Puran Poli

A popular Maharashtrian sweetmeat, the Puran Poli oddly has its roots embedded in Andhra Pradesh. There, the dish (a sweet chapati or flatbread of sorts) is called Bobbattu, Baksham or Oliga, while in Gujarat it is called Vedmi. The Kannada variant of the dish is called Obbattu or Holige. A dish served during festivals, Puran Poli is widely eaten across west and south Indian states during Holi. The main ingredients of this dish include wheat flour, chickpea flour, jaggery, sugar and ghee.

The flour is often mixed with turmeric powder (that lends the dish its characteristic yellow colour), sugar and ghee and then rolled out into a dough. A grated coconut and jaggery mix, along with nutmeg, almonds, or cashews is carefully integrated into small ball-like shapes. These balls are then completely engulfed into the flour wrap and then rolled out like rotis or parathas (Indian flatbreads). Then the stuffed roti is fried over a little ghee. The ingredients that go into the stuffing differ from one region to the next.

In terms of the dish’s origin, Puran Poli first finds mention in the Manucharitra, a culinary encyclopedia written in the 14th century in Andhra Pradesh. Compiled by Allasani Peddanna, this book was essentially a collection of recipes that were typical to the Telugu cities. In fact, the books titled Bhavaprakash and Bhaishajya Ratnavali by Govind Dasa enumerate the recipe as part of Ayurvedic preparations. Other ancient references to the dish date back to the 12th century, when King Someshwar (known to have ruled over major parts of South India) mentioned the recipe in a Sanskrit text. Even the 13th century Marathi scripture Dyaneshwari mentions the dish with an altered name of Mande.

The dish is also served during Ganesh Chaturthi festivals. A major culinary player in Maharashtra and Andhra Pradesh, the Puran Poli is often paired with watery desserts to provide the perfect mouthfeel. Aamras, Basundi, Kadhi or even Amti (all of pudding-like consistency) are the general choice for accompaniments with Puran Poli.

Apart from historical richness, Puran Poli also has considerable nutritional value. The chana (chickpea) in the flour provides ample fibre for smooth digestion. Not only that, it also serves as the primary source of protein in the dish. Other health benefits of chana include reduction of cholesterol levels in the blood. It is also a natural resource for minerals like folate, calcium and zinc.