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. 
RECIPE CREDIT :NANDINI THAKUR
RECIPE :
Ingredients
To prepare the dough :
Ingredients
  • 3/4th cup whole wheat flour
  • 1/4th cup maida/ all purpose flour
  • 1/8th cup oil + 2 oil to add to the kneaded dough 
  • A pinch of salt
  • A pinch of turmeric

Method :

  • Sieve the flours and the salt twice.
  • Add the oil, salt, turmeric powder, mix well and slowly add water and make a soft, elastic dough. Maida gives the required elasticity. After kneading the dough, spread oil generously all over the dough.(The actual method mentions the dough being covered with a lot of oil. Doing this gives very soft polis, that is individual choice. Kneading thoroughly also improves the texture of the dough)
  • Cover the dough with a wet cloth and set aside for at least an hour.
Ingredients
To prepare the filling (Puran) :
  • 1 cup bengal gram dal/ chick pea
  • 1 cup crushed jaggery ( adjust depending on the sweetness of the jaggery)
  • 3/4th tsp cardamom powder

1/8 tsp nutmeg powder (optional)

Method :

  • Rinse the bengal gram dal and soak the bengal gram dal in water for at least three hours ( this ensures faster cooking of dal and saves fuel too). Rinse the dal again and pressure cook the dal in plenty of water until pressure is released 5 times. Once the pressure settles down, check the texture of the dal. It should be get crush immediately when you press it between your fingers. If not pressure cook it until pressure is released once or twice. 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 2 tbsp cooked bengal gram dal to use it while cooking the amti.
  • In a deep heavy bottomed container, add jaggery and 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 or blend in a mixer jar. This helps to remove all lumps. Add cardamom powder, nutmeg powder and mix well. Make balls of equal sizes and keep aside.
The Puran Polis :
METHOD
  • Knead the dough again very well. Then make as many balls of the dough as there are balls of the puran. The dough ball should be smaller than the puran ball.  Take a ball of the dough, knead it again, roll a bit , place one puran ball in it and gather the edges of the dough together to seal the stuffing, 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, dip the stuffed puran ball in rice flour and roll it gently and uniformly into a thin disc of about 6″ to 7″ diameter on the rolling board. 
  • Heat a non stick griddle/ tawa. When hot, place the rolled disc on it gently dusting off excess flour using a muslin cloth and roast till golden by flipping just once on medium flame as flipping too much will break the polis.  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 a generous amount of melted ghee or milk. This proportion makes approximately 9 puran polis. 
TIPS :
    The softness of the polis depends on how well you knead the dough and how much oil is added to the dough. The oil makes the dough softer and this results in softer polis. 
    Adding whole wheat flour also 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.