Скачать или смотреть Perfect recipe to make soft Puran Poli|Easy to follow step by step instructions|Festive Sweet

Puran Poli is a traditional Indian sweet flatbread popular in Maharashtra, Karnataka, Gujarat, and Andhra Pradesh. It is especially prepared during festivals like Holi, Ugadi, and Ganesh Chaturthi. The dish consists of a sweet lentil filling called puran stuffed inside a soft, thin wheat flour dough called poli.

🌼 Description:
Puran Poli is made by stuffing a sweet mixture of cooked chana dal (split Bengal gram), jaggery, and cardamom inside a wheat flour dough. The stuffed dough is then carefully rolled out and roasted on a tawa with ghee. The outer layer is soft and flaky, while the inner puran is rich, sweet, and aromatic.

📝 Ingredients:
For the Dough (Poli):
Whole wheat flour – 1.25 cups
Maida (optional) – 1.25cups (for softness)
Turmeric powder – 1/2 tsp
Sugar _ 1 tbsp
Salt – a pinch
Water – as needed
Oil – 1/4 cup (for kneading)

For the Filling (Puran):
Chana dal – 2 cups
Jaggery – 2 cups (as per sweetness)
Cardamom powder – 2 tsp
Ghee – 2 tsp

🍽️ Instructions:
1. Prepare the Dough:
Mix wheat flour, maida, turmeric, salt, and a little water.
Add water gradually and knead into a soft, pliable dough.
Keep adding oil and knead well.
Cover and rest it for 30 minutes.

2. Cook the Chana Dal:
Wash and pressure cook chana dal with enough water (2–3 whistles).
Drain any excess water and mash or grind it slightly (not too fine).

3. Make the Puran (Filling):
In a heavy pan, combine mashed dal and jaggery.
Cook on low flame till it thickens and starts leaving the sides.
Add cardamom powder.
Add Ghee.
Cool the mixture completely.

4. Stuff and Roll:
Divide dough and filling into equal portions.
Roll out a dough ball into a small disc.
Place a portion of filling inside, seal and flatten gently.
Roll into a thin poli (apply light pressure while rolling).

5. Cook the Puran Poli:
Heat a tawa and cook the rolled poli on both sides.
Apply ghee while roasting until golden brown spots appear.

🧈 Serving Suggestions:
Serve warm with ghee, milk, or katachi amti (spiced dal water).
Can also be stored for a day or two at room temperature.