran Poli Recipe
For the filling
- 2 cups Cooked Chana Dal
- 1 cup Jaggery (Grated)
- 1 tbsp Ghee
- ¼ tsp Nutmeg Powder
- ½ tsp Cardamom Powder
- ½ tsp Fennel Powder (Not traditional. I add it because I like the flavour.)
For the dough
- 2 cups Whole Wheat Flour
- ¼ tsp Turmeric Powder (Not traditional. I add it for that lovely colour.)
- ¼ tsp Salt
- 2 tsp Ghee (Plus for frying)
- Mix flour, turmeric powder, salt and ghee in a bowl and mix well using your finger tips.
- Add little water and make a soft dough.
- Cover and keep aside for 30 minutes.
- Mix cooked dal, jaggery and ghee in a pan and cook until jaggery is dissolved and mixed with dal.
- Simmer the heat and cook the mixture until it starts to leave the sides of the pan and is thickened nicely.
- Add nutmeg powder, cardamom powder and fennel powder and mix well.
- Remove the filling from heat and let it cool.
- Divide the filling into 6-8 equal parts.
- Divide the dough into 6-8 equal portions.
- Dust and roll the dough balls to make a 4-5 inch circle.
- Keep a filling ball in the centre of the dough circle and bring the ends together.
- Dust and roll again to make a 6 inch circle.
- Heat a griddle and transfer the Puran Poli on the griddle.
- Cook from both the sides until brown spots appear.
- Apply ghee on both the sides and press the Puran Poli using back of a ladle and fry until golden brown from both the sides.
- Make all the Puran Poli in the same manner.
- Apply some more ghee on top and serve it with Katachi Amti.