Puran Poli | Purnachi Poli Recipe is another term for Puran Poli.Both names refer to the same traditional Indian sweet flatbread prepared with a sweet filling made from chana dal (split Bengal gram) and jaggery (or sugar).It’s a popular and beloved dish in various Indian states and is often prepared during festivals and special occasions.

About Puran Poli

It is known by different names in various regions,such as

• Puran Poli in Maharashtra
• Puran Puri in Gujrat
• Obbattu or Holige in Karnataka
• Bobbattu in Andhra Pradesh and Telangana
• Payasabolli in Kerala
• Paruppu Poli in Tamilnadu

Variations in Puran Poli

Puran Poli is basically prepared from Chana dal,jaggery(or sugar),wheat flour,cardamom powder and nutmeg powder,ghee or oil for cooking.

Stuffing i.e.Puran making methods slightly differ from region to region.In some regions pigeon lentils(toor dal) or yellow moong dal are used in making puran.Some add turmeric or haldi powder in making of Puran Poli to give yellowish shade to the poli.

Puran Poli is a delightful combination of sweet and savory flavors and is enjoyed by people of all ages during festive occasions and special family gatherings.It can be served as a dessert or a snack.

Serving of Puran Poli

Puran Poli is generally served with dollop of desi ghee.In some regions of Maharashtra it is served with Milk and Gulavni (gulavni is made by melting jaggery in water).It is accompanied with below mentioned dishes;

• Katachi Amti
• Kanda or Onion Bhaji
• Bonda Bhaji
• Koshimbeer
• Varan Bhaat
• Batata Bhaji
• Aam Ras
• Basundi

Recipe Tips for Puran Poli

• Always take right quantity of ingredients.
• For better result pressure cook the chana dal in pressure cooker for 6-7 whistles.
• Use right quantity of water for cooking chana dal.
• The cooked water from dal can be used to make Saar recipe or Katachi Amti recipe.
• You can use tradition Puran Yantra to grind the puran or can grind it in food processor or can strain the puran with puran strainer.
• You can either use jaggery or sugar while making puran.
• See that you grind the puran when it is warm enough,as on cooling it becomes a tedious job.
• Puran should have a mouth melting texture.
• Puran can last for a week in refrigerator.
• While puran poli lasts for 2 day when kept in fridge.
• See that puran stuffing spread till all edges.

Celebrate this  festive season with this delicious preparation of Puran poli and share your feedback with us in the comment section below.

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Puran Poli Recipe | Purnachi Poli

course : main

cuisine : maharashtrian

prep : 10 minutes

cook : 60 minutes

total : 1 hour 10 minutes

servings : 3-4

author : suchita pradeep satpute

Ingredients:

For the stuffing (Puran):

• 1 cup chana dal (split Bengal gram)
• ¾ cup jaggery (or sugar)
• ½ tsp cardamom powder
• Pinch of nutmeg powder
• A pinch of salt
• 3-4 cups Water for cooking chana dal

For the dough (Poli):

• 1 ½ cup whole wheat flour (atta)
• A pinch of salt
• 2-3 tbsp oil /ghee (clarified butter)
• Water as needed

Step by step methop of making Puran Poli Recipe | Purnachi Poli

For the stuffing (Puran):

• Rinse the chana dal thoroughly.
• Pressure cook it for 6-7 whistles in enough water until it becomes soft and is easily mashable.
• Strain the dal and save the water for aamti.This water is used to prepare Katachi aamti.
• In a separate pan,add the drained cooked chana dal.
• Add grated jaggery to it and mix well.
• Cook the mixture on low heat,stirring continuously till jaggery melts completely.
• Cook until it thickens and comes together like a dough.
• If your spatula doesn’t fall,that’s the sign your puran is done or properly cooked.
• Add cardamom powder,nutmeg powder and a pinch of salt to the mixture,mix it well, and remove it from the heat.
• Place the puran strainer on the top of the vessal.
• Now transfer this warm puran in batches to the puran strainer.
• With the help of spatula press the puran through the strainer.
• Finely strained puran gets collected in the vessal.
• Puran is ready.
• Allow it to cool down completely before you start rolling poli..

For the dough (Poli):

• In a mixing bowl,combine the whole wheat flour and a pinch of salt.
• Gradually add water and knead the flour to make a soft,smooth dough.
• You can also add a few tablespoons of ghee to the dough to make it softer and more pliable.
• Divide the dough into small,equal-sized balls.

Making Puran Poli:

• Take one of the dough balls and flatten it into a small disc.
• Place a portion of the cooled chana dal-jaggery stuffing (puran) in the center of the dough disc.
• Carefully seal the edges of the dough,covering the stuffing completely.
• Flatten out the roundle with your hands.
• Roll out the stuffed dough ball into a thin,flatbread (poli) using a rolling pin.
• You can apply some ghee or oil to the rolling surface to prevent sticking.
• Heat a griddle or a flat pan and cook the Puran Poli on both sides until they turn golden brown,brushing with ghee or oil as needed.
• Serve Puran Poli hot with a dollop of ghee or as desired.