Puran Poli with Molasses: A Festive Indian Flatbread Recipe
2 hours
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About Puran Poli with Molasses: A Festive Indian Flatbread Recipe
Puran Poli, a beloved festive flatbread from Maharashtra, Karnataka, Goa, and Gujarat, gets a delicious twist! Traditionally made with jaggery, this recipe uses nutritious blackstrap molasses for a unique, subtly sweet filling. Perfect for those watching their sugar intake, this healthier version retains all the delicious flavors of the classic.My recent discovery of premium blackstrap molasses inspired this adaptation. It's rich in potassium, calcium, and iron, making it a fantastic and healthier alternative sweetener. While the taste differs slightly from jaggery or sugar, the result is a delightful and wholesome treat, ideal for celebrations like Janmasthami.This recipe offers a delightful balance of sweet and savory, with a soft, melt-in-your-mouth texture. Get ready to impress your family and friends with this unique and flavorful take on a timeless classic!
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Recipe Time & More
Prep1 hour 30 minutes
Cook30 minutes
Total2 hours
Ingredients
For the Filling
- 1 cup Chickpeas chana dal, soaked in water for 3 hours, split
- 1/2 cup Molasses blackstrap, adjust to taste, or use jaggery
- 2 Cardamom Pods crushed
For the Dough
- 2 cup Whole Wheat Flour atta, whole
- 1 cup All-Purpose Flour maida
- 1/2 tsp Salt
- 1/4 cup Ghee plus extra for cooking
- 1 1/2 cup Water as needed for dough consistency, or milk
Instructions
Prepare the Filling
- Cook chana dal in a pressure cooker with 2 cups of water for 5 minutes on high heat. Reduce heat and cook for another 5 minutes. Turn off the heat and let the pressure release naturally.
- Strain the water, reserving about 3 tablespoons of cooked dal for another use (optional). Mash the remaining dal.
- In a non-stick pan, mash the cooked chana dal and add the molasses. Mix well. Cook over low heat, stirring frequently, until the molasses melts and the mixture thickens into a dough-like consistency. Remove from heat and stir in crushed cardamom.
- Allow the filling to cool completely.
Make the Dough
- In a large bowl, combine whole wheat flour, all-purpose flour, and salt. Gradually add water or milk, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover the dough with a damp cloth and let it rest for 20 minutes.
Assemble and Cook the Puran Polis
- Divide the dough into small, equal-sized balls (about lemon-sized). Roll each ball into a small bowl. Fill each bowl with 1 1/2 to 2 tablespoons of the cooled filling.
- Bring the edges of the dough together to seal the filling completely. Gently roll out each filled ball into a thin, round flatbread.
- Heat ghee in a non-stick pan or griddle over medium heat. Cook the puran polis on both sides until golden brown and cooked through, brushing with ghee as needed.
Recipe Notes
Expert Tips for Perfect Puran Polis
- For a richer flavor, toast the chana dal lightly before soaking.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water or milk.
- Don't overcrowd the pan when cooking the puran polis; cook them in batches to ensure even browning.
- Serve warm with ghee or a dollop of yogurt for a delicious and satisfying meal.
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Recipe Nutrition
Calories: 435kcalCarbohydrates: 92gProtein: 11gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 74mgFiber: 9gSugar: 26gVitamin C: 0.1mgCalcium: 74mgIron: 4mg
Soma Pradhan
Articles: 41
4 Comments
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What a great recipe! Thanks for sharing.
This is fantastic! Thank you for sharing.
Absolutely mouthwatering! Great share.
This looks incredible! Thank you.