PURAN POLI is an Indian delicacy made by stuffing soft whole wheat dough with soft cooked yellow lentils, jaggery/brown sugar, cardamom, nutmeg and saffron. It is then rolled thin and cooked on a griddle with lots of ghee to make it into a golden brown, flavorful and aromatic flat bread. When torn apart it has a ooey-gooey perfection. Puran Poli is similar to Holige in Karnataka. so lets start and check out the recipe.
INGREDIENTS: For Puran Mixture – Sweet Filling
Jaggery - 1 Cup (powdered)
Chana dal (skinned split bengal gram) - 1 cup
water - 3 cups (for pressure cooking the chana dal)
ghee - 2 tsp
fennel powder - 1 tsp (ground fennel seeds)
dry ginger powder - ¾ to 1 tsp (ground ginger)
Cardamom powder - ½ tsp
Nutmeg powder - ¼ tsp
For The Poli – Outer Covering
Whole wheat flour - 1.5 cup
Oil or ghee (clarified butter) - 4 tbsp
Salt - ½ tsp or to taste
Turmeric powder - ¼ tsp
Water as required to knead the dough
Oil or ghee as required for roasting the puran poli
PROCEDURE:
Preparing Puran
Rinse the chana dal first very well in water. I didn’t soaked the chana dal but you can also soak the chana dal for 30 minutes to one hour and then drain the water.
In a pressure cooker, cook the chana dal for 6 to 7 whistles. The dal has to be cooked well. If you soak the chana dal, the cooking time will be reduced. Once the pressure settles down on its own, strain the cooked dal. The dal has to be strained well. Keep the stock aside.
Heat ghee in a pan and add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder. Fry for a few seconds on a low heat.
Add the chana dal and jaggery. Stir and let this puran mixture cook on a low flame till the mixture becomes dry.
Keep on stirring the puran mixture at intervals.
Once the puran stuffing become dry and thick, switch off the flame.
Let it cool and then mash the puran mixture with a potato masher. You can also use your mixer to mash the puran mixture very well. Keep asid Preparing The Poli Dough
Meanwhile take whole wheat flour, all purpose flour and salt in a bowl mix well.
Add a little bit of water and ghee and mix. Begin to knead the dough adding water as required.
The dough should be smooth and soft. Cover and keep aside the dough for 15-20 minutes.
Making Puran Poli
Take a medium or large size ball from the dough. Roll it 2 to 3 inches in circumference on a dusted rolling board.
Place a portion of puran mixture in the center of the rolled dough.
Bring the edges together towards the center. Join all the edges and pinch them.
Sprinkle some flour and start rolling the dough.
Make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
On a heated tawa or griddle, spread some ghee. Place the rolled poli/dough circle on the tawa.
When one side gets browned, turn over and cook the other side till you see some brown spots.
Once the second side gets browned, then turn over and apply ghee. If everything is done properly then puran poli will puff up. The poli should be cooked well with brown spots and golden.
Make all puran polis this way and stack them in a casserole or in a kitchen napkin.
You can serve puran poli warm or at room temperature with milk, ghee or curd (yogurt).
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