Puran Poli (Vedmi)

Trust me, making puran poli at home is really easy. Follow the steps and tips, I am sure you will not fail. Festivals and feasts go hand in hand. So make this easy to make delicious vedmi on any festival or special occasion.

What is Puran Poli?

Puran Poli, also known as Vedmi or Holige, is a traditional Indian sweet flatbread that hails from the states of Maharashtra, Gujarat, Karnataka, and Tamil Nadu. It is a popular dish prepared during festivals and special occasions, particularly during Holi, Diwali, Gudi padwa, and Ganesh Chaturthi.

The sweet stuffing is made from lentils and jaggery or sugal. Puran poli is a Maharashtrian term and if you literally translate it then Puran = stuffing, poli=roti. In short, whole wheat roti is stuffed with sweet lentil stuffing. It is topped with generous amount of ghee for richness and flavor.

• When it comes to Maharashtrian style Puran poli, the stuffing is made from chana dal.
• In Gujarat, it is known as ‘Vedmi’ or ‘Sweet Roti’. And the stuffing is made from toor dal. Today I am sharing the Gujarati version, Vedmi recipe.
• It is known as ‘Boli’ in Kerala, “Bobbatlu’ in Andhra Pradesh, and ‘Holige’ or “Obbatu’ in Karnataka. In South India, the stuffing is made from chana dal and sometimes coconut is also added.

Ingredient Notes

• Toor Dal: Because I am making Vedmi (Gujju version), I have used toor dal. But the same method is used for chana dal as well. 
• Jaggery: I prefer to use Kolhapuri jaggery which comes in a block. I stay away from desi sticky-kind gur or jaggery powder while making puran. 
• Cardamom powder & Nutmeg: Both adds a nice flavor and aroma to the stuffing. Nutmeg is not shown in the pic.
• Ghee: You’ll need a generous amount of ghee while cooking puran poli. Plus, smear on top of cooked puran poli for added richness and flavor. 

Step By Step Photo Instructions 

Soak & Boil Lentils:

1, 2) Start by rinsing the toor dal. Wash it thoroughly, repeating the process 2-3 times until the water runs clear.

3, 4) Add enough water to cover the dal by about 2-3 inches. Cover with a lid and allow the dal to soak for approximately 2 hours. 

5) After soaking, discard the soaking water and add fresh water.

Add a glassful of water to the instant pot liner, and place a rack in the center. Place this dal container on the rack, and cover the insert pan. Cover the instant pot with a lid and keep the valve in a sealing position.

6) Cook the dal on manual mode at high pressure for 10 minutes. Once the cooking cycle is complete and the pressure has naturally released, carefully open the lid and remove the container from the instant pot.

Making Stuffing (Puran):

1) Transfer cooked dal to a pan along with the jaggery. Turn on the stove to medium heat. 

2) Add saffron to the mixture and stir well. 

3) As the jaggery begins to melt, the mixture will become runny.

4) Continue stirring the mixture to prevent it from sticking to the pan, scraping the sides and bottom as needed to prevent burning. Cook the mixture until the puran thickens. 

5) It will start to bubble and may even splutter due to the moisture content. However, as it continues to cook, the bubbling will gradually subside, and the mixture will thicken, resembling a paste-like consistency.

6) To check if the puran has reached the right consistency, insert a spoon vertically into the center of the mixture. If the spoon stands upright without falling, the puran is ready. If the spoon falls, indicating that the puran is still loose, continue cooking and check again.

7) Once ready turn off the stove and add cardamom powder and freshly grated nutmeg. Mix well.

8) Transfer the puran to a plate and allow it to cool down. While the puran cools, you can begin preparing the dough for the Puran Poli.

Making The Dough:

1) Take whole wheat flour and salt in a bowl. Add oil.

2) Mix by rubbing with your finger until oil is incorporated well. 

3, 4) Add water gradually and start kneading the dough. The dough should be smooth and soft, just like paratha dough.

5, 6, 7) Drizzle a teaspoon of oil and smooth out the dough by kneading it 3-4 times.

6) Cover it and let it rest for 15 minutes.

