Imagine biting into a golden-brown flatbread that reveals a luscious, spice-infused sweet filling that dances on your taste buds - welcome to the world of Puran Poli! This traditional Indian delicacy is not just a recipe, but a culinary journey that connects generations through its rich, aromatic flavors. Whether you're a curious food lover or a seasoned cook looking to explore authentic Indian cuisine, this sweet flatbread promises to transport you to the vibrant kitchens of Maharashtra with every delectable bite.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup split yellow gram (chana dal)
- 1 cup jaggery, grated
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg, grated
- 2 cups whole wheat flour
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water, as needed
- Ghee or oil for cooking
Instructions
- Prepare the chana dal filling first by washing the split yellow gram thoroughly and draining excess water.
- In a pressure cooker, cook the chana dal with just enough water to cover it until soft and mushy, approximately 3-4 whistles. Let the pressure release naturally.
- Drain any excess water from the cooked dal and transfer to a wide pan. Add grated jaggery and cook on medium heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
- Add cardamom powder and nutmeg, mix well. Remove from heat and let the mixture cool completely. Mash or blend the mixture into a smooth, uniform paste.
- For the dough, mix whole wheat flour, turmeric powder, and salt in a large bowl. Gradually add water and knead into a soft, pliable dough. Cover and let rest for 15-20 minutes.
- Divide the dough and filling into equal portions. Take a small portion of dough, flatten it, and place a portion of the dal filling in the center.
- Carefully seal the edges of the dough, completely encasing the filling. Gently roll out into a thin, round flatbread.
- Heat a griddle or tawa. Cook each puran poli on medium heat, applying ghee or oil on both sides until golden brown spots appear.
- Serve hot, drizzled with additional ghee. Best enjoyed warm with a side of milk or yogurt.
Tips
- Consistency is Key: Ensure your chana dal filling is smooth and not too watery. The perfect filling should be thick enough to hold its shape when enclosed in the dough.
- Resting the Dough: Allow the wheat flour dough to rest for at least 15-20 minutes. This helps develop gluten and makes the dough more pliable and easier to roll.
- Gentle Rolling: Use light hands when rolling the stuffed flatbread to prevent the filling from breaking through the dough.
- Heat Control: Cook the Puran Poli on medium heat to achieve those beautiful golden-brown spots without burning.
- Ghee Magic: Don't skimp on ghee! A generous drizzle not only enhances flavor but gives the flatbread its signature rich, glossy finish.
- Serve Immediately: Puran Poli is best enjoyed warm, so time your cooking to serve fresh off the griddle.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
