A puran poli is essentially a sweet stuffed parantha. The dough is made of refined flour or whole wheat flour and the stuffing is chana dal or bengal gram sweetened with either sugar or jaggery and flavoured with cardamom and nutmeg. It is best enjoyed hot with a spoonful of ghee or clarified butter.
Puran polis are famous in the west of India, especially in the states of Maharshtra amd Gujrat. The puran poli made by the Maharashtrians living along the coast is slightly different from the one made by those living in central Maharashtra or Vidarbha.
This is my grandmother's recipe. Sometimes I tweak it a little to make a healthier version. In the healthier version I use only whole wheat flour to make the dough and sweeten the stuffing with jaggery instead of sugar. Do try making these and do let me know your feedback! Enjoy!
Preparation Time: 1 hour
Makes: 10-12 polis
Procedure:
1. Add 3 cups water in 2 cups chana dal and pressure cook til the dal is cooked. Remove the lid and keep cooking till all the water evaporates and the mixture becomes dry.
2. Grind the dal to a smooth paste.
3. Add 2 -3 cups of sugar (depending on taste) and cook the mixture on a slow flame till it leaves the sides of the pan.
4. Let it cool and add 2 tsp of cardamom powder and 1/2 tsp of nutmeg powder.
5. Mix 2 cups whole wheat flour and 1 cup refined flour with 1/2 cup oil and water to make a very soft, stretchy dough. Knead the dough very well and leave it aside for 15-20 minutes.
6. Make balls of the stuffing and stuff them into little balls of the dough and then roll it like you would make a parantha. Make sure you put lots of stuffing and roll evenly so that the stuffing spreads all over the parantha.
7. Cook using a little ghee and serve hot! Enjoy!
Puran polis are famous in the west of India, especially in the states of Maharshtra amd Gujrat. The puran poli made by the Maharashtrians living along the coast is slightly different from the one made by those living in central Maharashtra or Vidarbha.
This is my grandmother's recipe. Sometimes I tweak it a little to make a healthier version. In the healthier version I use only whole wheat flour to make the dough and sweeten the stuffing with jaggery instead of sugar. Do try making these and do let me know your feedback! Enjoy!
Preparation Time: 1 hour
Makes: 10-12 polis
Procedure:
1. Add 3 cups water in 2 cups chana dal and pressure cook til the dal is cooked. Remove the lid and keep cooking till all the water evaporates and the mixture becomes dry.
2. Grind the dal to a smooth paste.
3. Add 2 -3 cups of sugar (depending on taste) and cook the mixture on a slow flame till it leaves the sides of the pan.
4. Let it cool and add 2 tsp of cardamom powder and 1/2 tsp of nutmeg powder.
5. Mix 2 cups whole wheat flour and 1 cup refined flour with 1/2 cup oil and water to make a very soft, stretchy dough. Knead the dough very well and leave it aside for 15-20 minutes.
6. Make balls of the stuffing and stuff them into little balls of the dough and then roll it like you would make a parantha. Make sure you put lots of stuffing and roll evenly so that the stuffing spreads all over the parantha.
7. Cook using a little ghee and serve hot! Enjoy!
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