Traditional Puranpoli Recipe: A Sweet Taste of Indian Festivity

Puranpoli — the name itself evokes warmth, nostalgia, and the aroma of ghee wafting through the house. This iconic Maharashtrian delicacy is more than just food; it’s an emotion tied to celebrations, family gatherings, and festive joy. Made with a sweet lentil filling called puran and encased in a soft, ghee-roasted flatbread (poli), this dish is a true labour of love.
Whether you’re preparing it for a special occasion or just craving something traditionally sweet and satisfying, here’s a simple, authentic recipe to try at home.

Ingredients:

For Puran (Sweet Filling):
● Chana dal (Bengal gram split lentils) – 1 cup

● Jaggery (grated) – 1 cup

● Cardamom powder – ½ tsp

● Nutmeg (optional) – a pinch

● Ghee – 1 tbsp

For Poli (Outer Dough):
● Whole wheat flour – 1½ cups

● All-purpose flour (maida) – ½ cup

● Turmeric powder – a pinch

● Salt – a pinch

● Water – as needed

● Oil or ghee – 2 tbsp (for kneading)

● Ghee – for roasting


Preparation:
1. Prepare the Dough:
● Mix wheat flour, maida, turmeric, and salt.

● Add water gradually and knead into a soft, pliable dough.

● Add oil or ghee and knead again until smooth.

● Cover with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the Puran (Stuffing):
● Wash chana dal and pressure cook it with water (2-3 whistles).

● Drain the water completely and mash the cooked dal.

● In a heavy-bottomed pan, heat 1 tbsp ghee and add mashed dal and jaggery.

● Stir continuously on low heat till the mixture thickens and starts leaving the sides.

● Add cardamom and nutmeg powder.

● Let it cool. Divide into small lemon-sized balls.

3. Rolling and Stuffing:
● Divide the dough into equal portions.

● Roll out a small disc, place a puran ball in the center, and close it by bringing the edges together.

● Flatten and gently roll out into a thin, round poli. Use flour for dusting to avoid sticking.

4. Roasting the Puranpoli:
● Heat a tawa or skillet.

● Cook the rolled puranpoli on both sides till golden spots appear.

● Apply ghee generously on both sides while roasting.


Serving Suggestions:
Serve hot with a dollop of ghee, a bowl of warm milk, or katachi amti (a spicy lentil broth). Some even enjoy it with curd or a smear of butter.

Tips for Perfect Puranpoli:
● Ensure the puran mixture is not too watery; it should be firm for easy stuffing.

● Knead the dough soft enough so the poli stays light and flaky.

● Let the puran cool completely before stuffing to avoid stickiness.


Final Thoughts:
Puranpoli is a sweet treat that combines flavor, tradition, and culture in every bite. Though it may take some effort and patience, the result is a melt-in-mouth delight that makes all the hard work worth it. Whether it's Holi, Gudi Padwa, or simply a weekend indulgence — puranpoli is sure to bring a smile to your face and warmth to your home.