Puran Poli | Gudi Padwa Spl | Ugadi
Puran Poli is a traditional festive sweet flatbread made with a filling of jaggery and spiced chana dal (split Bengal gram), encased in a soft wheat flour dough. Popular during festivals like Gudi Padwa and Ugadi, this delicacy symbolizes prosperity and celebration. Served with ghee or milk, Puran Poli offers a perfect blend of sweetness, warmth, and tradition.
Ingredients
For Puran (stuffing)
- Chana dal – ¾ cup (170gms)
- Pani (Water) – 2¼ cup
- Haldi (Turmeric) – ¼ tsp
- Ghee (clarified butter) – 2 tsp
- Gur (crushed) (jaggery) – ¾th cup / 125 gms
- Elichi powder (Cardamom powder) – ½ tsp
- Jaipal powder (nutmeg) – ½ tsp
For Poli (dough)
- Atta (whole wheat flour) – 1 cup
- Maida (all-purpose flour) – ½ cup
- Haldi (Turmeric) – ¼ tsp
- Namak (Salt) – ¼ tsp
- Tel (Oil) – 2 tbsp
- Pani (Water) – for kneading
- Ghee (clarified butter) – for cooking
- Maida (all-purpose flour) – for dusting
Instructions
For Puran (stuffing)
- To make Maharashtrian style Puran poli wash & soak chana dal for about an hour. Drain the water and add the dal to a pressure cooker along with 2¼ cup water, turmeric and ghee. Close the lid and pressure cook it. Remember we have to cook it to a point that is soft but not mashed.
- I gave dal 4 whistle on high heat and then 2 more on low heat. You can also give it 4 whistles all on low heat that should also cook the dal yet keep it whole.Once cooked remove from heat and then strain it. The leftover dal water can be used to make soup, Karachi amti, used for kneading dough etc.
- Once cooled add the dal along with jaggery to a mixer grinder and grind it to a paste. No water has to be added. Remove the paste straight into a pan and cook them. And within no time the stuffing will reduce and tighten up just like a halwa. Once it gets to a dough like consistency remove from heat and add cardamom and nutmeg powder. Mix and let it cool completely, once cooled divide the stuffing into 6 equal balls and the stuffing is ready to use.
For Poli (dough)
- Mix together atta, maida, turmeric, salt, oil and sufficient water to make a soft dough. Knead it well and them keep aside to rest for at least 25mins. You can smear a little oil on top to avoid any drying.Once rested roll it out into a cylindrical shape and then make 6 dough balls. Roll them and keep aside. You can make smaller or large puran poli.
- Dry dust the dough ball with maida and press it with hands to spread it to a sufficient size to easily place the stuffing ball in the dough. Close it and press it flat with fingers on to a table so that the stuffing is pushed to all sides.Now roll it out thin like a flat bread or chapati. Place it on to a hot pan to cook, turn in over and cook on the other side. Flip again and add ghee and turn over again. Press the sides using a spoon and allow it to puff. Smear with ghee again and cook the other side as well. Once cooked remove and keep in warm in a kitchen cloth.Do the same with the remaining dough and stuffing. Serve Puran poli with Karachi amti.
Notes
- ¾ cup dal =168gm, before boiling) 4 Siti hi+2 Siti low after boiling 412 gm = 1¼ cup
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