Popular traditional Indian sweet flatbread known as Puran Poli recipe is frequently served during celebrations and special occasions. It is a delectable treat created by stretching out wheat flour dough into a flatbread, heating it on a griddle, and stuffing it with a mixture of sweetened cooked lentils and jaggery (an unprocessed sugar). The meal is often served hot with a scoop of ice cream or a dollop of ghee (clarified butter). In many regions of India, puran poli recipe is a popular meal that is frequently eaten with family and friends.
Puran Poli recipe
What’s up guys you are Welcome to my new blog, Today I’m making Puran Poli recipe with Katachi Amti. It is a festival special recipe. Last year I had made Gujiya and we got a lot of comments & requests to share the recipe for puran poli kese banaye.
So today, I’m sharing this maharashtrian puran poli recipe. and by very simple method, really delicious, soft and amazing Puran Polis recipe are made. and with it the Karachi Amti tastes really delicious. and after making these 2 recipes, we will serve an entire Thali for us,
with Batatyachi bhaji (potato curry), Varan Bhat (rice-lentils), Dahi (curd) and all other things we’ll enjoy the Thali. and it’s a lot of fun to eat this Thali.
Usually for any celebratory occasions in Maharashtra, just like this along with Puran Poli & Katachi Amti, a whole platter is made. It’s a very soothing & comforting meal and its really blissful to eat this meal.
Prep time: 20 minutes Cooking time: 35-40 minutes (excluding dough resting time) Serves: 5-6 people
Ingredients for puran Poli
- WHEAT FLOUR 3 CUP
- REFINED FLOUR 1 CUP
- SALT A PINCH
- TURMERIC POWDER 1/4 TSP
- OIL 2 TSP
- WATER 1 CUP + 2 TBSP (ADDED GRADUALLY)
- OIL 1 TBSP
- CHANA DAL 1 CUP
- WATER AS REQUIRED
- WATER 4 CUPS
- TURMERIC POWDER 1/2 TSP
- SALT A PINCH
- OIL 1 TSP
- JAGGERY 1 CUP (CHOPPED)
- CARDAMOM POWDER 1/2 TSP
- NUTMEG 1/4 NO. (GRATED)
- For cooking Puran Poli
- RICE FLOUR
- GHEE AS REQUIRED
- Kata chi aamti
- ONION 2 MEDIUM SIZED. (SLICED)
- GARLIC 10-15 NOS.
- GINGER 2 INCH
- GREEN CHILLI 4-5 NOS.
- DRY COCONUT 1/4 NO.
- WHOLE SPICES
- CUMIN SEEDS 2 TSP
- CORIANDER SEEDS 2 TSP
- CLOVES 4-5 NOS.
- BLACK PEPPERCORNS 8-10
- GREEN CARDAMOM 3 NOS.
- BLACK CARDAMOM 2 NOS.
- CINNAMON 2 INCH
- BAY LEAF 2 NOS.
- POPPY SEEDS 2 TBSP
- FRESH CORIANDER 1 CUP
- WATER AS REQUIRED
- OIL 5-6 TBSP
- CURRY LEAVES 8-10 NOS.
- SPICY RED CHILLI POWDER 1 TBSP
- KASHMIRI RED CHILLI POWDER 1 TBSP
- SALT TO TASTE
- TURMERIC POWDER 1/4 TSP
- HOT WATER AS REQUIRED
- SALT IF REQUIRED
- LEMON JUICE OF 1/2 LEMON
- FRESH CORIANDER A HANDFUL (CHOPPED)
How to make Puran Poli & Katachi Amti
Let’s learn how to make Puran Poli & Katachi Amti
How to Make Dough For Puran Poli
1. To knead the dough for Puran Poli, we will take 2 cups of whole wheat flour in a sieve, and add 1/2 cup refined flour & sift it really well. Now, to this, add a pinch of salt, 1/4th tsp turmeric powder and add 2 tsp oil. and Mix everything lightly. Don’t mix too much. Once mixed, I am going to add 1 cup water in batches & combine everything.
2. Now gradually add water to combine the dough. After adding 1 cup water, I feel it needs a little more water so I’m adding 2 tbsp extra water. The dough for Puran Poli is very soft, so knead a soft dough. After adding the water, you will see that the dough is quite sticky & soft. This is how the dough should be.
