Puran Poli
Puran Poli
Softened chana dal is mashed with jaggery and cardamom to form a smooth filling, which is then stuffed into a soft wheat dough disc, rolled gently, and cooked on a griddle.
Puran Poli is a sweet flatbread filled with spiced lentil and jaggery filling, wrapped in a wheat dough. Traditionally served with ghee and sometimes with a side of warm milk or amti.
Puran Poli Amti is a spiced, tangy dal-based curry that is traditionally served with puran poli. The leftover cooking liquid from the lentils is combined with tamarind and spices to balance.
Store cooled Puran poli in an airtight container at room temperature for a day or two or refrigerate for about four to five days, and reheat gently on a tawa before serving.
Whisk the batter ingredients briefly. Microwave the stuffed dough disc on a microwave-safe plate in short bursts, checking regularly, but a stovetop tawa will generally give better texture and browning.
Add the soaked and cooked chana dal to the jaggery and cardamom and mash until completely smooth to make the traditional Puran, which can be used as a rich, sweet stuffing for the dough discs.
If the filling is watery, cook it further over a low flame, stirring constantly, to evaporate excess moisture. You can also add a spoonful of roasted gram flour to help absorb the liquid.
For a lighter, faster version of Puran Poli with a distinctly tropical, coconut-heavy flavor, swap out some of the traditional dal filling for grated coconut and jaggery, cooked down until it thickens.
For a chocolate version, mix in a good quality dark or milk chocolate cocoa powder into the Puran filling, adding richness without making the mixture too wet to stuff properly.
Any variety of Dairy Milk chocolate melts gently into a coconut-based Puran Poli filling that blends with the dough as it cooks, and adds a mild sweetness that pairs nicely with coconut and jaggery.