Puran Poli Recipe | Gujarati & Maharashtrian Sweet Spiced Stuffed Paratha with Jaggery
Puran Poli, a traditional and beloved dish, hails from the vibrant and diverse cuisines of Gujarat and Maharashtra. This sweet, spiced, stuffed flatbread is typically enjoyed during festivals and special occasions. With its perfect balance of sweetness from jaggery and richness from ghee, it’s a delightful treat that is both comforting and full of flavor. While its preparation may seem intricate, it’s a fun and rewarding process, bringing together the essence of both regional culinary traditions.
Table of Contents:
Ingredients
The following ingredients will be used to create the dough and the flavorful puran filling, which combines the earthy taste of lentils with the sweetness of jaggery and aromatic spices.
Dough Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1/4 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Ghee (for cooking or serving) | As needed |
Puran (Filling) Ingredients:
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup |
| Jaggery | 3/4 cup |
| Saffron strands | 10 strands |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Nutmeg Powder | 1/2 teaspoon |
| Gram Flour (Besan) | 2 tablespoons (adjust as needed) |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~290 kcal |
| Protein | ~8g |
| Carbohydrates | ~50g |
| Fat | ~7g |
| Fiber | ~7g |
| Sugars | ~17g |
| Sodium | ~150 mg |
| Calcium | ~35 mg |
Instructions
Preparing the Dough:
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Start by making the dough: In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water, a little at a time, and knead until the dough forms a smooth and firm texture. The dough should be soft but not sticky.
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Add oil: Drizzle the 2 tablespoons of sunflower oil over the dough, and knead again for 2-3 more minutes until the dough is smooth and elastic.
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Rest the dough: Cover the dough with a damp cloth and let it rest for 20-30 minutes to relax, while you prepare the puran filling.
Preparing the Puran (Filling):
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Soak the dal: Wash the Arhar dal (split toor dal) thoroughly and soak it in water for 15-20 minutes.
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Pressure cook the dal: Drain the soaked dal, then add it to a pressure cooker along with 1-1/4 cups of water (include the soaked water). Pressure cook for 4-5 whistles on medium heat. Turn off the heat and let the pressure release naturally.
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Mash the dal: Once the pressure has released, open the cooker and mash the dal with the back of a spoon or a potato masher. Set aside.
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Prepare the puran filling: In a heavy-bottomed pan, add the cooked dal and jaggery. Stir the mixture over medium heat until the jaggery has completely dissolved into the dal. Keep stirring to ensure it doesn’t stick to the bottom of the pan.
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Add spices and gram flour: Stir in the saffron strands, cardamom powder, and nutmeg powder to infuse the filling with fragrance and flavor. Then, gradually add the gram flour (besan), mixing it well until the mixture thickens. Continue to cook for about 5-7 minutes, until the mixture thickens and begins to pull away from the sides of the pan.
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Cool the filling: Once the puran filling has thickened and reached a dough-like consistency, turn off the heat and let it cool completely. Divide the cooled puran into 6 equal portions.
Assembling the Puran Poli:
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Divide the dough: After the dough has rested, divide it into 6 equal portions.
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Roll out the dough: On a lightly floured surface, roll each portion of dough into a small, 3-inch diameter circle.
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Stuff with puran: Place one portion of the puran filling in the center of each dough circle. Carefully fold the edges of the dough over the filling, pinching the seams together to seal the puran inside.
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Roll the stuffed dough: Gently flatten the stuffed dough ball and roll it out into a larger 4-6 inch diameter circle. Be careful not to apply too much pressure, or the puran filling may spill out.
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Cook the Puran Poli: Heat a tawa or skillet over medium-high heat. Once hot, place the rolled puran poli onto the skillet. Cook it until golden brown on both sides, using a little ghee or oil for extra flavor and crispiness.
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Serve: Once cooked, remove the puran poli from the skillet and serve hot, with ghee smeared on top. Puran poli is traditionally served with Undhiyu (a vegetable curry) and Gujarati Kadhi (a yogurt-based curry) for a complete and satisfying meal.
Tips and Variations:
- For extra richness: Cook the puran poli with ghee on both sides, which gives it a crispy texture and a more indulgent flavor.
- Adjust sweetness: The amount of jaggery can be adjusted based on personal taste. You can add more for a sweeter filling or reduce it for a milder taste.
- Storage: Puran poli can be stored in an airtight container for up to 2 days at room temperature, or refrigerated for longer freshness.
Final Thoughts
This sweet and savory flatbread offers a delightful combination of flavors that are both comforting and festive. Whether served on a special occasion or enjoyed as a part of your everyday meals, Puran Poli is sure to leave you with a taste of nostalgia and joy. The balance of textures—from the soft dough to the spiced puran filling—ensures that every bite is satisfying. Don’t forget to pair it with a warm cup of tea or a glass of cool buttermilk for an authentic Gujarati or Maharashtrian experience.
