Puranpoli is a popular Indian sweet flatbread made with a filling of lentils (chana dal or split bengal gram), jaggery (unrefined sugar), and spices. It is often prepared during festivals specially Makar Sankranti and special occasions. Here’s a detailed recipe for making Puranpoli:
Ingredients:
For Puran (Filling):
- 1 cup chana dal (split bengal gram)
- 1 cup jaggery, grated
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- A pinch of nutmeg powder
- A pinch of salt
For Poli (Outer covering):
- 2 cups whole wheat flour
- A pinch of salt
- Water (as needed for kneading)
- Ghee (clarified butter) or oil for cooking
Instructions:
Preparing the Puran (Filling):
- Wash and Soak:
- Wash the chana dal thoroughly and soak it in water for about 2 hours.
- Cooking Dal:
- Drain the soaked dal and pressure cook it with enough water until it becomes soft and mushy. It usually takes 2-3 whistles on medium heat.
- Making Puran:
- Heat a pan and add the cooked dal and jaggery.
- Cook on medium heat, stirring continuously, until the mixture thickens and forms a smooth consistency.
- Add cardamom powder, nutmeg powder, and a pinch of salt. Mix well.
- Cook until the mixture starts leaving the sides of the pan.
- Allow the puran to cool. Once cooled, blend it into a smooth consistency using a blender or a masher.
Making the Poli (Outer covering):
- Preparing the Dough:
- In a mixing bowl, combine whole wheat flour and a pinch of salt.
- Gradually add water and knead the flour to make a soft and pliable dough.
- Cover the dough and let it rest for at least 30 minutes.
- Making Polis:
- Divide the dough into small lemon-sized balls.
- Take one ball, flatten it, and place a portion of the puran filling in the center.
- Seal the edges and roll it into a smooth ball.
- Dust the rolling surface with flour and roll out the ball into a thin, round disc.
- Cooking Polis:
- Heat a griddle or tawa and place the rolled puranpoli on it.
- Cook on medium heat, flipping once, until both sides are golden brown.
- Apply ghee or oil on both sides during cooking.
- Repeat:
- Repeat the process for the remaining dough and filling.
- Serve:
- Serve puranpoli hot with ghee or yogurt.
Enjoy your homemade puranpoli!
Note: Adjust the sweetness of the filling according to your taste by adding more or less jaggery. Additionally, you can add a pinch of saffron for enhanced flavor and color.
