Delicious traditional flatbread stuffed with sweet filling.
I am from Southern part of India where I grow up with eating Boli, a type of sweet flat bread. My hubby is from Mumbai where Puran poli is famous, and whenever I visit my mother-in-law would make it for me with the help of her cook. However I forgot to note down the recipe so my making of Puran poli got delayed.
One day I was searching for Mohanthal/chickpea fudge in YouTube and saw a video of puran poli. Trust me I could not understand a single word as it is in Marathi language. But she is giving the recipe I checked with my hubby he know Marathi and told me yes you have written it right. I like this recipe because in this recipe she uses two kinds of sugars, one is raw sugar jaggery and other is granulated sugar both are in equal proportion. Since my kids are not into any Indian sweets I made only 9 flat bread, so that I can enjoy it all to myself. Yes you heard it right; hubby will not touch it because he is diabetic.
Preparation for puran poli is very similar to Boli, the recipe from my hometown in Kerala with a few differences in the steps. Even though boli is made with All-purpose flour/madia it is spread in rice flour. Here it is made all purpose flour or whole wheat flour or mix of both flour and spread in All-purpose flour too. If you want you can use jaggery entirely no need of substituting with sugar. But I liked the jaggery-sugar combo. I used sesame seed oil for dredging the dough and finally made with ghee. If you don’t like the taste of sesame seed oil, use your favorite vegetable oil or canola. But make sure to give a final touch with ghee.
Sometime it is too dangerous for me to watch YouTube videos as I will get inspired by it, and would want to try the recipes in my kitchen. You will see some modifications in the recipe compared to traditional as I don’t trust jaggery to be used without straining the impurities. Also I made a cooked chickpeas puree with my blender instead of Puran yantra (a traditional utensil) which I don’t have it in my hand. It looks similar to potato Ricer/ Masher.
You are make dishes with whatever in your hand that is my policy when comes to cooking. Here comes my version of puran poli.
Puran Poli /Sweetened chickpeas stuffed Flat bread
- For covering
- 2 cups /250g All purpose flour
- ¼ cup +3 tablespoon oil I used sesame seed oil
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- ½ cup water +1 tablespoon
- For the filling
- 1 cup + 1 ½ tablespoon/250g chana dal/split chickpeas
- ½ cup /100g Jaggery
- ⅓ cup /60g Sugar use 40g more if you want more sweetness
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- Ghee for brushing
- Wash Chana Dal/split chick peas with running water and cook it with 3 cups of Water in a pressure cooker. (Cook on high till one whistle; then lower the heat and cook for 5 minutes and then crank up the heat till one whistle.)
- Once the pressure is gone, drain the excess water in the dal and wash with running water once again drain it in colander.
- In medium saucepot cook the dal together with the Sugar and jaggery on medium heat .First sugar melts and it become watery .But with continued cooking it will form a thick mass
- Add nutmeg Powder, dry ginger powder and cardamom Powder; mix well and switch off the heat.
- Grind them into fine paste still it is warm, as it cools it get thickens.
- Divide them into 9 lemon sized balls and set aside.
- To make the dough for the covering
- Mix together Flour, Salt and turmeric and make soft dough using enough Water. (The dough should be really soft; softer than a Poori dough)
- Keep it in a bowl and cover it with Oil .The dough should be covered completely with the Oil. Let it rest for 30 minutes at least.
- Pinch out 9balls from this dough and set aside.
- To make the Bolis
- Divide the filling into 9 equal lemon sized balls.
- Take a small portion (the size of a marble) of the dough; flatten it in your palm; place a Dal filling in the middle and cover it with the dough.
- Flatten the balls and keep it aside on Rice flour and repeat with all the other portions.
- Roll out each Dal filled dough into 7 inch circles with the help of flour to avoid sticking.
- Heat a tawa/ griddle on medium heat and cook the Boli on both sides till it starts to change the color here and there. When both sides are cooked brush with ghee, that will help to remove the flour and increase the flavor.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.