Authentic Maharashtrian Puran Poli with Pure Desi Ghee
Indulge in the sweet comfort of Maharashtrian Puran Poli, a treasured flatbread stuffed with a luscious, spiced chana dal and jaggery filling. Served warm with a generous dollop of pure desi ghee, this traditional delicacy melts in your mouth with every bite.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
In a mixing bowl, combine whole wheat flour, all-purpose flour, salt, and 1 tablespoon of oil. Gradually add water to knead into a very soft, pliable dough. Cover and let it rest for at least 30 minutes.
2
Drain the soaked chana dal and transfer it to a pressure cooker with 2 cups of water and a pinch of turmeric. Cook for 4 to 5 whistles until the dal is soft yet holds its shape.
3
Drain any excess water from the cooked dal completely using a colander.
4
In a heavy-bottomed pan, combine the cooked dal and grated jaggery over medium heat. Stir continuously as the jaggery melts and blends with the dal.
5
Cook the mixture until it thickens and leaves the sides of the pan. Add cardamom powder and nutmeg powder, mix well, and let it cool completely to form the 'puran' stuffing.
6
Pass the cooled puran mixture through a puran poli maker or a fine-holed sieve to achieve a smooth, lump-free consistency.
7
Divide the rested dough and the puran stuffing into equal-sized lemon balls.
8
Roll a ball of dough into a small disc, place a puran ball in the center, bring the edges together to seal, and gently roll it out into a thin flatbread using whole wheat flour for dusting.
9
Heat a tawa (griddle) over medium-high heat. Place the rolled poli on it and cook until tiny bubbles appear on the surface.
10
Flip, drizzle a teaspoon of desi ghee, and cook until golden brown spots appear on both sides.
11
Serve hot, generously smeared with more pure desi ghee.
Ingredients
1 cup split Bengal gram (chana dal), washed and soaked for 2 hours
1 cup grated organic jaggery
1/2 teaspoon cardamom powder
1/4 teaspoon freshly grated nutmeg
A pinch of turmeric powder
1 cup whole wheat flour (gehun ka atta)
1 cup all-purpose flour (maida)
1/4 teaspoon salt
2 tablespoons sunflower or peanut oil
Water as needed for kneading and boiling
4 tablespoons pure desi ghee for roasting and serving
*This AI-generated recipe may contain inaccuracies.