Puranpoli, a beloved sweet flatbread hailing from Maharashtra, India, is a culinary masterpiece that embodies the rich traditions of the region. Its vibrant golden-brown exterior encases a luscious, sweet filling typically made from chana dal (split chickpeas), jaggery (unrefined cane sugar), and aromatic spices. This delightful combination of textures and flavors makes Puranpoli a cherished delicacy, often prepared during festivals and celebrations, adding a touch of festive cheer to any occasion. The irresistible aroma and melt-in-your-mouth texture have made it a family favorite across generations.
This authentic Maharashtrian Puranpoli recipe, passed down through generations, ensures a perfect balance of sweetness and spice in every bite. We’ll guide you through each step, from preparing the flavorful filling to mastering the art of rolling and cooking the perfect flatbread, ensuring even the novice cook achieves delicious results. Ready to embark on this culinary journey? Let's begin!
Tools Needed
- stove
- pan
- cooker
- sieve
- mixer
- bowl
- paper towel
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Puran Filling and Dough
- Cook the gram dal. Add oil to a pan and pour in water. Wash the dal thoroughly to remove impurities, then add it to the pan. Cover and cook until tender (approximately 30 minutes).
- While the dal cooks, prepare the puran filling. Combine cooked dal, jaggery, sugar, cardamom, and nutmeg. Cook until thickened. Strain the dal to separate the cooking water. The water can be used for amti.
- Sift the flour. Knead a smooth, firm dough using sifted flour and salt. Add water gradually to achieve desired consistency. Apply oil to prevent the dough from drying out.
Step 2. Make the Amti (Optional Side Dish)
- Roast onions until golden brown. Grind roasted onions, coconut, coriander, and garlic into a paste. In the pan with the reserved dal water, heat oil and add mustard seeds, cumin seeds, and the onion-coconut paste. Add spices and salt; cook until the oil separates.
Step 3. Assemble and Cook the Puranpoli
- Once the puran has cooled, prepare the puranpoli. Roll out small portions of dough into thin circles. Place a spoonful of puran in the center and gently pleat the dough around the filling.
- Heat a flat griddle or tawa. Cook the puranpoli on both sides until golden brown and puffed up. Apply oil while cooking.
Step 4. Prepare Optional Accompaniments
- Prepare kheer by frying ground Indrayani rice in ghee, then cooking in water until tender. Add milk, sugar, and a paste of ground cashew nuts and almonds. Cook until thickened.
- Fry kurdai papads until golden brown and puffed. Prepare the bhaji batter (gram flour, finely chopped onions, coriander, chilies, turmeric, and salt). Fry bhajis until golden brown.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Remove foam from the dal while it cooks to ensure a cleaner flavor.
- Roast onions on the stove for a deeper flavor in the amti.
- Knead the dough well to ensure smooth and non-bursting puranpolis.
- Apply oil to the dough and puranpoli to prevent sticking and drying.
- Cook puran until thickened to the desired consistency.
- Fry the puranpoli on low heat to avoid burning and ensure the inside is cooked through.
Nutrition
- N/A
FAQs
1. Can I use regular sugar instead of jaggery?
While you can, jaggery provides the authentic, deep, caramel-like flavor that defines Puranpoli. Using regular sugar will result in a slightly different taste.
2. How can I store leftover Puranpolis?
Store leftover Puranpolis in an airtight container at room temperature for up to 2-3 days. You can also freeze them for longer storage.
With this recipe, you've mastered the art of making authentic Maharashtrian Puranpoli, a sweet treat that's sure to impress family and friends. Enjoy the rich flavors and satisfying texture of this cherished delicacy, a testament to Maharashtra's culinary heritage. Now go ahead and savor the fruits of your labor – happy cooking!