Maharashtrian Style Puran Poli, a flatbread filled with sweet lentil filling. This is a very famous festival recipe and perfect for the coming Pongal / Makar Sankranti festival.
Starting the New Year and beginning the year full of festivals and celebrations. My theme for this week’s BM is Festival recipes and my first recipe under the theme is this Maharashtrian Style Puran Poli.
Poli is an essential festival recipe for many festivals and especially for Pongal / Makar Sankranti . Pongal / Makar Sankranti is 3 days long celebration in almost all the states of India. In Tamil Nadu, the day before pongal is the Boghi festival. This is the day when we make Poli as a part of the festival platter.
There are two different kinds of poli that I regularly make. Paal Poli is our most preferred one and the one that I make often. Puranam poli is the other one and is quite similar to this particular Maharashtrian Style Puran Poli.
The difference is that this Maharashtrian Style Puran Poli is made with whole wheat flour and the other one is made with all-purpose flour/maida. Both the poli’s have their own unique flavor.
I had bookmarked this recipe from Varada’s blog a long time back and also made it, but never got a chance to blog about it. Now with Pongal / Makar Sankranti festival next week, it is the perfect time to post the recipe.
I loved how flaky and light this Maharashtrian-style Puran Poli was. It was so simple to roll and had just the right amount of sweetness. My boys loved it with a good dollop of ghee on top.
Preparation time - 15 minutes Cooking time - 60 minutes Difficulty level - Intermediate Recipe adapted from - Varada’s Kitchen
Ingredients to make Maharashtrian Style Puran Poli - makes 8 to 10
For the filling
- Chana dal / Kadalai paruppu - ¾ cup
- Jaggery - 1 cup
- Sugar - ¼ cup
- Cardamom powder - ½ tsp
- Nutmeg powder - a pinch
For the outer covering
- Whole wheat flour - 1 ½ cups
- All Purpose flour / Maida - ¼ cup
- Oil - 2 tablespoon plus more to grease the poli
- Salt - 1 tsp
Procedure to make Maharashtrian Style Puran Poli
To make the filling
- Wash the chana dal well under running water and cook it in a pressure cooker or stovetop until the lentils are well-cooked but not mushy. Chana dal is the easiest as it does not mush up as quickly as the other lentils. Once the lentils are cooked, drain them in a colander. Save this drained water to make the dough for the outer covering. The perfect texture is when we can easily crush the dal between our fingers.
Mash the cooked chana dal well and add it to a heavy bottom pan along with the jaggery and sugar. Keep it on low heat and mix well. The jaggery and sugar will melt and the whole mixture will liquefy. Keep stirring until the mixture thickens.
The perfect consistency is when the mixture is hard enough to hold a spoon standing. Add the cardamom powder and the nutmeg powder and mix well.
- Let the filling / puran cool completely. You will notice that the puran solidifies further when cooling.
To make the dough
- Combine the flour and salt in a wide bowl. Add the oil and mix it well with the flour. Slowly add water as needed to make a soft dough.
- Add a little more oil at the end and let the dough rest for 1 to 2 hours.
To shape and cook the Puran Poli
Divide the dough and the filling into 8 to 10 balls, depending on what size you want the poli to be.
Roll the dough to about a 4-inch circle and place a ball of filling in the center. Form a pouch and seal the edges well.
Flatten and dust the dough with some flour and roll it into a thin circle. Keep dusting more flour as you go to prevent sticking.
Cook the poli in a hot pan. Drizzle some oil on both sides and cook until brown spots appear on both sides.
Remove it from a tray and keep it covered with a kitchen cloth until ready to serve.
Repeat with the rest of the dough.
Serve warm with a dollop of ghee.
More Festival Recipes
- Kala Jamun / Kalo Jaam - Bengali Kala Jamun - My 400th Post
- Bombay Karachi Halwa | Corn Flour Halwa
- Paal Kozhukattai | Rice Flour And Coconut Dumplings In Sweet Sauce
- Bengali Chanar Jalebi | Paneer Jilebi
Recipe
Equipment
- ▢ Pressure Cooker
- ▢ Stove
- ▢ Heavy bottom pan
Ingredients
For the filling -
- ▢ ¾ Cup Chana dal / Kadalai paruppu
- ▢ 1 cup Jaggery
- ▢ ¼ cup Sugar
- ▢ ½ teaspoon Cardamom powder
- ▢ Nutmeg powder a pinch
For the outer covering -
- ▢ 11/2 Whole wheat flour
- ▢ ¼ cup All Purpose flour / Maida
- ▢ 2 tablespoon Oil plus more to grease the poli
- ▢ 1 teaspoon Salt
Instructions
To make the filling -
- Wash the chana dal well under running water and cook it in pressure cooker or stove top until the lentils are well cooked but not mushy. Chana dal is the easiest as it does not mush up as quickly as the other lentils. Once the lentils are cooked, drain them in a colander. Save this drained water to make the dough for the outer covering. The perfect texture is when we can easily crush the dal between our fingers.
