Puran Poli holds a special place in Indian cuisine and my heart. This sweet flatbread is like a warm hug on a plate. I remember the first time I watched my grandmother make these golden beauties. The kitchen filled with the most amazing smell of cardamom and ghee. The magic happens when you bite into that crispy exterior and taste the sweet, spiced lentil filling inside. It might look tricky, but trust me, once you get the hang of it, you’ll be making these for every celebration. They’re worth every bit of effort.
About the Recipe
You should without a doubt try this recipe because Puran Poli brings pure joy to any table. It’s not just food – it’s a celebration. This recipe creates the perfect balance between the soft, spiced filling and the golden, crispy outer layer. What makes this special is how the chana dal transforms into something magical when cooked with jaggery and cardamom. The technique might seem new if you’ve never made stuffed flatbreads before, but each step builds your confidence. Plus, there’s something deeply satisfying about creating this traditional sweet from scratch.
Why You’ll Love This Recipe
This Puran Poli recipe will become your go-to for impressing family and friends. The filling is incredibly aromatic – cardamom and nutmeg create the most wonderful fragrance. You’ll love how the dough becomes perfectly pliable after resting, making it easy to work with. The cooking process is so satisfying as you watch each poli puff up and turn golden brown. But the best part? That first bite when the sweet, creamy filling meets the crispy exterior. It’s comfort food at its finest. And here’s a bonus – your kitchen will smell without a doubt divine while you’re cooking.
Cooking Tips
Rest your dough for the full 2 hours – this makes rolling much easier. When grinding the dal mixture, add milk slowly until it’s smooth but not too wet. Keep your griddle at medium heat to avoid burning. Press gently while cooking to help the layers stick together. If the dough tears while rolling, just patch it up and keep going. Always keep extra ghee handy for that perfect golden color.
Serving and Storing Suggestions
This recipe serves about 8 people and takes roughly 3 hours including resting time. Serve your Puran Poli hot with a drizzle of ghee or cold milk on the side. Store leftovers wrapped in foil for up to 2 days. You can reheat them on a griddle with a little ghee to bring back that crispy texture. They’re perfect for breakfast, dessert, or anytime you want something special.
Similar Recipes
- Obbattu (Karnataka style)
- Holige
- Sweet Paratha
- Malpua
- Modak
Nutrient Benefits
Chana dal provides excellent plant-based protein and fiber, supporting digestive health and keeping you satisfied longer. Cardamom aids digestion and adds antioxidants. Ghee contains healthy fats that help absorb fat-soluble vitamins. Jaggery offers iron and minerals compared to refined sugar. While this is a sweet treat, the lentils make it more nutritious than typical desserts, giving you energy and protein along with the indulgence.
Puran Poli
Ingredients
- 2 cup Wheat Flour
- 3 cup Chana Dal
- 3 cup Sugar or Jaggery
- 1 cup Ghee
- 5 Cardamoms powdered
- as required Water
- as per taste Salt
Optional
- 1/4 Nutmeg – 1/4 grated
Instructions
- Mix flour with water.
- Knead well to make a stiff dough.
- Cover the dough and keep aside for 2 hours.
- Pressure cook the dal and strain out the water.
- Once the dal has cooled, add sugar along with 1 tbsp of ghee.
- Cook on low flame till the gram mixture is soft and sticky.
- Knead the dough again, adding salt, water and oil, little at a time, till the dough becomes pliable.
- Grind the dal and sugar mixture to a smooth consistency adding a little milk if it is too dry.
- Add cardamom powder and nutmeg powder.
- Take a lime-sized lump of the dough and a little larger lump of the dal mixture.
- Roll out two rounds from the dough on a board sprinkled with rice flour, into flat rounds of about 7 inch in diameter.
- Cover on round with the dal mixture, leaving half an inch at the edges, and then cover this with the second round.
- Roll again over this to seal them together, pinching the edges to seal well.
- Roll out like a thick chapati.
- Heat ghee on a hot griddle and put the puran poli on it.
- Keep pressing and turning it so that it cooks well on both sides.
- Keep adding ghee all around to brown it evenly without sticking to the griddle.
- Serve hot.
Sign up for our newsletter
Frequently Asked Questions
Can I use regular sugar instead of jaggery for the filling?
Surely. Regular sugar works perfectly fine. Jaggery gives a deeper, more complex flavor, but sugar will still create a delicious filling. You might want to add a tiny pinch of molasses if you have it to mimic jaggery’s richness. The cooking time remains the same, and the texture will be just as smooth and sweet.
Why is my dough tearing when I roll the stuffed poli?
This usually happens when the dough is too dry or hasn’t rested enough. Make sure you knead it well with enough water and oil until it’s soft and pliable. Let it rest the full 2 hours. If it’s still tearing, add a few drops of water and knead again. Roll gently and don’t worry about small tears – just patch them up.
How do I know when the dal filling is ready?
The dal mixture is perfect when it pulls away from the sides of the pan and forms a soft ball that holds its shape. It should be sticky but not wet. When you press it with a spoon, it should spring back slightly. If it’s too dry, add a little milk. If too wet, cook a bit longer on low heat.
3 comments
Thx u for sharing u tasty recipe do have a video to share with me thx u
nice one.
superb