Puran Poli

Puran Poli

Puran poli is typically a Maharashtrian delicacy but is also made in different states with slight variations. It’s a sweet lentil filled flatbread which is usually prepared during festive occasions but is also made otherwise.

In Andhra and Telangana region, it is called Bobbatlu in Telugu and is savored as a dessert. It is called Boli in Malayalam and Tamil, Holige, Obbattu or Ubbatti in Kannada. Though it has different names, it is more or less the same.

It is usually made with refined flour but tastes equally good with whole wheat flour and is a healthier option too.

Preparation time: 3 hours
Cooking time: 20 mins
Servings: 2-3 persons

Ingredients:

For the Puran (filling)

• 1 cups chana dal
• 3/4 cup jaggery
• 2 tsp ghee
• ½ tsp fennel powder
• ½ tsp cardamom powder
• ¼ tsp nutmeg powder
• A pinch of salt

For the Poli (outer covering)

• 2 cups whole wheat flour
• ½ cup ghee
• Salt to taste
• Water as required for kneading dough

Instructions:

• Wash the chana dal thoroughly and soak in water for a minimum of 2 hours. After 2 hours discard the water and pressure cook the dal with very little water for 3 whistles. Let the pressure release on its own.
• Remove the dal from the pressure cooker and strain it if it has excess liquid.
• In a pan, heat 2 tsp ghee and transfer the strained chana dal, along with jaggery, fennel powder, cardamom powder, nutmeg powder.
• Mix and mash all the ingredients with a spatula and cook for 5 to 6 mins until all the ingredients merge together and form a semi-solid lump.
• Turn off the flame and keep aside for cooling.
• Meanwhile, mix the flour, salt, 1 tbsp ghee and water as required to make a soft dough. Cover and keep aside for 15 mins.
• Divide the dough and make equal sized balls. Take each ball and first flatten into a thick circle and place a tablespoon full of the prepared puran or filling. Bring the edges together and seal. Roll it with a rolling pin into a thin circle
• Heat a griddle or tawa and place the rolled out puran poli. Apply ghee and roast on both sides until golden and light brown spots appear on the puran poli.
• Repeat the same for all the prepared balls and stack one over the other.
• Serve hot with any tangy chutney or curd.

Tips:

• Poli can be made with refined flour too or a mix of whole wheat flour and refined flour.
• In case jaggery is not available, it can be replaced with sugar but reduce the amount of sugar as it is sweeter.
• Do not discard the liquid left after boiling chana dal. It can be used in any gravies or kneading dough for roti or paratha.