PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.

Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.

Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.

While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.

Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.

The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh,  holige or obbattu in Kannada, puran poli in Marathi,  payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

PURANPOLI – Makes 12 Puranpolis
For Puran
1 cup Chana dal/Split chickpeas, soaked for 2 hours
½ cup Jaggery
2 tbsp. sugar (optional)
1/2 tsp Nutmeg powder
1/2 tsp Cardamom powder
¼ tsp. Saffron strands
½ tsp. Salt

For Dough
1 cup Maida
½ cup Wheat flour
½ cup Rice flour
½ tsp. Salt
10 tbsp. Oil
½ cup water

To make the dough:
In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil.  Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky.  Knead again adding 2 tbsp. water and 2 tbsp. oil.  Keep kneading for 10-15 minutes.  If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook.  Rub oil on the dough, cover with a wet cloth and rest for 2 hours.

To make the Puran::

Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool.
In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula.  You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry.  Leave to cool.

To make the puranpolis:

Knead the dough for a minute and divide into 12 equal portions.  Divide the puran mixture into 12 portions.  Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.

Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.

Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side.  Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee.  Absolutely delicious and scrumptious.