How To Knead The Dough
3. Now I’m transferring it to a platform to knead now. You have to knead this dough very well Continue to knead it nicely for at least 6-10 minutes. Until it stops being sticky & becomes soft & stretchy. So, knead it thoroughly. You will see that it will not be sticky and will become soft & stretchy.
4. So after about 7-8 minutes, you will see that the dough is non-sticky & soft & stretchy. Similarly you have to knead your dough.
5. Once the dough is kneaded, I’m adding 1 tbsp oil at this stage now. After adding the oil, knead the dough again nicely for 3-4 minutes, until the dough absorbs all the oil. Adding the oil, will further make our dough soft & our Puran Poli will also become really soft. You will see after 3-4 minutes, our dough has absorbed the oil and it is ready.
6. Now make a nice dough ball of the dough. Now take a bowl & apply oil nicely to the bowl. Place the dough in it and then drizzle some more oil on top. Be generous with the use of oil here. Cover this dough with a wet cloth & let it rest. After kneading the dough, it is very important to rest it.
7. Let the dough rest for about 2 hours. Resting it will relax the dough & while shaping the Puran Poli it will be easy to shape and will not tear apart while rolling. The dough will relax & soften further. So the resting phase is very important.
For the proportion of whole wheat flour to refined flour, I’ve taken 0.5 cup refined flour for 2 cups of whole wheat flour. Addition of refined flour, gives more elasticity to the dough & makes it easy to shape. Some households use just whole wheat flour & some use just refined flour. Both are correct as well.There are some recipes where ratio of wheat flour to refined flour is also 1:1, as in 1 cup wheat flour to 1 cup refined flour. All recipes are correct.
Each household has slight variation to their methods. The recipe which I’ve written you will make it very easy to roll out the Puran Poli & it will become really soft too. So, use this same recipe at your home. It turns out to be amazing. This is about our dough, which we have left to rest now.
How To Make Puran Filling
8. While the dough is resting, we have to make the rest of the preparation, like we have to make the Puran which is a filling made with chana dal & jaggery. & make Katachi Amti, which is served with Puran Poli.
9. So, let’s learn how Puran is made. I’ve kept a colander in a bowl & take 1 cup chana dal in it. Now, you have to nicely wash the chana dal with water 2-3 times. Add water, wash lentils thoroughly, to remove any deposits on the lentils. Similarly wash it 2-3 times until water is clear.
10. I’ve thoroughly washed the lentils, you have to now strain the lentils. Now, add these lentils to a pressure cooker & add 4 cups of water to it. The ratio being 1 cup lentils to 4 cups water. and 1/4th tsp turmeric powder, a pinch of salt & 1 tsp oil. Now, cover the lid of the cooker & let 1 whistle blow on high, then reduce the flame to medium to low & then cook the lentils for 7-8 whistles. Because we didn’t soak the lentils
11. So we have to cook it for a little longer. If you soak the lentils for 5-6 hours then it will cook in 3-4 whistles. But even like this it will perfectly cook. 7-8 whistles are done here. Turn the flame off at this stage. Let the pressure cooker de-pressurise naturally and let the steam settle before opening the pressure cooker. Open the lid of the cooker to check. Our lentils are cooked well.
12. At this stage, take a sieve & strain this dal. So strain the cooked dal and keep it aside. This cooked dal will be used for filling & the cooking water which is called Kat, will be used to make Katachi Amti.
13. Now, I’m taking out 2 tsp dal in a separate bowl, Mash the lentils well, After mashing the lentils, add them to the Kat or lentil water. This will make the Amti thicker. This is a tip.
14. Now, to make Puran, add the cooked lentils into a cooking pan, & take 1 cup jaggery. I’ve nicely chopped it, you can even grate it. Now, turn the gas on & stir it & cook the jaggery & lentils together. The ratio of lentils to jaggery is 1:1. Use the same cup measure that you used for the lentils to take equal amount of jaggery. Use the same proportion to avoid any mistakes in making the puran for Puran Poli recipe.
15. Now cook them while stirring nicely. Cook it on medium flame. Slowly you will see that as the jaggery melts, the mixture will become more liquid. But you have to cook it until the mixture becomes thick. and once it’s cooked, I’ll tell you how to check it. It can take upto 7-8 minutes. One thing that you have to keep doing is keep stirring & cooking on medium flame.
