Puran Poli

Puran Poli is a traditional Indian sweet flatbread, originating from the Maharashtrian cuisine. Its irresistible aroma and sweet filling are a staple during festivals and auspicious occasions. The history of Puran Poli dates back to ancient India, where it has been cherished for its unique taste and cultural significance. It is known by various names across different regions, such as Bobbatlu in Andhra Pradesh, Obbattu in Karnataka, and Holige in Tamil Nadu.

Ingredients

• Chana Dal - 1 cup
• Jaggery - 1 cup
• Cardamom - 1/2 tsp
• Wheat Flour - 2 cups
• Salt - a pinch
• Ghee - for roasting
• Water - as required
• Turmeric - a pinch (optional)

Preparation

Preparing Puran Poli involves creating a sweet filling known as 'puran' and an outer dough referred to as 'poli'.

Step 1: Making the Puran

1. Wash and soak Chana Dal for 2-3 hours. Then, pressure cook it with sufficient water until soft and cooked through, which usually takes about 3-4 whistles. For accurate timing, refer to this cooking timer.
2. Drain excess water and mash the Chana Dal into a coarse paste.
3. In a pan, add the mashed Chana Dal and Jaggery. Cook on low heat until the Jaggery melts completely.
4. Add Cardamom powder as this enhances the flavor of the Puran Poli.
5. Cook the mixture, stirring continuously to avoid burning, until it thickens and leaves the sides of the pan. Allow it to cool.

Step 2: Making the Poli (Dough)

1. In a mixing bowl, combine Wheat Flour, Salt, and a pinch of Turmeric for color (if using).
2. Add water gradually and knead to form a soft, pliable dough.
3. Cover the dough and let it rest for at least 30 minutes to ensure elasticity.

Cooking Process

1. Divide the puran and dough into equal portions.
2. Flatten a dough ball into a small disc, place a portion of the puran filling in the center, and gather the edges to enclose the filling completely.
3. Carefully roll out the stuffed dough ball to form a thin, round flatbread using a rolling pin.
4. Heat a tawa or skillet over medium-high heat. Cook the rolled bread on the hot tawa.
5. Apply Ghee over the surface and flip to cook both sides until golden brown and crisp.
6. Repeat the process for the remaining dough and filling.

Serving Suggestions

Puran Poli is best enjoyed warm, straight off the tawa. It can be relished as a dessert or served with a dollop of Ghee. Some like to enjoy it with a side of warm milk or Ghee-smeared rice for a truly indulgent feast. Pairing it with a spicy curry like Katachi Amti can create a delightful balance of flavors.

Celebrate your festivals and special occasions with homemade Puran Poli, making them memorable with its comforting taste and rich history.