Puran Poli Chana Dal Hotel Style Easy Cooking

Puran Poli Chana Dal is a beloved Indian sweet flatbread where the rich, creamy chana dal filling is encased in a soft wheat-flour dough and cooked until golden brown. In this hotel-style version, I’ll show you step-by-step how to make authentic puran poli with perfectly sweetened dal stuffing that matches the taste you get in restaurants and sweet shops. Puran Poli is also noted in cultural dishes across India — from Maharashtra to Andhra Pradesh — for festivals and celebrations, and its history dates back centuries in Indian culinary texts like the Wikipedia entry on Puran Poli.

Recipe Card

Ingredients

For The Chana Dal Filling (Puran)

• 1½ cups chana dal (split Bengal gram), rinsed and soaked 1 hr
• 3 cups water (for pressure cooking)
• 1½ cups jaggery (grated or powdered)
• ½ tsp cardamom powder
• 1 tsp ghee (clarified butter)
• Pinch of turmeric (optional, for color)

For The Dough

• 2 cups whole wheat flour (atta)
• 1 cup all-purpose flour (maida)
• 2 tbsp oil or ghee
• ½ tsp salt
• Warm water, as needed
• Extra ghee, for cooking

Step-By-Step Instructions

1. Prepare The Chana Dal

Soak: Place 1½ cups chana dal in a bowl, cover with water, and soak for 60 minutes. This reduces cook time and improves texture.

On the other hand, Cook: Drain and transfer the soaked dal to a pressure cooker. Add 3 cups water, a pinch of turmeric if using, and a little ghee. Pressure-cook for 3 whistles on medium heat until soft. Understanding Puran Poli Chana Dal is essential.

On the other hand, Drain & Mash: Once cooled slightly, drain excess water and mash the dal thoroughly with a masher or grind it to a smooth paste. Smooth filling prevents cracks in the dough when rolling.

2. Sweeten The Puran Filling

Melt Jaggery: In a heavy pan on medium heat, add jaggery and let it melt — stir continuously so it doesn’t burn.

Combine & Cook: Add the mashed chana dal to the melted jaggery and keep stirring. Cook until the mixture is thick and leaves the sides of the pan (about 15–20 minutes). This relates to Puran Poli Chana Dal.

Also, Flavor: Stir in cardamom powder and ghee. Remove from heat and let it cool. Form small balls (about golf-ball size) from the filling. This helps with rolling later.

3. Make The Dough

Mix:** In a bowl, combine whole wheat flour, all-purpose flour, salt, and 2 tbsp oil. Add warm water gradually while kneading to form a soft, pliable dough.

Rest: Cover the dough with a damp cloth and let it rest for 30–45 minutes. Resting makes the dough easier to roll. Learn more about Puran Poli Chana Dal.

4. Stuff & Roll Poli

Portion Dough: Divide dough into 10–12 equal balls. Flatten one ball into a small disc, place a puran ball in the center.

Seal: Bring edges together to enclose the filling. Pinch to seal and roll gently into a smooth ball.

Roll Flat: Dust with dry flour and roll gently into a thin, even circle (~8–10 inches). Be careful not to press too hard or filling will spill.

5. Cook On Tawa

Heat: Preheat a heavy tawa or griddle on medium.

Cook: Place rolled poli on the hot tawa. When small bubbles appear (~30 seconds), flip and spread ghee. Cook both sides until golden brown spots appear (~2 minutes per side).

Furthermore, Serve: Serve hot with a dollop of ghee or warm milk. Traditionally, in Maharashtra, Puran Poli is served with a tangy lentil curry called **katachi amti** made from leftover dal water.

Chef’s Tips From Experience

• If your filling is too wet, cook longer until it holds shape — this prevents tearing while rolling.
• Let the dough rest covered; I once rushed this step and the dough shrank while rolling. Resting helps elasticity.
• Use jaggery over sugar for authentic hotel-style flavor and golden color.
• Add a pinch of nutmeg with cardamom for a more aromatic puran.
• Cook on medium heat — too hot and the outer layer browns before the inside cooks.

Chef’s Notes: Substitutions & Storage

Substitutions: You can swap jaggery with equal amount of brown sugar if necessary. Toor dal or moong dal can replace chana dal for a different texture.

Storage: Store leftover cooked puran in an airtight container in the refrigerator for up to 3 days. Dough balls can be refrigerated 1 day ahead. Cooked Puran Polis are best eaten within a day but can be reheated on a tawa or in an oven.

Nutrition Information (Approx. Per Serving)

The calories and macronutrient values are estimates based on typical puran poli nutrition data.

Common FAQs

Why is my puran stuffing sticky?

If the puran is undercooked or has excess moisture, it won’t hold shape. Cook longer until it thickens and leaves the pan. Cooling helps firm it up.

Can I make this gluten-free?

Yes — use gluten-free flour for the dough, but texture and rolling technique may vary.

How do I serve hotel-style?

Serve hot, generously smeared with ghee, and plate with warm milk or katachi amti for authenticity.