Maharashtrian style Puran poli

 Puran poli 

Puran poli is a classic Indian sweet flatbread, beloved for its soft, stretchy outer layer and rich, aromatic lentil-jaggery stuffing. This traditional Maharashtrian treat is often served during festivals like Holi and Gudi Padwa with a dollop of ghee, warm milk, or spicy Katachi Amti. 

Puran poli is a classic Indian sweet flatbread, beloved for its soft, stretchy outer layer and rich, aromatic lentil-jaggery stuffing. This traditional Maharashtrian treat is often served during festivals like Holi and Gudi Padwa with a dollop of ghee, warm milk, or spicy Katachi Amti. 

Ingredients

For the Puran (Stuffing):

Chana Dal (Bengal Gram): 1 cup, rinsed and soaked.

Jaggery: 1 cup, grated or powdered.

Flavorings: ½ tsp cardamom powder and ¼ tsp nutmeg powder.

Ghee: 1-2 tsp for richness. 

For the Poli (Dough):

Flour: 1 cup wheat flour and ½ cup maida (all-purpose flour) for better elasticity.

Turmeric: A pinch for the signature golden color.

Oil/Ghee: 2-3 tbsp to ensure the dough remains soft and pliable.

Salt: A pinch to balance the sweetness. 

Step-by-Step Instructions

Prepare the Dough: Combine the flours, turmeric, salt, and oil in a bowl. Gradually add water and knead into a very soft, slightly sticky dough. Coat with oil and rest for at least 1 hour—this is crucial for making thin, soft polis.

Cook the Dal: Pressure cook the soaked chana dal with 2.5 cups of water for about 5-6 whistles until completely soft. Drain any excess water (you can save this liquid to make Katachi Amti).

Make the Puran: Mash the cooked dal into a smooth paste. In a heavy-bottomed pan, mix the mashed dal and jaggery. Cook on low-medium heat, stirring continuously until the mixture thickens and leaves the sides of the pan.

Test the Consistency: The stuffing is ready when a spatula or spoon inserted in the center stands upright without falling. Mix in the cardamom and nutmeg powders, then let it cool completely.

Stuff and Roll: Take a small ball of dough and flatten it into a disc. Place a ball of cooled puran (usually slightly larger than the dough ball) in the center. Seal the edges, flatten it, and dust with flour.

Cook on Tawa: Roll out into a thin circle using light pressure. Roast on a hot tawa over medium heat. Once bubbles appear, flip it and apply ghee to both sides until golden patches develop.