Puran Poli Recipe - Sweet and Savory Elaichi Flavored Pooran Poli (2024)

It doesn’t need any introduction, as every Indian would have eaten this sweet flat-bread sometime in his/her life. With its numerous variations, puran poli is eaten across length and breadth of India and this recipe is for making one of most widely popular, sweet and savory, elaichi (cardamom) flavored pooran polis having delicious stuffing made of tuvar dal. The use of nutmeg powder, even though in very small amount, compliments the flavor of cardamom and jaggery making it even tastier. Follow the given step by step photo recipe to make it at home.

Note: Read tips and variations given below to make Gujarati, Maharashtrian, Konkani and South Indian style puran polis.

More Roti Paratha Recipes

• Cabbage Paratha
• Thepla
• Simple Muli Paratha
• Bhatura

Directions for Making Puran (stuffing):

1. 

   Wash tuvar dal in water for 2-3 times and soak it in water for 30 minutes. Drain excess water and pressure-cook it with 1½ cups water in a pressure cooker (3-5 liter capacity) for 3 whistles over medium flame. Let pressure inside cooker comes down naturally; open the lid and drain any excess water.

2. 

   Gently mash thedal with backside of a 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.

3. 

   Stir continuously and cook until mixture turns thick or for approx. 15-20 minutes.

4. 

   You can check the thickness of puran is appropriate or not by placing spatula vertically straight in the center. If it does not fall, then themixture 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 theflame and let mixture cool at room temperature. Divide mixture into 6 equal portions.

Directions for Making Puran Poli:

1. 

   Take wheat flour in a medium size bowl and add oil. Now, add water as required and knead smooth dough (like paratha dough). Cover the dough and let it set at room temperature for 15 minutes. After 15 minutes, knead it again and divide it into 6 equal portions.

2. 

   Take one portion, give it a shape of ball and press a little. Coat it with dry flour and roll it out into a 4-5 inch diameter circle (like puri) using a rolling pin. Place one puran (stuffing) portion in the center of rolled puri.

3. 

   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.

4. 

   Press stuffed ball a bit and make thick pattie, coat it with dry flour.

5. 

   Roll it out using rolling pin into approx. 6-7 inch diameter circle. Heat atawa over medium flame. When thetava is medium hot, place raw puran poli over it.

6. 

   Cook it until golden brown spots appear on thebottom side. Flip and cook another side until brown spots appear there as well. If required, repeat flip and cook process one more time to cook it evenly.

7. 

   Transfer it to a plate and spread as much ghee as you like on both sides. Repeat the same process for remaining dough and stuffing.