How to Make Maharashtrian Puran PoliVeg
Celebrate Holi with the authentic taste of homemade Puran Poli! This traditional Maharashtrian sweet flatbread features a delicate, elastic dough filled with a sweet, aromatic mixture of cooked chana dal, jaggery, and cardamom. Learn the step-by-step process—from kneading the perfect stretchy dough to preparing the smooth puran filling and roasting to golden perfection. Serve these delicious, soft treats warm with a generous drizzle of ghee and cold milk for a festive feast.
Ingredients
For the Dough:
1 cup All-Purpose Flour (Maida)
as needed Water
A pinch Salt
1 tsp Turmeric Powder
1 1⁄2 cups Oil
For the Puran (Filling):
1 kg Split Green Gram
1 l Water
1 kg Jaggery
1 tsp Cardamom Powder
Instructions
Step 1— Prepare the Dough
1
Combine 1/4 kg of maida, a pinch of salt, and 1/2 tsp of turmeric powder in a mixing bowl or tali.
2
Combine 1/4 kg of maida, a pinch of salt, and 1/2 tsp of turmeric powder in a mixing bowl or tali.
3
Gradually add water (start with 1/2 cup, then add about 1 cup more as needed) to knead into a soft, non-sticky dough.
4
Gradually add water (start with 1/2 cup, then add about 1 cup more as needed) to knead into a soft, non-sticky dough.
5
Add 1/4 cup of oil and knead thoroughly until absorbed. Repeat this process four more times (using a total of 1.5 cups of oil) until the dough becomes extremely stretchy and elastic.
6
Add 1/4 cup of oil and knead thoroughly until absorbed. Repeat this process four more times (using a total of 1.5 cups of oil) until the dough becomes extremely stretchy and elastic.
7
Drizzle 2-3 tbsp of oil over the dough, cover, and let it rest for one hour.
8
Drizzle 2-3 tbsp of oil over the dough, cover, and let it rest for one hour.
Step 2— Make the Puran (Filling)
Step 2— Make the Puran (Filling)
1
Soak 1/4 kg of chana dal for 8 hours.
2
Soak 1/4 kg of chana dal for 8 hours.
3
Boil the soaked dal in 1.5 liters of water until soft
4
Boil the soaked dal in 1.5 liters of water until soft
5
Drain the water (set it aside for katachi amti) and return the cooked dal to the vessel.
6
Drain the water (set it aside for katachi amti) and return the cooked dal to the vessel.
7
Add 1/4 kg of jaggery and cook the mixture together until it is completely dry with no excess moisture.
8
Add 1/4 kg of jaggery and cook the mixture together until it is completely dry with no excess moisture.
9
Stir in 1 tsp of cardamom powder and cook for another minute.
10
Stir in 1 tsp of cardamom powder and cook for another minute.
11
Let the mixture cool, then grind it into a smooth paste without using extra water.
12
Let the mixture cool, then grind it into a smooth paste without using extra water.
Step 3— Assemble and Cook
Step 3— Assemble and Cook
1
Form the puran paste into fist-sized balls.
2
Form the puran paste into fist-sized balls.
3
Take a small portion of the rested dough, flatten it, place a puran ball in the center, and carefully seal it by covering it with the dough.
4
Take a small portion of the rested dough, flatten it, place a puran ball in the center, and carefully seal it by covering it with the dough.
5
Using dry maida as flour, gently roll the stuffed ball into a thin flatbread.
6
Using dry maida as flour, gently roll the stuffed ball into a thin flatbread.
7
Heat a pan and roast the puran poli on a medium-low flame, flipping on both sides until cooked through and nicely fluffed.
8
Heat a pan and roast the puran poli on a medium-low flame, flipping on both sides until cooked through and nicely fluffed.
Nutrition Facts
8 servings per recipe
