It’s celebration time with Onam today and Raksha Bandhan tomorrow. So it calls for a treat.
Puran Poli is a delicious Maharashtrian and Gujarati roti or bread made during festivals and celebrations. It is a roti with a sweet filling inside, and is eaten with ambti or amti daal. Of course it can also be eaten with a regular meal. It also tastes great with Gujarati kadhi.
In Maharashtra the filling for the roti is made with channa daal and in Gujarat the filling is made with tuvar or arhar daal. As there are many regions in India so there are many ways of making Puran Poli. Different people make it differently, some add coconut to the filling, some add a mix of sugar and jaggery to sweeten the filling, some add fennel seed powder to the filling. That’s the beauty of India. Here, her people make magic out of basic ingredients and vegetarian food turns into a feast for the senses.
I’m posting a recipe of Puran Poli, the way we make it at home. This recipe also takes inspiration from Tarla Dalal’s recipe of Puran Poli. So, sit back and enjoy reading it. It isn’t difficult at all, you can make it for your loved ones. It’s so tasty that they will thank you and ask for more!
And, some people even serve this sweet, flavourful roti as a dessert.
Makes 10-12 rotis or breads
1 cup tuvar/ arhar daal washed and drained
2 tablespoons ghee
1 cup jaggery
1 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
2 1/2 cups whole wheat flour or atta for the dough
Some ghee to bind the dough, about a tablespoon
Some water to bind the dough
Some whole wheat flour for rolling the dough
1 Pressure cook the tuvar daal with 1 1/2 cups of water for 3 whistles.
2 Put the 2 tablespoons of ghee into a pan and when hot, put in the tuvar daal and stir. Then add the jaggery and stir, till the jaggery melts and is well mixed with the daal. Stir continuously for about 10 minutes or till the mixture thickens. Add the cardamom and nutmeg powder and mix well. Let the mixture cool.
3 Make 10 to 12 round balls of equal size with the cooled mixture.
4 Now bind the dough with water, adding a little ghee, approximately 1 tablespoon and make a dough.
5 Take a piece of dough, roll it into a 4 inch circle with the help of some whole wheat flour, put a ball of the daal and jaggery mixture into the center, then pinch the edges of the dough together covering the round ball entirely, and with the rolling pin, roll the filled dough into a round 4 to 5 inch circle, not too thin or the filling with spill out of the dough.
6 Cook the bread or roti on a tawa or griddle till it has golden brown spots and smells cooked. Remove from fire and smear with ghee.
7 Cook the remaining rotis similarly.
Serve hot or warm.