Puran Poli, also known as Puran Puri or Holige, is a popular Indian flatbread stuffed with a sweet lentil filling.
It is a traditional and delicious dessert or snack, often prepared during festivals and special occasions in India, such as Holi, Diwali, and Ganesh Chaturthi.
The main components of Puran Poli are:
Dough: The outer layer is typically made from whole wheat flour, water, and a pinch of salt. The dough is rolled into thin rounds, similar to chapati or roti.
Puran: The sweet lentil filling, called “Puran,” is made from chana dal (split chickpea lentils) or toor dal (split pigeon peas), and it’s sweetened with jaggery (unrefined sugar) or sugar. The lentils are cooked until soft, mashed, and then mixed with jaggery or sugar, ghee (clarified butter), and flavored with cardamom and nutmeg.
The process of making Puran Poli involves:
Preparing the dough: The whole wheat flour is mixed with water and a pinch of salt to form a soft, pliable dough. This dough is divided into small balls.
Making the Puran: Chana dal or toor dal is boiled until soft, drained, and then mashed. It is then mixed with jaggery or sugar, ghee, and spices like cardamom and nutmeg. This mixture is cooked until it thickens and leaves the sides of the pan.
Assembling the Puran Poli: A small portion of the dough is flattened into a disc, and a portion of the sweet lentil filling (Puran) is placed in the center. The edges of the dough are folded over to encase the filling, and the filled dough is rolled out into a thin flatbread.
Cooking: The Puran Poli is cooked on a hot griddle (tava) with a little ghee until it’s golden brown on both sides.
Puran Poli can be served warm or at room temperature, often with a drizzle of ghee.
It has a sweet, aromatic, and slightly nutty flavor, making it a delightful treat for those with a sweet tooth.
The balance of the sweet lentil filling and the wheat-based dough is what makes this dish unique and cherished in Indian cuisine.
