Maharashtrian cuisine
Puran Poli
Maharashtra's beloved festival flatbread — thin whole wheat dough stuffed with a sweet chana dal and jaggery filling, cooked on a tawa with cold-press soya oil and served with warm milk or ghee.
Why cold press mustard oil?
Puran poli uses cold-press soya oil on the tawa — its neutral flavour does not compete with the sweet filling, and its high smoke point handles the medium-high tawa heat without burning.
Ingredients
- 2 cups whole wheat flour
- 1 cup chana dal (split chickpeas)
- 1 cup jaggery, grated
- 3 tbsp Dune Aura Cold-Press Soya Oil
- 1 tsp cardamom powder
- ½ tsp nutmeg powder
- Pinch of saffron (optional)
- Salt to taste
Step-by-step method
- 1
Pressure cook chana dal for 3 whistles until very soft. Drain completely.
- 2
Mash dal with jaggery in a pan on medium heat. Stir until jaggery melts and mixture thickens.
- 3
Add cardamom, nutmeg and saffron. Cook until the mixture (puran) leaves the sides of the pan. Cool.
- 4
Knead wheat flour with water, salt and 1 tbsp soya oil into a soft, pliable dough. Rest 30 minutes.
- 5
Divide dough and puran into equal balls. Stuff puran into dough. Seal and roll gently into thin rounds.
- 6
Cook on a hot tawa with soya oil on both sides until golden spots appear.
- 7
Serve hot with warm milk, ghee or aamras (mango pulp).
Pro tip
The puran must be completely dry before stuffing — any moisture will make the poli tear.
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