Puran Poli recipe

Maharashtrian Puran Poli recipe — soft, ghee-laden, and festive! 🥙✨

---

🌾 Ingredients

For the dough:

2 cups (200g) wheat flour

2 tsp oil or ghee

Water as needed (about 100 ml)

Pinch of salt

For the filling (Puran):

¾ cup (150g) chana dal

¾ cup (150g) jaggery (grated)

¼ tsp cardamom powder

¼ tsp nutmeg powder

Few saffron strands (optional)

1 tbsp ghee

For cooking:

Ghee for roasting

---

🪔 Method

1. Prepare the Dal

Wash and soak chana dal for 30 minutes.

Pressure cook with 2 cups water until soft but not mushy (2–3 whistles).

Drain and mash the dal well.

2. Make the Puran (filling)

In a pan, heat 1 tbsp ghee.

Add the mashed dal and jaggery.

Stir continuously on low flame until the mixture thickens and leaves the sides of the pan.

Add cardamom, nutmeg, and saffron.

Let it cool completely.

3. Prepare the Dough

Mix wheat flour, a pinch of salt, and oil/ghee.

Add water gradually to form a soft, pliable dough.

Rest for 30 minutes.

4. Assemble the Puran Poli

Divide dough and puran into equal balls.

Roll out a small disc of dough, place a portion of puran inside, and seal edges.

Gently roll again into a flat, even poli (like a stuffed paratha).

5. Roast

Heat a tawa on medium flame.

Cook both sides with ghee until golden brown spots appear.

6. Serve Hot

Drizzle with melted ghee.

Traditionally served with katachi amti (spicy thin dal curry) or milk.

---

💚 Tips

Overstuff for richer taste — thin dough, thick filling!

Cool puran fully before stuffing; it shouldn’t be sticky.

Desi ghee enhances aroma and authenticity.