Jun 25, 2013

Puran Poli / Pooran Poli (4th recipe , made of less oil)

Puran Poli / Pooran Poli / Boli (made less oil ) – A very popular sweet in Indian cuisine. Recipe from my Amma !!

Makes: 5 – 6 (5 medium thick puran polis or 6 thin puran polis)

Please use same measuring cup measure chana dal , sugar, maida (all pupose flour) and water.


For the  covering:

1 cup (200 ml ) maida ( plain flour ) (Indian standard measuring  cup of  200 ml / 8 oz capacity)

3 pinches turmeric powder )or ¼ level teaspoon)

1/2 cup (100 ml / 4 oz) water

1 tablespoon  oil ( for making dough ) or sunflower oil

1/4  cup maida ( for dusting ) or 4 tablespoons

3 – 4 teaspoons ghee  (final preparation)

For the dough:

In a wide bowl, combine maida, turmeric powder and 1 tablespoon oil.

Knead maida mix with and enough water ( approximately 100 ml / 1/2 cup ) to make a smooth chapatti dough. Sprinkle extra 1 or 2 teaspoon water if required to make very soft dough.  Keep aside for half an hour to one hour  in an airtight container. Dough is ready now.

For puran (dal mixture):

1 cup / 200 ml  (Indian standard measuring cup of 200 ml / 8 oz capacity) chana dal (Bengal gram dal / chone daali)

2 1/4 cups water


Wash and soak chana dal in 2 1/4 cups water in a pressure cooker for one hour and  pressure cook for 20 minutes (pressure cook along with soaked water) (reduce heat to medium after 3rd whistle  (3 quick whistles) and cook for 15 minutes or until done and soft). Do not open the cooker immediately. Allow the cooker to cool naturally.  Open the cooker.  It should be a thick and soft mixture or drain out dal water if any (may be ¼ cup ).

Other ingredients

1 tablespoon ghee

1 cup sugar

1/4 teaspoon cardamom powder


1st stage:

Transfer the thick  cooked  dal into a  bowl. Keep aside for 15 – 20 minutes until it reaches room temperature. Then  mix with  1 cup sugar. Make a smooth and thick paste in a mixer bowl in 2 batches.

2nd stage:

Heat 1 tablespoon ghee in  a kadai / frying pan on a medium heat.  Add thick chana dal  - sugar paste and stir it on a low to medium heat till the mixture thickens / water dries up / leaves from the sides of the pan (approximate time  15 - 20 minutes on a low heat). Puran is ready now.

Sprinkle cardamom powder and mix well.

Remove from the heat and cool. Make 5 - 6 medium size lemon sized balls.

Final preparation of Pooran Poli:

Roll  out each maida dough into  4 – inch width puri with the help of a rolling pin. Sprinkle little dry maida when making the shape of a puri.

Place a lime-sized ball (1 tablespoon) of dal paste in the centre. Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together (like aloo paratha).

Dust this ball generously with maida  flour mix. Place the dusted ball on a chapatti board and carefully roll it out into a  chapatti  (slightly thicker than chapatti) and place each puran poli carefully.

Heat a  frying pan / tawa. Reduce heat to medium, place the rolled puran poli carefully on the frying pan and fry till golden color on both the sides - like chapati ( turning it over once or twice carefully; smear little ghee  (1/2 teaspoon) on both the sides while frying). Carefully remove it from the frying pan with a flat spatula. Serve as a sweet dish. It's a very tasty after school snack.

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