Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8–10
Difficulty: Medium

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Ingredients

For the Puran (Sweet Filling)

• 1 cup chana dal (split Bengal gram)
• 1 cup Sarbu Jaggery Powder
• ½ tsp cardamom powder
• ¼ tsp nutmeg powder
• ½ tsp fennel powder (optional)
• 1 pinch saffron strands (optional)

For the Dough

• 2 cups whole wheat flour
• ¼ tsp turmeric powder
• ¼ tsp salt
• 2 tbsp oil or ghee
• Approximately ¾ cup water, as required

For Cooking

• Ghee, as required

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Instructions

Step 1: Cook the Chana Dal

1. Rinse 1 cup chana dal thoroughly under running water.
2. Soak the dal in water for 30 minutes.
3. Drain the water and transfer the dal to a pressure cooker.
4. Add approximately 2½ cups water.
5. Pressure cook for 3–4 whistles or until the dal is soft but not mushy.
6. Drain any excess water completely and set the cooked dal aside.

Step 2: Prepare the Puran

1. Transfer the cooked chana dal to a heavy-bottomed pan.
2. Add 1 cup Sarbu Jaggery Powder.
3. Cook on low to medium heat, stirring continuously.
4. The jaggery will melt and the mixture will initially become loose.
5. Continue cooking until the mixture thickens and starts leaving the sides of the pan.
6. Add cardamom powder, nutmeg powder, fennel powder, and saffron if using.
7. Mix well and switch off the heat.
8. Allow the mixture to cool completely.

Step 3: Make the Dough

1. In a large mixing bowl, combine 2 cups whole wheat flour, turmeric powder, and salt.
2. Add 2 tbsp oil or ghee.
3. Gradually add water and knead into a soft, smooth dough.
4. Knead for 5–7 minutes until the dough becomes pliable.
5. Cover and let it rest for 30 minutes.

Step 4: Prepare the Puran Balls

1. Once cooled, mash the puran thoroughly until smooth.
2. For an extra-smooth filling, pass it through a fine sieve or use a food processor.
3. Divide the puran into 8–10 equal portions and shape them into balls.
4. Divide the dough into the same number of portions.

Step 5: Stuff the Poli

1. Take one portion of dough and flatten it into a small disc.
2. Place one portion of the puran in the center.
3. Bring the edges of the dough together and seal the filling completely.
4. Gently flatten it with your fingers.
5. Dust lightly with flour and roll into a 6–7 inch round.
6. Roll gently to prevent the filling from coming out.

Step 6: Cook the Puran Poli

1. Heat a tawa over medium heat.
2. Place the rolled poli on the hot tawa.
3. Cook until small bubbles appear on the surface.
4. Flip and cook the other side.
5. Apply a little ghee and cook until golden brown spots appear on both sides.
6. Remove from the tawa and repeat with the remaining dough and filling.

Step 7: Serve

Serve the Puran Poli hot or warm, generously brushed with ghee.

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Serving Suggestions

• Serve hot with a generous drizzle of ghee.
• Pair with warm milk for a traditional combination.
• Serve with creamy basundi or sweetened milk.
• Enjoy as a festive breakfast or dessert.
• Serve during festivals, family celebrations, and special occasions.

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Nutritional Information (Approx. per serving)

Nutrient	Amount
Calories	250 kcal
Protein	6 g
Carbohydrates	43 g
Dietary Fiber	6 g
Fat	7 g
Saturated Fat	2 g
Sodium	120 mg

Values are approximate and may vary depending on the quantity of ghee and serving size.

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Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder gives the traditional Puran Poli filling its rich, caramel-like sweetness while blending smoothly with cooked chana dal. Its powdered form dissolves easily, making it convenient to prepare a soft, flavorful puran with the perfect balance of sweetness and aromatic spices.

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Chef’s Tips

• Cook the chana dal until soft but not watery. Excess moisture can make the filling difficult to roll.
• Drain the dal thoroughly before adding jaggery.
• Cook the jaggery-dal mixture until it becomes thick enough to hold its shape.
• Allow the puran to cool completely before stuffing the dough.
• For an exceptionally smooth filling, pass the cooked puran through a sieve.
• Keep the dough soft and well-rested for easier rolling.
• Roll the poli gently and avoid using excessive dry flour.
• Cook over medium heat so the poli cooks evenly without burning.
• Apply ghee while cooking for a softer, more flavorful Puran Poli.
• For a richer flavor, replace part of the whole wheat flour with refined flour.