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Puran Poli
Perfect Puran Poli at home! Uses a handful of ingredients like flour, jaggery, spices and is cooked to crisp golden perfection with ghee.
Servings: 6
Calories: 414kcal
Ingredients
Outer Dough
- 2 cups whole wheat flour for dough
- ½ cup whole wheat flour for rolling
- ½ teaspoon kosher salt
- 1 tablespoon oil
- 1 cup water plus more as needed
- 2 tablespoons ghee
Filling
- 1 cup chana dal
- 5 cups water
- ½ cup jaggery
- ½ cup sugar
- ¼ teaspoon nutmeg powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon saffron optional
- ¼ teaspoon dry ginger powder optional
Instructions
Make Puran
- Wash the chana daal 2-3 times. Drain and add daal and water to 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.
- 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.Tip: To see the doneness of the Puran, perform the spatula test: move the Puran to the center of the pan, then insert a wooden spatula. If the spatula stands upright on its own, the puran has reached the right consistency. This is a reliable way to check if it’s cooked perfectly.
- Cool down the cooked mixture for 5 minutes and then blend it to a smooth consistency in a food processor or a blender. Make sure to blend while the mixture is warm and blend in batches if needed.
Dough for outer covering
- Knead a soft, pliable dough using whole wheat flour, salt, saffron, water, and oil. This dough should be softer than your typical roti or paratha dough to achieve a soft and flaky Puran Poli. Adjust the water as needed, since the amount can vary depending on the flour brand you use. Let the dough rest for 30 minutes.
Rolling Puran Poli
- Form small balls of both the dough and the stuffing, making sure they are the same size. I typically make mine about the size of a lemon. With the ingredients we have, this usually yields 8-10 balls of each.
- Heat a heavy griddle or pan over medium-high heat. Roll out a dough ball into a 4-5 inch circle using the reserved dry wheat flour. Place the stuffing in the center of the dough, then fold the edges over the filling to seal it. Coat the stuffed dough ball with dry flour, covering all sides, and gently flatten it in your hands. Roll out the dough lightly with additional flour as needed, adjusting the thickness to your liking. I usually roll mine thin to about 8-10 inches in diameter.
Cooking
- Gently place the rolled Poli onto the heated pan. Cook evenly on both sides until it achieves a perfect golden-brown color. Add a small amount of ghee to each side as it cooks. Serve with additional ghee on top. Traditionally, we serve puran poli with warm milk flavored with cardamom and saffron.
Video
Notes
Tips
- Use fresh and good quality chana daal. Old chana daal takes much longer to cook
- Using filter water or bottle water speeds up the cooking time for the lentils
- How to fix runny Puran/filling - Place the filling in a nonstick pan and cook on low-medium heat, stirring often for 5 to 10 mins. This will allow excess liquids to evaporate and the filing will become dryer.
- How to fix dry Puran/filling - Add 1 to 2 tablespoons of warm milk to the Puran and mix it in. Add more milk as required until you get it to the desired consistency
- Rinse and drain the lentils.
- Add lentils with 2.5 cups of filter water and Pressure Cook(Hi) for 10 minutes followed by natural pressure release.
- Strain the liquids from the lentils using a mesh strainer and reserve the liquids.
- 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.
- Let the cooked lentils cool down for a 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
Calories: 414kcal | Carbohydrates: 74g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 414mg | Fiber: 12g | Sugar: 34g | Vitamin A: 15IU | Vitamin C: 1.4mg | Calcium: 34mg | Iron: 3.6mg
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