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Puran Poli | Lentil Stuffed Indian Sweet Flat Bread

4.50 from 2 votes
Puran Poli | Lentil Stuffed Indian Sweet Flat Bread - Plattershare - Recipes, food stories and food lovers

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Makar Sankranti marks the onset of the first Indian festival in a new year! Celebrated on January 14th (or January 15th in a leap year), it is a major harvest festival in India. Hindus across the country observe this auspicious occasion in various cultural forms and under different names. Each region celebrates Makar Sankranti uniquely, reflecting its local traditions and customs.
The term "Makar" refers to Capricorn, while "Sankranti" denotes transition. On this day, the sun moves into the Capricorn zodiac, signifying the beginning of warmer and longer days in the Northern Hemisphere. Devotees take holy dips in rivers and offer prayers to the sun, marking the spiritual significance of the festival.
In different parts of India, Makar Sankranti is celebrated as Lohri in Punjab, Pongal in Tamil Nadu, Uttarayan in Gujarat, Bihu in Assam, and Poush Parbon in West Bengal. Like any other Indian festival, Makar Sankranti is incomplete without the preparation of delicious traditional delicacies.
One such delicacy is Puran Poli, a traditional Maharashtrian sweet paratha. Also known as Poli, Obbattu, Hollige, or Oligalu in different regions, Puran Poli consists of a sweet stuffing made from mashed chana dal, jaggery, and coconut. The stuffing is flavored with cardamom or nutmeg powder, and variations exist in different parts of India.
In this recipe, whole wheat flour is used instead of all-purpose flour, and lukewarm water is added while kneading the dough to make it softer. The stuffing texture can vary from grainy to smooth, depending on personal preference. While some prefer a grainy texture, others may grind the coconut, jaggery, and cooked chana dal to a smooth paste for a smoother stuffing.
Puran Poli has a melt-in-your-mouth texture with a delightful sweetness, often enjoyed on its own or served with a spoonful of ghee. It is typically eaten for breakfast or as a post-meal dessert, especially during festivals. Now, let's delve into the details of this delightful dish.
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Served AsBreakfast, Brunch, Desserts, Snacks
CuisineBreakfast
Recipe Taste Sweet
Servings 2
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Ingredients
  

  • 1 cup Wheat flour
  • ½ cup Chana dal bengal gram
  • 1 cup Jaggery grated
  • ½ cup Coconut grated
  • ¼ tsp Turmeric powder
  • ½ tsp Cardamom powder
  • 2 ½ tbsp Oil
  • Water Luke warm, for kneading
  • 1 pinch Salt
  • 1 tsp Ghee For smearing
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Instructions
 

  • In a mixing bowl take wheat flour, salt, turmeric powder and oil (2 tbsp). Mix very well first.
  • Then using Luke warm water little by little make a smooth and soft dough.
  • Drizzle rest 1/2 tbsp oil over the dough, cover the bowl and keep aside for at least 1 hour.
  • Meanwhile, wash and clean chana dal very well. Soak in a bowl with enough water for 30 minutes.
  • Then drain the water and pressure cook all the soaked chana dal with some water till completely cooked and soft, but not mushy.
  • Drain out water from pressure cooker completely and then using a masher roughly mash all the cooked chana dal.
  • Now heat freshly grated coconut, jaggery in a pan.
  • When jaggery starts melting, add smashed chana dal, ghee and cardamom powder.
  • Saute over low heat for 5 minutes. Turn off heat and allow the mixture (puran) to cool down completely.
  • After 1 hour of resting, knead the dough a bit and make equal size (approximately lemon size) dough balls.
  • Now take a greased rolling board or just put a parchment paper over the rolling board. Then place one dough ball over the rolling board and make a small thick circle using rolling pin or just pressing by finger.
  • Place approximately 1-2 tbsp puran (jaggery-coconut-chana dal mixture) in the center of the thick circle. Seal from all side and make a ball again.
  • Flatten again to a smooth and soft thin circle using rolling pin or pressing gently by fingers.
  • Heat a griddle / tawa and then place the rolled soft and thin circle gently over it.
  • Cook both side till golden brown spots appears over low heat and then transfer to a plate. Similarly prepare rest pooran polis.
  • Serve these lentil puran poli warm by smearing some ghee over the poli or simply as it is !

Notes

  • Always prefer to use luke warm water for a soft ans smooth dough.
  • Instead of using the grainy puran, you can first grind coconut, jaggery and cooked chana dal to a smooth paste and then cook to make a smooth texture puran.
Tags bread recipeseggless baking and cooking recipesfestive recipeshealthy recipesmaharashtrian recipesmakar sankranti recipeswheat recipes

Please appreciate the author by voting!

4.50 from 2 votes

Recipe Nutrition

Calories: 1050 kcal | Carbohydrates: 181 g | Protein: 14 g | Fat: 29 g | Saturated Fat: 9 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Cholesterol: 6 mg | Sodium: 25 mg | Potassium: 150 mg | Fiber: 15 g | Sugar: 104 g | Vitamin C: 1 mg | Calcium: 128 mg | Iron: 6 mg
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Sasmita
Sasmita

Myself Sasmita, an ex-software engineer by profession and food blogger by passion. I am the creator, writer & photographer of ' http://firsttimercook.com/ '. In every recipe, I share my thoughts about food, give cooking as well as baking tips.

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