Breads
Puran Poli
The Quirky Foodster Team
Ingredients
- For the filling (puran):
- 200 g (1 cup) split pigeon peas (toor dal), rinsed
- 600 ml (2 1/2 cups) water
- 200 g (1 cup) jaggery, grated
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1 tsp ghee
- For the dough:
- 200 g (1 2/3 cups) plain flour (maida) or whole wheat flour
- 1/4 tsp turmeric powder
- 1 tbsp oil, plus extra for kneading and cooking
- Water, to knead
- Salt, a pinch
- Ghee, for serving
Method
- Cook the toor dal with the water in a pressure cooker for 4-5 whistles, or simmer covered in a pot for 30-35 minutes, until completely soft and mashable.
- Drain any excess water (reserve it for another dal or soup), then return the dal to the pot with the jaggery. Cook over low heat, mashing and stirring constantly, for 12-15 minutes, until the mixture thickens into a dry, dough-like paste that holds its shape.
- Stir in the cardamom, nutmeg and ghee, then set the filling (puran) aside to cool completely.
- Meanwhile, make the dough: combine the flour, turmeric, oil and a pinch of salt, and knead with water into a very soft, smooth, slightly loose dough, softer than a chapati dough. Cover with a damp cloth and rest for at least 20 minutes.
- Divide the dough and the cooled puran filling into equal-sized balls, with the filling balls slightly larger than the dough balls.
- Flatten a dough ball, place a filling ball in the centre, and gently bring the edges up and over to seal completely, pinching to enclose. Flatten gently.
- On a well-floured surface, very gently roll the stuffed ball out into a thin, even round, taking care not to let the filling burst through.
- Cook on a hot griddle for 1-2 minutes per side, brushing lightly with ghee, until golden-brown spots appear on both sides.
- Serve warm with a little extra ghee drizzled over the top.
Introduction: Puran poli is a sweet, lentil-stuffed flatbread served at festivals across Maharashtra and Gujarat, its filling
made from slow-cooked split pigeon peas sweetened with jaggery and warmed with cardamom and nutmeg.
As with most sweet Indian breads, it has never relied on onion or garlic, making it a natural festive
centrepiece on Jain tables.
Cultural Background: Puran poli is a sweet, lentil-stuffed flatbread served at festivals across Maharashtra and Gujarat, its filling
made from slow-cooked split pigeon peas sweetened with jaggery and warmed with cardamom and nutmeg.
As with most sweet Indian breads, it has never relied on onion or garlic, making it a natural festive
centrepiece on Jain tables.
Tips: The filling must be completely cool and firm before stuffing, or it will be too soft to roll without tearing the dough. Roll gently and evenly from the centre outwards, applying light pressure, so the filling doesn't push through one side.
Variations: Use chana dal (split chickpeas) instead of toor dal for a firmer, slightly nuttier traditional Maharashtrian filling. Add a few strands of saffron to the filling for a more festive version.
Storage: Keeps in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on a hot dry griddle for 30-45 seconds per side, or microwave wrapped in a damp paper towel for
20-30 seconds.
Nutrition (approximate, per serving)
Approx. 290 kcal, 7g protein, 6g fat, 54g carbohydrate, 5g fibre per serving (1-2 poli).
Vegetarian / Vegan
Vegetarian as written; use oil in place of ghee throughout to make vegan.
FAQs:
Q: Why does my puran poli tear while rolling?
A: This usually happens if the filling is too wet or too warm — make sure it's cooked until dry and completely cooled before stuffing.
Q: Can I make the filling ahead?
A: Yes, the puran can be made up to 2 days ahead and kept refrigerated; bring to room temperature before stuffing.
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