Puran poli recipe (Vedmi)

रेसिपी को हिन्दी में पढ़े

Puran Poli Recipe – Indian stuffed bread with sweet lentil filling. If translate the name from Marathi language to English, puran=stuffing, poli=roti/outer covering made from whole wheat flour. In short, roti is stuffed with sweet dal stuffing.

Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

There are many variations in names, in stuffing and method of making it. For more info check Wikipedia.

Maharashtrian and Gujarati way of making puran poli is almost similar though there are minor differences in stuffing and the way it is

Maharashtrian style: called “Puran poli”. Filling is made using chana dal or bengal gram. Served with Katachi amti (spicy and tangy dal water soup), batatyachi bhaji (dry potato subzi) and rice.

Gujarati style: called “Vedmi”. Filling is made using toovar dal (arhar dal or split pigeon peas). Served with Gujarati Kadhi (sour yogurt gravy), sukhi bhaji (dry potato subzi) and rice

Below left is Maharashtrian meal while right is Gujarati meal with puran poli.

Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

If you are making it for the first time, it may break and filling might come out a little, don’t worry, sprinkle some dry flour to that part and it will be fine. Perfect puran poli require some practice. So first one gets break, that’ ok. Second, third gets break, don’t panic. I am sure forth one will be much better. Please remember, practice makes it perfect.

Check out other Maharashtrian recipes
Varan bhaat  //  Poori bhaji  //  Basundi  //  Kanda poha


How to make puran poli or Vedmi:


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1) Wash the dal well under running cold water till water runs clear. Soak it into enough warm water for 30-45 minutes. If using chana dal then soak for 1 to 1 1/2 hours. I am using toor dal here

2) Drain the soaking water and discard, add dal to pressure cooker with fresh 2 1/2 cups of water. Close the lid, put the weight on and turn the heat to medium. Cook the dal for 4 whistles or till dal is cooked but not mushy.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

3) Drain the dal water in separate bowl (we will be using this water in another recipe ‘katachi amti’ ). Very lightly press the dal, so all the water will drain out through sieve and dal will get mashed a bit. By pressing, very few soft and mashed dal will drain with water this will help to thicken the ‘amti’.

4) Take mashed dal with jaggery in a pan. Turn the heat on medium and start cooking.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

5) It will start to melt. Do not go away, stay there and keep stirring.

6) When jaggery melts completely, it will be very thin consistency. Continue stirring and cooking.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

7) It will start to thicken up. Along with stirring, do scrap the pan from sides and bottom to prevent sticking.

8) It thickens more and we are almost there.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

9) Add cardamom powder and saffron, mix.

10) How to check puran is right consistency: take spatula or spoon, insert in the center vertically, if it stands like this then it is ready, turn off the stove. If spoon falls down then it needs to be cook more.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

11) Let the stuffing cool to touch, meanwhile make dough.

12) Mix atta and salt in a bowl. Drizzle oil and rub into the flour using fingertips.

13) Then start kneading dough by adding little water a time. Dough should be smooth and soft, just like paratha dough. Cover and let it rest for 15 minutes.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

14) Now puran is cool to touch and dough is rested. Divide the puran into 6 equal portions and smooth balls. (Do not put the pan (in which we made puran) in sink to wash, because we will use the same pan to make ‘katachi amti’)

15) Also divide the dough into 6 equal portions and make smooth balls. Flatten it out between your palms.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

16) Work with one flattened dish at a time. Roll into 3 inch diameter circle.

17) Put the stuffing ball in the center and start gathering the edges, pinch in the center to seal.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

18) Flatten it with help of your hand.

19) Dust little into flour and roll gently into 5-6 inch diameter poli
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

20) Heat the tawa or skillet on medium heat. Once hot place one poli and let it cook on bottom side, you will see small bubbles on top.

21) As you see bubbles, flip it.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

22) Smear some ghee on top.

23) Flip and cook by pressing gently with spatula.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

24) Smear some ghee, by this time bottom part has few brown spots and it is cooked.

25) Flip and cook by pressing again the other side.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

26) If rolled properly it will puff up.

27) Once cooked from both sides, remove it to the plate, apply some more ghee on top and serve hot immediately.
Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

Puran poli is usually made during the festivals like Holi, Diwali, Ganesh Chaturthi, Gudi padwa and so on.

Serving suggestion: Serve puran poli with a bowl of milk or batata bhaji or sukhi bhaji, gujarati kadhi or katachi amti.

Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe

Puran Poli Recipe | Maharashtrian Puran Poli | Gujarati Vedmi Recipe
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Puran poli recipe, Vedmi recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Gujarati, Indian, Maharashtrian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 6 puran poli
Author Kanan

Ingredients (1 cup = 240 ml)

For stuffing or puran:

  • ¾ cup Arhar dal (toor dal or split pigeon peas) or chana dal
  • 2 ½ cups Water
  • ¾ cup Jaggery (Gur) or Sugar
  • 1 pinch Green cardamom seeds powder
  • few strands Saffron

For outer cover or poli:

  • 1 cup Whole wheat flour (chapati atta)
  • a pinch Salt
  • 1 tablespoon Oil
  • cup Water or little more
  • Ghee (Clarified butter) for frying and to drizzle on top after cooked

Instructions

Making puran:

  1. Wash the dal well under running cold water till water runs clear. Soak it into enough warm water for 30-45 minutes. If using chana dal then soak for 1 to 1 1/2 hours.
  2. Drain the soaking water and discard, add dal to pressure cooker with fresh 2 1/2 cups of water.
  3. Cook the dal for 4 whistles or till dal is cooked but not mushy.
  4. Drain the dal water in separate bowl. Very lightly press the dal, so all the water will drain out through sieve and dal will get mashed a bit.
  5. Take mashed dal with jaggery in a pan. Turn the heat on medium and start cooking.
  6. It will start to melt. keep stirring.
  7. When jaggery melts completely, it will be very thin consistency. Continue stirring and cooking till it becomes thick.
  8. Add cardamom powder and saffron, mix.
  9. How to check puran is right consistency: take spatula or spoon, insert in the center vertically, if it stands then it is ready, turn off the stove. If spoon falls down then it needs to be cook more.
  10. Let the stuffing cool to touch.

Making dough:

  1. Mix atta and salt in a bowl. Drizzle oil and rub into the flour using fingertips.
  2. Then start kneading dough by adding little water a time. Dough should be smooth and soft, just like paratha dough.
  3. Cover and let it rest for 15 minues.

Making puran poli recipe:

  1. Now puran is cool to touch and dough is rested.
  2. Divide the puran into 6 equal portions and smooth balls.
  3. Also divide the dough into 6 equal portions and make smooth balls. Flatten it out between your palms.
  4. Work with one flattened dish at a time. Roll into 3 inch diameter circle.
  5. Put the stuffing ball in the center and start gathering the edges, pinch in the center to seal.
  6. Flatten it with help of your hand.
  7. Dust little into flour and roll gently into 5-6 inch diameter poli
  8. Heat the tawa or skillet on medium heat. Once hot place rolled puran poli and fry both sides similar to paratha using ghee.
  9. Once cooked from both sides, remove it to the plate, apply some more ghee on top and serve hot immediately.
  10. Repeat the same to make rest.

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