Puran Poli is a popular maharashtrian bread stuffed with bengal gram and sugar/jaggery filling. Puran polis can be eaten by dipping them in melted ghee or milk or just as is. They taste great any which way you like it.
The recipe that I am posting is my late mom-in-law’s recipe. She shared this recipe giving the minutest details so that I would’nt go wrong anywhere. Yes, they came out real good, though I could not match the perfection with which she used to prepare puran polis. Thanks to her tips, I could manage making the perfect puran too.
To prepare the dough :
  • 3/4th cup whole wheat flour
  • 1/4th cup maida/ all purpose flour
  • 1/8th cup oil
  • A pinch of salt
  • A pinch of turmeric
Sieve the flours and the salt twice.
Add the oil, salt, turmeric powder, mix well and slowly add water and make a soft dough. Maida gives the required elasticity. After kneading the dough, spread a little oil all over the dough.(The actual method mentions the dough being covered with a lot of oil. Doing this gives very soft polis, but I didn’t do so because I could see the calorie meter go up, so decided to spread a little oil over it and knead a lot).
Cover the dough with a wet cloth and set aside for atleast an hour.
To prepare the filling (Puran):
  • 1 cup bengal gram dal/ chick peas
  • 3/4th cup sugar
  • 1/4th to 1/2 cup crushed jaggery ( adjust depending on the sweetness of the jaggery)
  • 1/4th tsp cardamom powder
  • A pinch of nutmeg powder (optional)
Wash the bengal gram dal and
soak the bengal gram dal in water for atleast three hours ( this ensures faster cooking of dal and saves fuel too). Wash the dal again and boil the dal in plenty of water till cooked. Drain the excess water in another container. This water is called Kat. DO NOT DISPOSE THIS WATER as it is highly nutritious and it is used to prepare Maharashtrian Katachi amti. Also keep aside 2tbsp cooked bengal gram dal to use it while cooking the amti.
Add sugar and jaggery to the hot cooked bengal gram dal and cook, stirring continuously to avoid it sticking to the bottom of the pan. The exact consisitency is reached  when the mix starts leaving the sides of the vessel and it shows a bit of transparency. Another tip is that when a spatula is put in the centre of the mix it should stand straight.
Remove from heat and pass  the mix (puran) through a puran machine. This helps to remove all lumps. Add cardamom powder, nutmeg and mix well. Make balls of equal sizes and keep aside.
The Puran Polis :
  • Knead the dough again very well. Then make as many balls of the dough as there are balls of the puran. Take a ball of the dough, knead it again, roll a bit , place one puran ball in it and gently seal the the dough ball taking care there is no opening anywhere. Repeat the same for all dough and filling and keep the balls covered with a cloth so that they don’t dry.
  • Sprinkle a little rice flour on the rolling board, place the stuffed puran ball and roll it gently and uniformly into a thin disc of about 6″ to 7″ diameter.
  • Heat a non stick griddle. When hot, place the rolled disc on it gently dusting off excess flour and roast till golden on both sides on medium flame.  Repeat the same process for all the polis. When cool store them covered with a soft muslin cloth in a box if not they’ll get dry.
  • Serve puran polis hot or warm with ghee or milk.
  • The softness of the polis depends on how well you knead the dough and how much oil is added to the dough. I prefer kneading a lot.
  • Adding whole wheat flour helps to give soft polis and maida gives elasticity to the dough and helps in rolling with ease.
  • Using rice flour while rolling the polis helps in smooth rolling of the polis.
  • Roll the puran polis gently as it is delicate because of the stuffing.