Puran Poli by Chef Anu

Here’s a traditional Puran Poli recipe — the sweet, soft flatbread loved during festivals like Holi, Gudi Padwa, and Ganesh Chaturthi in Maharashtra.

Ingredients

For the Dough (Poli)

• Whole wheat flour (atta) – 1½ cups
• Maida (all-purpose flour) – ½ cup (optional, for softer texture)
• Salt – 1 pinch
• Turmeric powder – ¼ tsp (for color)
• Oil – 2 tbsp
• Water – as needed

For the Filling (Puran)

• Chana dal (split Bengal gram) – 1 cup
• Jaggery – 1 cup (grated)
• Cardamom powder – ½ tsp
• Nutmeg powder – 1 pinch (optional)
• Ghee – 2 tbsp

Method

1️⃣ Make the Dough

1. Mix wheat flour, maida, turmeric, and salt.
2. Add oil, then slowly add water and knead into a soft, pliable dough.
3. Cover with a damp cloth and rest for 30–40 minutes.

2️⃣ Prepare the Puran (Filling)

1. Wash chana dal and pressure cook with 2 cups water for 3–4 whistles (or until soft but not mushy).
2. Drain excess water (save it for a tasty “katachi amti” curry if you like).
3. Mash the dal well.
4. In a pan, add the dal and jaggery. Cook on low flame until the jaggery melts and blends with dal.
5. Stir continuously until the mixture thickens and leaves the sides of the pan.
6. Add cardamom and nutmeg powder. Let it cool.
7. Once cooled, make small lemon-sized balls.

3️⃣ Rolling & Cooking

1. Divide the dough into equal lemon-sized balls.
2. Roll out a small circle, place one puran ball in the center, and seal the edges.
3. Gently roll into a thin disc (use dry flour to prevent sticking).
4. Cook on a hot tawa:
   
• Roast one side until light brown spots appear.
• Flip, apply ghee, and roast the other side.
• Repeat until golden on both sides.

4️⃣ Serve

• Serve hot with ghee on top.
• Can be enjoyed with milk, katachi amti, or just plain.