Puran Poli, a cherished traditional Indian delicacy, is more than just a sweet roti. With a rich history and cultural significance, it holds a special place in festivals and celebrations.
This delightful treat features tender whole wheat and all-purpose flour dough filled with a luscious mixture of cooked chana dal, aromatic spices, and Jivana Jaggery. The result is a harmonious blend of flavours where the sweetness of the jaggery-infused lentils perfectly complements the soft bread.
Not only does Puran Poli tantalize the taste buds, but it also offers health benefits, being a good source of protein, fibre, and essential nutrients. Indulge in this wholesome and delicious delight, whether during festive occasions or as a sweet indulgence throughout the year, embracing the cultural heritage and nourishing your body and soul.
Published on: Augest 10, 2023
Here are the Ingredients & Steps for making a Puran Poli with Jaggery -
One cup of chana dal thoroughly and drain the water. In a pressure cooker, add the rinsed chana dal and 3 cups of water. Cook the dal on medium heat for about 6 to 7 whistles until it is tender but not mushy. Allow the pressure to release naturally, then strain the cooked dal and let it drain well.
Heat 2 teaspoons of ghee in a pan over low heat. Add ¾ to 1 teaspoon of dry ginger powder, ¼ teaspoon of nutmeg powder, ½ teaspoon of green cardamom powder, and 1 teaspoon of fennel powder to the pan. Fry the spices for a few seconds to enhance their flavours. Add the cooked chana dal and 1 cup of powdered or grated Jivana Jaggery to the pan. Stir well and cook the mixture on low heat until it becomes dry and thick. Allow the puran mixture to cool, then mash it thoroughly using a potato masher or a strainer.
In a bowl, combine 1.5 cups of whole wheat flour, 1 cup of all-purpose flour, and ½ teaspoon of salt. Add a little water and 4 tablespoons of ghee or oil to the dry ingredients. Mix everything to form a smooth and soft dough. Cover the dough and let it rest for 15 to 20 minutes.
Take a portion of the dough and roll it into a thin circle on a lightly floured surface. Place a portion of the puran filling in the centre of the rolled dough. Bring the edges of the dough together towards the centre, enclosing the filling. Pinch and seal the edges to secure the filling inside. Heat a griddle or tawa and spread some ghee on it. Place the rolled and filled poli on the griddle and cook it on medium heat. Flip the poli and cook the other side until golden brown spots appear. Apply ghee on both sides of the Poli and cook until it puffs up. Repeat the process for the remaining dough and filling to make more polis.
Serve the warm or room temperature Puran Poli with ghee, a glass of milk, or a dollop of curd (yoghurt). Indulge in the delightful flavours of the sweet and savoury Puran Poli, where the richness of the Jivana Jaggery-infused lentil filling is perfectly balanced by the soft and golden bread. This traditional Indian dish not only satisfies your taste buds but also provides a healthy dose of protein, fibre, and essential nutrients from the chana dal.
Enjoy the wholesome and delicious Puran Poli as a special treat during festive occasions or as a delightful sweet indulgence at any time of the year.
Checkout another delicious recipe that you can made from Jivana Products JAGGERY SHEERA RECIPE
|For Puran Mixture – Sweet Filling|
|1 cup chana dal (skinned split Bengal gram)|
|3 cups water – for pressure cooking the chana dal|
|2 teaspoons Ghee|
|1 teaspoon fennel powder (ground fennel)|
|¾ to 1 teaspoon dry ginger powder (ground ginger)|
|½ teaspoon green cardamom powder (ground cardamom)or seeds from 4 to 5 green cardamoms crushed finely in mortar|
|¼ teaspoon nutmeg powder (ground nutmeg)|
|1 cup Jivana Chemical free jaggery powder or 1 cup grated jaggery|
|For The Poli – Outer Covering|
|1.5 cups whole wheat flour|
|½ cup all-purpose flour tablespoons oil or ghee (clarified butter)|
|½ teaspoon salt or as required|
|¼ teaspoon turmeric powder (optional – to give a faint yellow color to the poli) water as required to knead the dough oil or ghee, as required for roasting the puran poli|