Puran Poli recipe | At home | Marathi Recipe | Easy and simple way
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About Puran Poli Recipe
Puran Poli Recipe : Puran Poli is a popular and traditional dish in Indian cuisine, especially associated with the state of Maharashtra. In Gujarat, puran poli recipe is known as Vedmi. Puran Poli is a sweet flatbread that is often prepared during festivals and special occasions, including Ganesh Chaturthi, Diwali, Holi, Uttarayan, and other celebrations.
The main ingredient in Puran Poli recipe is “puran,” which is a filling made from chana dal (split chickpeas) cooked with jaggery and flavored with eliche (cardamom) and nutmeg. The dough is typically made from wheat flour and sometimes includes a mix of all-purpose flour and gram flour. The filling is encased within the dough to form a flatbread. I will learn you to make this recipe in simple way than other.
The preparation involves boiling the chana dal until it’s soft, cooking it with jaggery, and then adding spices for flavor. The mixture is then mashed or blended to create a smooth consistency. The dough is made separately, and a portion of the puran poli recipe is filled inside small balls of dough. These balls are rolled out into flatbreads and cooked on a griddle or pan until they are golden brown.
Puran Poli recipe can be served with ghee (clarified butter) and is often accompanied by a tangy lentil soup called “amti” to balance the sweetness. puran poli recipe is a delicious and wholesome dish enjoyed across various regions with slight variations in the preparation method and ingredients.
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Chef Tips for Puran Poli Recipe
- Boiled to make a paste: When making Puran Poli Recipe, chickpea lentils (chana dal) are used, and they are boiled to make a paste. Then, this paste is nicely folded into the dough.
- Use the drained water: After boiling the lentils, drain the water, and use the drained water to make the lentil soup (Aamti) for Puran poli Recipe.
- Nutmeg (jaiphal) and cardamom (elachi): For Puran Poli, it is essential to add nutmeg (jaiphal) and cardamom (elachi) powder to enhance the flavor, making Puran Poli recipe very delicious.
- You can use only flour (maida) : For making poli, the rolling pin (loṭ) is used, and in that, you can use only flour (maida) for rolling. It is essential to dust some flour on the rolling pin.
- Jaggery and sugar: To make Puran, you can use the type of jaggery (gol or khand) that you prefer, or you can even use a mixture of jaggery and sugar.
Puran Poli Recipe Ingredients
| For Puran |
| 1 cup Chana dal |
| 1/2 tsp Cardamom powder |
| 3/4 cup Jaggery |
| 1tsp Cooking oil |
| Puran Poli For dough |
| 1 cup Wheat flour |
| 1 cup All purpose flour |
| 1/4 tsp Turmeric powder |
| 1/2 tsp Salt |
| Water |
| For Amati |
| 1/2 cup Dry coconut |
| 2 Onion |
| 2 inch Ginger |
| 1 tsp Mustard seeds |
| 1/2 cup Coriander leaves |
| 1 tsp Cumin seeds |
| 1 tsp Goda masala |
| 1 tsp Garam masala powder |
| 2 tsp Red chili powder |
| 1/2 tsp Turmeric powder |
| 4 tsp Cooking oil |
| Coriander leaves |
| Salt to taste |
| Boiled dal stock or normal water |
Nutrition in Puran Poli Recipe
- Calories: 298kcal
- Sodium: 18.2mg
- Iron: 2.2mg
- Fat: 4.7g
- Carbohydrates: 41.6g
- Protein: 6.8g
- Cholesterol: 0mg
- Fiber: 5.9mg
- Vitamin D: 0IU
- Potassium: 210.1mg
- Calcium: 22.4mg
- Sugar: 3.4g
- Vitamin A: 52.5mg
Puran Poli Recipe Step by Step with Pictures
Step 1 :
To make the first Puran Poli Recipe, we need to take one cup of chickpea flour. Wash it three times with water.
