Puran Poli :
Puran Poli Recipe : It doesn’t require any presentation, as each Indian would have eaten this sweet flatbread at some point in his/her life. With its various varieties, puran poli is eaten over the length and breadth of India and this recipe is for making one of most broadly prevalent, sweet and savory, elaichi (cardamom) flavored pooran polis having scrumptious stuffing made of tuvar dal. The utilization of nutmeg powder, indeed though in exceptionally little sum, compliments the flavor of cardamom and jaggery making it more delicious. Take after the given step by step photo recipe to make it at home.
Note: Read tips and varieties given underneath to make Gujarati, Maharashtrian, Konkani and South Indian style puran polis.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 3 servings
Ingredients:
| 3/4 cup Tuvar Dal (arahar dal) |
| 3/4 cup Sugar or Jaggery (gud) |
| 1/2 teaspoon Cardamom Powder (elaichi) |
| 1/8 teaspoon Nutmeg Powder (jaifal), optional |
| 2 tablespoons + for smearing Ghee (clarified butter) |
| 1 cup Wheat Flour + for rolling |
| 1½ tablespoons Oil |
Directions for Making Puran (stuffing):
1. Wash tuvar dal in water for 2-3 times and splash it in water for 30 minutes. Deplete the abundance of water and pressure-cook it with 1½ mugs of water in a pressure cooker (3-5 liter capacity) for 3 shrieks over medium fire. Let pressure interior the cooker come down normally; open the top and deplete any abundance water.
2. Tenderly squash the dal with the posterior of a spoon or masher. Warm a medium-sized heavy-based pan or non-stick pan over a medium fire. Include cooked dal, sugar, or jaggery and ghee in it and blend well.
3. Blend ceaselessly and cook until the blend turns thick or for approx. 15-20 minutes.
4. You can check whether the thickness of the puran is fitting or not by putting the spatula vertically straight in the center. If it does not drop, at that point the mixture is thick sufficient something else mix and cook for 3-4 minutes more and check once more. Include cardamom powder, and nutmeg powder and blend well. Turn off the flame and let the blend cool at room temperature. Separate the blend into 6 rise-to portions.
Directions for Making Puran Poli:
1. Take wheat flour in a medium-sized bowl and include oil. Presently, include water as required and manipulate smooth batter (like paratha mixture). Cover the mixture and let it set at room temperature for 15 minutes. After 15 minutes, manipulate it once more and partition it into 6 breaks even with portions.
2. Take one parcel, deliver it in the shape of a ball, and press a small. Coat it with dry flour and roll it out into a 4-5 inch distance across a circle (like puri) utilizing a rolling stick. Put one puran (stuffing) parcel in the center of the rolled puri.
3. Wrap stuffing with all sides of puri and seal the beat where all sides consolidate. Squeeze off abundance batter and grant it the circular shape of a ball.
4. Press the stuffed ball a bit and make a thick pattie, coat it with dry flour.
5. Roll it out utilizing a rolling stick into approx. 6-7 inch breadth circle. Warm a tawa over medium fire. When the tava is medium hot, put crude puran poli over it.
6. Cook it until golden brown spots show up on the bottom side. Flip and cook another side until brown spots show up there as well. If required, rehash the flip and cook the handle one more time to cook it evenly.
7. Exchange it to a plate and spread as much ghee as you like on both sides. Rehash the same and prepare for the remaining batter and stuffing.
Tips for Making Puran Poli
- Avoid Too Much Water in Dal: When cooking tuvar dal (split pigeon peas) or chana dal (Bengal gram), be mindful not to use excess water. Using too much water can result in a watery dal that doesn’t thicken well for the stuffing. The goal is to cook the dal just until soft and then strain any excess liquid to ensure the filling is dry and easy to work with.
- Prepare Filling in Advance: For better handling and easier rolling, prepare the puran (stuffing) a few hours in advance and refrigerate it. Chilling the mixture helps it firm up slightly, making it easier to shape into balls and roll out inside the dough without sticking or breaking.
