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Puran Poli - Maharashtra

It is the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Gudhi Padwa, Akshaya Tritiya, Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Maharashtra, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as Katachi Amti is prepared with the remaining water of Chana Dal used to make Puran Poli. Mainly jaggery is used in puran poli for sweetness, it is eaten with Wada (Bhaji) - a pakora made of all lentils. In some regions of Maharashtra, Puran Poli is served with a dollop of ghee on top, which enhances its flavor and richness. The texture and taste of Puran Poli can vary from region to region, with some areas making it thinner and crispier, while others make it thicker and softer. The process of making Puran Poli can also differ slightly depending on the region, with some using a rolling pin to flatten the dough while others use their hands to shape it. The North-Maharashtra (Khandesh) region makes it using hand and call it as a Khapar chi Puran Poli or simply Mande which is huge in size and difficult to make.

The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli in Marathi, payasabolli or simply bolli in Malayalam , poli or uppittu Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

It is usually served with paal payasam in meals and feasts in Kerala and Tamil Nadu.


LETS GET COOKING:

Puran Poli


puran poli
puran poli

Course : Main dish


Cuisine : Indian




Prep time : 30 minutes




Process time : 10 minutes




Total time : 40 minutes


Ingredients:

  • Chana dal - 1/2 cup

  • Jaggery powder - 1/2 cup

  • Grated coconut - 1/2 cup

  • Wheat flour - 1 cup

  • Cardamon - 3

  • Salt - pinch

Instructions:

  1. In a pan, wash and soak chana dal for 2 hours

  2. Add the soaked chana dal with soaked water in pressure cooker and cook for 6 whistles

  3. Once the pressure is released, drain any water

  4. Now mash the chana dal well, then add powdered jaggery, grated coconut and cardamom powder with a pinch of salt, mix all together

  5. Cook them until water evaporates

  6. Now cool down , make balls

  7. In other bowl add wheat flour with salt and mix

  8. Add water slowly and knead until soft dough, add oil and knead until soft

  9. Now take small size wheat dough and roll out thick, place the cooked chana dal ball on it and cover the corners

  10. Again roll out thick

  11. Place on hot tawa, flip and cook on both side

  12. Serve hot with ghee

Pictorial :

chana dal
chana dal

wash and soak for 2 hours
wash and soak for 2 hours

add the soaked dal into cooker with soaked water
add the soaked dal into cooker with soaked water

cook for 4 whistles
cook for 4 whistles

once the pressure is out drain excess water
once the pressure is out drain excess water

mash the cooked dal
mash the cooked dal

smooth mash
smooth mash

powdered jaggery
powdered jaggery

crushed cardamon powder
crushed cardamon powder

mix well
mix well

grated coconut
grated coconut

mix again
mix again

cook until thick
cook until thick

until non sticky
until non sticky

cool down and roll into small size
cool down and roll into small size

like this
like this

wheat flour
wheat flour

salt
salt

water
water

knead
knead

knead to soft dough
knead to soft dough

roll out
roll out

smaller
smaller

place the chana dal roll
place the chana dal roll

cover the corners
cover the corners

like this
like this

roll out thick
roll out thick

on hot tawa
on hot tawa

cook both sides
cook both sides

apply oil
apply oil

serve hot with ghee
serve hot with ghee


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