Puran Poli Recipe

Puran Poli is a delicious Indian flatbread filled with a sweet lentil mixture known as Puran. This recipe is traditionally prepared during festivals like Holi and Diwali and is especially popular in the Maharashtra and Gujarat regions of India. The combination of the soft dough and the sweet filling make this dish a real treat that you won't want to miss out on.

Puran Poli has a rich history in Indian cuisine, especially in the western region of the country. It is a festive dish that is served during special occasions and celebrations. The recipe has been passed down from generation to generation and each family has their own version and secrets to making it perfect.

Puran Poli is an Indian bread that resembles a flatbread which may be accompanied by any kind of dish or be stuffed to taste and is a most delicious breakfast you can do in India to start your day with the right boost and a savory snack appetizing to be enjoyed alone, or maybe with a good yoghurt. Also great as a snack for their children or maybe a snack at the Sunday park picnic for a bit special and different from the usual.

But it's a drug, there's no doubt about this. The original recipe, was born in Maharashtra, and gave rise to many variations then a bit all over India, but you can find similar recipes in Malaysia, Singapore and even in Trinidad and Tobago. There are endless variations of Puran Poli which is stuffed in every way possible, even if not stuffed and wrinkled, especially sweet but also salty.

This is a snack that in Mumbai lies in hotels on the street or at stations, and is also made into sandwiches vegetarian and obviously with some local variations that do not change much taste, a bit like at all, are basically flatbreads.

Puran Poli is a sweet flatbread filled with sweetened chickpea puree and flavored with cardamom and saffron. This dish is often prepared during festivals and celebrations and is appreciated for its sweetness and delicate aromas.

Puran Poli is best served hot, accompanied by an extra spoonful of ghee. It can be served on a large plate for sharing or on individual plates. For a richer version, replace some of the water in the dough with milk. Accompany Puran Poli with a cup of chai or a glass of milk. You can add a little saffron to the filling to give it an extra touch of flavor and color.

Although the recipe is not extremely difficult, it does require some precision in preparing the filling and kneading the dough to obtain the best result.

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Yield: 4 servings

Ingredients

• 2 cups flour
• 2 tbsp oil
• 1 cup arhar dal
• 1 tsp turmeric
• 1 cup sugar
• 2 tbsp ghee
• 1 tsp cardamom powder
• 1 tsp nutmeg powder
• A pinch of mace powder
• A few saffron strands
• Salt to taste

Recipe Method

Wash dal and soak in 2 cups of water, for 8 hours or overnight.

Combine the flour, salt and oil in a bowl and knead into a soft dough using enough water. Cover and set dough aside for 30 minutes.

Combine the dal with 1 cup water, salt and turmeric in a large heavy pot. Cook for 30 minutes, stirring occasionally. Add more water if needed. Drain any excess water and mash the dal lightly.

Dissolve the saffron in a little water and keep aside for 15 minutes.

Heat the ghee in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, stirring continuously.

Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well. Cool slightly. Keep aside.

Divide both the dough and dal filling into equal parts.

Roll out one portion of the dough into a circle. Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.

Flatten the dough and roll again into a circle, using a little wheat flour for rolling.

Cook on a griddle over a medium flame till it turns golden brown in colour on both the sides. Repeat with the remaining dough and filling to make more puran polis.

Smear a little ghee on each puran poli and serve hot.