Friday, 14 October 2016

Puran Poli

I learnt this recipe from my dear friend Urvi.
It is a sweet parantha/ roti and a delicacy of Maharashtra.


  • For Stuffing:
    • Chana daal: 3/4 cup
    • Jaggery:  1/2 cup- 3/4 cup ( to taste)
    • Green cardamom pwd: a pinch
  • For Dough:
    • Wheat Flour: 1 cup
  • Oil/ Ghee


  1. For Stuffing:
    • Wash and soak chana daal in ample water for half an hour.
    • Drain the water and add fresh water (~1 cup) in the pan.
    • Turn on the flame and put this pan (containing water and chana daal) on the hob.
    • Take a boil. Lower the flame and cook daal until it is just done (around 90% cooked)
    • Now drain the water and put daal in  the strainer. Let it cool in the strainer for 10-15 mins.
    • Mash the daal.
    • Now in a fresh pan, add this cooked daal and jaggery. Cook on low flame till all water evaporates and you get a thick mixture ( as jaggery will make the mixture a bit liquidy).
    • Turn off the flame. Add green caradamom pwd and mix well.
    • Keep it aside. (see pic of stuffing below)

  1. For Dough:
    • Knead a soft dough with ample water.
  2. Now make a small ball. Roll  it to make a small chapati. Take a 1 tbsp of stuffing and put it in the center of the chapati. Fold from all sides. Make a ball and roll to make a chapati. And cook like a normal parantha with a little oil.
  3. Serve hot.
  • For best results, make stuffing of puran poli a day before or atleast 4-5 hours before. So that the stuffing is enough dry. If cooking a day before, store the stuffing in fridge.

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