Ingredients
Equipment
Method
Step 1: Prepare the Chana Dal Filling (Puran)
- Wash the chana dal 2–3 times and soak it for 1 hour.
- Pressure cook the soaked dal with just enough water for 2–3 whistles (or boil until soft).
- Drain the cooked dal well using a strainer to remove excess water.
- In a non-stick pan, combine the drained dal and grated jaggery.
- Cook on low-medium heat, stirring constantly, until the jaggery melts and the mixture thickens into a paste.
- Add cardamom powder, nutmeg, and a pinch of salt.
- Let the mixture cool completely, then mash or blend until smooth. Divide into 6–8 balls.
Step 2: Make the Dough (Poli)
- In a bowl, mix wheat flour, salt, turmeric (optional), and oil/ghee.
- Slowly add water to form a soft, smooth dough.
- Knead well for 8–10 minutes, then cover and let it rest for 30 minutes.
- Divide the dough into equal-sized balls (same number as puran balls).
Step 3: Assemble the Puran Poli
- Flatten a dough ball into a small disc using your fingers or a rolling pin.
- Place one puran ball in the center and seal the dough around it.
- Gently flatten again and roll into a 6–7 inch round. Use dry flour if needed.
- Be gentle to avoid tearing the dough.
Step 4: Cook the Puran Poli
- Heat a tawa or skillet over medium flame.
- Place the rolled puran poli on the hot tawa.
- Roast one side for about 30 seconds, then flip.
- Apply a little ghee and cook until golden brown spots appear on both sides.
- Repeat for all.
Step 5: Serve
- Serve warm with a drizzle of ghee, a side of warm milk, or as part of a festive Indian meal.
Notes
- You can store leftover puran in the fridge for up to 4 days.
- The puran can also be used for making other Maharashtrian sweets like Puranachi Karanji.
- Use non-stick or cast iron pans for better flavor and even roasting.
