Puran Poli is a traditional recipe made with maida and chana dal pooranam.Puran poli recipe with step by step pictures.
I grew up seeing amma make this for me and have helped her many time. But never did I think I can also make it from the scratch one day but blogging for this space made all the impossible things possible 🙂 The first thing that made me stay away from trying this was the rolling part. But now as I have tried my hands with many stuffed parathas this was at ease as I found rolling stuffing with maida was so much easy when compared to wheat flour.
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Puran poli recipe
Puran Poli is a traditional recipe made with maida and chana dal pooranam. Puran poli recipe with step by step pictures.
Servings10
Ingredients
- 1 cup chana dal
- 1 cup jaggery
- 1 tsp cardamom powder
- 1 and 1/2 tbsp tbsp coconut
Instructions
- First for making the outer wrap : Take maida in a bowl, add oil and salt, Mix well then add water little by little.
- Form a soft pilable dough just like chapathi dough. Allow it to rest for an hr . Meanwhile lets get on to make the pooranam(inner filling).
- For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.
- Then cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.
- Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
- Add roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small lemon sized balls and keep it ready. I made the filling little more keeping in mind to make my another favourite 🙂 Wait and watch!!
- Now pinch equal sized balls(slightly bigger than the channa dal balls) flatten it a bit. Then keep the puranam ball in the center.
- Seal it completely by pulling the sides to center just like how we make for stuffed parathas. Then flatten it slightly. Dust flour if needed.
- Roll it to a thick or thin poli. Heat tawa carefully place the poli on the tawa, drizzle oil and cook the poli ion both sides until brown spots appear. Serve hot with a tsp of butter
- I like both the thin ones and the thick ones. I totally love the polis served in IRCTC during the day journeys and would wait for it 🙂 This is called Holige or Obbattu in Kannada and is popular there.They are very soft when had hot / warm. Make sure you try them only when you have time in hand. As the rolling part needs patience and takes time to get perfect polis without the stuffing oozing out.
Notes
- It keeps well in room temperature for a day. If refrigerated it can stay well for 1 day(if you make it today it will keep well till 2mrw)....It hardens when refrigerated so I dont prefer doing so but then in case of leftovers..you can refrigerate and while serving just heat it up(but sure this way it will turn hard).
- While grinding take care not to make the channa dal to a paste consistency. It should be coarse with one or dals popping out.
- Rolling thick or thin is purely your choice.Serve hot/warm with butter - tastes divine!
- You can add a pinch of turmeric powder as in store bought ones but I dont prefer doing so.
- You can also add milk while mixing the maida dough but again shelf life is less.
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Method:
- First for making the outer wrap : Take maida in a bowl, add oil and salt, Mix well then add water little by little.
- Form a soft pilable dough just like chapathi dough. Allow it to rest for an hr . Meanwhile lets get on to make the pooranam(inner filling).
- For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.
- Then cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.
- Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
- Add roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small lemon sized balls and keep it ready. I made the filling little more keeping in mind to make my another favourite 🙂 Wait and watch!!
- Now pinch equal sized balls(slightly bigger than the channa dal balls) flatten it a bit. Then keep the puranam ball in the center.
- Seal it completely by pulling the sides to center just like how we make for stuffed parathas. Then flatten it slightly. Dust flour if needed.
- Roll it to a thick or thin poli. Heat tawa carefully place the poli on the tawa, drizzle oil and cook the poli ion both sides until brown spots appear. Serve hot with a tsp of butter
I like both the thin ones and the thick ones. I totally love the polis served in IRCTC during the day journeys and would wait for it 🙂 This is called Holige or Obbattu in Kannada and is popular there.They are very soft when had hot / warm. Make sure you try them only when you have time in hand. As the rolling part needs patience and takes time to get perfect polis without the stuffing oozing out.
My Notes:
- It keeps well in room temperature for a day. If refrigerated it can stay well for 1 day(if you make it today it will keep well till 2mrw)….It hardens when refrigerated so I dont prefer doing so but then in case of leftovers..you can refrigerate and while serving just heat it up(but sure this way it will turn hard).
- While grinding take care not to make the channa dal to a paste consistency. It should be coarse with one or dals popping out.
- Rolling thick or thin is purely your choice.Serve hot/warm with butter – tastes divine!
- You can add a pinch of turmeric powder as in store bought ones but I dont prefer doing so.
- You can also add milk while mixing the maida dough but again shelf life is less.
Kalyani's Platter
wow looks so tempting and yummy !! my fav. ones when my mom used to prepare ……..
Vardhini
I made it the exact same way for the guest post and I am the same like you .. doing the impossible for blogging LOL ..
Vardhini
Event: Halloween Fiesta
Radhika@foodfor7stages
Beautiful pictures and it looks absolutely yumm
Aruna Manikandan
looks perfect and delicious 🙂
Priti
Yum….looks so perfect and lovely pics
pinksrecipediary
Love ur pics shammi…..i am so bad at pics hav to improven so mch on tht……..even my preparation of puranpoli is the same method.
Rekha shoban
perfect poli…looks very soft!!
Prathibha
I like karnataka style holige more than the puran poli…but u made it perfect dear and nice clicks..
Premalatha Aravindhan
delicious poils,they came out perfect and all are even shaped…luks very nice…
Raji
The polis have come out perfect..they look really delicious. Pics are gorgeous. Thanks for dropping at my space.
