Updated: Sep 15, 2021
Puran Poli is a traditional flat bread stuffed with flavored and sweetened Toor/Chana daal. It is famous in Maharashtra and the southern parts of India. Puran Poli is made in different regions with different recipes, it has got interesting names too as Puran poli/Puranachi Poli in Maharashtra, Puran Puri/Vedmi in Gujarat, Bobbattu/Oliga/Bakshayam in Andhra Pradesh, Holige/Obbattu in Karnataka, Bakshalu/Polae/Pole in Telangana, and Payasaboli/Boli in Kerala. It is usually served with a dollop of ghee and also with Aamras/Bateta nu shak (Potato sabji) in Gujarat, Aamti in Maharashtra. Its unique flavor and distinguishing aroma can be attributed to the special Indian spices like Saffron, Ginger, Nutmeg, and Cardamom which are used to make this.
Hence Bell saffron the 100% Pure Kashmiri Mongra Saffron which comes direct from the farms of Pampore, Kashmir enhances your Puran Poli with a Celebratory color, earthy aroma, and zesty taste. So we are with a Saffronic recipe of Puran Poli.
Course: Sweets, Desserts
Total Time: 50 minutes
Saffron Threads: 15-20 strands
1 cup (200 grams) - Toor dal (soaked overnight and drained)
1 cup (200 grams) - Whole wheat flour
1 cup(200 grams) - Jaggery
1 tsp (2 grams) - cardamom powder
15-20 strands - Bell Saffron (soaked in warm water)
1 tsp (4 grams) - Sugar
Ghee for coating
PREPARING PURAN :
Cook dal in pressure cooker with 1 glass of water (150 ml) up till 3-4 whistles. Reduce heat and cook for 2-3 minutes. Take the cooker off the stove.
Take a non stick pan and heat dal and jaggery till both gets mixed well and all the moisture evaporates.
Add cardamom powder and Bell saffron infusion and mix well.
Then transfer the Puran in a plate once all the moisture evaporates.
MAKING THE POLI DOUGH :
Take wheat flour in a bowl and then add water as required and knead into a semi-stiff dough.
Coat the dough with some oil so that it doesn't stick to your hands.
Divide the dough into equal portions and roll out into small discs.
MAKING POLI :
Take on disc and roll it a little and place a spoonful of Puran in the center, bring the edges together and roll into polis.
Heat a tawa. Roast the Puran polis till well browned from both the sides.
Coat some ghee on top and serve hot.
To get color and essence of Kesar instantly take a tadka pan and heat it . Once heated take it out of flame and put the saffron strands in it for few seconds and take it off and then soak it in warm water.
You can also add few drops of saffron water in the poli dough to give it a nice yellow color.