Puran Poli Recipe Jaggery Hotel Style Instant Cooking Steps

Puran Poli Recipe Jaggery is a beloved Indian sweet flatbread made with whole wheat and a sweet chana dal-jaggery filling that tastes just like those served in traditional hotels and restaurants. Puran Poli has been prepared in Indian homes and festivities for centuries, with documentation going back to ancient Indian texts and practiced across regions from Maharashtra to Andhra Pradesh under names like bobbattu or holige. Wikipedia on Puran Poli explains its role in festivals and cultural traditions, while jaggery, the key sweetener here, is an unrefined cane product with unique flavor and history in Indian cuisine. Wikipedia on Jaggery

Recipe Card

Ingredients With Exact Quantities

For Puran (Sweet Filling)

• 1½ cups chana dal (split Bengal gram)
• 3 cups water (for pressure cooking)
• 1½ cups grated jaggery (or jaggery powder)
• ½ teaspoon cardamom powder
• ¼ teaspoon nutmeg powder (optional)
• 1 tablespoon ghee

For Dough (Outer Cover)

• 2 cups whole wheat flour
• 1 cup all-purpose flour (maida)
• ½ teaspoon salt
• 2 tablespoons oil
• Water (as needed for kneading)

For Cooking

• Ghee or oil for frying

Step-By-Step Instructions

1. Prepare The Chana Dal (Soak & Cook)

Rinse the chana dal under running water until clear. Soak the dal for 30–60 minutes to reduce cook time. Transfer to a pressure cooker, add 3 cups water, and cook for about 3–4 whistles on medium flame until soft but not mushy. Drain all water and set aside. (Approx 15–20 mins cook time)

2. Make The Sweet Puran Filling

Heat a heavy non-stick pan or kadai over medium heat and add the cooked chana dal. Pour in the grated jaggery and begin stirring. The jaggery will melt and combine with the dal; keep stirring so it doesn’t stick to the pan. Continue cooking until the mixture thickens, becomes dry and holds together in a ball. Understanding Puran Poli Recipe Jaggery is essential.

This usually takes about 10–15 minutes. Add cardamom powder, nutmeg powder (if using), and 1 tablespoon ghee. Mix well and remove from heat. Let it cool completely.

3. Prepare The Dough

In a large bowl, combine whole wheat flour, all-purpose flour, and salt. Add 2 tablespoons oil and mix well to coat the flour. Gradually add water, kneading until you form a soft, supple dough. It shouldn’t be sticky; adjust water as needed. Once done, cover with a damp cloth and let rest for at least 60 minutes. (Rest time ensures softer puris)

4. Divide And Shape Dough & Filling

After resting, knead the dough briefly. Divide it into 10–12 equal portions. Also roll the cooled puran filling into equal sized balls. Each dough portion should roughly match a filling portion in size. This ensures even rolling later. (Prep: ~10 mins) This relates to Puran Poli Recipe Jaggery.

5. Stuff And Roll Puran Poli

Take a dough ball, flatten it into a disc, and place a puran ball in the center. Bring the edges of the dough up and seal it carefully without any cracks or gaps. Dust lightly with flour, and using a rolling pin, gently roll into a thin circle about 6–7 inches wide. Be gentle; too much pressure can tear the dough. (Rolling: ~5 mins each)

6. Cook On Hot Tawa

Heat a tawa or griddle on medium flame. Place the rolled puran poli on it. When small bubbles and light brown spots appear on the underside, flip it. Spread a little ghee on the cooked surface and cook the other side until golden brown with slight crisp edges. Press with a spatula for even cooking. Each poli takes about 1 minute per side. (Cook time: ~5 mins each)

Serving Suggestions

Traditionally Puran Poli is served warm with a generous smear of ghee on top. In Maharashtra, it’s often paired with a thin dal preparation called katachi amti (made from the leftover chana dal water), which makes a comforting meal. On festivals like Holi or Ganesh Chaturthi, this sweet flatbread is a must-have. Learn more about Puran Poli Recipe Jaggery.

Pro Tips From My Kitchen

• Soak the chana dal for at least 45 minutes — it greatly reduces pressure cooker time.
• If the filling seems runny, cook it longer until thick; undercooked puran will tear your dough while rolling.
• Use jaggery blocks and grate them yourself for fresher sweetness and richer flavor than pre-packaged powder.
• Resting the dough is key — rested dough makes rolling easier and prevents shrinkage.
• Brush with ghee instead of oil for authentic hotel style aroma and texture.

Chef’s Notes: Substitutions & Storage

Substitutions

If jaggery isn’t available, you can substitute with brown sugar, though flavor will be milder. To make this gluten-free, swap wheat flour with a mix of gluten-free flours like rice flour and tapioca, but texture may vary. Vegetable oil can replace ghee for vegan versions, but add a pinch of cardamom for aroma.

Storage Tips

Cooked Puran Poli can be kept at room temperature for one day in an airtight container. For longer storage, refrigerate for up to 3–4 days. Freeze cooked puris separated with parchment paper for up to one month; reheat on a hot tawa with a little ghee for best taste.

Nutrition Information Per Serving

Nutrition estimates are based on a typical Maharashtrian Puran Poli and can vary slightly based on portion size and ingredients used. This relates to puran poli recipe jaggery.

Frequently Asked Questions

Can I Make Puran Poli Ahead Of Time?

Yes. You can prepare the puran filling a day ahead and refrigerate. Make the dough the next day and proceed. This splits the work and makes it easier to manage during festivals.

Why Does My Puran Filling Leak While Rolling?

This happens when the filling is too moist or dough was too tight. Ensure puran is thick and dry, and roll gently with dusted flour to avoid tearing.

Can I Freeze Puran Poli?

Certainly! After cooking, cool them completely and freeze in layers separated with parchment paper. Reheat on tawa for hotel-style taste. This relates to puran poli recipe jaggery.