16. Don’t stop stirring in between as it will stick to the bottom of the pan. It’s been 7-8 minutes and you will see that our mixture has thickened quite a bit. To check the mixture I’m taking a spoon & inserting it in the mixture & you will see that the spoon doesn’t fall & stays in it’s place. which means that our mixture is ready. If the spoon doesn’t stay, then cook the mixture further more.
17. Once your mixture is ready, then you have to turn the flame off. After turning the flame off, 2 more ingredients have to be added. Add 1/2 tsp cardamom powder, and I’m adding 1/4th nutmeg grated. Nutmeg gives a very good flavour. Some households also add dry ginger powder to it. So each recipe varies a little bit. After adding these 2 spices, mix it well again & our Puran is almost ready. Now, we have to strain this Puran while it’s hot.
18. Take some Puran in a sieve. While you are straining it, keep the rest of the Puran covered. It’s easy to strain it while hot. Like this with pressure pass the Puran through the sieve & similarly strain all the Puran in small batches. Doing this will ensure that our Puran is smooth & any larger bits of chana dal or jaggery don’t interfere.
19. Which will not only make our Puran Poli soft, but make it easy to roll as well. You will see that I’ve strained the whole Puran & it has become really soft. Mix it well using your hands to mix the lentils & jaggery even more. You will see how soft the Puran is. Bring it together,
20, Now Take it into a bowl & until you make the Puran keep it covered aside. So how easy it is to make Puran. It is made with a simple method with very few ingredients. But the flavour & taste of this filling is very delicious.
21. Now, in Maharashtrian homes, there is an equipment which is called Puran Yantra. It’s a cylinder with a lever, which when rotated passes strained puran, just like we strained it through a sieve.
22. Now, we don’t have it and many of you won’t have it at homes either. That’s why I’ve told the sieve method. It’s a very easy method and you can make it. and if you follow the instructions that I told you, then you will get a perfect Puran.
The quantities that I shared are very important. To use the same cup measure to measure the raw lentils & jaggery to get 1:1 ratio for perfect sweetness. & the quantity of dough is almost double. By doing so you can avoid wastage of any material either dough or Puran. Everything is perfectly measured in the recipe so that you can easily make it at home.
23. Our prep for Puran Poli recipe is almost done. We just need to shape it & cook it.
How To Make Katachi Amti
24. But before that let’s learn how to make Katachi Amti. Heat an iron pan very nicely on high flame. Once hot, then add 2 medium sized sliced onions to it. Now while stirring the onions cook them until they become dark in colour. Don’t add any oil at this stage. and I will highly suggest you to do it in an iron pan for a good colour & flavor Instead of this, in many households, they just directly burn the onions on an open flame. Both are correct methods.
25. Once the onions get a nice brown colour on the onions and they are roasted, transfer them to a big bowl. Now in the same pan, I’m adding 10-12 cloves of garlic, and 2 inch ginger pieces, and I’m adding 4-5 green chillies. Now, roast them on high flame as well until they get some colour on them. Once you have roasted the garlic, ginger & chilli, transfer it to the same bowl as well.
26. Now, in the same pan, I’ve added 1/4th of dry coconut sliced. Just half of the dry coconut cups that are available. Now roast the dry coconut as well similarly until it gets brown in colour. You will see that I’ve roasted the coconut as well.
27. Transfer this coconut to a bowl as well. Now, we have to roast some spices in the same pan. 2 tsp cumin seeds, 2 tsp whole coriander seeds, 4-5 cloves, 8-10 peppercorns, 3 green cardamom, 2 black cardamom, 2 inch cinnamon, & I’ve added 2 bay leaves here. you have to roast these spices on low flame until they start becoming fragrant. Roast these spices nicely. Once your spices are roasted, then transfer them to the same bowl as well.
28. Now last thing that has to be roasted is, add 2 tbsp poppy seeds in the same pan. Toast poppy seeds well on low flame as well, until it starts changing it colour and is well toasted. Once roasted, transfer the poppy seeds to the same pan. We’ve roasted all the ingredients. You have to nicely cool down this masala before grinding it.
