Puran poli is very traditional famous Maharashtrian delicacy and it is made during most of the festivals like Ganesh chathurthi, Diwali, Holi etc. During Ganesh Chathurthi festival, we are prepared Ukdiche Modak, Besan ladoo, Chakli, Puran poli etc.
Puran Poli is stuffed bread with the sweet chana dal mixture called puran. Hence the process of making puran is very big fuss in earlier days but nowdays it will easy by day with using, puran yantra, siever or mixie. The process of making puranpoli differs within parts of India. People generally use pressure cooker to cook chana dal. I followed my moms version, she always boil chana dal over gas and drained it. Then add jaggery, sugar and cook mixture till thickens.
Today I am sharing my moms recipe. I learnt each and every ways from her and after lots of practice now I can make soft and fluffy puranpoli but never replicate the moms puranpoli. I have been eating this puranpoli from childhood. I remember whenever my mom made puranpoli, she reserved my share if I was not at home. After the puja and naivedya – offering to Gods, we used to have it with lots of ghee. It was one of the things that I used to miss a lot when we came here. The Puranpoli is very nutritious and full of proteins'.
Wash and rinse chana dal thoroughly in water. Heat pan on medium flame. Cook chana dal with water, oil and turmeric about 20-22 minutes approx. When it starts boiling, remove the yellow foam from the top and discard it.
Meanwhile, in a kneading bowl, sieve both the flours (Maida & wheat flour). Add salt and knead to a very soft dough. Again sprinkle some 2tsp water and knead it. Apply tsp. of oil, cover and keep aside.
Cook chana dal till it gets soft & make sure that its not mushy. It will be difficult to remove excess water if its mushy.
It should be still in shape when you press it. Drain water from chana dal completely. Retain this water to make ‘ Katachi Amti ‘ also keep some cooked chana dal. Keep aside.
Keep the vessel on medium flame with strained dal. Add jaggery, sugar, nutmeg powder and mix well. Allow it to melts. Cook in a pan for 12-15 minutes and stir continuously till mixture thickens. Now your puran is ready.
Now strain the puran with cardamom & nutmeg powder with the help of “Puran Yanta ‘’ or Mixie or you can use big steel strainer. Thin,smooth and lumpfree puran ready for puranpoli.
To make puran poli : When making puran polis, knead, knead and knead the dough for 10-12 minutes till soft and smooth. Take out small lemon size dough ball and roll it out like small puri shape. I like to make with hands only. Put a big ball of puran stuffing at the center and close it so that puran does not come out.
Dust in the flour and roll out puran poli carefully. Heat tawa or griddle on medium flame, gently transfer puran poli on the tawa . After coming few bubbles, apply some oil/ghee and turn over the poli again drizzle oil/ghee, cooked from the other side till brown and golden spots appear.
Serve hot or warm puran poli’s with a tsp of ghee/butter or milk !!
Kneading dough is very important. The dough should be extra soft pliable compare to chapati/roti dough. Knead dough for atleast 10-12 mins using oil before making puran poli.
Also you can pressure cook chana dal for 7-8 whistles. but I prefer this way to get soft and puff poli’s.
If puran stuffing looks dry then add 2-3 tsp of warm water and use it.
Be very carefull while rolling puran poli. if its breaking, don’t panic apply some dry flour and roll it again.
Puran stuffing should be lumpfree every time, otherwise poli can be break while rolling.
Instead of maida you can use whole wheat flour.
You can skip sugar and made stuffing with jaggery also.
Strain puran very finely and lumpfree to get soft and fluffy poli.
Video: How to roll out Puran/Pooran poli
How to make katachi amti ?
Drain water from chana dal
Cooked channa dal
Dry coconut (shredded)
Red chilli powder
Chopped coriander leaves
In a mixer jar add dry coconut with 2-3 garlic cloves and ground it to make coarse paste.
Heat oil in a pan, add chopped garlic, cumin seeds, mustard seeds, asafetida and curry leaves. Then add ground coconut garlic paste and red chilli powder and garam masala and cook for few more seconds.
Add chana dal water with mashed cooked dal, salt and lemon juice mix well. Simmer it on low flame about 10-12 minutes. Turn off flame and garnish with coriander leaves.