Puranpoli is a sweet form of chapati – a chapati(poli) stuffed with puran – a mixture of boiled bengal gram and jaggery. It is an item prepared in most states of India like Goa, Maharastra, Gujrat, Karnataka,etc during festivals. If I need to translate it in English, I would name it as sweetened bengal gram stuffed tortilla. There is another form of stuffed tortilla – Saanjori whose recipe I shall share in future.
Some people in some states even use sugar instead of jaggery. You can even use botth in equal proportions. My mum-in-law bears the expertise in making puranpoli. When she made and fed us, I never bothered to indulge in noticing the recipe. But after coming here, I decided to attempt it on my own to surprise my hubby, my parents and my mum-in-law too.
- 1 1/4 cup bengal gram (channa dal)
- 1 1/4 cup jaggery
- 1 tsp cardamom powder (If the cardamom powder is too strong, use only 1/2 tsp of it)
- 1/4 tsp tumeric powder (haldi)
- salt as per taste
- 2 cups all purpose flour (maida)
- salt , oil for kneading the dough
- extra flour for making the polis
Note : Remember that to make the best puran, you need to take bengal gram and jaggery/sugar in equal proportion. Eg. for 1 cup bengal gram, use 1 cup jaggery or 1 cup sugar. If you intend to use both jaggery and sugar, then for 1 cup bengal gram, use 1/2 cup jaggery and 1/2 cup sugar.
Also, many use same quantity of maida as that of bengal gram. But I preferred using a little more so that I should not fall short of . 😉
- Wash channa dal thoroughly well, soak for 5 hours and then pressure cook it for 5-6 whistles.
- Once pressure is completely released, remove the dal and drain any water that remains.
- Put this dal in a non stick pan, to it add the jaggery and turn on the gas. Keep stirring occassionally so that the mixture does not get burnt and stick to the bottom of the pan. The jaggery will melt down.
- Add the cardamom powder, tumeric powder and salt as per taste. Mix well.
- While the mixture almost begins to dry but still has slight watery consistency, put off the gas.
- Transfer the mixture into a mixie jar and grind it. After grinding, it will ideally dry on its own and form a lump. If not, then again tranfer to the saucepan and heat till puran dries up, leaves the sides and forms a lump. Take care that it doesn’t get burnt or stick to the pan.
- Knead a soft dough with all purpose flour, oil and salt as per taste. You can also add little of turmeric powder(optional) while you knead the dough to enhance the color of the final poli. Coat the kneaded dough with excess oil and keep it covered for half an hour. I usually keep the dough wrapped in wet but squeezed muslin cloth.
- Make golf size balls of puran and similarly make equivalent number of balls of dough.
- Take a dough ball and roll it into a small roti just enough to cover up the puran ball.
- Put the puran ball in the middle of the roti and cover the puran with the roti.
- Cover the puran stuffed dough ball with more than enough flour and start rolling into a medium sized disc. Keep applying enough flour while rolling.
- Tip : Sometimes, some find it difficult to achieve step 8-10. Alternate for this is – divide the dough into twice the number of puran balls i.e. two dough balls for one puran ball. Take two dough balls and roll each ball into small discs ( around 2-3 inch in dia., enough to accommodate the puran ball). Flatten the puran ball into a patti and place it in between the dough discs. Seal the edges of the dough discs together such that the puran is well sealed and locked between the dough. Roll this stuffed dough disc further into a medium sized disc, applying enough flour while rolling.
- Cook the poli on a hot tava or griddle on both the sides by applying ghee (butter) and flipping over only once.
- Serve hot with melted ghee for breakfast or snacks.