Shaswati Puran Poli is a traditional and popular Indian flatbread that is particularly popular in the western and southern regions of India. It is a sweet and indulgent dish made from a combination of two main components: the outer dough and the sweet lentil-based stuffing.
Preparation Time: 4 hours and 30 minutes
Cooking and Frying Time: 30 minutes
Total Time: 5 hours
Servings: 4 Puran Polis
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For the Dough:
– 1/2 cup Atta (whole wheat flour)
– 1/2 cup Maida (all-purpose flour)
– 1 tablespoon Ghee (clarified butter)
– 1/2 teaspoon Turmeric powder
– Salt to taste
– Water, as needed to make the dough
To Boil the Dal:
– 1 cup Chana dal (split Bengal gram), soaked for 4 hours
– 1/2 teaspoon Turmeric powder
– 1 teaspoon Ghee
– Salt to taste
– Sufficient water
To Make the Coconut Dal Stuffing:
– 1 cup Chana dal (from above)
– 1/4 cup Desiccated coconut
– 1/3 cup Jaggery (gur), grated or chopped
– 2 Cardamom pods, crushed to a powder
– A pinch of Nutmeg powder
– 2-3 tablespoons Ghee
Additional:
– Ghee for frying the Puran Polis
How to make Puran Poli
1. To prepare the puran poli dough, in a mixing bowl, combine the atta, maida, 1/2 teaspoon of turmeric powder, and a pinch of salt.
2. Gradually add water and knead the dough until it is soft and pliable. It should not be too sticky.
3. Lastly add 1 tbsp of ghee and knead it for another 5 minutes. Cover the dough with a damp cloth and let it rest for about 20-25 minutes.
4. To boil the dal, drain the soaked Chana dal and transfer it to a pressure cooker. Add 1/2 teaspoon of turmeric powder, 1 tablespoon of ghee, and a pinch of salt to the dal and sufficient water.
5. Pressure cook the dal until it is soft and well-cooked. It usually takes 4-5 whistles on medium heat.
6. Allow the pressure to release naturally, and then open the cooker. Drain any excess water and mash it using a strainer and spoon or smasher. Make it a smooth paste.
7. To make the coconut dal stuffing, in a pan, heat 2-3 tablespoons of ghee. Add desiccated coconut and fry until golden brown, keep it aside.
8. In the same pan, add the chana dal, roasted coconut, grated jaggery, cardamom (crushed), and nutmeg powder to the dal.
9. Cook and stir the mixture on low heat until it thickens and forms a uniform stuffing. Before Removing it from the heat add ghee to it and let it cool.
10. Divide the dough into equal portions and roll them into small balls. Take one dough ball and flatten it with your fingers to create a small disc.
11. Place a portion of the prepared coconut dal stuffing in the center of the disc. Seal the edges of the disc, ensuring the stuffing is completely enclosed.
12. Now add ghee on that ball, roll out the stuffed ball into a thin circle, using your fingers.
13. Heat a griddle or tava and cook the Puran Poli on both sides, applying ghee as needed, until it turns golden brown. Repeat this process for the remaining dough and stuffing.
14. Serve the Puran Polis hot with a dollop of ghee on top. Enjoy your delicious homemade Puran Polis!
Note: Puran Polis can be served as a dessert or a snack and are best enjoyed fresh and warm.
Here, you can read it in Bengali – পুরান পোলি
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