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Puran Poli
Flatbread with a sweet lentil filling
👨🍳 Pro🍮 Dessert🥛 Vegetarian🕓 130 min
A thin flatbread filled with a paste of chana dal and jaggery. It belongs at every celebration in Maharashtra, and it is the most demanding dough work in this collection: the filling is soft, the dough has to go thin, and doing both at once is the real skill.
👨🍳 Pro: Fermenting, deep-frying or layering. Needs time, patience and a quiet afternoon.
Prep90 min
Cook time40 min
Total130 min
Serves8 pieces
Contains:
GlutenMilk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 9✅ All set to cook!
Method
0 of 7🎉 All done — enjoy!
- Soak the chana dal for 1 hour, drain, and cook in fresh water 25-30 minutes until very soft. Drain completely — keep the cooking water, but the dal itself must be dry.
- Cook the dal with the jaggery in a pan over medium heat. The jaggery liquefies first; keep stirring for another 12-15 minutes until the mixture thickens and pulls away from the bottom of the pan as one mass.
- Stir in the cardamom and nutmeg, let cool, then puree finely or press it through a ricer. The filling must be smooth and moldable.
- For the dough, knead maida, atta, turmeric, salt, and oil with water into a very soft, almost sticky dough — 10 minutes. Cover with oil and let rest 1 hour.
- Divide both the dough and the filling into 8 portions each; the filling balls a little larger than the dough balls.
- Flatten a dough ball, place the filling in the center, pull the dough up around it and seal. Roll out very gently to 18 cm using very little dry flour.
- Cook in a dry pan over medium heat, 1-2 minutes per side, until light brown spots appear. Serve with plenty of ghee.
Tips
- The point of no return is the moisture in the filling. Too wet, and it tears the dough the moment you roll — and a filling that is too wet cannot be dried out again without scorching it. Better to cook it two minutes too long.
- Very soft dough, very little flour when rolling. Firm dough or heavy flouring gives you a tough puran poli.
- The reserved cooking water from the dal becomes katachi amti in Maharashtra, a thin spiced soup traditionally served alongside.
Shop the Ingredients
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