4.75 from 4 votes
puran poli
Puran Poli
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

Sweet lentil stuffed flatbreads. 

Course: Breads
Cuisine: Indian
Keyword: puran poli
Servings: 6
Calories: 414 kcal
Author: Archana
Ingredients
  • 1 cup whole wheat flour for dough
  • 1/2 cup whole wheat flour for rolling
  • 1/4 tsp salt
  • 1 tbsp vegetable oil
  • 2 tbsp ghee
  • 1 cup chana daal/split bengal gram
  • 1/2 cup jaggery
  • 1/2 cup sugar
  • 1/4 tsp nutmeg powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp saffron
  • 1/4 tsp dry ginger powder
Instructions
  1. Wash the chana daal 2-3 times. Drain all the water and then add 5 cups of water along with the daal in a heavy bottomed pot. Let the daal cook on medium-low heat for an hour or 2, stirring few times. Remove any white foam that may rise up.

  2. Drain all the water using a strainer (save the water to make katachi aamti, see recipe below). Put the daal back in the pot. Add jaggery, sugar, nutmeg powder, cardamom powder, dry ginger powder and saffron to the daal. Mix well, and cook stirring frequently for 10-15 minutes on medium heat.

  3. Cool down the cooked mixture for 5 mins and then blend it to a smooth consistency in a food processor. Make to blend while the mixture is warm. This is our sweet stuffing.

  4. Knead soft pliable dough with 1 cup of whole wheat flour, salt, saffron and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky puran poli's. Let the dough rest for 30 mins.
  5. Start making balls of the dough and the stuffing which should be of the same size. I usually make mine the size of a lemon. With the Ingredients we have here I usually make 8-10 balls each of the dough and stuffing.
  6. Put a heavy griddle on medium high heat. Roll the dough by using the dry wheat flour that is kept aside for rolling. Make a 4-5 inch diameter circle. Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it. Roll the poli softly using more dry flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter. 

  7. Gently put the rolled poli on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides. Serve with unsweetened milk flavored with cardamom and saffron.

Recipe Notes

Note - Using filter water or bottle water speeds up the cooking time for the lentils

Notes to make the Puran{sweet lentil filling} in the Instant Pot:

  1. Rinse and drain the lentils.
  2. Add lentils with 2.5 cups of filter water and Pressure Cook(Hi) for 8 minutes followed by natural pressure release.
  3. Strain the liquids from the lentils using a mesh strainer and reserve the liquids.
  4. Return the lentils to the Instant Pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger and saffron. Mix well and cook stirring frequently until the puran starts to thicken up. If sautéing in the Instant Pot, cook on sauté(normal) mode to avoid splatters. 
  5. Let the cooked lentils cool down for few mins and then blend it to a smooth consistency in a food processor.  Make sure the lentils are not completely cold, they need to be blended while they are warm.
Nutrition Facts
Puran Poli
Amount Per Serving
Calories 414 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 12mg4%
Sodium 99mg4%
Potassium 414mg12%
Carbohydrates 74g25%
Fiber 12g50%
Sugar 34g38%
Protein 12g24%
Vitamin A 15IU0%
Vitamin C 1.4mg2%
Calcium 34mg3%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.