Puranpoli
Indulge in the delightful flavors of Maharashtrian cuisine with this wholesome Puranpoli recipe, perfect for festivals, special occasions, or a comforting treat anytime!

1 Piece
For 4 people
Difficulty
Difficult
Taste
Sweet
Health Benefits
Rich in protein and fiber from chana dal, aiding in muscle repair and digestion.
Jaggery provides iron, boosting hemoglobin levels and preventing anemia.
Cardamom offers digestive benefits and freshens breath.
Whole wheat flour adds complex carbohydrates, promoting sustained energy release.
A wholesome treat for festivals and special occasions, enhancing family bonding and cultural heritage.
290 kcal
in 218g
Protein:
9g
Fats:
5g
Carbs:
55g
Cholesterol:
0mg
Sodium, Na:
100mg
Potassium, K:
280mg
Puranpoli, a cherished delicacy from Maharashtra, combines the sweetness of jaggery with the richness of chana dal, enveloped in a soft, thin wheat flour paratha. This recipe not only delights the taste buds but also offers numerous health benefits, making it a wholesome treat for all occasions.
Allergy Advice
This recipe contains Sugar. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
three quarters cup Chana dal
2 & half cups Water
1 tablespoon Oil
three quarters cup Organic jaggery
1 teaspoon Cardamom powder
1 cup Wheat flour
half cup Maida
Salt as per taste
Water as per needed
Tips
Adjust the sweetness according to your preference by varying the amount of jaggery.
Ensure the dal is cooked well to achieve a smooth puran texture.
Puranpoli tastes best when served fresh and hot.
Directions
Soak chana dal in water for 3-4 hours. Drain the water.
In a pressure cooker, add soaked dal, 2.5 cups of water, and 1 tablespoon of oil. Cook for 4 whistles.
Once cooked, strain the dal. Save the dal water for making Katachi Aamti.
In a pan, heat boiled dal and add organic jaggery. Cook until it thickens.
Add cardamom powder and mix well. Grind the mixture in a puran machine or blender until smooth.
In a mixing bowl, combine whole wheat flour, all-purpose flour, and salt.
Gradually add water and knead into a soft dough.
Cover the dough and let it rest for 20 minutes.
Divide the dough into small balls. Roll out each ball into a small circle.
Place a portion of the puran filling in the center and seal the edges, flattening it gently.
Roll out the stuffed dough ball into a thin paratha.
Heat a griddle and roast the puranpoli on both sides until golden brown, using a little oil or ghee if desired.
Serve hot with Katachi Aamti or a dollop of ghee.
Notes
Avoid excessive consumption for individuals on a low-carb or diabetic diet due to its sugar content.
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batata bhaji / Aloo Sabzi
Potatoes are a good source of vitamins C and B6, potassium, and dietary fiber, promoting healthy digestion and immune function.

Katachi Aamti (Spicy dal)
Katachi Aamti is a tangy and spicy curry made with the water from cooked chana dal, flavored with a blend of spices and aromatics. It's a perfect match for Puran Poli, offering a balance of sweet and savory on the plate. Serve it hot for a complete, nutritious meal.
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