Today we celebrated Gudi Padwa, our Maharashtrian New Year. For my husband and I, it was another reason to miss home, miss family.
It has been a few years since I had homemade Puran poli. Every year I had my mom courier store bought Puran Poli, and I remember opening the box and unlocking a bunch of memories of my childhood.
Puran Poli is a roti stuffed with sweetened aromatic split gram lentils (chana dal). Scrumptious, mouthwatering and an irresistibly delicious Maharashtrian festive sweet. It just melts in your mouth!
Cooking time: 4 hrs
1 cup split Bengal gram (chana dal)
1¼ cup jaggery
1 tbsp ghee
¾ tsp cardamom powder (elaichi)
½ tsp nutmeg powder (jaiphal)
½ tsp salt, or adjust as per taste
1 cup all-purpose flour (maida)
2 tbsp wheat flour
2 tbsp oil
¼ tsp salt, or adjust as per taste
All-purpose flour (maida), for dusting
Ghee (clarified Butter), for frying
1. Take a large bowl, combine maida, wheat flour, 1 tbsp oil and salt. Add little water and mix everything together.
2. Add little more water and knead everything together into a pliable dough. Add 1 tbsp oil and knead for 1 min more, until the dough is soft and smooth.
3. Keep aside for 3 hrs in an air-tight container or keep it in a open vessel and cover it with a wet cloth.
4. After 3 hrs, knead once more and divide into 8 equal parts in the shape of smooth balls and keep aside.
1. Soak chana dal in water for at least 1 hr.
2. Drain the water and add chana dal to the pressure cooker.
3. Pressure cook dal with 2 cups water for 3 whistles. Then turn off heat and let it cool down.
4. After cooling, add it to the mixer with jaggery and grind it to a smooth paste.
5. Heat pan on low heat, add ghee and let it melt. Then pour the dal mixture into the pan and add salt. Mix well and keep cooking it on low heat. Keep stirring the mixture frequently making sure it doesn’t stick to the pan.
6. Cook it until all the liquid dries up and a thick mass of puran is formed.
7. Turn off heat, add cardamom powder and nutmeg powder. Mix well, keep aside and let it cool down.
8. After puran mixture cools down divide it into 8 equal portions in the shape of smooth balls. Keep aside.
1. Take 1 portion of dough ball and flatten it out between your palms.
2. Then take 1 portion of puran and stuff it inside the dough. Completely cover the puran with the dough and seal the edges.
3. Roll out the stuffed dough ball with a rolling pin into a thin circle (like a roti). Use maida if required for dusting the dough.
4. Heat a tava on medium heat and spread ghee on it. Place puran poli on tava and smear little ghee on top.
5. Once the bottom is done, flip. Smear little ghee on top and gently press it down with a spatula.
6. Fry both sides until it gets nice golden spots.
7. Once it’s cooked, it will puff up. Then transfer it to a plate.
8. Repeat the same process with rest of portions to make Puran Poli.
Drizzle ghee on top and serve it hot.
spoonful O’ tips
1. Ghee can also be added to the dough to make it soft and smooth.
2. Keeping the dough aside in an airtight container or covering it with a wet cloth helps maintain the moisture in the dough, keeping it soft.
3. Try to keep the dough aside for a minimum of 1 hr, but the longer the dough is kept aside to rest, the better. Puran Poli becomes more soft and fluffy.
4. Soaking the dal pressure cooks the dal quickly (less no. of whistles to cook).
5. Traditionally a ‘puran yantra’ is used to make a paste of the dal mixture. This step is very important or else the Poli will tear while rolling. Since I do not have the puran yantra, mixer is a substitute for it.
6. Jaggery is traditionally used in Puran Poli and a healthier ingredient, but sugar can be used instead of jaggery or you can even use both in this recipe.
7. To cook puran mixture quickly, it can be cooked on medium flame but you will have to continuously keep stirring it, or else it will stick to the bottom of the pan.
8. While cooking, when the puran slightly thickens up taste it to check if the sweetness is according to palate. Add more jaggery if required. If you like less sweetness then only add 1 cup jaggery.
9. After cooking the puran, insert a spoon in the middle of the puran mixture, if the spoon stands steady straight then the puran is ready. If the spoon falls then the puran needs to be cooked further.
10. Be careful while rolling Puran Polis, if they start breaking then dust little maida over it.
11. While cooking the Puran Polis on tava, make sure to flip them only once. Flipping them again and again will tear the Polis.