Puran poli is a traditional Indian sweet flatbread stuffed with a sweet lentil filling made from bengal gram/chana dal and jaggery/sugar. The various names in different languages are Holige, Obbattu, Bobbattu and Puran puri.
Ingredients:
- Wheat flour (some people use maida/all-purpose flour)
- Oil
- 2 cups Chana dal
- ½ tsp Turmeric powder
- Pinch of salt
- 2 ½ cups sugar or jaggery or both
- 1 tsp cardamom powder
- 1 tbs ghee
Method:
- The sweet stuffing is called puran and a flat bread (outer cover) is called poli.
- Wash 2 cups of chana dal, drain, and then add 4 cups of water and turmeric powder
- Pressure cook it.
- Once it cools down, grind it to a smooth paste.
- For sweetness, you can use only sugar or only jaggery or sugar+jaggery combination. Adjust the sweetness as per your taste.
- I used brown sugar+ jaggery combination
- Add sugar, jaggery to the daal paste, mix well and cook on slow flame with stirring.
- Cook until the mixture thickens. In the end, add 1 tbs ghee, and cardamom powder, and mix well. If the mixture is undercooked, the stuffing will be sticky, and will be difficult to make a ball.
- A simple tip to know if it thickened properly. Insert a spoon or spatula vertically into the mixture. If it does not fall, then your mixture is cooked well. Let it cool.
- Take wheat flour, add salt and oil to it, and mix.
- Knead to smooth dough by adding water.
- Grease it with oil and keep it aside for 30 minutes.
- Pinch ball-sized dough and make a smooth ball.
- Apply some oil to your palms and spread the dough ball by pressing with four fingers as shown in the video clip.
- Then place a ball sized pruan (dal stuff), seal the dough without any gaps
- Dust the ball with wheat flour and flatten it slightly.
- Roll it as thin as possible with a rolling pin. Make sure the puran is distributed uniformly.
- Heat the pan, apply some oil and transfer the rolled puran poli and cook it.
- Flip it once the base is half cooked
- Spread the oil or ghee on both sides and cook well
- Finally, enjoy puran poli with ghee and milk.
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