Archive for October, 2008

Puran Poli

About This recipe:

In my words, puran poli is heaven on earth. God wanted us, people on earth to know what They have for their meals, so he gave us the recipe of puran poli!!! Yes! Puran poli is THAT good. Puran poli is very important part of a Maharashtrian meal. The 2 occasions on which my mother definitely makes puran poli are Holi and my birthday. Though now I stay very far ( saata smudra palikade) from her, she still makes it on my birthday. J

My granny use to tell me that in her days, making puran poli was one of the parameter on which a woman’s ‘paak-kaushalya’ (cooking skill) was tested. If a woman can make ‘good Puran Poli’ she was considered as ‘sugran’ (Sanskrit origin – Sugrihini), meaning ‘good cook’. It meant that if she can cook Puran poli, she can cook anything! The logic behind this was that making Puran poli was very much complicated then and required lot of effort, expertise and practice. Also since Puran poli was made as Naivedya, tasting it at every step was not allowed!!. Nowadays, it is neither crucial to know how to make this nor it is complicated. But if you make it, it is still considered as a great achievement and you get the Master’s degree in Maharashtrian cooking!

The only reason I even thought of ‘trying’ this recipe was because the frozen Puran poli could not satisfy my taste bud, in fact it made my craving worse and my determination to make it stronger. I made it and yessssssss! I succeeded. I can safely say this since the verdict came from my hubby, mother in law, father in law (who is not a fan of sweet food) and few of my friends.

The following recipe I think is foolproof; I really hope that it works for you.  I have used this recipe at least 4/5 times in last 3 yrs. Thanks to technology for inventing ‘food pro’ and to my mom for gifting it to me J because of which many recipes have become less complicated.  This is one of them. Earlier ‘puran yantra’ was used to blend the ‘puran’. I have explained about it in my earlier article. Do not worry if you don’t have either of them, I had made my first puran without use of any electric appliances.

Now after expressing my love for this heavenly delicacy and giving the significance of it, here is the recipe. (source: my mother J)


– 2 cups chana daal

– 2 ¼ cups sugar

– 1 tsp cardamom powder

– 1 tsp nutmeg powder

– 2 cup whole wheat flour

– 2 tbsp oil

– Pinch of salt

– Maida for dusting

 Method of preparation:


1.    Add oil and salt to flour and make dough.  Do not make it hard else puran will not spread properly.

2.    You can also add 1-2 tbs maida to the flour which will make rolling very easy and the poli will not tear.

3.    Keep it covered for some time.

 Puran (stuffing)

1.    Add 2 ½ cups of water to washed chana daal and pressure cook it. 4-5 whistle on high and then keep on low gas for 2-4 minutes. 

2.    When you open the cooker, check whether the daal had cooked properly. Most probably, it’ll be cooked but just in case if it is not add ½ cup water and cook it for some more time. I generally prefer to cook it so well that there is no need for blending and it can be mixed simply by a spoon or ‘ravi’

3.    Mix/blend it in food processor/ blender.

4.    Take it out in a non-stick pan and cook it on slow gas. Keep stirring continuously so that it does not stick to the bottom. Cook it till the puran starts to get dry. Keep checking the corner/ upper layer of puran which is touching the pan (Marathi word – kada).

5.    Let it cool. Pinch it in your fingers and if it feels sticky then heat it a little more.  

6.    Mix cardamom powder and nutmeg powder. Let it cool.



1.    Make medium sized ball from the dough and similar sized ball from puran too.

2.    Roll the dough a bit and place the puran in the middle. Gather it together to form a well covered ball.  (Tip: when I gather I do it like modak first and then remove the tip so that no extra dough is left in the middle of the poli)

3.    Roast it on a tawa from both the sides. Do not turn it many times as it might break the Poli. You can fry it in ghee while serving or just spread it on both sides.  





1.    Using maida instead of the wheat flour for dusting makes it easy to roll. Also since it does not stick like wheat flour, the ‘powdery’ taste can be avoided.

2.    If you are not feeling very confident about making this, you can first try it on smaller scale by taking half or quarter of all the above measurements.

3.    While making puran, I usually cook the daal directly in the cooker instead keeping it in smaller vessel. This helps in cooking the daal properly and also u can directly mix it first in the cooker. If daal is not cooked properly you can just add water and continue to cook.

4.  The puran can be stored for about a month in an airtight container in refrigerator.

5.   The puran poli can also be stored in the same way but only for 3 – 4 days.


October 14, 2008 at 7:31 pm 2 comments


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