29. Once cooled down, transfer all these ingredients in a mixer grinding jar, now add 1 cup fresh coriander to it, Add a little bit of water to grind the paste. Grind everything into a fine paste, which is also known as Vattan, Add as little water as possible so that it is easy to sauté it if amount of water used is minimal. You can see that our Vattan is ready. I’ve ground it finely. Now we have to cook it.
30. Now In a cooking pot take 5-6 tbsp of oil. Amount of oil is generous. Once the oil is hot, then on a low flame add 8-10 curry leaves, 1 tbsp spicy red chilli powder, & add 1 tbsp Kashmiri red chilli powder. Stir it a little and then quickly add the paste to avoid chillies from burning. After adding the paste, add salt to taste, & add 1/4th tsp turmeric powder. Mix everything together & cook the paste on medium flame until the paste becomes dark in colour. the texture of the paste becomes crumbly & oil starts separating.
How To Coock Amti
31. It is very important to cook this paste really well. It can take 8-10 minutes to cook the paste well. It’s been 8-10 minutes & you will see that the consistency of the paste has become crumbly, It’s separating from the sides of the pan & the oil has separated.
32. At this stage, add the lentil water or Kat in this vessel, Once added, you have to mix them well. After mixing you will see that it has quite a thick consistency. I’m adding hot water to it, to adjust the consistency.
33. The Katachi Amti is quite watery in consistency. It is not usually very thick, so accordingly you can add water. Once you have mixed everything & adjusted the consistency, then bring this Amti upto a boil on a high flame. Once the Amti comes upto a boil, then lower the flame, & let the Amti cook on simmer for 8-10 minutes. So that the tarri or oil starts floating on the top & our Amti will be nicely cooked.
34. This Amti is very flavourful & delicious. After 8-10 minutes, you will see that the oil is floating on the top & our Amti is cooked. At this stage, I’m just going to adjust the salt. Salt was a little less so I’ve adjusted the salt. & I’m adding juice of half a lemon & lots of freshly chopped coriander leaves. Mix everything well and you will see that our delicious Katachi Amti is ready.
This Katachi Amti is prepared differently in each household and I find this version very delicious. Like I already mentioned, you can even roast the onion and coconut directly on the gas as well and that gives good flavour too. There is slight variations of ingredients in each house, like some people add mustard seeds & cumin seeds in tempering, also according to different regions in Maharashtra, some people add Ghoda masala or some add Kolhapuri Kanda lasan masala some may add garam masala and some people don’t add the paste like I added today. So, there are many versions. Some times tamarind and jaggery can also be added to Amti. So, there are many variations. The Katachi Amti that I told you, try making this, it turns out delicious.
Now everything is cooked. The only last part of shaping the Puran Poli and cooking it is pending, and then we will plate it. So let’s learn how to shape the Puran Poli in easy steps.
How To Shape Puran Poli
35. Before shaping the Puran Poli, we have to heat a pan. I’m using a cast iron pan, you can use non-stick one too. Take the skillet and we have to heat it now. When we heat the skillet for Puran Poli don’t heat it too much. Keep the heat medium and your skillet shouldn’t be smoking hot. only then you will get soft Puran Poli.
36. Now Skillet is heating, let’s shape the Puran Poli. And our dough has rested well. It’s become soft and relaxed. Now, take a portion of the dough and cover the rest with a damp cloth so that it doesn’t dry out. Now make a dough ball. Once dough ball is made, coat it with refined flour or rice flour. Using your thumb & fingers, make a bowl out of it. The centre of the bowl will be thick and sides slightly thinner.
37. Once the bowl is ready, then take just a bit lesser or even same quantity of Puran and make it into a ball as well. Keep the puran ball in the bowl of dough. Then while pressing the filling down, bring the edges of the dough up. By doing so we are trying to seal the dough ball. while pressing the filling below with my thumb. Once the edges meet, seal the edges.
38. After sealing it, if there is excess dough left, then take that dough out. if not then just seal this dough ball nicely. And Place the sealed portion below and lightly shape this dough ball. Once you have shaped the dough ball then coat it in refined flour or rice flour. and place it on a platform. After placing it on a platform, you have to press it from top, to make it into a disc.
