You are currently viewing Puran Poli | Maharashtrian Puran Poli Recipe

Puran Poli | Maharashtrian Puran Poli Recipe

 

 

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

 

Puran Poli | Maharashtrian Puran Poli Recipe

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.

 

Puran Poli | Maharashtrian Puran Poli Recipe

 

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.

Puran Poli | Maharashtrian Puran Poli Recipe

 

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 🔽

Print Recipe
5 from 13 votes

Puran Poli | Maharashtrian Puran Poli Recipe

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.
Prep Time30 mins
Cook Time30 mins
Resting time3 hrs
Total Time4 hrs
Course: Flatbread
Cuisine: Indian, Maharashtrian
Keyword: Puran Poli, Maharashtrian puran poli, Recipe of Puran poli
Author: Lata Lala

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

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.

 

 

Pin it for future reference 🔽

Puran Poli | Maharashtrian Puran Poli

 

I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.

You can follow me on Facebook, Instagram, Pinterest, and on Twitter.

I will see you soon with yet another interesting recipe. Come right back a I love to have you around.

Happy Cooking

Regards❤️

 

This Post Has 23 Comments

  1. Sandhya Nadkarni

    5 stars
    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!

    1. Lata Lala

      Thanks Sandhya. Indeed it is labor of love.

  2. 5 stars
    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.

    1. Lata Lala

      Thank you Shailender. Please do try this once.

  3. Poonam bachhav

    5 stars
    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 !

  4. Mayuri Patel

    5 stars
    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.

  5. Sasmita Sahoo

    5 stars
    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 ..

    1. Lata Lala

      Indeed puran polis are must for any celebration Sasmita.Thank you for writing in.

  6. Pavani

    5 stars
    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.

  7. Priya Srinivasan

    5 stars
    Warm puran poli with ghee, my god such a divine taste!!! Love your presentation looks totally festive!!! that filling photo looks very tempting!!!

  8. 5 stars
    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!

    1. Lata Lala

      Indeed the combination served with gujarati puran poli is mouth watering which you mentioned.
      Thank you Jagruti.

  9. Archana

    5 stars
    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.

    1. Lata Lala

      Thank you Archana. This puffed up poli is treat to the eyes indeed. And it comes after a lot of practice.

  10. Uma Srinivas

    5 stars
    In Karnataka, we call this a Holige! Our favorite dessert and this looks mouthwatering… After reading your post I miss my native place 🙁

    1. Lata Lala

      Yes Uma, the Karnataka and Gujarati version of puran poli is somewhat similar to Maharashtra.
      Thank you for writing in.

  11. Seema Sriram

    5 stars
    That image of the puffed-up puran poli just got me hungry. Love the thinness of your polis and it looks so divine.

  12. Rafeeda - The Big Sweet Tooth

    5 stars
    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…

Leave a Reply

Recipe Rating