Puran Poli Recipe: Delicious Lentil-Stuffed Indian Flatbread
1 hour 35 minutes
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About Puran Poli Recipe: Delicious Lentil-Stuffed Indian Flatbread
Celebrate Makar Sankranti with this authentic Puran Poli recipe! These delicious lentil-stuffed Indian flatbreads are a traditional treat, perfect for festivals or any special occasion. Made with whole wheat flour for a wholesome touch, the sweet filling of chana dal, jaggery, and coconut offers a delightful melt-in-your-mouth experience.Also known as Poli, Obbattu, Hollige, or Oligalu depending on the region, Puran Poli is a versatile sweet treat enjoyed throughout India. This recipe provides clear instructions for achieving perfectly soft and flaky flatbreads with a rich, flavorful filling. Whether you're a seasoned cook or a beginner, this step-by-step guide ensures success in creating these beautiful and tasty treats. Prepare to impress your family and friends with this classic Indian sweet!
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Recipe Time & More
Prep1 hour
Cook35 minutes
Total1 hour 35 minutes
Ingredients
For the Dough
- 1 cup Whole Wheat Flour whole
- 1/2 tsp Salt
- 1/4 tsp Turmeric Powder
- 2.5 tbsp Oil vegetable oil or ghee
- 1/2 cup Water lukewarm, for kneading
For the Filling (Puran)
- 0.5 cup Split Chickpea bengal gram; split chickpeas
- 1 cup Jaggery grated
- 0.5 cup Coconut freshly grated
- 0.5 tsp Cardamom Powder
- 1 tbsp Ghee clarified butter; for the filling and serving
Instructions
Prepare the Dough
- In a mixing bowl, combine whole wheat flour, salt, turmeric powder, and 2 tablespoons of oil. Mix well.
- Gradually add lukewarm water, kneading to form a smooth, soft dough.
- Drizzle the remaining 1/2 tablespoon oil over the dough, cover the bowl, and let it rest for at least 1 hour.
Prepare the Filling (Puran)
- Wash and clean the chana dal thoroughly. Soak in water for 30 minutes.
- Drain the water and pressure cook the chana dal with a little water until soft but not mushy.
- Drain the water completely and mash the cooked chana dal roughly.
- In a pan, heat the grated coconut and jaggery.
- Once the jaggery melts, add the mashed chana dal, 1 tablespoon ghee, and cardamom powder.
- Sauté over low heat for 5 minutes. Remove from heat and let the mixture cool completely.
Assemble and Cook the Puran Polis
- After the resting period, knead the dough lightly. Make small, lemon-sized dough balls.
- On a lightly oiled surface or parchment paper, roll each dough ball into a small, thick circle.
- Place approximately 1-2 tablespoons of the puran mixture in the center of each circle. Seal the edges carefully to form a ball.
- Gently flatten each ball into a thin circle using a rolling pin or your fingers.
- Heat a griddle or tawa. Cook each puran poli on medium-low heat until golden brown spots appear on both sides.
- Transfer to a plate. Repeat with the remaining dough and filling.
Serve
- Serve the warm puran polis, smearing a little ghee on top, if desired.
Recipe Notes
Expert Tips for Perfect Puran Polis
- For an extra-smooth filling, blend the cooked chana dal, jaggery, and coconut into a paste before cooking.
- If your dough feels too sticky, add a little more flour, a tablespoon at a time.
- Don't overcrowd the griddle; cook the puran polis in batches to ensure even cooking and browning.
- For a richer flavor, use homemade ghee. You can also add a pinch of nutmeg to the filling for an aromatic twist.
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Recipe Nutrition
Calories: 1050kcalCarbohydrates: 181gProtein: 14gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 6mgSodium: 25mgPotassium: 150mgFiber: 15gSugar: 104gVitamin C: 1mgCalcium: 128mgIron: 6mg
Sasmita
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4 Comments
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Absolutely mouthwatering! Thanks for sharing.
This is delightful! Thanks for the recipe.
This looks so inviting! Thank you.
Absolutely mouthwatering! Great share.