Puran Poli Recipe
Puran Poli recipe is one of the most loved Maharashtra sweets and it is a traditional recipe of Maharashtra, which we often make at home during festivals like Gudi Padwa, Holi and Diwali. This is a delicious, sweet and very soft paratha. It is made by stuffing wheat flour with a delicious lentil and jaggery mixture, then rolling it and then roasting it in pure ghee, known as “Puran”. Made with ghee, the Puran Poli melts in the mouth and gives a different pleasure, making it a great festival dish.
Different names that Puran Poli goes by in India
- Puran Poli: Known as “Puran Poli” in Maharashtra, Gujarat, Goa, it is made from a mixture of chana dal and jaggery.
- Obattu/Holige – known as the name in Karnataka, served with ghee or milk during Ugadi
- Bobbatlu: Known as the name in Andhra Pradesh and Telangana, it includes flavours like nutmeg and coconut.
- Poli: Known as poli in Tamil Nadu, it is made with a filling of chickpeas or coconut, left over and served on festivals.
- Vedmi: Known as Vedmi in Gujarat, a uses of rice flour or wheat-maida mix, and paired with kadhi.
- Bakshalu: Known by this name in Telangana and Rayalaseema and served with syrup and coconut milk
- Pati Shapta: In West Bengal it is known as Pati Shapta which is made of rice flour crepes filled with coconut and jaggery.
Despite regional variations, Puran Poli is loved all over India and remains a much-loved festive Dessert.
Here we will learn about the authentic Puran Poli recipe, step-by-step preparation, tips and nutritional benefits. Let’s check out the complete recipe!
Why is Puran Poli Special?
Traditional dish: A staple in Maharashtrian households, this dish has been passed down through generations.
Nutritious & Healthy: Made from chana dal, jaggery & wheat flour, this sweet provides a good balance of protein, fibre & natural sweetness.
Favourite dish on festivals: This traditional dessert is made on occasions like Ganesh Chaturthi, Navratri and special Pujas.
Rich Aroma and Flavour: The combination of nutmeg, cardamom and ghee makes it uniquely aromatic and flavourful.
Ingredients for Puran Poli
To make soft and delicious Puran Poli, you need the following ingredients:
For the Dough:
2 cups whole wheat flour
2 tbsp all-purpose flour (optional, for softness)
1/4 tsp turmeric powder
A pinch of salt
2 tbsp oil or ghee
Water (as needed for kneading)
For the Puran (Sweet Filling):
1 cup chana dal (Bengal gram)
1 cup jaggery (grated or powdered)
1/2 tsp cardamom powder
1/4 tsp nutmeg powder (optional)
1 tbsp ghee
For Cooking:
Ghee for roasting
How to make Puran Poli recipe
Step 1: Prepare the Dough
In a large mixing bowl add wheat flour, Maida, turmeric powder and salt as per taste. Add oil or ghee and mix well. Then add water slowly and knead into a soft, pliable dough. Cover it and leave it for 1 hour to set.
Step 2: Prepare the Puran (Sweet Filling)
First wash the chana dal well and pressure cook it with enough water till it becomes soft (3-4 whistles). Drain the remaining water and mash the dal till it becomes smooth. Now heat ghee in a pan and add the mashed dal then add jaggery and cook on low flame till the mixture thickens. Add cardamom powder and nutmeg powder then after it cools down make small balls.
Step 3: Rolling and filling the Puran Poli
Now take a small portion of the dough and roll it into a small circle. Then place the Puran ball in the center. Seal the edges and flatten it gently and roll it out evenly into a thin circle.
Step 4: Cooking Puran Poli
Now heat a pan on medium flame. Place the rolled Puran poli on the pan and cook till golden brown spots appear. Then flip and apply ghee liberally on both sides. Cook till both sides are cooked well. Serve hot with ghee or milk.
Tips for Making Soft and Delicious Puran Poli
- Use fresh jaggery: It enhances the taste and gives a good texture.
- Knead the dough well: The better the dough is kneaded, the softer the Poli will be.
- Mash the dal well: Avoid grainy texture for a smooth stuffing.
- Roll gently: Roll gently to prevent the filling from leaking out.
- Cook on medium flame: Cook on medium flame to ensure that it does not stick but be careful to prevent it from burning.
- Apply ghee generously: Ghee enhances the taste and keeps the poli moist.
How to serve Puran Poli
Puran Poli is best served hot with:
Add a good amount of ghee
Serve with hot milk for a more delicious taste
Serve with Aamti (Maharashtrian Dal) to maintain the delicious balance
Nutritional Benefits of Puran Poli
Rich in protein: Chana dal is rich in protein as it provides essential amino acids.
Good source of iron: Jaggery contains iron which helps in increasing the level of hemoglobin.
Energy booster: Carbohydrates obtained from jaggery and wheat provide energy to the body.
Aids in digestion: Cardamom and nutmeg help in improving digestion.
Variations of Puran Poli
Although the traditional Maharashtrian version is the most popular, there are a few variations:
Gujarati Puran Poli: Thin and served with sweetened milk in Gujarat.
South Indian Obbattu: chana dal is replaced by toor dal in South India
Coconut Puran Poli: Kerala style poli made with coconut and jaggery filling.
Gluten-free Puran Poli: This Puran Poli is made from millet flour, which is a healthier option.
FAQs about Puran Poli
1. Can I store Puran Poli?
Ans. Yes, you can store it in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Reheat on a pan before serving.
2. Can I use sugar instead of jaggery?
Ans. Yes you can use sugar but jaggery gives the traditional flavor which is not as deep as sugar.
3. Why is my puran poli breaking while rolling?
Ans. This may happen if the filling is too dry or if the dough isn’t soft enough. Ensure the puran is moist and the dough is well-kneaded.
4. What can I do with leftover puran?
Ans. You can use it as a spread, make puran laddus, or mix it with milk to make a delicious drink.
Conclusion
Puran Poli recipe is a heart-warming, delicious dessert that brings delight in every bite. With its sweet, aromatic filling and soft, golden crust, it is a must-try recipe for every Indian foodie. Whether you are making it for a festival or just craving for something sweet, this traditional Maharashtrian dish will never disappoint you.
