Puran Poli | Maharashtrian Puran Poli Recipe | Recipe of puran poli | How to make puran poli(Vedmi) at home for Ganpati festival with step by step instructions
This festival season make this Puran Poli | Maharashtrian Puran Poli Recipe that is flavorful blend of lentils, jaggery and ghee. It’s basically a sweet flatbread made on special occasions like Ganesh chaturthi, Holi or Diwali.
A special traditional Maharashtrian delicacy Puran poli is made of refined flour or wheat flour, with a filling of cooked chana dal and jaggery. In addition to that it’s flavored with cardamom and nutmeg powder.
In this recipe, the Poli/flatbread is filled with the stuffing of cooked lentils and jaggery and then roasted on both sides by applying clarified butter/ghee.
It is generally served warm or hot off the griddle along with Aloo matar tamatar sabzi, Dal, Rice, poori and Ukdiche modak.
Puran Poli | Maharashtrian Puran Poli, a traditional recipe
Food has a very special place in India, during the festival season. There are some specific dishes that are made for specific occasions. Puran poli is one of them.
Puran poli has many names, it is known as Vedmi in Gujarat, Holige in karnataka, oligalu in tamil nadu.
While I have enjoyed eating Puran Poli for many years here in Mumbai, I learnt to make this special recipe from my house help who is a Maharashtrian. And I must say I loved the results.
So this festival season indulge yourself, as you savour variety of festival treats.
Method to make Puran Poli | Maharashtrian Puran Poli Recipe with step by step instructions
To make stuffing
Wash Chana Dal thoroughly. And soak for 2-3 hours. In the pressure cooker, add 3 times water.
After 4-5 whistles let that cook for another 5-6 min on slow flame and Switch off gas. Let the pressure cooker cool down.
After cooker cool down, strain the cooked Chana dal. Remove water completely from dal. Then add this dal into a non stick pan.
To this add grated jaggery and let this mixture cook over medium heat.
Add 1 spoon ghee. Jaggery will melt and mixture becomes thin in consistency.
Keep stirring it on medium flame until mixture becomes thick. Add cardamom and nutmeg powder and mix well.
Stir it constantly so that the mixture doens’t stick to the bottom of pan. Once mixture become thick, switch off the flame.
After that pass it through sieve/soup strainer. Traditionally it’s passed through Puran Maker (puran yantra) but I did not have that so used soup strainer for the same.
Your puran/stuffing is ready. Keep it aside.
To make dough for outer cover
Sift the flour. Mix salt. Add oil and mix well. Now add water little by little and make smooth consistency dough.
Knead the dough until the it becomes elastic. While kneading use 2 to 3 tbsp of oil and knead it for almost 15 minutes.
Put this dough into a bowl and cover with lid. Let it rest for a couple of hours.
After 2 hours again knead the dough for 5 minutes.
To roll the poli
Make a 2 inch ball of chana dal -jaggery stuffing. Also make 1 inch balls of the dough. Please note that puran/stuffing should be double the size of dough.
Roll a small round disc of the kneaded dough with the help of rolling pin or grease your finger tips with ghee and spread dough gently to a small round disc.
Place the stuffing on to rolled disc and bring the ends together. Dust and roll again to make thin chapati.
If required use flour to roll the Poli.
To cook puran poli
Heat the griddle/ tawa, place rolled poli in the center and roast both sides over medium heat.
Once the brown spots appear, apply ghee on both side while roasting.
Make all the Puran Poli in the same manner and store it in Air tight container by placing a kitchen towel underneath.
These polis stay fresh for approximately 4 to 5 days at room temperature.
Serve pural poli hot with drizzle of Ghee.
Tips to make perfect puran poli
1. Secret of soft puran poli is in dough. Outer cover should be soft and thin.
2. Consistency of dough and puran should be same.
3. You can either pat roll it with your finger tips or roll it like parathas in between two greased polythene sheets.
Recipe card 🔽
Puran Poli | Maharashtrian Puran Poli Recipe
Ingredients
- 1 cup = 250 grams
For outer layer/dough:
- All purpose flour Maida 250 gms
- Salt a pinch
- Oil for moyan 2 tsp
- Oil to knead the dough 2 to 3 tbsp
- Water to mix the dough as required
For filling/stuffing:
- Chana dal 300 gms
- Jaggery grated 275 gms
- Cardamom pods seeded & powdered 2 pods
- A tiny pinch of Salt
- Ghee 1 spoon
Instructions
To make stuffing
- Wash Chana Dal thoroughly. And soak for 2-3 hours. In the pressure cooker, add 3 times water.
