Puran Poli Recipe | Gujarati & Maharastrian | Sweet Spiced Stuffed Paratha With Jaggery
Gujarati Recipes · Vegetarian · 1h 20m · 5 servings
Cook It
For the soul.
Key Ingredients
- 2 cups whole wheat flour
- 1/4 teaspoon salt
- 2 tablespoons sunflower oil
- ghee - for cooking/ serving
- 1 cup arhar dal (split toor dal)
- + 5 more ingredients — see full list below ↓
Order It
For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make Puran Poli Recipe | Gujarati & Maharastrian | Sweet Spiced Stuffed Paratha With Jaggery at Home
Ingredients (10 items)
- whole wheat flour— 2 cups
- salt— 1/4 teaspoon
- tablespoons sunflower oil— 2
- ghee - for cooking/ serving
- arhar dal (split toor dal)— 1 cup
- jaggery— 3/4 cup
- saffron strands— 10
- cardamom powder (elaichi)— 1 teaspoon
- nutmeg powder— 1/2 teaspoon
- tablespoons flour (besan) - or more if required— 2 gram
Step-by-Step Instructions
- 1
To begin making the Gujarati Puran Poli Recipe, we will first make the dough
- 2
Add whole wheat flour into a large bowl; add salt and combine it with little water at a time and knead until the dough gathers together to form a firm dough yet soft dough
- 3
Add the 2 tablespoons of oil to coat the dough and knead for a couple of more minutes until smooth and firm
- 4
Cover and let the dough sit in a cool place until we get the puran filling ready
- 5
Divide the dough into 6 portions
- 6
Soak the dal for 15 to 20 minutes in water
- 7
Add the soaked dal with 1-1/4 cups of water (includes the soaked water) into the pressure cooker and pressure cook for 4 to 5 whisltes and turn off the heat
- 8
Allow the pressure to release naturally
- 9
Once the pressure releases, give the dal a quick mash
- 10
The next step is the make the puran filling
- 11
Into a heavy bottomed pan, add the cooked dal, and jaggery
- 12
Keep stirring until the jaggery dissolves completely
- 13
Stir in the saffron, cardamom and nutmeg to the jaggery mixture until well combined to make the puran poli filling
- 14
Add the besan at this point and mix it into the dal mixture and ensure it blends well without any lumps
- 15
Continue stirring the puran poli mixture until the dal mixture begins to thicken and leaves the sides of the pan
- 16
At this point turn off the heat and allow the puran poli mixture to cool completely
- 17
Divide the dough and puran mixture into 6 portions
- 18
Keeping a little flour for dusting handy on a plate; roll out the puran poli dough into 3 inch diameter circles
- 19
Place a portion of the puran poli mixture into the center of the circle
- 20
Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening
- 21
Flatten the stuffed dough; dust over a little flour and roll gently into a 4 to 6 inch diameter circle taking care not to put too much pressure as the puran can come out of the dough
- 22
Preheat a skillet on medium high; place the rolled puran poli onto the skillet to cook until golden brown on both sides
- 23
At this point you can cook it along with ghee to make the puran poli crisp and delicious
- 24
Or you can make a dry puran poli and serve it along with ghee
- 25
Repeat the above process for all the remaining dough and puran portions
- 26
Serve the Gujarati Puran Poli hot with ghee smeared on the top as it is or along with Undhiyu and Gujarati Kadhi to make a delicious meal
