Perfect Puran Polis
This sweet and savoury Maharashtrian classic is the kind of stuffed flatbread that differs from the usual aloo paratha fare. Stuffed with a sweet filling of chana dal, puran polis are made for special occasions like holi or can be made to simply brighten up a gloomy day. These can be adapted and customised to your taste as well. Some people add tuwar dal and even ginger powder for some additional zing. However you choose to eat them, these delicious treats are a must try.
Yields: 10 approx. | Soaking time: 4 hours min. | Prep time: 1 hour | Cook time: 45 minutes
Ingredients for the Puran
- Channa dal - 1 cup
- Water - 2½ cups for boiling
- Jaggery - ¾ cup
- Cardamom powder - 1 tsp
- Nutmeg powder - ¼ tsp
Ingredients for the dough
- All purpose flour (maida) - 1 cup
- Water - ⅓ cup for kneading or as needed
- Ghee - 1 tbsp
Making the Puran
- First soak your channa dal overnight or for a minimum of 4 hours.
- After soaking you will notice that the dal gains in volume.
- Put this dal in the pressure cooker with some water. The water should only just cover the dal. Give it 4 or 6 whistles. If you have soaked it for less time then give it more whistles. If you don’t have a pressure cooker you can boil it in some water, but be prepared for a long wait of about an hour or more.
- Strain the boiled dal and make sure you let most of the water drain out.
- To make a very smooth paste you can even give the dal a few turns in your mixer grinder. Though if it's cooked well you should be able to mash it down with a masher.
- Then add the dal to a dry pan that’s on low heat. Let it heat through. Make sure you stir throughout the entire process to prevent the dal from sticking.
- Add the powdered or cut up jaggery to the mixture. You can always vary the amount you add depending on how much sweetness you prefer. Add sugar if you do not have jaggery, however sugar does give it a different taste.
- The jaggery will melt in and get liquidy before amalgamating fully with the dal. At that stage add in the cardamom powder and nutmeg powders. Add more flavourings if you like.
- When the puran is completely dry and starts to pull away from the pan you’re ready. Take it out and let it cool completely before stuffing.
Making the Dough
- Make your dough with flour, ghee and water. You can also use whole wheat flour (chapati atta) as well.
- Add water a little at a time to prevent it from getting to wet.
- Ensure you knead a smooth dough. For more details on kneading the perfect dough check out our Laccha Paratha recipe.
- Once the dough is ready cover it with a clean cloth and let it rest for 30 minutes.
Making the Poli
- Make lemon sized balls from the puran and keep them ready for stuffing.
- Then make dough balls of roughly the same size.
- Puran polis can be rolled out using dry flour or even ghee so just use what you prefer.
- Roll out a small disc using the dough ball. Take care to roll the edge thinner than the middle.
- Put the puran in the middle and bring all the edges in and join them to seal the puran inside. Take care to ensure you don’t seat in any air bubbles.
- Now flatten it out and spread the puran through the dough evenly with your fingers.
- Now roll it out gently ensuring you do not put too much pressure on any one side.
- You can roll them thin if your skills are on point or else a slightly thicker puran poli never hurt anyone either. Take a breath and remember cooking should be fun!
Cooking the Poli
- Once you’ve rolled out a poli that you’re happy with plonk it straight onto a dry pan that’s on medium-low heat. Keeping them out for long makes the dough harden. If you find it hard to roll out the polis are manage the cooking simultaneously then wait between each poli or ask a friend to help you out.
- As it heats through coat the top side with a generous amount of ghee.
- Flip it over and coat the other side with gorgeous ghee too.
- Now, just be patient and let both sides cook to a beautiful golden-brown.
- Do this with all your puran polis.
- When you’re all done you’re ready to serve them up! These go really well with something that has a little kick like a dal ki amti or a spicy potato-tomato salan.
- Note, that if you’re going to serve these a few hours later heat them up on the pan again, microwaving these lovelies is blasphemy! Hope you love these as much as we do.