Reva
Superb Sharmi, loved the step by step pictorial… Very traditional sweet… truly scrumptious..:)
Reva
Tina
Looks perfect and mouthwatering..
Charishma
looks heavenly….amazing clicks
charishma
Suhaina
this is my fav..would love to finish that whole plate of poly in no time..u have done it so perfectly..wonderful clicks.
Uma
So tempting… Picture looks so authentic with the deepam.
Cheers,
Uma
Chitra
I love thin ones. Urs is tempting me to have one 😉
Ramya
Irresistible!! I wish i cud grab one!!
The second last clicks is tooooo good!
Priya
Love polis anytime, well executed…
zareena
Pics are mind blowing. This is one of my favorite evening snack. Really delicious.
Laavanya
I love this.. looks so soft and perfect Sharmi!
aipi
Perfectly made polis n the pics are stunning as ever!
USMasala
RAKS KITCHEN
Polis look perfect round in shape, I sometimes get sometimes not 😉 Never tried roasting the channa…hope it will give more aroma,will try that next time. Also never tried the polis in IRTC. Will try that too ;D
Reshmi Mahesh
Looks very delicious and beautiful clicks…
Alpana
Lovely recipe…..roasting the chana makes it very fragrant…..awesome clicks. Thanks for presenting the beautiful platter.
Spandana
Lovely pics… Looks very delicious..
Krithi's Kitchen
Your pics makes me drool!
Perfectly done..
Krithi's Kitchen
Event: Serve It – Festival Potluck
Sobha Shyam
thats a wonderful recipe dear, puran polis are my fav..lovely clicks as usual…
Neha
Very nice recipe….Nice clicks too….Check out my give away at http://muchmorethanahomemaker.blogspot.com/
Cheers
Gayathri NG
Hi sharmi polis looks drooling…simply superb.. i usually make stuffing with toor dhal which is popular in krishanagiri side…luv ur version..
priya ravi
Poli's look so perfect and tasty.. I should try ur version by roasting channa dhaal before soaking.. Guess the other favourite could be suliyam 🙂
Valarmathi Sanjeev
Wow…..love this…looks perfect and absolutely yummy. Nice click.
Affordable Insurance
Looks so perfect and lovely pics!
jeyashrisuresh
Perfect polis. What a nice round shape u have got. Nicely explained too
Gayathri Kumar
My all time fav poli looks delicious..
Nalini's Kitchen
Poli looks delicious and tempting.
Prathima Rao
These are perfect puran polis sharmi!!! So soft & mouthwatering..perfect for the festivities..
Prathima Rao
Prats Corner
Cham
The poli torn into piece is wonderful! Looks like Diwali is in full swing gal!
Nithya
Delicious and divine post. We make the wrapper alone slightly different.
Joey Streight
That looks- amazing. I've really never had Indian (if that is the improper way to refer to it, please forgive me!). Are the ingredients things that have a direct substitute or an "American" name or are they things I'll have to seek out specifically from places that might carry "ethnic" foods?
Sharmilee! :)
@Joey : This is a indian traditional sweet and dont have substitutes….May be the filling can be twisted but still I would recommend to go with the same ingredients as a first timer 🙂
sangee vijay
Perfect poli…we too make it in similar way…lovely recipe…pictures are too good n well presented…
Mini Madhusudan
Thanks for sharing so many awesome dishes for adi perukku..It looks amazing..will surely try them.hope it comes out well 🙂
Akshaya Venkatesan
hi sharmi,hw many can be made with your specified quantity??
Sharmilee! :)
@Akshaya : Makes around 10 polis
sumi
Recipe looks awesome….Can i replace jaggery with sugar
Sharmilee! :)
@Sumi : Yes you can add but it tastes best with jaggery….
Janani
I am a big fan of this but never had the courage to try it but looking at your pics makes me want to try it bookmarked it.
Subhadra Ramji
Hi Sharmi,
Huge fan of your blog…beautiful presentation and wonderful recipes..I was never able to make good bolis before but thanks to your prefect ste-by-step instructions and exact ingredient ratios they came out beautifully yesterday..please keep up the excellant work on your blog and kudos to your efforts…all the best to you..thanks a lot again!
leela
Hi sharmi getting addicted to ur recipes 🙂 Thank u so much 🙂 poli was awesome tried for first time…
KG
hi sharmi, looks yummy…pls let me know whether for this puran poli can i add little amount of wheat flour.? thank you.
SHARMILEE J
It may turn out a little harder, may be give a try n see
Joylyn
Hi Sharmi,
I am a huge fan of your blog. Whatever dish I wish to cook I make it a point to search for the recipe on your blog. 🙂 I just made these puran polis. The filling is tasty but the polis turned out very tough to chew 🙁 What could the reason be?
SHARMILEE J
The dough should not be very tight…..also while toasting dont flip it often which may be end up in hard polis
chithra
Tried poli today morning. Came out very well. Thanks
suji
Hi sharmi, i tried puran poli but the wrap came out crispy,please advise for soft wrap. Thank you
SHARMILEE J
The maida dough should be very soft and elastic and also while rolling roll it as thin as possible
Bibina philip
Can I use moong dal instead of chana dal?
SHARMILEE J
Yes you can use moongdal too