The very first time I tasted Puran Poli was not in Maharashtra but in Kerala. I had bought it from a local bakery, neatly packed and ready to eat. It was soft, sweet, and unlike anything I had tasted before — a delightful surprise for someone who had never associated Kerala with this Maharashtrian classic.
But the one that truly stole my heart was made by my mother-in-law. It happened before marriage, when I had the audacity to “invade” my then-fiancé’s tiffin box. Inside was a neatly stacked pile of golden, fragrant puran polis. One bite and I knew this was something special — the kind of recipe that lingers in your mind and taste buds for years.
After marriage, I was lucky enough to have them made fresh for me, served piping hot with a ladle of comforting amti (a thin, spiced dal curry). The sweetness of the puran and the tangy-spicy amti was a match made in culinary heaven.
Now, here’s how I like to make it at home — soft, fragrant, and full of nostalgia.
Ingredients (Makes 8–10 polis)
For the Puran (Sweet Filling):
- 1 cup chana dal (split Bengal gram)
- 1 cup jaggery (adjust to taste)
- 1 tsp cardamom powder
- A pinch of nutmeg powder (optional)
- 1 tbsp ghee
For the Poli Dough:
- 1½ cups whole wheat flour
- ½ cup maida (all-purpose flour)
- ¼ tsp turmeric powder
- A pinch of salt
- 2–3 tbsp oil
- Water – as needed
Method
Step 1 – Prepare the Dough
- In a bowl, mix whole wheat flour, maida, turmeric powder, and salt.
- Gradually add water to form a soft dough. Knead well for 5–6 minutes.
- Add oil, knead again until smooth, then cover and rest for at least 30 minutes.
Step 2 – Make the Puran (Filling)
- Wash and pressure cook chana dal with enough water until soft (about 3–4 whistles).
- Drain excess water and mash or blend the dal until smooth.
- In a heavy-bottom pan, add mashed dal, jaggery, and ghee. Cook on low heat, stirring continuously until the mixture thickens and leaves the sides of the pan.
- Add cardamom and nutmeg powder, mix well, and let it cool completely.
Step 3 – Roll and Fill
- Divide both dough and puran into equal portions.
- Roll out one dough ball slightly, place a puran ball in the center, and gently seal the edges.
- Roll into a thin circle, using light pressure to avoid the filling from spilling out.
Step 4 – Cook the Poli
- Heat a tawa (griddle). Place the rolled poli and cook on medium flame.
- Apply ghee on both sides and cook until golden spots appear.
Step 5 – Serve
Serve hot with a drizzle of ghee or alongside amti for the authentic Maharashtrian experience.
💡 Tip: If you want the softest puran polis, let the dough rest longer (up to 2 hours) and always cook them on medium heat for even browning.
