Puran Poli A Sweet Lentil Stuffed Flatbread Recipe

There’s nothing like the warm, inviting aroma of freshly made puran poli to take me back to family gatherings and festive treats, where the sweet and spiced chana dal filling, encased in golden, flaky goodness, feels like a hug for the senses. Let’s dive into making a batch and create those delicious memories together!

Puran Poli is a tasty and age-old form of Indian flatbread that I delight in preparing, with a sweet stuffing of chana dal and jaggery. For me, the combination of nutmeg and cardamom powders in the stuffing mix gives a deceptively simple dish a warm, cozy hug, while the earthy, golden turmeric in the dough rounds out the rich flavors and spicy sweetness.

Puran Poli A Sweet Lentil Stuffed Flatbread Recipe Ingredients

–

Chana Dal: Rich in protein and fiber, provides a savory base.

–

Jaggery: Natural sweetener, adds richness and caramel notes.

–

All-Purpose Flour: Forms the dough, soft and pliable texture.

–

Whole Wheat Flour: Adds fiber and nuttiness to the dough.

–

Turmeric Powder: Provides color and anti-inflammatory benefits.

–

Cardamom Powder: Aromatic spice, enhances sweetness and flavor.

–

Nutmeg Powder: Warm spice, adds depth and warmth.

–

Ghee: Adds richness and a buttery flavor to the flatbread.

Puran Poli A Sweet Lentil Stuffed Flatbread Recipe Ingredient Quantities

• 1 cup chana dal (split Bengal gram)
• 1 cup jaggery, grated
• 1 cup all-purpose flour (maida)
• 1/4 cup whole wheat flour
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder
• 2 tablespoons ghee
• Water, as needed
• Salt, a pinch

How to Make this Puran Poli A Sweet Lentil Stuffed Flatbread Recipe

1. Clean the chana dal very well and boil it with enough water to cover it until it softens. If you want faster results, use a pressure cooker, and cook it for about 4-5 whistles.

2. Remove any extra water from the cooked dal and mash it well. To the well-mashed dal, add the grated jaggery and cook on low heat until the mixture thickens and comes together. Stir in the powdered cardamom and nutmeg. Allow this puran (filling) to cool.

3. Combine in a mixing bowl the all-purpose flour, the whole wheat flour, a pinch of salt, the turmeric powder, and 1 tablespoon of ghee. Gradually add water to form a soft, smooth dough. Knead well and let it rest for at least 30 minutes.

4. Separate the dough into small, equal-sized pieces. Take one piece of dough and use a rolling pin to flatten it into the shape of a small circle. If the dough is sticking, dust with flour, and continue rolling until the dough is the right thickness.

5. Place a spoonful of the puran mixture in the center of the circle. Bring the edges of the dough together to enclose the puran, pinching to seal.

6. With love, work the filled dough ball into a flatter shape using your hands. Then, with careful attention, and not a little affection, roll the puran polis dough into a circle. As you work, think good thoughts and send good vibes to the polis so that the puran inside is evenly distributed, has no chance of escaping, and is happy to be in there.

7. Preheat a tava or griddle over medium heat. When hot, place the rolled puran poli on it.

8. Brown cooking side down until it has golden spots, then flip it. Use a small amount of ghee on both sides while cooking to enhance flavor and make them rich.

9. Keep cooking it until both sides are golden brown and the puran poli is completely cooked.

10. Do the steps above again for the rest of the dough and puran mixture. Serve in the same way as above, maybe even try it with some more unconventional toppings and accompaniments. Enjoy the delightful experience of eating a transcendent version of this classic dish!

Puran Poli A Sweet Lentil Stuffed Flatbread Recipe Equipment Needed

1. Pressure cooker or large pot (for boiling chana dal)
2. Strainer or colander
3. Mixing bowl
4. Potato masher or fork (for mashing dal)
5. Cutting board and grater (for grating jaggery)
6. Rolling pin
7. Surface for rolling dough (e.g., countertop or pastry board)
8. Measuring cups and spoons
9. Tava or griddle
10. Spatula
11. Small saucepan (for cooking puran mixture)
12. Airtight container (for storing leftover puran polis)

FAQ

• What is Puran Poli?Puran Poli is a popular flatbread in Indian cuisine that is both sweet and stuffed. A filling of sweetened chana dal and spices is encased in a dough made of wheat and all-purpose flour. This savory sweet of sorts is a signature dish of the Indian state of Maharashtra.
• Can I use any other kind of dal instead of chana dal?Chana dal is what you would call traditional, but some variations use toor dal or moong dal. For the sweet filling, chana dal provides the best textured base.
• Is it possible to make Puran Poli gluten-free?Absolutely, you can swap in a gluten-free flour blend for both the all-purpose and the whole wheat flour, although the texture may be a smidgen different.
• How do I store leftover Puran Poli?Store at room temperature in an airtight container for one day or in the refrigerator for up to one week. Reheat on a tawa before serving.
• Can I freeze Puran Poli?
  Yes, freeze the Puran Poli layered with parchment paper between each piece in a zip-lock bag and reheat on a stove or in the microwave.
  
• Why is turmeric powder used in the dough?The powder of turmeric lends an understated flavor and an exquisitely yellow color to the dough, making it that much more like the delicious stuffed pasta we already know and love.
• Can I replace jaggery with sugar?Although jaggery has a singular taste and a richer flavor, you can use sugar instead if you must; just know that the flavor will not be the same.

Puran Poli A Sweet Lentil Stuffed Flatbread Recipe Substitutions and Variations

Brown sugar or coconut sugar in equal amounts can serve as a substitute for jaggery.
For all-purpose flour (maida): Use whole wheat flour completely, or a blend of whole wheat flour and almond flour, for a wholesome and healthier alternative.
When cardamom powder is called for in a recipe, you can substitute with an equal amount of cinnamon or vanilla extract for a different flavor profile.
Mace powder or allspice powder: Substitute for nutmeg powder.
Ghee: For a dairy-free alternative, use either coconut oil or unsalted butter.

Pro Tips

1. Perfect Dough Consistency Aim for a dough that is soft but not sticky. Adding water gradually helps achieve the right consistency. A well-kneaded dough that’s rested will also ensure easy rolling and prevent tearing.

2. Smooth Puran Texture After cooking the chana dal, ensure it’s mashed to a very fine consistency before adding the jaggery. If needed, blend the cooked dal to achieve a smooth texture. This helps in even distribution in the puran poli and prevents lumps.

3. Avoiding Stickiness While rolling the filled dough, use parchment paper or a silicone mat to prevent the dough from sticking to the surface. Lightly dusting with flour can also help, but use sparingly to avoid changing the dough’s texture.

4. Control Jaggery Melting When cooking the puran (filling), ensure the jaggery melts and blends well with the dal without overcooking. Overcooking can harden the jaggery, making it difficult to roll the puran poli.

5. Flavor Enhancement Besides ghee, you can brush a little warm milk on the puran poli once it’s cooked for added richness. This also keeps the puran poli moist and enhances flavor.