Puran poli

Dassana Amit presents Puran Poli as a Maharashtrian sweet flatbread, naming its lentil filling puran and its bread covering poli. Her selected version uses chana dal and jaggery inside a mixed whole-wheat and maida dough.

The rinsed chana dal is pressure-cooked and drained. Fennel, dried ginger, green cardamom and nutmeg briefly fry in ghee before the same cooked lentils and jaggery are stirred in until the filling dries, then cooled and mashed.

Whole wheat flour, maida and salt are mixed with water and the selected dough ghee to make a soft dough. After resting, it is rolled on a floured surface around the mashed filling and sealed.

The filled rounds are rolled gently and roasted on a tawa with a separate ghee portion, turning until brown spots develop on both sides. The source offers a little flour to patch a tear while rolling.

The flatbreads are offered warm or at room temperature, with milk selected from the source’s accompaniment choices. The author describes their place at Ganesh Chaturthi, Diwali and Holi and distinguishes related regional flatbreads across Western and Southern India.