Puran Poli Gujarati Recipe With Jaggery Hotel Style Easy Cook

Puran Poli Gujarati Recipe is a classic Indian sweet flatbread made with toor dal and jaggery, loved across Gujarat and beyond for festivals and special meals. This authentic recipe combines soft whole wheat dough with a rich, flavorful sweet filling that tastes like hotel-style puran poli you’d enjoy at a celebration or family dinner. According to Wikipedia, this sweet flatbread, also called vedmi in Gujarati, is a traditional dish that features sweetened lentils and whole wheat dough and has been prepared in India for centuries.

Recipe Card

Ingredients (Exact Quantities)

For The Dough

• 2 cups whole wheat flour (gehun ka atta)
• 2 tbsp oil
• Water (about ¾-1 cup) for kneading
• Pinch of salt

For The Sweet Filling (Puran)

• 1 cup toor dal (tuvar/arhar dal), washed and drained
• 1¼ cups jaggery (gur), grated
• 2 tbsp ghee
• ¼ tsp cardamom (elaichi) powder
• Few strands of saffron soaked in 2 tsp warm water (optional)

For Cooking

• Additional whole wheat flour for rolling
• Ghee for smearing on cooked puran poli

Step-By-Step Instructions With Timings

Step 1: Prepare Dough (10 mins)

1. In a large bowl, combine 2 cups of whole wheat flour with 2 tbsp oil and a pinch of salt.
2. Gradually add water and knead into a soft, pliable dough. This should take about 7-10 minutes of gentle kneading.
3. Cover the dough with a damp cloth and rest for at least 10 minutes before using.

Step 2: Cook Toor Dal (15 mins)

1. Place the washed toor dal in a pressure cooker with about 1½ cups of water.
2. Pressure cook on medium heat for 3 whistles or until the dal is soft and fully cooked. Let the steam release naturally.

Step 3: Make Sweet Puran Filling (15 mins)

1. Heat 2 tbsp ghee in a non-stick pan over medium heat.
2. Add the cooked dal and grated jaggery; stir well to combine.
3. Cook the mixture for 10-12 minutes, stirring continuously to avoid burning and mashing occasionally until thickened.
4. Add cardamom powder and soaked saffron water; mix thoroughly.
5. Once the filling reaches a thick, mashable consistency that holds shape, turn off the heat and let it cool slightly.
6. Divide the filling into 10-12 equal balls and set aside.

Step 4: Assemble Puran Polis (20 mins)

1. Divide the rested dough into 10-12 equal balls.
2. Take one dough ball and roll it into a small circle about 4″ diameter using a little flour to prevent sticking.
3. Place one portion of the sweet filling in the center, then fold the edges over to seal completely.
4. Gently flatten the stuffed dough and roll again into a 6″ circular puran poli, being careful not to tear the dough.

Step 5: Cook Puran Poli (10 mins)

1. Heat a tava or griddle on medium heat.
2. Place the rolled puran poli on it and cook until golden brown spots appear on the underside (about 1-2 minutes).
3. Flip and cook the other side similarly, pressing gently for even cooking.
4. Smear each puran poli with ghee once cooked.
5. Repeat with remaining dough and filling.

Pro Tips From Personal Cooking Experience

• For super soft puran polis, rest the dough for at least 15 minutes before rolling. This relaxes the gluten and prevents tearing.
• If the sweet filling seems runny after cooking, let it cool completely; it firms up naturally as it cools.
• Rolling with minimal flour helps keep the puran poli soft and not dry or hard.
• I personally recommend brushing ghee generously right after cooking — it enhances flavor and gives that hotel-style sheen.

Chef’s Notes: Substitutions And Storage Tips

• Substitutions: If you cannot find jaggery, an equal amount of brown sugar can be used, though the flavor will be less rich than jaggery. For a slightly richer dough, mix a tablespoon of semolina with wheat flour.
• Storage: Store leftover puran polis in an airtight container once completely cooled. They stay fresh at room temperature for up to 6 hours. For longer storage, refrigerate for up to 2 days and reheat on a pan with a bit of ghee before serving.
• The sweet filling (puran) can be prepared up to 3 days in advance and refrigerated in an airtight container.

Nutrition Information Per Serving

Based on an average portion size and verified calorie data from Tarla Dalal Nutrition Facts, one puran poli contains approximately:

This makes puran poli a moderately energizing sweet dish, perfect for special occasions but best enjoyed in moderation due to its sugar and carbohydrate content. Understanding Puran Poli Gujarati Recipe is essential.

Frequently Asked Questions About Puran Poli Gujarati Recipe

What Makes Gujarati Puran Poli Different?

Gujarati puran poli uses toor dal instead of chana dal (common in Maharashtrian versions) and often includes saffron and cardamom for extra aroma and color.

Can I Make This Dish Ahead Of Time?

Yes. The filling can be prepared a day in advance, refrigerated, then used when ready to assemble and cook the puran polis.

Is Puran Poli Healthy?

Puran poli offers some protein and fiber from dal and whole wheat flour but contains jaggery and ghee, making it rich in calories. Enjoy as a festive treat rather than an everyday dish. This relates to Puran Poli Gujarati Recipe.