Puran Poli (Sweet Lentil‑Stuffed Flatbread)

A cherished Maharashtrian festive treat, Puran Poli combines a subtly sweet, spiced chana dal (lentil) filling encased in a soft, golden flatbread. Follow these precise steps to achieve pillowy, melt‑in‑your‑mouth Puran Polis every time.

Ingredients

For the Puran (Sweet Filling)

• 1 cup chana dal (split Bengal gram)

• 3 cups water

• ½ teaspoon turmeric powder

• ¾ cup jaggery (grated)

• ½ teaspoon cardamom powder

• A pinch of nutmeg powder (optional)

• 1 tablespoon ghee

For the Dough

• 1½ cups whole wheat flour

• ¼ cup fine semolina (rava/sooji)

• 2 tablespoons oil

• Salt, a pinch

• Water, as needed

For Cooking

• 2 tablespoons ghee, divided

Equipment

1. Medium saucepan for cooking dal

2. Wooden spoon or spatula

3. Mixing bowls

4. Rolling pin and board

5. Flat griddle (tawa)

   
   

Method

1. Prepare the Puran Filling

1. Rinse the chana dal thoroughly under cold water until water runs clear.

2. Combine rinsed dal, water, and turmeric powder in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes or until the dal is completely soft and mushy.

3. Drain any excess water; mash lightly to break up large lumps.

4. Return the dal to low heat. Add grated jaggery, stirring constantly until it dissolves and the mixture thickens (about 5–7 minutes).

5. Stir in cardamom and nutmeg powders, then finish with 1 tbsp ghee. Cook for another minute, ensuring a relatively dry, pliable filling.

6. Transfer to a bowl and let cool completely.

2. Make the Dough

1. In a bowl, whisk together whole wheat flour, semolina, salt, and oil until crumbly.

2. Gradually add warm water, kneading into a smooth, soft dough. Aim for a pliable consistency—neither stiff nor sticky.

3. Cover with a damp cloth and rest for 20–30 minutes.

3. Portion & Shape

1. Divide dough into 8 equal balls (about 40 g each).

2. Divide the cooled puran filling into 8 equal balls.

3. Take one dough ball, flatten it slightly, and place a filling ball in the center.

4. Enclose the filling by gently bringing edges together and sealing—shape into a smooth ball.

4. Roll Out & Cook

1. Lightly dust your rolling board and the filled ball with flour.

2. Gently roll from center outward into a 6–7 inch circle, taking care to maintain even thickness and prevent tearing.

3. Heat a griddle over medium heat and warm 1 tbsp ghee.

4. Place the rolled poli on the griddle. Cook for 30–45 seconds until light golden spots appear, then flip.

5. Apply remaining ghee, pressing gently with a spatula to encourage puffing. Cook the other side for another 30–45 seconds or until golden brown.

6. Remove and rest on a plate; repeat with remaining portions.

   

Serving & Tips

• Serve hot, brushed with a little extra ghee.

• Accompaniment: A dollop of fresh unsalted butter or a side of warm milk enhances the experience.

• Storage: Keep in an airtight container; reheat on a griddle or in a preheated oven at 150 °C for 5 minutes.

• Troubleshooting: If dough cracks while rolling, rest for another 10 minutes under a damp cloth. If filling oozes, ensure the puran is sufficiently dry before stuffing.

Enjoy this traditional Puran Poli—its tender layers and sweet, aromatic filling make it an unforgettable centerpiece for any festive meal!