- Use Milk Instead of Water for Dough: Replacing water with milk while kneading the outer dough creates a softer, richer outer layer. The milk adds a subtle flavor and ensures that the poli remains moist and delicate after cooking.
- Choose the Right Dal: You can use either chana dal or tuvar dal to prepare the sweet stuffing. Both lentils are traditional, though chana dal is more commonly used in many regions due to its rich texture and ability to absorb flavors well.
- Use Jaggery for Authentic Flavor: For an authentic Maharashtrian or South Indian taste, always use jaggery instead of refined sugar. Jaggery imparts a deep, caramel-like sweetness that complements the dal beautifully. If you’re using dairy, be cautious not to mix jaggery directly with boiling milk to avoid curdling—allow it to cool slightly before combining.
- Roast with Ghee for Extra Flavor: Roasting the cooked and mashed dal-jaggery mixture in a bit of ghee enhances the aroma and flavor of the stuffing. Keep stirring on low flame to avoid burning and to achieve the perfect consistency for stuffing.
- Seal Properly to Avoid Leakage: When stuffing the puran into the dough ball, make sure the edges are sealed well. This will prevent the filling from leaking out during rolling or cooking, ensuring neat and well-shaped polis.
- Cook Evenly on Medium Heat: Cook the puran poli on a medium flame, flipping gently until both sides are golden brown. Smear a little ghee on both sides as it cooks to keep it soft and add a delicious richness.
- Store with Care: If you’re making a batch for later use, stack the polis with parchment paper in between and store in an airtight container. They can be gently reheated on a pan before serving.
Regional Variations of Puran Poli
Puran Poli is prepared in various ways across India, with differences in stuffing ingredients and dough preparation reflecting regional tastes and customs.
- Maharashtrian Puran Poli: This classic version uses chana dal and jaggery for the stuffing, seasoned with nutmeg or cardamom for fragrance. The outer dough is made with whole wheat flour or a mix of wheat and all-purpose flour, kneaded with milk or water. It is typically served with ghee or katachi amti (a thin spicy dal made from the strained dal water).
- South Indian Holige / Obbattu: In Karnataka and Tamil Nadu, the dish is known as Holige or Obbattu. The filling often includes jaggery, coconut, and either chana dal or tuvar dal. The outer layer is typically made with all-purpose flour (maida), which results in a softer and more elastic texture. This version is thinner and often cooked in more ghee for a glossy finish.
- Gujarati Style Puran Poli: Gujarat offers a slightly sweeter version made mainly with tuvar dal and sugar. It is typically flavored with cardamom and sometimes dry ginger. The outer dough is similar but slightly thicker and may include ghee in the kneading process.
- Konkani Style Puran Poli: This variation blends chana dal, tuvar dal, and freshly grated coconut in the stuffing, sweetened with jaggery. It has a unique coastal flavor profile and is often enjoyed during special occasions and festivals in the Konkan region.
- Modern Fusion Versions: Modern takes on puran poli may include creative fillings like dates and nuts, or even chocolate for a contemporary twist. While not traditional, these variations cater to changing palates and are fun for experimenting.
Taste and Texture Profile
Puran Poli is known for its sweet, nutty filling and soft, melt-in-the-mouth outer covering. When made correctly, it has a delicate balance of sweetness and spice, a slight chewiness from the dough, and a rich aroma from the ghee and jaggery. It’s a comforting, satisfying dish that’s loved by children and adults alike.
Serving Suggestions
There are multiple delightful ways to enjoy Puran Poli, depending on the region and your preference:
With Milk or Buttermilk: In certain parts, people enjoy dipping puran poli in warm milk or sipping buttermilk alongside it to balance the richness.
Traditional Way: Serve it hot with a dollop of ghee on top. The ghee melts into the warm flatbread, making every bite heavenly.
With Katachi Amti: In Maharashtra, it is often served with this spicy, thin dal made from the water left after cooking the lentils.
With Aloo Bhaji: Some regions enjoy Puran Poli with a mildly spiced potato curry, creating a balanced sweet and savory combination.