Puran Poli, a delightful sweet flatbread, is a beloved treat in many parts of India. Its rich, sweet filling encased in soft, flaky dough makes it a perfect indulgence for any occasion. This comprehensive guide will walk you through the process of making Puran Poli from scratch, ensuring a delicious outcome every time.
Ingredients You'll Need:
This recipe breaks down into two main components: the puran (filling) and the poli (dough).
For the Puran (Sweet Filling):
- 1 cup chana dal (split chickpeas)
- 1 cup jaggery (or to taste, adjust based on sweetness preference)
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee (clarified butter) – optional, for added richness
- Pinch of salt
For the Poli (Dough):
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1/4 cup ghee (clarified butter)
- 3/4 cup - 1 cup warm water (add gradually)
Step-by-Step Instructions:
Making the Puran (Sweet Filling):
- Rinse and Cook the Dal: Thoroughly rinse the chana dal under cold water. In a pressure cooker, combine the dal with 1 cup of water and a pinch of salt. Cook for 3-4 whistles, or until the dal is soft and easily mashed.
- Mash and Simmer: Once the pressure releases naturally, carefully mash the cooked dal with a potato masher or the back of a spoon. Transfer the mashed dal to a pan.
- Add Jaggery and Simmer: Add the jaggery to the mashed dal and stir well. Cook over medium heat, stirring constantly, until the jaggery dissolves completely and the mixture thickens into a smooth, cohesive paste.
- Infuse with Flavor: Stir in the cardamom powder. If using, add the ghee at this stage and cook for another minute or two, allowing the flavors to meld. Remove from heat and let it cool completely.
Making the Poli (Dough):
- Combine Dry Ingredients: In a large bowl, combine the whole wheat flour and salt.
- Add Ghee and Mix: Add the ghee to the flour mixture and rub it in using your fingertips until the mixture resembles breadcrumbs.
- Add Water Gradually: Gradually add warm water, mixing with your hands until a soft, pliable dough forms. The dough should be slightly firm but not sticky. Knead for 5-7 minutes until smooth and elastic. If the dough seems too dry, add a little more water; if it’s too sticky, add a little more flour.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax, resulting in softer puran polis.
Assembling and Cooking the Puran Polis:
- Divide Dough and Filling: Divide the dough into equal-sized balls (about 12-15, depending on size preference). Similarly, divide the puran filling into equal portions.
- Roll and Fill: Roll each dough ball into a thin, circular disc. Place a portion of the puran filling in the center. Gently bring the edges of the dough together, pinching them to seal the filling inside. Carefully flatten the sealed dough ball into a disc again, ensuring the filling is evenly distributed.
- Cook on a Tawa: Heat a flat griddle or tawa over medium heat. Place the puran poli on the hot tawa and cook for about 2-3 minutes per side, or until golden brown and slightly puffed up. Brush with ghee during cooking for added richness and flavor.
Serving Suggestions:
Serve hot Puran Polis with a dollop of ghee and a side of yogurt or raita. They are best enjoyed fresh.
Tips for Success:
- Adjust Sweetness: Adjust the amount of jaggery in the puran according to your preference.
- Don't Overcook: Overcooked puran polis will be dry. Cook them until golden brown and slightly puffed up.
- Resting is Key: Allowing the dough to rest is crucial for soft and flaky puran polis.
By following these detailed steps, you'll be well on your way to mastering the art of making delicious Puran Poli. Enjoy!
