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In Marathi – the language native to Maharashtrian regions – goes the singsong saying ‘Holi re Holi, puranachi poli.’ Loosely translated, it connotes a happy cheer that cries out for puran poli, or the delicious, decadent sweet flatbread savoured on the festival of colours.
Holi And Puran Poli, A Traditional Connect
In Maharashtrian regions, Holi is marked by preparing a meal with warm puran polis at the centre, accompanied by the whole savoury fare comprising a potato sabzi, the katachi amti or dal prepared using water from the gram dal used for making puran, raita and warm rice, all of which is finished off with cooling buttermilk. Puran poli is then the sweet ritual offering made to the Goddess Holika, who burns away all sins on this day. Although available all year round, making puran poli on Holi remains special for Maharashtrians. It harks back to a long-ago tradition rooted in festive revelry – and the siesta that follows after consuming such a hearty meal!
But making the puran poli is hardly a straightforward affair. Perfecting a puran poli that is soft, thin and light requires some hard earned cooking technique. This might seem daunting for the culinary novice, but some tips can just make perfecting the puran poli for Holi a simpler task.
Cook A Soft Dal
Puran poli is a stuffed flatbread. The sweet stuffing is made using a mixture of gram dal and jaggery. But gram dal has to be first harnessed into the eponymous puran to make the stuffing. So, the first step to perfecting the puran is cooking the dal. It needs to be so prepared that it is soft enough, without becoming mushy, and not so hard that it cannot be handchurned to make the puran. Cook a soft dal as this forms the heart of the puran poli and drain it of all water. Let this softened dal cool slightly before grinding or mashing it to extract a smoother puran. Add a pinch of cardamom or nutmeg to the sweet treat, as a fragrant touch.
Adjust Jaggery Proportion
Jaggery is what brings a certain depth, complexity and caramelised sweetness into the puran poli. It also adds warmth and density to the flatbread. However, too much jaggery can not only make the puran cloyingly sweet but it can also make the stuffing loose. Since mashed or ground dal is mixed with grated jaggery to craft the stuffing, measure the sweetener out so it roughly equals the proportion of the cooked dal for better balance and textural nuance. Cook the jaggery and dal mixture on the pan over a low flame until it thickens adequately.
Rest The Dough Well
The next step to perfect the puran poli is to knead a dough which is light and stretchy enough to accommodate the filling without tearing. Use wheat flour to knead a soft dough and add just a little bit of ghee or oil to it to keep it pliable enough. Some experts also advocate adding just a pinch of salt to the dough prior to kneading so it remains soft, malleable and stretchy. A key tip is to add water gradually while bringing the flour together, yet not so slowly that the dough hardens on the inside. Once kneaded, rest the dough for at least half an hour before rolling out the puran polis.
Roll Gently And Evenly
A beginner might presume that getting the puran and dough right are the two major components of perfecting the puran poli, but the rolling is just as important. This is where the thickness of the flatbread and the ratio of the stuffing to the dough needs to be checked. Stuff a generous helping of puran inside a round, thick circle of dough and close this pocket up. Now, flatten it gently with your palms before using a rolling pin to stretch the flatbread. Let the flatbread spread thinly and evenly, but avoid tears and breaks. Sprinkle some light wheat flour over the puran poli to prevent it from sticking.
Cook With Ghee
Those familiar with the knack of making puran polis would suggest using a flat iron tawa or pan for roasting the sweet flatbreads. This iron pan lends them a uniform, even cook and a fresh flavour. However, a non-stick flat pan would work just as well in a modern kitchen. But be sure to lace the puran poli with oil or ghee as it cooks. Let the flatbread roast on medium heat so the outside cooks properly and the stuffing warms adequately. Apply ghee after flipping for a softer texture. Serve the puran poli warm, that’s the best way to savour it!
