Puran Poli is a flatbread with a sweet lentil filling. This is a popular bread in the state of Gujarat and Maharashtra and makes a great breakfast dish. But it is equally delicious served as a mid-afternoon snack.
Recipe will make 10 Puran-Poli
1/2 cup of whole wheat flour (atta)
¼ cup all purpose/plain flour (maida)
2 tablespoons oil
Approximately 1/3 cup water
¾ cup toor dal (arhar dal)
1 cup sugar
½ teaspoon turmeric
1 teaspoon cardamom powder (eliachi)
¼ teaspoon nutmeg (jaiphal)
Approximately 3 tablespoons oil
Approximately ½ cup of dry whole wheat to roll the bread
Wash toor dal and soak in 2 cups of water, for at least 4 hours. Dal should be double in volume after soaking.
In a large heavy pot, rinse soaked dal, add 2 cups of water and turmeric. Over medium high heat bring to boil.
When dal comes to boil there will be yellow foam forming on the surface. Remove this foam, reduce the heat to medium and cover the pot.
Cook for approx. 25 minutes, stirring occasionally. Add more water if needed. Dal should be very soft and mushy.
Add sugar and cook for approx. 5 more minutes, until dal looks pasty and starts binding together. Remove from heat.
Add cardamom and nutmeg, mix well. Cool to room temperature. The dal filling will become a soft, sticky dough-like consistency. Set aside.
In a mixing bowl add whole-wheat flour, all purpose flour and oil; add water slowly while mixing and kneading to make very soft dough. The dough should be soft, but not sticky to touch.
Cover and set dough aside for at least ten minutes.
Making Puran Poli
Divide both the dough and dal filling into 10 equal parts. Dal filling should be about 2 1/2 times the size of the dough balls.
Lightly press one dough ball in dry whole-wheat flour. Roll it into a circle of 2 1/2-inch diameter. Place filling in the center and seal by pulling the edges together to make a ball. Prepare all 10 balls and let sit for 3 to 4 minutes.
Heat the skillet on medium heat. To test for appropriate heat, sprinkle a couple of drops of water onto the skillet and it should sizzle immediately.
Lightly press the filled ball in dry whole-wheat flour on all sides. Place the ball with sealed side up, flatten with fingers and roll it into a 5-inch circle, using gentle pressure. If the dough is sticky while rolling, lightly sprinkle dry whole-wheat flour on both sides.
Place the Puran Poli onto the skillet and cook for about a minute. Flip it over.
After a few seconds, spread 1 teaspoon of oil onto the Puran Poli and flip, again.
Lightly press the puffed areas with a spatula and flip once more. The entire cooking time is approximately 2 minutes and the Puran Poli should be golden-brown on both sides.
Puran poli is ready to be served and it tastes best when eaten hot.
1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
2. Cooked Puran Poli can be stored for a week in the refrigerator. Re-heat over a skillet or in the toaster oven.
Puran Poli can also be prepared using Chana dal, however, it has to cook for a slightly longer time.