Puran Poli Recipe (with Step by Step Photos)
|1 cup Tuvar Dal (arhar dal)|
|3/4 cup Sugar or Jaggery (gud)|
|1/2 teaspoon Cardamom Powder (elaichi)|
|1/8 teaspoon Nutmeg Powder (jaifal)|
|2 tablespoons + for smearing Ghee (clarified butter)|
|1 cup + for dusting Wheat Flour|
|1½ tablespoons Oil|
- Wash tuvar dal and soak it in water for 30 minutes. Drain excess water and pressure-cook it with 1½ cups water in medium size pressure cooker (4-5 liter size) for 3 whistles over low-medium flame. Let pressure inside cooker comes down naturally; open the lid and drain any excess water.
- Gently mash dal with back of the spoon or masher. Heat a medium size heavy based pan or non-stick pan over medium flame. Add cooked dal, sugar or jaggery and ghee in it and mix well.
- Stir continuously and cook until mixture turns thick or for approx. 15-20 minutes.
- You can check if thickness of puran is appropriate or not by placing spatula vertically straight in the center. If it does not fall, then mixture is thick enough otherwise stir and cook for 3-4 minutes more and check again. Add cardamom powder, nutmeg powder and mix well. Turn off flame and let mixture cool at room temperature. Divide mixture into 10 equal portions.
- Take wheat flour in a medium size bowl and add oil in the center. Now add water as required and knead smooth dough (like paratha dough). Cover dough with a muslin cloth and let it set at room temperature for 15 minutes. After 15 minutes, knead it again and divide it into 10 equal portions.
- Take one portion, give it a shape of ball and press a little. Coat with dry flour and roll it out using rolling pin into 4-5 inch diameter circle (like puri). Place one puran (stuffing) portion in the center of rolled puri.
- Wrap stuffing with all sides of puri and seal top where all sides merge. Pinch off excess dough and give it a round shape of ball.
- Press stuffed ball a bit and make thick pattie, coat with dry flour.
- Roll it out using rolling pin into approx 6-7 inch diameter circle. Heat tawa over medium flame and place raw puran poli over it.
- Cook it until golden brown spots appear on bottom side. Flip and cook other side until brown spots appear there as well. If required, repeat flip and cook process one more time to cook it evenly.
- Transfer it to plate and spread as much ghee as you like on both sides. Repeat steps 3 to 6 for remaining portions of dough and stuffing.
- Do not cook tuvar dal with too much water otherwise stuffing will not turn thick easily.
- To roll them out easily, prepare stuffing couple of hours in advance and place it in refrigerator. Refrigeration makes it little hard which in turn makes roll out process easier.
- Use milk instead of water for making dough. This will make soft outer layer.
- You can use 1/2 cup chana dal (gram lentil) and 1/2 cup tuvar dal to prepare stuffing.
- Use jaggery instead of sugar and prepare stuffing of chana dal and tuvar dal to make maharashtrian style pooran poli.
- Obbattu or Holige is popular sweet dish in Karnataka and Tamilnadu. Follow obbattu recipe to make south Indian style puran poli.
- Prepare Gujarati style puran poli by making stuffing of just tuvar dal and sugar.
- Make Konkani style puran poli by preparing stuffing of grated coconut, chana dal and tuvar dal.
I wish we could get a puran powder with lot less effort and same taste... what to say?
Thanks a lot.
Response: Happy Pongal Meenakshi. In Gujarat, we make poli with toovar dal and it tastes delicious. After trying this at home please provide the feedback.
Response: Hi, I think something is wrong with the dough. Did you bind the soft dough? It is important to bind the soft dough to roll it out easily.