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Puran Poli

Puran Poli is a traditional Indian recipe for a classic snack of a dough fritter filled with a bean and sugar stuffing before being deep fried — this is a recipe often prepared for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Puran Poli.

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

15

Rating:

Tags : Spice RecipesBean RecipesIndian Recipes

Puran Poli is a traditional Indian recipe for a classic dough fritter with a bean and sugar filling that is shallow fried and which is commonly served for Diwali, but which makes an excellent snack at any time.

The Maida flour called for in this recipe is a finely milled and highly-refined Indian flour typically used in making cakes, desserts and sweetmeats. Substitute fine (at least 00 grade) cake flour.

Puran Poli: A classic Indian recipe for a Diwali snack of flour fritters with a bean and sugar frilling.

Ingredients:

For the Stuffing:
120g (1 cup) split chana dhal (black chickpeas)
150g (3/4 cup) jaggery, grated
1/4 tsp green cardamom powder
1 tbsp fresh ginger, grated

For the Dough:
275g (1 1/4 cups) maida
pinch of salt
120ml ghee (clarified butter)
cold water, to bind

Method:

Wash the chana dal, place in a large pan, cover with plenty of water and bring to a boil. Continue cooking until the beans are soft enough to be easily mashed with a fork.

Drain the chana dhal, return to the pan and add the grated jaggery along with the ginger, cardamom powder. Cook the mixture, stirring constantly, until almost dry. Take off the heat and set aside to cool.

Once cold, turn the mixture onto a flat work surface then powder by hitting or rolling with a rolling pin. Divide the mixture into sixteen to twenty equal portions then roll these into balls with your hands.

For the dough. Combine the flour and salt in a bowl. Add 3 tbsp of the ghee then work in just enough cold water to form a soft dough. Place in a bowl, cover and set aside to rest for 30 minutes.

Divide the dough into the same number of pieces as the filling. Roll the dough into balls then flatten each ball between your palms and stuff each one with a portion of the stuffing mixture. Cover with the dough and seal the edges.

Dust the balls with flour then roll out into medium-thick rounds.

Heat the remaining ghee in a tawa or wok, add the puran poli and cook, individually, until browned on both sides.

Serve warm, accompanied by ghee.