Puran Poli Recipe – Indian stuffed bread with sweet lentil filling. If translate the name from Marathi language to English, puran=stuffing, poli=outer covering. There are many variations in names, in stuffing and method of making it. For more info check Wikipedia.
Maharashtrian and Gujarati way of making puran poli is almost similar though there are minor differences in stuffing and the way it is served.
“Puran poli”. Filling is made using chana dal or bengal gram. Served with Katachi amti (spicy and tangy dal water soup), batatyachi bhaji (dry potato subzi) and rice.
If you are making it for the first time, it may break and filling might come out a little, don’t worry, sprinkle some dry flour to that part and it will be fine. Perfect puran poli require some practice. So first one gets break, that’ ok. Second, third gets break, don’t panic. I am sure forth one will be much better. Please remember, practice makes it perfect.
Step By Step Recipe For Puran Poli:
1) Wash the dal well under running cold water till water runs clear. Soak it into enough warm water for 30-45 minutes. If using chana dal then soak for 1 to 1 1/2 hours.
2) Drain the soaking water and discard, add dal to pressure cooker with fresh 2 1/2 cups of water. Close the lid, put the weight on and turn the heat to medium. Cook the dal for 4 whistles or till dal is cooked but not mushy.
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3) Drain the dal water in separate bowl (we will be using this water in another recipe‘katachi amti’ which is next). Very lightly press the dal, so all the water will drain out through sieve and dal will get mashed a bit. By pressing, very few soft and mashed dal will drain with water this will help to thicken the ‘amti’.
5) It will start to melt. Do not go away, stay there and keep stirring.
6) When jaggery melts completely, it will be very thin consistency. Continue stirring and cooking.
7) It will start to thicken up. Along with stirring, do scrap the pan from sides and bottom to prevent sticking.
8) It thickens more and we are almost there.
9) Add cardamom powder and saffron, mix.
10) How to check puran is right consistency: take spatula or spoon, insert in the center vertically, if it stands like this then it is ready, turn off the stove. If spoon falls down then it needs to be cook more.
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11) Let the stuffing cool to touch, meanwhile make dough.
12) Mix atta and salt in a bowl. Drizzle oil and rub into the flour using fingertips.
13) Then start kneading dough by adding little water a time. Dough should be smooth and soft, just like paratha dough. Cover and let it rest for 15 minues.
14) Now puran is cool to touch and dough is rested. Divide the puran into 6 equal portions and smooth balls. (Do not put the pan (in which we made puran) in sink to wash, because we will use the same pan to make ‘katachi amti’)
15) Also divide the dough into 6 equal portions and make smooth balls. Flatten it out between your palms.
16) Work with one flattened dish at a time. Roll into 3 inch diameter circle.
17) Put the stuffing ball in the center and start gathering the edges, pinch in the center to seal.
18) Flatten it with help of your hand.
19) Dust little into flour and roll gently into 5-6 inch diameter poli
20) Heat the tawa or skillet on medium heat. Once hot place one poli and let it cook on bottom side, you will see small bubbles on top.
21) As you see bubbles, flip it.
22) Smear some ghee on top.
23) Flip and cook by pressing gently with spatula.
24) Smear some ghee, by this time bottom part has few brown spots and it is cooked.
25) Flip and cook by pressing again the other side.
26) If rolled properly it will puff up.
27) Once cooked from both sides, remove it to the plate, apply some more ghee on top and serve hot immediately.
The puran polis are ready. Serve Hot..
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