Puran Poli / Sweet lentil stuffed flatbread

A traditional maharashtrian delicacy , usually made on auspicious occasions like Holi. My son simply loves this. It is one delicacy that his grandmother’s prepare when he is visiting them. Given his food allergies , they simply love to see him enjoy this one traditional dish in its original form.

 

Even though process sounds tedious , it can actually  made quickly by simply doing some prep work. I usually cook the puran or stuffing a night before and let it cool down in the refrigerator. The dough is knead first thing in the morning . Delicious poli’s are rolled out at lunch time and served hot .

This Recipe is free from :

 

☐Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

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Ingredients

 

For Puran or stuffing

 

  1. Chana dal of split chickpea - 1 and ½ cup

  2. Jaggery crushed - 1 cup

  3. Sugar -  ½ cup

  4. Cardamom powder - 1 TSP

  5. Nutmeg powder - 1 TSP

  6. Water - 2 cups

For outer covering or poli

  1. Whole wheat flour - 2 cups

  2. Water to knead the dough

  3. Salt to taste

  4. Vegetable oil - ⅓ cup

Method

 

Puran or sweet lentil stuffing :

 

  1. Wash the chana dal 2-3 times.  Drain the water. Add 2 cups of water and cook in pressure cooker for 3-4 whistles.

  2. Let the pressure release naturally. Drain the excess water from dal if any and store it separately as a base to make curry.

  3. In a pot , add cooked dal. Smash it using a spatula. Add jaggery , sugar to smash dal and mix well.

  4. Cook the mixture on low to medium heat till it starts leaving the sides . Keep stirring continuously to ensure the jaggery does not stick to pot and burn. Be careful while stirring as jaggery forms bubbles and the hot jaggery bubbles might spill on your hands.  Sign of puran being cooked is it starts getting dry at the edges of the pot.

  5. Once the puran is cooked add cardamom powder , nutmeg powder and mix well. Some also add ginger powder which also helps in digestion .

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Poli or out covering for flat bread.

 

  1. Knead soft pliable dough with 2 cup of whole wheat flour, salt, water and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky puran poli. Apply a generous serving of oil to make sure the dough does not get dry.. Cover and let the dough rest for 2-3 hours.

Puran poli or flatbread.

  1. Put a heavy griddle on medium high heat.

  2. Take a lemon size ball of dough . Roll the dough by using rice flour into a 2-3  inches diameter circle.

  3. Take a lemon size ball of the stuffing or puran. Place it in middle of the rolled dough. Gather all the sides of the dough on top of the stuffing to enclose it. Remove the excess dough. Roll the bread softly using more rice flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter. Gently put the rolled bread on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Add a little oil to both sides. Serve with unsweetened non dairy milk flavored with cardamom and saffron.

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