Puran Poli, also known as “Obbattu” or “Holige,” is a traditional Indian flatbread stuffed with a sweet and aromatic lentil mixture.
Ingredients
For the Dough
- 1 ½ cups all-purpose flour (maida)
- ¼ cup semolina (rava)
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
- 2 tablespoons oil or ghee
- Water (as needed)
For the Filling
- 1 cup chana dal (split chickpeas)
- 1 cup jaggery, grated
- 1 teaspoon cardamom powder
- 2 tablespoons desiccated coconut (optional)
- 1 tablespoon ghee
- ¼ teaspoon turmeric powder
Steps
1. Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, semolina, turmeric powder, and salt. Add the oil or ghee and mix until the mixture resembles coarse crumbs. Gradually add water, a little at a time, and knead to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting time will make the dough more pliable and easier to roll out.
2. Cook the Chana Dal
Rinse the chana dal thoroughly under cold water. Place it in a pot and add enough water to cover it by about 2 inches. Cook the dal over medium heat until it becomes soft but not mushy, about 20-25 minutes. Drain any excess water and set the dal aside to cool slightly.
3. Prepare the Filling
In a pan, heat the ghee over medium heat. Add the cooked chana dal and stir for a few minutes until the dal starts to dry out. Add the grated jaggery and mix well until it melts and combines with the dal. Stir in the cardamom powder, turmeric powder, and desiccated coconut if using. Cook the mixture until it thickens and starts to come away from the sides of the pan. Remove from heat and let it cool completely.
4. Assemble the Puran Poli
Divide the dough into small balls, about the size of a golf ball. Do the same with the filling. Roll out one dough ball into a small circle on a lightly floured surface. Place a ball of the filling in the center and fold the edges of the dough over the filling, pinching them together to seal. Gently roll out the stuffed dough ball into a thin, even circle, being careful not to tear the dough.
5. Cook the Puran Poli
Heat a tava or skillet over medium heat. Place the rolled-out Puran Poli on the hot skillet and cook for about 1-2 minutes on each side, until light brown spots appear. Brush with ghee or oil while cooking for added flavor. Remove from the skillet and keep warm. Repeat with the remaining dough and filling.
Tips for Variation
- Use Different Sweeteners: Instead of jaggery, you can use brown sugar or honey for a different flavor profile.
- Add Nuts: Incorporate finely chopped nuts like cashews or almonds into the filling for added texture and richness.
- Spice It Up: Experiment with spices like nutmeg or cinnamon to add a unique twist to the traditional flavor.
- Vegan Option: Replace ghee with coconut oil in the dough and filling to make a vegan version of Puran Poli.
- Add Saffron: Infuse the filling with a few strands of saffron for a luxurious touch and enhanced aroma.
Macros
- Calories: 230
- Protein: 5g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 3g
- Sugar: 10g
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, whole wheat flour can be used to make a healthier version of the dough, though it may result in a denser texture.
- How can I make the dough softer?
- Ensure that the dough is well-kneaded and rested properly. Adding a bit more oil or ghee to the dough can also help soften it.
- Can I prepare the filling in advance?
- Yes, you can prepare the filling ahead of time and store it in an airtight container in the refrigerator for up to a week.
- What can I serve with Puran Poli?
- Puran Poli is traditionally enjoyed with a side of yogurt, pickles, or even a drizzle of ghee.
Traditional Puran Poli Recipe: A Sweet Indian Delight
Ingredients
For the Dough:
- 1 ½ cups all-purpose flour maida
- ¼ cup semolina rava
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
- 2 tablespoons oil or ghee
- Water as needed
For the Filling:
- 1 cup chana dal split chickpeas
- 1 cup jaggery grated
- 1 teaspoon cardamom powder
- 2 tablespoons desiccated coconut optional
- 1 tablespoon ghee
- ¼ teaspoon turmeric powder
Instructions
- In a large mixing bowl, combine the all-purpose flour, semolina, turmeric powder, and salt. Add the oil or ghee and mix until the mixture resembles coarse crumbs. Gradually add water, a little at a time, and knead to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting time will make the dough more pliable and easier to roll out.
- Rinse the chana dal thoroughly under cold water. Place it in a pot and add enough water to cover it by about 2 inches. Cook the dal over medium heat until it becomes soft but not mushy, about 20-25 minutes. Drain any excess water and set the dal aside to cool slightly.
- In a pan, heat the ghee over medium heat. Add the cooked chana dal and stir for a few minutes until the dal starts to dry out. Add the grated jaggery and mix well until it melts and combines with the dal. Stir in the cardamom powder, turmeric powder, and desiccated coconut if using. Cook the mixture until it thickens and starts to come away from the sides of the pan. Remove from heat and let it cool completely.
- Divide the dough into small balls, about the size of a golf ball. Do the same with the filling. Roll out one dough ball into a small circle on a lightly floured surface. Place a ball of the filling in the center and fold the edges of the dough over the filling, pinching them together to seal. Gently roll out the stuffed dough ball into a thin, even circle, being careful not to tear the dough.
- Heat a tava or skillet over medium heat. Place the rolled-out Puran Poli on the hot skillet and cook for about 1-2 minutes on each side, until light brown spots appear. Brush with ghee or oil while cooking for added flavor. Remove from the skillet and keep warm. Repeat with the remaining dough and filling.