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Puran Poli
Puran Poli

Puran Poli

July 19, 2018

Roti stuffed with a sweet mixture of channa daal and jaggery, to be had with a tangy, spicy daal. While Puran Poli is a widely prepared dish, the Katachi Amti with Kala Masala gives it a distinct Khandeshi twist. Accompaniments like Kurdai papad and thecha provide sourness and chili, which, along with the sweet and tangy, make a wonderful combination

  • Prep: 1 hr 25 mins
  • Cook: 1 hr 20 mins
  • 1 hr 25 mins

    1 hr 20 mins

    2 hrs 45 mins


3 cups refined wheat flour

2 cups Bengal gram (Channa daal)

2 cups jaggery (or 50:50 mixture of jaggery & sugar)

6-7 cups cardamom pods, peeled. Ghee


Add 1 tsp of vegetable oil to the wheat flour and mix well. Add 1/4 tsp salt and water and make a thick dough.

Loosen the dough by adding little oil and water and knead repeatedly until soft.

Pour 2 tsp of oil over the dough and let it rest for an hour.

Wash chana daal with water and boil in 5 cups water and 1/2 tsp oil until cooked.

Put the boiled chana daal in a sifter and crush it using a spoon so it falls through. Retain the water from boiing to be used further in ‘Katachi Amti’.

Put the crushed chana daal in a karhai. Add grated jaggery and heat while mixing until a uniform, thick mixture is formed. Keep stirring so it does not stick. Thickness should be such that a spoon stuck in it should stand on its own. This mixture is called ‘Puran’.

Grind some sugar and cardamom seeds together and add to the mixture. Let mixture cool after adding cardamom. The thickness of the mixture should be same as that of the dough.

Prepare small Puran balls and marginally bigger balls of dough. Flatten the dough with a roller pin to form a thin, circular sheet.

Wrap the Puran ball with the dough sheet to form a ball. Remove the excess dough and close the wrapping by pressing lightly at the edges.

Flatten the ball with hand lightly such that the Puran stuffing does not come out. Then flatten it further by using a roller pin lightly.

Place the flattened ball on a hot tawa on high flame. Once it starts rising, flip and reduce flame intensity. Heat until the dough rises, then take it off the tawa.

Apply some ghee while hot before serving.


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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