Puran poli is a sweet flat bread stuffed with lentil (split chickpeas), jaggery and cardamom powder. This is usually prepared for festivals and special occasions.

In Goa, puran polis are prepared as a sweet dish for any Hindu festivals like Ganesh Chaturthi, Diwali and Sankranti. In my house purnachi poli is usually prepared for Holi. A sweet dish ends the show on a sweet note. Even for occasions like baby showers, naming ceremonies, housewarming parties and poojas.

Puran means the sweet filling made of lentil (chana dal) jaggery. Poli means flat bread. So puran poli means flat bread stuffed with lentil and jaggery. We add cardamom to this to add flavour.

The recipe that I am sharing today is the way my mother in law makes puran polis. She makes the best puran polis in the world. I love to have them any time of the day – breakfast, lunch, snacks or dinner with some home made ghee. We can also have puran poli amti anytime.

You can store these in air-tight containers for up to 2 days. You can even store them in fridge for up to 7 days. Whenever you want to eat, simply heat them on tava or in microwave. Serve it with a dollop of ghee. You can find the steps to make homemade ghee here.

Ingredients to make Goan or Marathi dish puran poli:

Lentil: Split chickpeas are used to make the stuffing for this sweet flat bread.
Jaggery: Jaggery is added to make the polis with puran sweet.
Cardamom: Cardamom is added to provide an earthy flavour to the sweet dish.
Flour: Wheat flour or all-purpose flour is used to make puran polis.
Ghee: Ghee or clarified butter is used for roasting and it makes soft puran polis at home.

How to make puran poli:

Add the flour and salt in mixing bowl. Add enough water to make a soft pliable dough.
Keep aside for 2-3 hours. (this is applicable for all purpose flour).
If you make polis using wheat flour, you can make this within 30 minutes.
Wash and soak dal for 30 minutes. Pressure cook for 3 whistles with 2 cups water.
You should be able to press the dal with fingers and it should not be too mushy.
Drain and keep aside.
Heat a kadai.
Add jaggery to kadai and melt it without adding water. Keep it on low flame.
Mix the cooked dal in jaggery on low such that the dal and jaggery mixture turns dry.
Let it cool. Grind this in mixer without adding water by adding cardamom and keep it aside.
Spread the dough on a plate.
If you have used maida or all-purpose flour, then pour oil on it.
Make small lemon sized balls and keep aside.
Flatten the balls using palm and stuff it with a tablespoon of dal and jaggery mixture.
Close it to make stuffed balls like how you make for stuffed parathas.
Sprinkle some flour on the rolling board.
Flatten the dal and jaggery filled balls using rolling pin.
Heat a tava or griddle. Spread 1 teaspoon of ghee and roast the puran polis on both sides till they turn brownish.
Serve with ghee or amti.

How to serve puran poli?

You can serve puran poli with ghee or with katachi amti. Serve it hot.

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