Puran Poli is a Maharashtrian delicacy prepared specially during Indian festivals such as Holi, Ganesh Chaturthi and Diwali. It is basically a flat bread stuffed with a sweet filling made of spilt Bengal gram (chana dal) and jaggery. A hot puran poli with a dollop of ghee is sure to warm the cockles of your heart!
Come any Indian festival and you will see Puran Poli being made in almost every Maharashtrian household. For us Maharashtrians, Puran Poli is one recipe that is very close to our hearts. Puran means “stuffing” and Poli means “a flat circular bread.” There are many variations of recipes for puran poli. When it comes to making puran polis, my mother-in-law (MIL) is an expert, and this is her recipe with all the tips and tricks.
This is the first recipe in my Holi Series for 2018. These polis can be made with a combination of refined flour and wheat flour or only wheat flour. My MIL also adds a pinch of turmeric in the dough while kneading it. This gives a beautiful yellow hue to the puran polis. In Maharashtra, puran poli is served with katachi amti (a thin, spicy, and tangy dal made with cooked chana dal). Puran poli is also served with milk and a dollop of ghee.
Tips to make soft puran poli:
- The dough should be a bit loose and soft. Cover the dough for at least half an hour with a wet cloth.
- The poli should not be too thin or thick. Very thin polis may harden at the edges. Thick polis may remain uncooked inside.
- Do not add a lot of water while cooking the chana dal. The water level should be such that the chana dal should only be soaked.
- The stuffing should not be runny and not too dry. You should be able to make a ball out of it but should be moist enough such that it spreads throughout the poli while rolling it.