Ingredients

• 1 cup chana dal
• 1 cup jaggery (grated)
• ½ tsp cardamom powder
• ¼ tsp nutmeg powder

• 1½ cups wheat flour
• ¼ cup maida (optional)
• ¼ tsp turmeric powder
• Salt, a pinch
• Water, as needed
• 2 tbsp oil or ghee

• Ghee, as required

Instructions

1. Ingredients: Follow the list above.
2. Wash and Cook the Dal: Wash chana dal thoroughly and pressure cook with water for 3–4 whistles until soft but not mushy.
3. Drain and Mash Dal: Drain excess water (save it for katachi amti). Mash the cooked dal until smooth.
4. Prepare the Puran: Cook mashed dal with jaggery on low heat until thick. Add cardamom and nutmeg, mix well, and cool completely.
5. Prepare the Dough: Mix wheat flour, maida, turmeric, salt, oil, and water to form a soft, pliable dough. Rest for 30 minutes.
6. Portion the Dough & Puran: Divide dough and puran into equal portions, ensuring puran balls are slightly larger.
7. Stuff the Poli: Flatten dough, place puran inside, seal carefully, and gently roll into a thin circle.
8. Cook the Puran Poli: Cook on a hot tawa until golden spots appear on both sides. Apply ghee generously.
9. Serve Hot: Serve puran poli hot with ghee, warm milk, or katachi amti.

Why You’ll Love This Recipe

• Authentic Maharashtrian festive dish
• Perfect balance of sweetness and aroma
• Made with simple pantry ingredients
• Comforting and filling
• Pairs well with traditional sides

Common Mistakes

• Overcooking puran
• Using dry dough
• Rolling with too much pressure
• Skipping dough resting time

Variations

Toor Dal Puran Poli: Use toor dal instead of chana dal.
Dry Fruit Puran: Add chopped nuts for richness.
Saffron Flavour: Add soaked saffron strands to puran.

Personal Note

Puran poli reminds me of festive mornings and family gatherings. I still remember watching elders carefully roll each poli with patience. Every bite feels like a warm hug from home.