Puran poli
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Soft flatbread stuffed with sweet chana-dal and jaggery filling, served with ghee.
Region: Maharashtra (holige in Karnataka, bobbatlu in Andhra Pradesh, vedmi in Gujarat)Occasion: Holi, Gudi Padwa, GaneshotsavTime: 1½ hoursServes: 8 polisVegetarian
Ingredients
- Dough: 1 cup whole-wheat flour (or maida), ¼ tsp turmeric, 3 tbsp oil, a pinch of salt, water
- Filling: 1 cup chana dal, 1 cup grated jaggery, ½ tsp cardamom powder, a pinch of nutmeg
- Ghee to serve
Method
- Knead a soft, slightly sticky dough with the flour, turmeric, salt, oil and water. Rest it for 1 hour.
- Pressure-cook the chana dal until soft. Drain it well and keep the water for katachi amti.
- Cook the dal with the jaggery, stirring, until it is thick and dry enough to hold its shape. Add cardamom and nutmeg and mash smooth. This is the puran.
- Stuff a ball of puran into a portion of dough, seal it, and roll it out thin, dusting with flour.
- Roast on a tawa on both sides. Serve with ghee or warm milk.
History
Sweet stuffed flatbreads like this are made across western and southern India under different names.
Significance
Made for Holi, Gudi Padwa and Ganeshotsav. Nothing goes to waste: the dal water becomes katachi amti, a tangy curry served alongside.