Puran Poli Recipe | Gujarati & Maharashtrian Sweet Spiced Stuffed Paratha with Jaggery
Puran Poli, a delightful sweet stuffed paratha, is a beloved dish in both Gujarati and Maharashtrian households. Known as Vedhmi in Gujarat, this traditional delicacy is often prepared during festive occasions and special celebrations. A popular pairing for Puran Poli is Undhiyu, a vibrant vegetable medley. Despite being a sweet dish, many Gujarati families enjoy Puran Poli as an accompaniment to savory dishes instead of regular flatbreads, making it a versatile part of the menu. This recipe for Puran Poli will guide you step by step in preparing this delectable treat with a hint of spice and sweetness, making it the perfect addition to your family meals or celebrations.
Ingredients:
To prepare this indulgent dish, we need two key components: the dough and the filling. Each ingredient contributes to the soft, aromatic, and flavorful layers of the Puran Poli.
| Ingredients for the Dough | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1/4 teaspoon |
| Oil/Ghee | 2 tablespoons |
| Ingredients for the Filling | 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 |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Serves: 6
Instructions:
1. Prepare the Dough:
Start by preparing the dough for the Puran Poli. In a large mixing bowl, combine the whole wheat flour with the salt. Gradually add water, a little at a time, and knead until the dough comes together into a firm yet soft consistency. Add 2 tablespoons of oil or ghee to coat the dough, and knead for another couple of minutes until smooth and well-combined. Cover the dough with a damp cloth and let it rest in a cool place while you prepare the filling.
2. Prepare the Dal Filling:
For the filling, first soak the Arhar Dal (Split Toor Dal) in water for about 15 to 20 minutes. After soaking, drain the dal and add it, along with 1-1/4 cups of water (including the soaking water), into a pressure cooker. Pressure cook for 4 to 5 whistles and then turn off the heat. Let the pressure release naturally before opening the lid.
Once the dal is cooked and soft, use a masher to gently mash the dal. In a heavy-bottomed pan, add the mashed dal and jaggery. Stir continuously over low to medium heat until the jaggery dissolves completely into the dal. Then, add saffron strands, cardamom powder, and nutmeg powder, stirring them in thoroughly to infuse the mixture with aromatic spices.
Next, stir in the gram flour (besan). Mix it in well, ensuring there are no lumps. Continue to cook the mixture, stirring frequently, until it thickens and begins to pull away from the sides of the pan. This indicates that the filling is ready. Set it aside to cool completely.
3. Assemble the Puran Poli:
Once the dough and filling are ready, divide both the dough and the puran filling into 6 equal portions. Lightly dust a flat surface with some whole wheat flour for rolling. Take one portion of dough and roll it into a small ball. Roll it out gently into a 3-inch diameter circle.
Place one portion of the cooled puran filling in the center of the circle. Carefully bring the edges of the dough towards the center to enclose the filling, pinching the edges together to seal the stuffing inside. Gently flatten the stuffed dough ball, and dust with more flour. Roll it out into a 4 to 6-inch diameter circle, being careful not to exert too much pressure to prevent the filling from spilling out.
4. Cooking the Puran Poli:
Preheat a skillet (tava) on medium-high heat. Place the rolled Puran Poli onto the skillet and cook for 1-2 minutes, or until golden brown. Flip the Puran Poli and cook the other side until browned. At this point, you can smear a little ghee on top and cook until it becomes crisp and golden, or you can keep it dry and serve it with ghee on the side.
Repeat the process for the remaining dough and filling portions.
5. Serving Suggestions:
Serve the freshly made Puran Poli hot, with a generous smear of ghee on top for added richness. It can be enjoyed on its own or paired with a comforting bowl of Undhiyu and Gujarati Kadhi for a traditional and satisfying meal. Whether as a festival treat or a family favorite, Puran Poli is sure to bring joy to your dining table.
This traditional Gujarati and Maharashtrian recipe for Puran Poli will not only satisfy your sweet cravings but also allow you to experience a true culinary delight from Indiaβs rich cultural heritage. Enjoy the perfect balance of flavors and textures in every bite of this sweet spiced stuffed paratha, and share the love with your family and friends!