- After 4-5 whistles let that cook for another 5-6 min on slow flame and Switch off gas. Let the pressure cooker cool down.
- After cooker cool down, strain the cooked Chana dal. Remove water completely from dal. Then add this dal into a non stick pan.
- To this add grated jaggery and let this mixture cook over medium heat.
- Add 1 spoon ghee. Jaggery will melt and mixture becomes thin in consistency.
- Keep stirring it on medium flame until mixture becomes thick. Add cardamom and nutmeg powder and mix well.
- Stir it constantly so that the mixture doens't stick to the bottom of pan. Once mixture become thick, switch off the flame.
- After that pass it through sieve/soup strainer. Traditionally it's passed through Puran Maker (puran yantra) but I did not have that so used soup strainer for the same.
- Your puran/stuffing is ready. Keep it aside.
To make dough for outer cover
- Sift the flour. Mix salt. Add oil and mix well. Now add water little by little and make smooth consistency dough.
- Knead the dough until the it becomes elastic. While kneading use 2 to 3 tbsp of oil and knead it for almost 15 minutes.
- Put this dough into a bowl and cover with lid. Let it rest for a couple of hours.
- After 2 hours again knead the dough for 5 minutes.
To roll the poli
- Make a 2 inch ball of chana dal -jaggery stuffing. Also make 1 inch balls of the dough. Please note that puran/stuffing should be double the size of dough.
- Roll a small round disc of the kneaded dough with the help of rolling pin or grease your finger tips with ghee and spread dough gently to a small round disc.
- Place the stuffing on to rolled disc and bring the ends together. Dust and roll again to make thin chapati. If required use the flour to roll the poli.
To Cook poli
- Heat the griddle/ tawa, place rolled poli in the center and roast both sides over medium heat.
- Once the brown spots appear, apply ghee on both side while roasting.
- Make all the Puran Poli in the same manner and store it in Air tight container by placing a kitchen towel underneath.
- These polis stay fresh for approximately 4 to 5 days at room temperature.
- Serve pural poli hot with drizzle of Ghee.
Notes
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What a labor of love puranpolis are, right? But it is my absolute favorite sweet. Your puranpolis look picture perfect! I am drooling here, Lata!
Thanks Sandhya. Indeed it is labor of love.
Puran poli is in my wishlist since long but could never came up with this. I noticed few of the recipes but yours is truly awesome. Simple and superb. Hope to try it soon.
Thank you Shailender. Please do try this once.
Puranpoli holds a special place for all Maharashtrians. We make it as Naivedhyam for most of our festivals. You have made it so well and your presentation is just wow !
Thank you Poonam for your kind words.
Mention puran poli to my side of the family and everyone starts to salivate! That’s how much we all love it. In fact whenever we make the filling, extra has to be made as my dad and aunts will come into the kitchen with some excuse or the other, but we know its to taste the filling. Your preparation is a bit different from the Gujarati style. We always use wheat flour, and toor dal is the main dal.
the presentation of the humble puran poli looks really so so beautiful dear ! For festival time or even for other days these are so easy to make and enjoy ..
Indeed puran polis are must for any celebration Sasmita.Thank you for writing in.
Beautifully made puran poli. Such a traditional and delicious dessert – love it to the core. I am drooling looking at your photos and I am tempted to make these soon.
Warm puran poli with ghee, my god such a divine taste!!! Love your presentation looks totally festive!!! that filling photo looks very tempting!!!
Thank you Priya for your kind words.
The word Puran poli makes me drool, I love both versions Gujarati and Marathi, we enjoy with Gujarati kadhi and valor ringna nu saak. Beautifully served on banana leaves!
Indeed the combination served with gujarati puran poli is mouth watering which you mentioned.
Thank you Jagruti.
Wecall them holgi and are much loved. Then we serve them with milk and ghee can anything be more yummy in my tummy?
Loved the way your holgi has puffed up make want to grab it.
Thank you Archana. This puffed up poli is treat to the eyes indeed. And it comes after a lot of practice.
In Karnataka, we call this a Holige! Our favorite dessert and this looks mouthwatering… After reading your post I miss my native place 🙁
Yes Uma, the Karnataka and Gujarati version of puran poli is somewhat similar to Maharashtra.
Thank you for writing in.
That image of the puffed-up puran poli just got me hungry. Love the thinness of your polis and it looks so divine.
Thank you Seema.
I have never tried this dish, but just looking at it, it is confirmed that this is super tasty. Totally love the clicks, really festive…
Thank you Rafeeda.
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