Puran Poli is a popular Maharashtrian sweet flatbread recipe made with wheat flour and sweetened chana dal stuffing. It is generally made during special occasions or during festival time, but can be made and preserved at any time. It is usually served warm with a generous amount of ghee.
Puran poli is also known as vedmi, bobbatlu, obbattu, holige or poli & is also popular in all South Indian states, Maharashtra and Gujarat. There could be slight variations in how it is prepared in different places, but the taste of these lentil filled flatbreads is something you will love.
You need not wait for a festival to make puran polis. These make for a great tiffin box snack option and a great evening snack as well.
Puran PoliCourse: MainCuisine: MaharashtrianDifficulty: Easy
Puran Poli is a popular Maharashtrian sweet flatbread recipe made with wheat flour and sweetened chana dal stuffing.
- For the filling
Chana Dal – 1/2 cup
Water – 3 cups
Salt – 1/8 tsp
Ghee – 1 tsp
Sugar/Jaggery Powder – 5-6 tbsp
Dry Ginger Powder – 1/2 tsp
Cardamom Powder – 1/4 tsp
- For the covering
Whole Wheat Flour – 1/2 cup
All-purpose Flour – 1/2 cup
Salt – 1/4 tsp
Turmeric Powder – a pinch
Oil – 1-2 tsp
Water – enough to knead into a smooth dough
Ghee to cook the puran polis
- Wash and rinse the chana dal properly. Add it to the pressure cooker along with water and salt and pressure cook it for 8-10 whistles till soft and cooked well. Once the pressure releases fully, strain the dal properly.
- In a kadai, add the ghee and to this add the cooked dal. Stir it for a couple of minutes and then add sugar/jaggery powder.
- Keep stirring and mashing the dal till the dal and sugar/jaggery are mixed well and cooked together.
- Finally, add the dry ginger powder and cardamom powder and mix well.
- While the dal is getting pressure cooked, knead together the whole wheat flour, all purpose flour, salt, turmeric powder, oil and water to a smooth dough. Keep it covered for some time.
- Divide the dough into medium size balls. Roll it into a disc after dusting some flour, place a portion of the filling in the centre, close the dough disc properly and then roll it thin.
- Cook this on a hot tawa on both sides using some ghee till puffed and with brown spots. Repeat the same process for the remaining dough and filling.
- Place the hot puran polis in a casserole lined with a kitchen towel. Serve it with more ghee on top!