Puran Poli is a sweet, traditional Indian flatbread commonly made in Maharashtra, typically during festivals. Here’s how you can prepare it for 4 people with precise measurements in grams.

Ingredients:

For the Puran (Sweet Filling):

• Chana Dal (split chickpeas): 200 grams
• Jaggery (grated): 150 grams
• Cardamom powder: 2 grams
• Nutmeg powder: A pinch
• Ghee (for serving): 50 grams

For the Poli (Dough):

• Whole wheat flour: 200 grams
• All-purpose flour (Maida): 100 grams
• Salt: 2 grams
• Turmeric powder: 1 gram (optional, for color)
• Water: As needed to make a soft dough
• Oil: 30 ml (to coat the dough)

Instructions:

1. Prepare the Puran (Filling):

• Rinse chana dal thoroughly and soak it for at least an hour. Drain.
• Cook the chana dal in a pressure cooker with sufficient water until soft and mushy, but not watery. It typically takes about 3-4 whistles on medium heat.
• Once the pressure releases, drain any excess water and mash the dal while it’s still warm.
• Add grated jaggery to the mashed dal and cook over low heat until the mixture thickens. Stir frequently to prevent sticking.
• Add cardamom and nutmeg powder, mix well, and set aside to cool. The mixture should be dry enough to hold shape.

2. Prepare the Dough:

• In a mixing bowl, combine whole wheat flour, all-purpose flour, salt, and turmeric powder. Mix well.
• Add water gradually and knead into a smooth and pliable dough. Towards the end, add oil and knead again. This will make the dough soft and manageable.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes.

3. Make Puran Poli:

• Divide the dough and the puran into equal portions (typically 8-10 balls each, depending on the desired size).
• Roll a dough ball into a small circle, place a ball of puran in the center, and seal by pulling the edges together to cover the filling.
• Flatten the filled ball gently and roll it out carefully to about 6-8 inches in diameter. Dust with flour as needed to prevent sticking.
• Heat a tawa (griddle) and cook the rolled-out Puran Poli on medium heat. When tiny bubbles appear, flip it over. Apply a little ghee on both sides while cooking until golden brown spots appear.
• Press gently with a spatula to ensure even cooking.

4. Serve:

• Serve hot Puran Poli with a dollop of ghee on top. It is traditionally served with a side of milk, plain yogurt, or additional ghee.

This Puran Poli recipe captures the essence of a festive Maharashtrian meal, offering a delightful blend of sweetness and spice wrapped in a soft, buttery bread. Enjoy this treat with your family or friends during special occasions!