A Maharashtrian favorite, Puran Poli is a candy flatbread filled with a aromatic chana dal combination. I really like making an enormous stack of those tender flatbreads and serving them scorching with an enormous spoonful of ghee in the course of the festive season. Such a deal with!
It’s not a festive unfold and not using a plate of piping scorching puran polis, am I proper? With Ganesh Chaturthi proper across the nook, I wished to share all my suggestions and methods to creating the softest, most aromatic puran polis so that you can add to your festive menus!
Puran means stuffing and poli means roti, and this dish is actually roti filled with a candy lentil combination. Jaggery, cardamom, and saffron are added to cooked chana dal and stirred collectively on a low flame till properly mixed right into a thick combination. This combination is then mashed after which added to rolled dough which is then formed and cooked on the tava till browned.
There’s some method concerned with shaping and rolling the dough however you get the hold of it fairly rapidly and also you’ll quickly have an enormous batch of those candy flatbreads prepared.
Puran poli originates from Maharashtra, however there are various variations of this dish throughout India just like the obbattu/holige in Karnataka and Tamil Nadu and bobbatlu in Andhra Pradesh. The ingredient mixture is analogous however what units these variants aside is the thickness of the flatbread and the varieties of lentils used. The recognition of this candy flatbread throughout the nation is a testomony to its scrumptious flavour that’s liked by all those that strive it.
In case you’re beginning to plan your Ganesh Chaturthi thalis, this puran poli has obtained to be one of many dishes you make!
Elements You may Want
- Complete Wheat Flour (Atta) – the bottom of the dough, simply as you’ll use for conventional roti or paratha
- Maida – I like so as to add maida to my dough as a result of I’ve discovered that it makes for softer polis
- Ghee – a key ingredient/topping for this recipe. We add this to the dough when kneading and to the completed polis for that shiny end and probably the most indulgent taste.
- Water – to kind the dough
- Chana dal – we need to begin with cooked chana dal for this recipe which is later mashed for the most effective consistency. Chana dal is particular to Maharashtrian puran poli, however it’s also possible to use toor dal (used for Obbattu!)
- Jaggery – powdered jaggery works finest right here, that is for the sweetness and light-weight caramel notes
- Cardamom – finely crushed cardamom or powdered cardamom for perfume
- Saffron – a bit goes a great distance with saffron, and I simply love utilizing this when making conventional Indian sweets at house
Methods to make Puran Poli
Here is a fast step-by-step exhibiting you make puran poli at house:
1. Wash chana dal after which soak it in water for Half-hour. Drain the water after which strain prepare dinner chana dal in 2 Cups water until tender. This takes 25 minutes within the On the spot Pot.
2. Permit the p[ressure to release naturally.
3. Once the chana dal is cooked, strain all the excess water. You can use the water the next time you are kneading dough or mix it in curry or dal.
4. In a pan, heat 1 Tablespoon ghee and add the cooked chana dal.
5. Using a masher or the back of a spatula, mash the dal till completely broken down.
6. Add jaggery, soaked saffron and cardamom powder. Mix well, and cook this mixture till it thickens.
7. Use a masher to ensure there are no lumps.
8. The mixture is fully cooked once the it starts to come together in a bowl. Set aside to cool completely.
9. While the dal is cooking, mix together atta, maida and salt in a large bowl. Then add water little by little and knead it.
10. Ensure to knead it into a soft, supple dough.
11. Cover and set aside for 20-30 minutes.
12. When ready to roll out the puran poli, take a golf ball sized piece of dough. Form into a bowl, flatten it slightly and dust both sides with flour. Roll this out till approx 3.5 inches in diameter.
13. Place a heaped tablespoon of chana dal filling in the centre.
14. Scrunch the edges together till they completely cover the chana dal.
15. Dust the ball again with flour. This will prevent it from sticking to the surface.
16. Roll it out as thin as possible. Set aside.
17. To cook the puran polis, heat the tava and place the rolled out puran poli on it. Cook it till you start seeing bubbles appear on the surface.
18. Flip it over and smear it with ghee. Cook for a minute or two and then flip it on the other side. Smear with ghee.
19. Cook both sides till nice and golden brown. Serve hot topped with more ghee. Repeat with the rest of the dough and filling.
Richa’s Top Tricks
- Boil the dal and knead the dough a day in advance to save time on the day of serving, this helps a TON!
- You want to knead this dough well till it’s really soft and pliable.me. We are looking for almost an elastic-like texture. This makes stuffing and rolling out polis into thin discs much easier.
- Make sure to flour your surface before rolling out the dough, this will prevent the dough from breaking apart or sticking to the counter.
- Mash your dal mixture finely! If there are large or uneven clumps, the poli might split open when cooking and we don’t want this.
Filling Ideas
- You can add grated coconut or desiccated coconut to the chana dal mixture for a nice nutty flavour that works really well here – it’s a common filling in the Karnataka style preparation.
- Another great filling idea is to dry roast some nuts: cashews, raisins, almonds and grind them and add to the chana dal mixture.
It feels so rewarding to cook and put together a festive menu for your family and friends and this puran poli will make your Ganesh Chaturthi even sweeter (pun intended!).
I hope you’re enjoying the festive recipes series so far, stay tuned for more ideas and inspo from me to get those serving platters ready!
Watch the Recipe Video
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Puran Poli
Puran Poli is a candy, stuffed flatbread thats well-liked throughout India. The hot button is to make a really tender dough in order that the ultimate parathas are actually tender and pliable.
Servings: 6 folks
Energy: 483kcal
Directions
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Wash chana dal after which soak it in water for Half-hour. Drain the water after which strain prepare dinner chana dal in 2 Cups water until tender. This takes 25 minutes within the On the spot Pot.
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Whereas the dal is cooking, combine collectively atta, maida and salt in a big bowl. Then add water little by little and knead it right into a tender, supple dough. Cowl and put aside for 20-Half-hour.
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As soon as the chana dal is cooked, pressure all the surplus water. You should use the water the following time you’re kneading dough or combine it in curry or dal.
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In a pan, warmth 1 Tablespoon ghee and add the cooked chana dal. Utilizing a masher or the again of a spatula, mash the dal until utterly damaged down. Add jaggery, soaked saffron and cardamom powder. Combine properly, and prepare dinner this combination until it thickens and begins to return collectively in a bowl. Put aside to chill utterly.
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When able to roll out the puran poli, take a golf ball sized piece of dough. Type right into a bowl, flatten it barely and dirt either side with flour. Roll this out until approx 3.5 inches in diameter. Place a heaped tablespoon of chana dal filling within the centre and scrunch the sides collectively until they utterly cowl the chana dal.
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Mud the ball once more with flour and roll it out as skinny as potential.
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To prepare dinner the puran polis, warmth the tava and place the rolled out puran poli on it. Cook dinner it until you begin seeing bubbles seem on the floor. Flip it over and smear it with ghee. Cook dinner for a minute or two after which flip it on the opposite facet. Smear with ghee. Cook dinner either side until good and golden brown. Serve scorching topped with extra ghee. Repeat with the remainder of the dough and filling.
Video
Diet
Energy: 483kcal | Carbohydrates: 90g | Protein: 10g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 2g | Ldl cholesterol: 19mg | Sodium: 200mg | Potassium: 47mg | Fiber: 10g | Sugar: 43g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 3mg