Prepping For Rolling:

1) Divide the cooled puran mixture into 7 equal balls. 

2) Similarly, divide the dough into 7 equal portions and shape each into a smooth ball. Flatten each ball between your palms to form a disc.

3) TIP: The size of the puran ball and dough ball should be the same to achieve the perfect ratio of outer cover to stuffing.

Rolling Puran Poli:

1, 2) Work with one flattened disk at a time. Lightly dust it with dry flour and roll it into a 3-inch diameter circle.

3, 4, 5) Place the stuffing ball in the center of the circle. Begin gathering the edges and pinch them together at the center to seal the dough.

6) Gently flatten the stuffed dough using your fingers.

7) Lightly dust the flattened dough with dry flour and further flatten it using your fingers.

8, 9) Begin rolling the dough gently until it forms a circle with a diameter of 7-8 inches.

Cooking Puran Poli:

1) Heat a tawa or skillet over medium heat. Once hot, place one poli on the tawa and allow it to cook on the bottom side until small bubbles form on the top.

2) Once bubbles appear, flip the poli.

3) Spread some ghee on the top surface of the poli.

4) Flip the poli again and cook, gently pressing it with a spatula.

5) Spread some ghee on the flipped side. 

6) If rolled properly, the puran poli will puff up. By this time, the bottom part should have a few brown spots, indicating that it is cooked.

7) Flip the poli once more and cook, pressing gently with the spatula. 

8) Remove it from the tawa, smear more ghee on it, and serve.

Expert Tips:

• Don’t use too much water while cooking dal otherwise cooked dal will be watery and stuffing takes longer to thicken up.
• Puran Consistency is Key: Ensure the stuffing is cooked to the right consistency—neither too runny nor too thick. Check by inserting a spoon vertically and it should stand without falling.
• Equal Size Portions: The size of the puran ball and dough ball should be equal in size to get consistent taste and texture in each bite.
• Dust Lightly: When rolling out the puran poli, dust the dough lightly with dry flour to prevent sticking. Excessive flour can make the poli dry.
• Roll Gently: Roll out the puran poli dough gently and evenly to avoid tearing. Applying too much pressure can cause the filling to spill out.
• Don’t be stingy on Ghee: Adding a generous amount of ghee not only enhances the flavor but also ensures that the puran poli stays moist and indulgent with every bite.
• If you’re making puran poli for the first time, it might break and the filling might ooze out a bit. Don’t fret! Simply sprinkle some dry flour on that part, and it will be fine. Perfecting puran poli requires practice, so if the first one breaks, that’s okay. Even if the second or third one isn’t perfect, keep going. I’m confident the fourth one will turn out much better. Remember, practice makes perfect!

Troubleshoot

• Puran is soft, cannot make balls: Turn the heat back on and cook for a few more minutes and let it become thick.
• Puran looks too dry and crumbly: Start by adding 1 tablespoon of warm milk (or water) at a time and mix. Continue this till you get the right consistency.
• Puran poli breaks and stuffing ooze out while rolling: Puran consistency has to be right. If it is too soft then it might ooze out. Plus, roll it very gently without giving too much pressure to avoid breaking.  

Serving Ideas

• This can be served as a dessert or can be served as a part of a savory meal. But a generous drizzle of ghee at the time is a must.
• In Maharashtra, It is served with katachi amti, batata bhaji, and rice. Sometimes it is served with a bowl of saffron-flavored milk.
• In Gujarat, vedmi is served with Gujarati kadhi, rice, and sukhi bhaji.

Storage Instructions

Refrigeration: 

• Leftover cooked puran poli can be stored in the refrigerator for 3-4 days. Store in an airtight container. Reheat on the tawa until warm.
• Stuffing can be stored in the refrigerator for upto 1 week. Bring it to a room temperature before rolling and cooking.

Freezing: 

• To freeze puran poli, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to airtight freezer-safe bags or containers, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2 months.:
• To freeze puran, arrange puran balls on a tray and freeze for 1-2 hours or until frozen firm. Then transfer them to a freezer-safe ziplock bag and freeze for up to 3 months. This comes in handy for my kids lunchbox when I have frozen stuffing ready.