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Puran Poli is a delectable Maharashtrian sweet flatbread made from a flavourful filling called "Puran" (typically made of chana dal, jaggery, and spices) enclosed in a wheat flour dough. This traditional delicacy holds a significant place in Maharashtrian cuisine, symbolizing warmth, love, and togetherness during special occasions and festivities. It is an integral part of various celebrations like Ganesh Chaturthi, Diwali, and Holi. The process of making and relishing Puran Poli brings families and communities together, fostering a sense of joy and unity that is cherished by generations, making it an indispensable festive treat.
The origins of Puran Poli can be traced back to ancient times, reflecting a rich culinary heritage in Maharashtra. Its historical significance lies in its association with the Vedic period, where it was known as "Puranachi Poli," highlighting the use of "Puran" (sweet filling) derived from the Sanskrit term "Purana," meaning ancient scriptures. Over the centuries, the recipe evolved, incorporating local ingredients and flavours, eventually becoming an integral part of Maharashtrian culture.
One traditional legend associated with Puran Poli is the story of Lord Shiva and Goddess Parvati. According to the legend, Parvati made Puran Poli for Shiva to satisfy his craving during a fasting ritual. Impressed by her culinary skills and devotion, Shiva bestowed blessings of joy and prosperity upon her, elevating the significance of Puran Poli as a symbol of auspiciousness and familial love.
These historical and cultural ties have firmly embedded Puran Poli into Maharashtrian festivities, family traditions, and celebratory gatherings, making it a cherished and beloved sweet delicacy in the region.
Making the Dough
To prepare the dough for the outer covering of Puran Poli, start by taking a bowl and adding wheat flour. Gradually pour water while kneading the flour into a soft and pliable dough. The dough should be smooth and free of lumps. Cover it with a damp cloth and let it rest for about 15-20 minutes, allowing the gluten to relax and make rolling easier.
To enhance the flavour and texture of the dough, some recipes include a pinch of salt to balance the sweetness of the filling. Additionally, a tablespoon of oil or ghee can be added to the dough for a softer and more flavourful outcome. Another variation involves using a mixture of wheat flour and all-purpose flour, which yields a slightly lighter and fluffier outer covering. Experimenting with these additional ingredients can result in a personalized touch to the Puran Poli, making it even more delightful to savour.
Assembling and Rolling
To assemble and roll Puran Poli, take a small portion of the prepared dough and roll it into a smooth ball. Similarly, take a slightly larger portion of the sweet Puran filling and shape it into a ball as well. Flatten the dough ball into a small disk using your hands and place the Puran ball in the center. Carefully wrap the dough around the filling, ensuring it is entirely enclosed. Gently flatten this stuffed ball with your palms.
When rolling the Puran Poli, even thickness is crucial for uniform cooking and a well-balanced texture. Dust the rolling surface and rolling pin with flour to prevent sticking. Begin by gently pressing the stuffed ball into a flat disk with your hands. Roll the disk into a circular flatbread, applying even pressure as you move the rolling pin from the centre towards the edges. Rotate the flatbread while rolling to maintain a uniform shape and thickness. Aim for a thickness of around 3-4 mm, ensuring the Puran Poli cooks evenly, resulting in a delicious, perfectly textured treat.
Cooking Method
The traditional method of cooking Puran Poli involves using a tava or griddle. Heat the tava over medium heat and place the rolled Puran Poli on it. Cook one side until small bubbles appear on the surface, then flip it and cook the other side. During the cooking process, apply ghee or oil on both sides to enhance the flavour and prevent sticking. The ghee or oil also gives the Puran Poli a beautiful golden-brown colour.
For a healthier approach, an alternative cooking method is to use a non-stick pan or a well-seasoned cast-iron skillet with little or no oil. Dry roasting the Puran Poli on the pan until it is cooked through gives a healthier result. Another option is to bake the rolled flatbreads in a preheated oven at around 375°F (190°C) until they are cooked and slightly browned. This method significantly reduces the use of oil or ghee while still achieving a delicious and healthier version of the Maharashtrian Puran Poli.
In conclusion, Maharashtrian Puran Poli is a cherished sweet stuffed flatbread with deep-rooted historical and cultural significance in Maharashtra. It holds a special place in festive celebrations, symbolizing joy, togetherness, and tradition. The flavourful combination of the sweet filling and soft dough makes it a delightful treat for all ages. I encourage readers to embark on a culinary journey by trying their hand at making Puran Poli at home. Embrace the rich flavours and cultural heritage associated with this beloved delicacy, fostering a deeper connection to Maharashtrian traditions and festivities.
Recipe For Puran Poli
Video Credits: Hebbars Kitchen/YouTube
Ingredients:
For the Puran (Sweet Filling):
1 cup chana dal (split Bengal gram)
1 cup jaggery (or to taste), grated or finely chopped
1/2 teaspoon cardamom powder
A pinch of nutmeg powder (optional)
A pinch of saffron strands (optional)
2 tablespoons ghee (clarified butter)
For the Dough:
1.5 cups wheat flour
A pinch of salt
Water, as needed
1 tablespoon ghee (clarified butter) or oil
For Cooking:
Ghee or oil, as needed
Instructions:
For the Puran (Sweet Filling):
Rinse the chana dal thoroughly and soak it in water for about 2 hours. Drain the water after soaking.
In a pressure cooker, add the soaked chana dal and enough water to cover it. Cook for 3-4 whistles or until the dal is soft and well-cooked.
Once the pressure is released, open the cooker and mash the dal while it's still hot until smooth.
In a separate pan, heat 2 tablespoons of ghee and add the mashed chana dal to it.
Add grated jaggery to the dal and mix well. Cook on low heat, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.
Add cardamom powder, nutmeg powder (if using), and saffron strands (if using). Mix well and turn off the heat. Let the Puran filling cool down to room temperature.
For the Dough:
In a mixing bowl, take wheat flour and a pinch of salt. Mix well.
Add ghee (or oil) and mix it into the flour using your fingers until the flour resembles breadcrumbs.
Gradually add water and knead the flour into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Assembling and Rolling:
Take a small portion of the dough and roll it into a smooth ball. Similarly, take a slightly larger portion of the Puran filling and shape it into a ball.
Flatten the dough ball with your hands to form a small disc and place the Puran ball in the centre. Carefully wrap the dough around the filling, ensuring it is entirely enclosed.
Gently flatten the stuffed ball with your palms.
Cooking:
Dust the rolling surface and rolling pin with flour to prevent sticking.
Take the stuffed ball and gently press it into a flat disk with your hands.
Roll the disk into a circular flatbread, applying even pressure as you move the rolling pin from the centre towards the edges.
Aim for a thickness of around 3-4 mm to ensure even cooking.
Heat a tava or griddle over medium heat and place the rolled Puran Poli on it.
Cook one side until small bubbles appear on the surface, then flip it and cook the other side.
During the cooking process, apply ghee or oil on both sides to enhance the flavour and prevent sticking.
Once both sides are evenly cooked and have a golden-brown colour, remove the Puran Poli from the tava.
Serve the hot and delicious Maharashtrian Puran Poli with ghee, milk, or a dollop of ghee. Enjoy this festive and flavourful sweet flatbread with your loved ones!
