Entree: India – Maharashtra – पुरणपोळी ➤ Puran Poli (Flattened wheat bread filled with a sweet spiced split-lentil and jaggery mixture)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 25 min

Total 1 hr 35 min

Ingredients

- Dough:
  - 2 cups (250 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 2 tbsp (30 ml) oil or ghee, plus additional for rolling
  - 3/4 cup (180 ml) warm water, or as needed to form a soft dough
- Filling (Puran):
  - 1 cup (190 g) chana dal (split Bengal gram), rinsed
  - 3 cups (720 ml) water for cooking dal
  - 3/4 cup (150 g) jaggery, grated (adjust to taste)
  - 1 tsp (2 g) ground cardamom or 4 green cardamom pods, crushed
  - 1/8 tsp (0.5 g) nutmeg, freshly grated (optional)
  - 2 tbsp (30 ml) ghee
  - Pinch of salt
- For cooking:
  - Ghee or oil for the griddle, about 2–4 tbsp (30–60 ml)

Instructions

1. Prepare the dal: combine the rinsed chana dal and 3 cups (720 ml) water in a saucepan. Bring to a boil, then reduce heat and simmer until the dal is very soft and most water is absorbed, about 30–35 minutes. Drain any excess water.
2. While still hot, mash or pulse the cooked dal in a food processor to a coarse-smooth paste. Return to a pan over low heat.
3. Add the grated jaggery to the warm dal and cook, stirring constantly, until jaggery melts and the mixture thickens to a dry, pliable paste that holds together when pressed, about 8–12 minutes. Stir in cardamom, nutmeg (if using), ghee and a pinch of salt. Remove from heat and cool.
4. Make the dough: in a bowl combine flour, salt and 2 tbsp (30 ml) oil/ghee. Gradually add warm water and knead to a soft, smooth dough. Cover with a damp cloth and rest 20–30 minutes.
5. Divide dough into 8 equal-sized balls. Divide the puran filling into 8 equal portions and roll each into a smooth ball.
6. Flatten a dough ball into a small disc (about 3–4 inches / 7–10 cm). Place a puran ball in the center and bring the dough edges up to encase the filling, sealing well. Gently flatten and roll out into a 6–7 inch (15–18 cm) circle, dusting with flour or applying a little oil to prevent sticking. Roll gently to avoid tearing and exposing the filling.
7. Heat a griddle or tava over medium heat. Cook each puran poli, brushing lightly with ghee, until golden brown spots appear on both sides, about 2–3 minutes per side, pressing gently with a spatula to ensure even cooking.
8. Serve hot, brushed with a little extra ghee. Puran Poli is traditionally enjoyed with a dollop of ghee, milk, or a savory accompaniment such as thecha or a light curry.