Puran Poli, Maharashtrian Puran Poli Recipe
by Tarla Dalal
Added to 44 cookbooks
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Maharashtrian puran poli recipe | puran poli | with 30 amazing images.
Maharashtrian puran poli is eaten on festive occasions like Gudi Padwa and Holi where it is cooked by almost every Maharashtrian house. No festive menu in Maharashtra is complete without Maharashtrian puran poli! We show you how to make the puran poli mixture, dough for the puran poli and then how to make the Maharashtrian puran poli.
Maharashtrian puran poli recipe is whole wheat flour polis with a succulent stuffing of cooked and sweetened chana dal are a delight to bite into, especially when they are hot and fresh off the tawa, resplendent with the rich aroma of ghee.
You won’t need to use ghee to cook the Puran Poli, but it is a must to brush the poli with ghee after cooking and also to serve with another dollop of ghee! Enjoy the perfectly balanced sweetness and amazing texture of this traditional Maharashtrian delicacy.
Maharashtrian puran poli is made normally for lunch and its very heavy to digest at night. At times the puran poli is dipped into a bowl of warm milk and enjoyed. During Holi, when a fire is lit up, a coconut and Maharashtrian puran poli are the traditional offerings to the goddess Holika.
Gujarati Puran poli is made with toovar dal while Maharashtrian puran poli is made with chana dal.
Adding nutmeg to Maharashtrian puran poli is a must for as it complements the taste of puran poli mixture.
Tips to make Maharashtrian puran poli recipe. 1. Make sure the dal does not turn mushy at this stage. The chana dal should be cooked well and easily crushed between fingers. 2. The puran poli mixture should not have any grains of dal and should be dry enough.
Learn to make Maharashtrian puran poli recipe | puran poli with step by step photos and video below.
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Puran Poli, Maharashtrian Puran Poli Recipe recipe - How to make Puran Poli, Maharashtrian Puran Poli Recipe
Preparation Time:    Cooking Time:    Total Time:
Makes 5 puran poli
- Combine the flour and ghee in a bowl and knead into a soft dough using enough water.
- Divide the dough into 5 equal portions and keep aside.
- Soak the chana dal for 30 minutes, drain and set aside.
- Combine the dal with enough water in a deep pan, and cook for 20 minutes. Drain the dal and set aside.
- Add the dal, jaggery, nutmeg and cardamom in a deep pan, mix well and cook on a medium flame for 5 to 8 minutes or till the jaggery melts, while stirring continuously and mashing at regular intervals.
- Cool completely and divide it into 5 equal portions. Keep aside.
- To make puran poli, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Place a portion of the filling in the center and fold the edges of the dough over the filling. Pinch the edges together to seal the filling.
- Flatten the dough and roll again into a 200 mm (8”) diameter circle, using a little whole wheat flour for rolling.
- Cook on a tava (griddle) over a medium flame, till it turns golden brown in colour from both the sides. Apply 1 tsp ghee while cooking.
- Repeat with the remaining dough and filling to make 4 more puran polis.
- Smear a little ghee on each puran poli and serve hot.
Puran Poli Video, Maharashtrian Puran Poli by Tarla Dalal
Puran Poli, Maharashtrian Puran Poli Recipe recipe with step by step photos
Nutrient values (Abbrv) per puran poli
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