Puran polis are a signature preparation in Maharashtrian households during festivals. They are most definitely made during Holi, Gudi padwa, Ganesh Chaturthi etc. Nonetheless, these sweetened lentil stuffed flatbreads can be made and had anytime. Likewise, to satiate my sudden craving, I got cracking with a healthier recipe of these polis. And so, I am sharing with you my wheat flour puran poli recipe. Although I have tweaked the recipe to make it wholesome, it still remains as yummy. These melt in the mouth Indian breads taste amazing when slathered with ghee and dunked in milk.
While puran refers to the lentil stuffing in Marathi, poli means flatbread. Hence, puran poli, literally translates to flatbreads with a stuffing. And the lentil stuffing here is made of chana dal (split chick pea) and jaggery. However, you could replace jaggery with sugar as well – either entirely or in parts. Since I am keeping this recipe healthy, I am not using refined sugar. Moreover, I have used nolen gur or date palm jaggery here. But this is a winter speciality and you may not find it otherwise. And I have used it only because I still had some left, from my last winter stash. Nonetheless, you can very well use any jaggery you have.
Another healthy variation, that my recipe has, is the inclusion of wheat flour. Yes, generally, it is plain flour (maida) that is used to make the poli. But, mine is a wheat flour puran poli. And I haven’t compromised on the taste at all. So, definitely a win win combination here. 🙂
Also check,
Caramel bhapa mishti doi (baked sweetened yoghurt)
Added aromatics
While the puran, in my recipe, is flavoured with cardamom powder, the dough for the polis, with saffron. And both these aromatics contribute to the overall taste of the puran polis. However, adding the saffron water is optional. You may skip it, if you wish to. I have used it because, I love the mellow fragrance saffron imparts.
What to have them with?
Typically, these soft, stuffed polis are had with ghee. Additionally, they taste so good when dunked in warm milk, too. And, I also enjoy having them along with some potato subzi. So, you can decide what do you want to team the goodies with. Anyhow, my ghee laden wheat flour puran poli tastes great on it’s own as well. 🙂
Eat hearty!
Wheat flour puran poli
Equipment
- Pressure cooker
- Shallow cooking pot
- Tawa (Indian skillet) or any skillet
Ingredients
- 1 cup chana dal or Bengal gram soaked in water for 30 minutes
- 2 cups wheat flour
- 1 cup nolen gur (date palm jaggery)/jaggery
- 1 tsp saffron strand (optional) soaked in 3 tbsp warm water
- 1 tsp cardamom powder
- 7-8 tbsp ghee
- 1 tsp salt
Instructions
- Add the soaked chana dal to a pressure cooker, with a pinch of salt, and cook until soft
- Once cooked, mash some of the dal using a ladle
- In a pan, add the dal and the gur
- Let the gur melt and mix with the dal
- Cook this mixture until it separates the pan and then add the cardamom powder. This is the puran. Mix again and let it cool down completely
- Meanwhile, in a mixing bowl, add the flour, saffron water (if using) and knead a soft smooth dough using lukewarm water. I needed less than ½ cup water, so add the water gradually
- Rest the dough for 15-20 minutes, covered
- Divide it into 5 equal portions
- Make a cup of one of the dough balls and add 3-4 tbsp* of the cooled puran
- Close the cup and slightly flatten it out, using your fingers
- Then dust your work surface and using a rolling pin, flatten it out to a thin disc
- Heat a tawa/skillet, over a medium flame and place your rolled our puranpoli on it
- When you see brown spots appearing on the surface, flip it and apply a tablespoon of ghee
- Cook for 2 minutes and flip once more. Apply ghee on the other side, as well, and remove when cooked through
- Serve the whole wheat puran poli warm, with some ghee and milk. Enjoy
Notes
- *If you are a beginner, then you can start with lesser amount of the stuffing
- tbsp - tablespoon
- tsp - teaspoon
