Puran Poli Recipe / How to make Puran Poli

Puran PoliIf you have ever visited Gujarat and have had a chance to relish Gujarati Puranpoli you must be knowing how different it tastes from Maharashtrian puranpoli. The Gujarati versioin is prepared from toor daal wherein Maharashtrian recipe is prepared from Channa dal. Gujarati puranpoli absorbs more ghee. In fact you would be surprised to know in many villages of Gujarat when puran poli is served a small bowl of ghee is also served with it. Each bite is dipped in ghee. It is not necessary to add so much of ghee always as it tastes equally good when served with normal amount of ghee.

When I prepared puran poli for the first time it tasted really nice but rolling it and keeping the stuffing intact was a big task for me. Rolling puran poli perfectly needs lot of practice and experience. So if you are preparing it for the first time it is suggested to make two thin rotis. Place puran in between cover it with another roti. Seal the edges and roll it a bit before roasting. This way stuffing will not come out. But do try rolling once every time you make this delicious traditional Indian sweet. Soon you will master the art.

Make sure you keep puran in fridge for a while. It will prevent puran coming out of the edges while rolling.

So here’s the traditional recipe of Gujarati Puranpoli which can be preserved in fridge for days.  It can also be given to babies and toddlers as it’s a rich source of protein and carbs. I prepare Puran and keep it in refrigerator. If ingredients are ready its just matter of few minutes to serve it.

 

Also check other traditional sweets like Sooji Apple halwa, Besan Ladoo and quick sevai.

Lets see the pictorial recipe of Puran Poli step by step.

Gujarati Puran Poli
Print Recipe
  • CourseDesserts, Main Course
  • CuisineGujarati
Servings Prep Time
10 Puranpolis 10 Minutes
Cook Time Passive Time
30 Minutes 40 Minutes
Servings Prep Time
10 Puranpolis 10 Minutes
Cook Time Passive Time
30 Minutes 40 Minutes
Gujarati Puran Poli
Print Recipe
  • CourseDesserts, Main Course
  • CuisineGujarati
Servings Prep Time
10 Puranpolis 10 Minutes
Cook Time Passive Time
30 Minutes 40 Minutes
Servings Prep Time
10 Puranpolis 10 Minutes
Cook Time Passive Time
30 Minutes 40 Minutes
Ingredients
For The Dough
  • 2 cups whole wheat flour/gehu ka atta
  • 1 cup maida
  • 2 tbsp oil
For The Filling
  • saffron/kesar (few strands)
  • 1 cup toovar dal/arhar dal
  • 1 cup sugar
  • 2 tbsp ghee
  • 1/2 tsp cardamom powder/elaichi
Other ingredients
  • whole wheat flour/gehu ka atta (for rolling)
  • ghee for smearing
Instructions
For the dough
  1. Combine both the flours and oil in a bowl and knead into a paratha like dough using enough water.Divide the dough into 10 equal portions and keep aside.
For the filling
  1. Combine the dal with 1½ cups of water and pressure cook it for 3 whistles. Allow the steam to escape before opening the lid.
  2. Drain any excess water and mash the dal lightly using the back of the spoon. Add the dal, sugar, cardamom powder and saffron and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously. Add the cardamom powder and saffron mixture and mix well. Cool slightly and divide it into 10 equal portions. Keep aside.
How to proceed
  1. Roll out one portion of the dough.
  2. 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 in. Flatten the dough roll again using a little wheat flour for rolling. Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides. Repeat with the remaining dough and filling to make remaining puran polis.
  3. Smear ghee on each puran poli and serve hot.
Recipe Notes

 

 

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