- Mash the cooked chana dal well and add it to a heavy bottom pan along with the jaggery and sugar. Keep it on low heat and mix well. The jaggery and sugar will melt and the whole mixture will liquefy. Keep stirring until the mixture thickens.
- The perfect consistency is when the mixture is hard enough to hold a spoon standing. Add the cardamom powder and the nutmeg powder and mix well.
- Let the filling / puran cool completely. You will notice that the puran solidifies further when cooling.
To make the dough -
- Combine the flours and salt in a wide bowl. Add the oil and mix it well with the flour. Slowly add water as needed to make a soft dough.
- Add a little more oil at the end and let the dough rest for 1 to 2 hours.
- To shape and cook the Puran Poli -
- Divide the dough and the filling into 8 to 10 balls, depending on what size you want the poli to be.
- Roll the dough to about 4 inch circle and place a ball of filling in the center. Form a pouch and seal the edges well.
- Flatten and dust the dough with some flour and roll it into a thin circle. Keep dusting more flour as you go to prevent sticking.
- Cook the poli on a hot pan. Drizzle some oil as both the sides and cook until brown spots appear on both the sides.
- Remove it on a tray and keep it covered with a kitchen cloth until ready to serve.
- Repeat with the rest of the dough.
- Serve warm with a dollop of ghee.
Nutrition
More Desserts
- Coconut Almond Burfi
- Vellam Sadam | Sweet Jaggery Rice
- Crunchy Coconut Sesame Cookies
- Strawberry Shortcake Muffins
Maharashtrian Style Puran Poli
Equipment
- Pressure Cooker
- Stove
- Heavy bottom pan
Ingredients
For the filling -
- ¾ Cup Chana dal / Kadalai paruppu
- 1 cup Jaggery
- ¼ cup Sugar
- ½ teaspoon Cardamom powder
- Nutmeg powder a pinch
For the outer covering -
- 11/2 Whole wheat flour
- ¼ cup All Purpose flour / Maida
- 2 tablespoon Oil plus more to grease the poli
- 1 teaspoon Salt
Instructions
To make the filling -
- Wash the chana dal well under running water and cook it in pressure cooker or stove top until the lentils are well cooked but not mushy. Chana dal is the easiest as it does not mush up as quickly as the other lentils. Once the lentils are cooked, drain them in a colander. Save this drained water to make the dough for the outer covering. The perfect texture is when we can easily crush the dal between our fingers.
- Mash the cooked chana dal well and add it to a heavy bottom pan along with the jaggery and sugar. Keep it on low heat and mix well. The jaggery and sugar will melt and the whole mixture will liquefy. Keep stirring until the mixture thickens.
- The perfect consistency is when the mixture is hard enough to hold a spoon standing. Add the cardamom powder and the nutmeg powder and mix well.
- Let the filling / puran cool completely. You will notice that the puran solidifies further when cooling.
To make the dough -
- Combine the flours and salt in a wide bowl. Add the oil and mix it well with the flour. Slowly add water as needed to make a soft dough.
- Add a little more oil at the end and let the dough rest for 1 to 2 hours.
- To shape and cook the Puran Poli -
- Divide the dough and the filling into 8 to 10 balls, depending on what size you want the poli to be.
- Roll the dough to about 4 inch circle and place a ball of filling in the center. Form a pouch and seal the edges well.
- Flatten and dust the dough with some flour and roll it into a thin circle. Keep dusting more flour as you go to prevent sticking.
- Cook the poli on a hot pan. Drizzle some oil as both the sides and cook until brown spots appear on both the sides.
- Remove it on a tray and keep it covered with a kitchen cloth until ready to serve.
- Repeat with the rest of the dough.
- Serve warm with a dollop of ghee.
