Just the sound of it makes our eyes twinkle, sending our tummies into a rumbling tizzy!
While it is one of the most soul satisfying dishes around, it does scare its most faithful patrons. Yes, puranpolis are a work of art, love and some patience. But here we will show you a reasonably quick recipe.
While the Maharashtrians use chana dal (Bengal Gram Flour) and maida (all purpose flour), the Gujaratis use toor dal (Yellow Pigeon peas) and gehun ka aata (Wheat flour). Both versions score high on the yumminess quotient and have their distinct flavours.
Here we will show you the Gujarati version and we promise to share the Maharashtrian version soon!
Ingredients for the Dough
- 2 cups gehun ka aata
- 2 tbsp oil
- Some water
Ingredients for Puran or the filling
- 1 cup toor dal
- 1 cup gud (jaggery)
- a few stands of kesar (saffron)
- 1 tsp green elaichi powder (cardomom powder)
- 1 tsp jaiphal (nutmeg) powder
- ½ tsp of javitri (mace)
Ingredients for the rolling
- Dry gehun ka aata
- Loads of ghee
The Making of the Dough
- Combine the flour and oil in a bowl and knead this into a soft dough using enough water.
- Knead the dough for as long as you can, so you have a dough that promises flaky and soft puran polis
The Making of the filling
- Pop in the dal with 1 ½ cups of water in a pressure cooker
- Pressure cook for 2 whistles
- Remember, we are not supposed to overcook the dal at this point
- Shut the gas after the two whistles and let the steam escape
- Drain the dal of any excess water
- In a large kadhai pop in the dal and the jaggery together
- Now stir this mixture very well
- The aim is to thicken this mixture till the dal and the jaggery loose all of their water content.
- Pop in the kesar, elaichi, javitri and jaiphal at this point.
- Keep working your ladle through the mixture.
- Don’t forget to keep your flame on low flame, else your jaggery mixture may burn.
- This might take a good 20 minutes for the mixture to become hard…yes it should become hard.
- Once you have done that, and you feel that the dal still has that crunch, you could cool down this mixture and whip it up in a mixer till it crumbles.
- Set this aside and brace yourself to make the polis!
The Making of the Polis
So, at the onset, do not fret or break into a cold sweat. You’ve made alu parathas before, haven’t you? Great! So this also follows the same process.
- Remember, this version accounts for smaller puranpolis.
- So keep in mind that you don’t have to keep rolling to achieve a larger diameter.
- Pick one blob of aata of moderate size, not too big, not too small.
- Roll it out to form a circle having a diameter of around 2”-3”.
- Take a blob of the filling, not too big, not too small and place it right in the middle.
- Fold the ends over the filling and pinch it from the sides to seal the edges.
- Now begin rolling again. Slow and steady. Don’t thin it out too much though, else it will fall apart when you cook it. So the final puranpolis should be not more than a circle with a diameter of around 4”.
- Heat a tava.
- Once the tava is hot, place the puranpoli on it.
- After around 40 seconds flip it on the other side.
- Smear ghee on the sides and on top of the poli.
- Allow it to cook evenly.
- Keep your flame on low all the while.
- Flip it again to the other side just like a parantha, see to it that its cooked evenly.
Voila! Your first puranpoli is ready to be devoured! Just repeat the process for the remaining dough.
Simple! Isn’t it?
Enjoy these puranpolis with some hot ghee…for instant nirvana!