(Recipe By: By Deepak Bisht, Executive Chef, Radisson Hotel, Sonha Road, Gurugram)
Puran Poli is the pride of Indian sweet flatbreads, holding an important position in South Indian and Maharashtrian culinary culture. This uniquely flavoured yet totally delicious food, also called holige, obbattu, or bobbatlu, is stuffed with rich ingredients such as jaggery, lentils, and spices, enveloped within soft, golden-brown dough. It’s often prepared for festive times or special occasions, delivering bits of tradition in each mouthful.
Puran Poli is really a very easy thing to replicate if you’ve ever wondered how to make it in your own home. Simply follow these easy steps to master the art of Puran Poli making and enjoy this delicious sweet that is sure to delight in your kitchen.
Ingredients
- 1 Cup Chana Dal (Bengal Gram)
- 1 Cup Jaggery (grated)
- 0.5 Teaspoon Cardamom Powder
- 1 Cup Maida (All-purpose flour)
- 2 Tablespoon Ghee
- Water (As needed)
- 1 Pinch Salt
Cooking Instructions
Soak chana dal for 30 minutes, then pressure cook it until soft.
Drain the water and mash the dal. Add grated jaggery and cook until it thickens.
Add cardamom powder and let it cool. This mixture is the puran (filling).
In a bowl, mix maida, a pinch of salt, and water to make a soft dough. Add a little ghee and knead well.
Divide the dough and filling into equal portions.
Roll out the dough into small circles, place the filling inside, and seal it.
Roll out each stuffed ball into a thin poli (flatbread).
Cook on a hot tawa (griddle) with ghee until golden brown on both sides
Serve warm with ghee.
Summary
Know How To Prepare Puran Poli With These Easy Steps
Puran Poli is a sweet flatbread beloved in South India and Maharashtra which is a festive treat made with jaggery, lentils, and spices.
Ingredients
- 1 Cup Chana Dal (Bengal Gram)
- 1 Cup Jaggery (grated)
- 0.5 Teaspoon Cardamom Powder
- 1 Cup Maida (All-purpose flour)
- 2 Tablespoon Ghee
- Water (As needed)
- 1 Pinch Salt
Main Procedure
Soak chana dal for 30 minutes, then pressure cook it until soft.
Drain the water and mash the dal. Add grated jaggery and cook until it thickens.
Add cardamom powder and let it cool. This mixture is the puran (filling).
In a bowl, mix maida, a pinch of salt, and water to make a soft dough. Add a little ghee and knead well.
Divide the dough and filling into equal portions.
Roll out the dough into small circles, place the filling inside, and seal it.
Roll out each stuffed ball into a thin poli (flatbread).
Cook on a hot tawa (griddle) with ghee until golden brown on both sides
Serve warm with ghee.