39. So that we can easily roll it out. Once the disc is made, start rolling it out. Keep in mind to keep enough rice flour or refined flour on the rolling board. Then start rolling it with a rolling pin. Handle the Puran Poli with gentle hands. Just keep that in mind and roll it out as you would roll out a paratha.
40. But the Puran Poli recipe is much thinner than a paratha, So roll it as thin as you can. Keep dusting it with dry flour in between if you need. It will be easy to roll out if there’s enough dry flour on it. so I’ve nicely rolled out a Puran Poli.
41. Now Our skillet is hot too. Now carefully pick up the Puran Poli and put it on the hot skillet. Your flame should be medium to medium low. And cook it patiently on medium flame. Don’t disturb it at all. Let it cook well from one side. You will see that bubbles will start appearing on one side. which means that one side will be cooked. Once bubbles appear then carefully using a spatula carefully flip it over.
42. After flipping it you will see that it will start cooking from the other side too and this Puran Poli will puff up nicely. You will see how nicely our Puran Poli has puffed up. Once it has puffed up, then apply some ghee on it. Now Apply ghee and flip it on other side & apply some ghee on this side as well. Then cook it on both sides with ghee on low flame.
Don’t cook too much otherwise the Puran Poli will become hard. Once cooked , our perfect Puran Poli is ready.
Let’s plate it and serve this wonderful puran poli recipe
Wow! It was a bliss to eat Puran Poli. And the Katachi Amti is so good. and the joy of eating the Thali is unparalleled.
Let me tell you a little bit more about the components that were served in the Thali. Varan Bhat as in there’s rice and moong dal without any tempering. Varan Bhat topped with some ghee and is eaten. Batatyachi bhaji is simple potato curry with simple tempering. And along with it the milk that I poured in, along with a liquid that is called Gudavani, which is basically jaggery dissolved in water with dry ginger and nutmeg, and then milk and ghee is mixed in it and the Puran Poli is dipped in it & eaten. Many places the Puran Poli is just dipped in plain milk & eaten as well.
So, like this there are different things at each place. Some places koshimbir or salad is served, Khamang Kakdi ( cucumber salad), pickle is also served. So this way the Thali is decorated & served.
I will try to share the recipes of the rest of the components with you too soon. This meal altogether is very blissful.
So Definitely tell me in the comments, how did you like this recipe. and do try this puran poli recipe at your home, any other occasion or you just feel like eating Puran Poli. And whenever you try this puran poli recipe, definitely tell me in the comments how did you like this recipe. Share this puran poli recipe with your friends & family. And Hit the subscribe button if you’ve liked this recipe.
Have an amazing time with this beautiful recipe at your home.! Cheers!
Q: What is Puran Poli?
Puran Poli is a delicious flatbread cooked with whole wheat flour dough and Puran, a lentil and jaggery filling.
Q: What are the ingredients needed to make Puran Poli?
Chana dal, jaggery, whole wheat flour, ghee, cardamom powder, and water are the major components of Puran Poli.
Q: Can I use any type of dal for Puran Poli?
No, historically, Puran Poli is made with Chana Dal. However, the flavour and texture will alter if you substitute other lentils, such as moong dal or toor dal.
Q: Is it necessary to use jaggery in Puran Poli?
Jaggery is a necessary component of Puran Poli, yes. It imparts a sweet flavour and aids in holding the lentil filling together.
Q: Can I use sugar instead of jaggery in Puran Poli?
Yes, you can substitute sugar for the jaggery, however the flavour would alter significantly.
Q: How do I make the dough for Puran Poli?
You must combine whole wheat flour, ghee, and water to create a soft dough in order to prepare the dough. The dough should be well mixed before resting and rolling out.
Q: How do I make the lentil filling for Puran Poli ?
Cook the chana dal until it is tender to form the lentil filling. Mash the dal after draining the water. Mash the dal and then add the jaggery and cardamom powder. Cook the mixture till it thickens and balls up.
Q: Can I make Puran Poli in advance?
Yes, Puran Poli can be prepared ahead of time and kept in an airtight container. Additionally, you can freeze it for later use.
Q: What is the best way to serve Puran Poli?
Ghee or milk are typically used to serve puran poli. Additionally, you can serve it with a side of yoghurt or a dollop of ghee.
Q: How long does Puran Poli last?
If kept in a refrigerator in an airtight container, puran poli can last for a few days.