Step 2 :
After washing the lentils, we have transferred them to a pressure cooker. We have taken one cup of lentils for this. Next, add three times the amount of water, measured in cups, to the lentils. Boil this mixture until it reaches a boiling point. Then, add a little oil to it, so it doesn’t froth. After that, close the cooker and place it on medium heat. Let it whistle ten times from today.
Step 3 :
After that, the lentils are drained, meaning the excess water is removed with the help of a strainer, so that all the water drains out. Then, let it cool for a while to make puran poli recipe.
Step 4 :
Afterwards, we will mix the lentils with jaggery in the strainer. If you can also take a mixture of jaggery and sugar, then press it slowly and gradually with the help of the strainer, and while pressing, everything will be placed in one plate.
Step 5 :
Then, in a pan, apply a little oil and place the prepared Puran in it. After placing it in the pan, let it cook for three to five minutes. It is necessary to apply oil to the pan until it is fully cooked so that it does not stick to the bottom. Then, take it out on a plate.
Step 6 :
Then, we add about one tablespoon of cardamom powder and half a teaspoon of nutmeg powder to it. Mix everything well.
Step 7 :
Afterwards, in a vessel, take one cup of wheat flour and one cup of gram flour. Alternatively, you can use only gram flour. Then, add half a teaspoon of turmeric and sweeten it according to taste. After that, add a little oil for softening and gradually add water while kneading. We need to keep the dough smooth, and then cover it with a cloth and let it rest for ten minutes. After applying oil to it, cover it and let it steam for ten minutes.
Step 8 :
If it’s been ten minutes, that means we knead the dough for two minutes. After that, we will make small, round balls from it, similar to the small balls we made for the Puran poli recipe.
STEP 9 :
After making the balls from the dough, we roll out the puris. Rolling out a puri means placing one puri on top of another without spreading the puran in between. Then, press them together, and seal the edges without letting them open. This way, they will be cooked.
STEP 10 :
Then, both puris are packed together. This means slowly rolling them together with the help of a rolling pin. There is no need to press more while rolling; otherwise, the puran filled inside will be visible. After that, it will be displayed outside, and then it will be placed on the flame by placing it on a griddle and putting it on the gas. After a side is cooked, i.e., turned golden, it will be flipped.
STEP 11 :
After that, when one side is cooked, i.e., turned golden, remove it from the flame, apply oil on the cooked side, and then place it back on the flame with the oil-coated side facing down. Cook the other side until it also turns golden, creating a layer similar to the way chapatis are made, where both sides are cooked evenly. When it achieves a nice brown color, it is ready to be served.
STEP 12 :
Afterwards, for making the amti (a type of lentil soup), we will finely chop half a cup of raw mango, a little fresh ginger, some fresh coriander, and two chopped green chilies. Then, in a pan, sauté the chopped mango and tempering spices in a little oil until they turn a nice brown color.
STEP 13 :
Then, all the spices are placed in a mixer, and a little water is added. After that, it will be crushed. We don’t add lemon at this stage; we keep the lemon aside for later. Everything else will be crushed together at once.
STEP 14 :
Then, the crushed gravy is added to the hot oil, mixed well, and a little garam masala is sprinkled from the top. Sweeten it to taste with a bit of sugar and add a little water. Let it simmer for three to five minutes. If you want it to be thick, add less water. Even if you add a little sour tamarind juice, mix it well and let it simmer for three to five minutes. (puran poli recipe)
STEP 15 :
Then, the crushed gravy is added to the hot oil, mixed well, and a little garam masala is sprinkled from the top. Sweeten it to taste with a bit of sugar and add a little water. Let it simmer for three to five minutes. If you want it to be thick, add less water. Even if you add a little sour tamarind juice, mix it well and let it simmer for three to five minutes.
STEP 16 :
if you can increase the water for the lentils in it. Then, it will turn into a dark color. Simmer it until it thickens. Once ready, it is prepared, and your amti is ready.
STEP 17 :
Perfect puran poli recipe is ready along with a spicy amti.
