Puran Poli, also known as Vedmi, is a popular Gujarati recipe. It consists of whole wheat roti filled with a sweetened tuvar dal stuffing. Traditionally prepared during special occasions or festivals, this delectable dish can be made and preserved at any time. In this recipe, I provide an easy method and helpful techniques to make puran quickly, ensuring a perfect Puran Poli on your first attempt. Give it a try!
The key to making perfect puran poli at home are
- Firstly, I made Gujarati puran poli with tuvar dal. For sweetness, I combined equal amounts of jaggery and sugar with the dal. You can also make puran only with jaggery. Additionally, I ground the puran mixture in a mixer jar for its smooth consistency, and you can sieve the puran mixture for a uniform texture.
- I made the puran poli dough with wheat flour and kneaded it until soft. Then, I gradually added oil to the dough and continued kneading to make it smooth and starchy. The starchiness in the dough gives a perfect texture to the poli.
- While shaping the poli, try to roll it as thin as possible. Basically, the layering has to be transparent with the puran visible while roasting it. I use a plastic sheet to roll the perfect poli.
- Lastly, it is best when served hot with a generous scoop of ghee on top. Also, you can store it in an airtight container for a longer shelf life.
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Recipe video
Puran poli recipe (vedmi) | Gujarati puran poli | how to make puran poli
Ingredients
For pressure cook dal
- 1 cup toor dal
- 1 cup water
- ½ tsp turmeric powder
- 1 tbsp oil
For puran
- 1 cup cooked tuvar dal
- ½ cup jaggery
- ½ cup sugar
- 1 tbsp kesar water
- 1 tsp cardamom powder
- ½ tsp jayphal powder
- 1 tbsp + 1 tsp ghee
For dough
- 2 cup wheat flour
- Pinch of salt
- 1 tbsp + 2 tbsp oil
- 1 cup water or as required
Other ingredients
- ghee for serving
Instructions
- In a pressure cooker, place a bowl and add 1 cup of dal, 1 cup of water, ½ tsp of turmeric powder, and 1 tbsp of oil.
- Cover the lid and pressure cook the dal on medium flame for 5 whistles.
- Once the pressure cooker cools down, open the lid; the dal is properly cooked. Add the cooked dal into the mixture jar, also adding ½ cup of jaggery, ½ cup of sugar, 1 tbsp of kesar water, 1 tsp of cardamom powder, and ½ tsp of jayphal powder. Grind it.
- Now, in a pan, add 1 tsp of ghee. Add the puran mixture and cook until it releases from the sides of the pan and becomes lumpy. Add 1 tbsp of ghee into the puran mixture and switch off the gas.
- Take out the cooked puran mixture onto a plate and let it cool down.
- Then make the dough. Add 2 cups of wheat flour, a pinch of salt, and 1 tbsp of oil into a large bowl. Gradually add water and knead a soft dough.
- Now, add 2-3 tbsp of oil into the dough and knead well until it becomes smooth and starchy (refer to the video).
- In a bowl, add some oil, spread the kneaded dough slightly, apply some oil on it, cover, and let the dough sit in a cool place for around 15-20 minutes.
- Take a lemon-sized ball from the dough. Roll out the puran poli dough into 3-inch diameter circles. Place a portion of the puran poli mixture in the center of the circle. Bring the edges of the circle towards the center and fold over to cover the entire filling, making sure the edges are all sealed well by pinching them together if there is any opening.
- Now take 2 plastic sheets, apply some oil on one sheet, place the dough ball on it, cover it with another plastic sheet, and press the dough ball with a flat dish. Puran poli is ready without rolling it; you can also roll puran poli on a plastic sheet with a rolling pin.
- Roll all puran poli gently into a 4-inch diameter circle, taking care not to put too much pressure as the puran can come out of the dough.
- Place puran poli on a tawa on medium flame, then roll the puran poli onto the tawa to cook until golden brown on both sides.
- Serve the Gujarati Puran Poli hot with ghee smeared on the top.
Notes
- Do not add more water while pressure cooking toor dal.
- The proportion of jaggery and sugar should be equal. You can make puran poli with either jaggery or sugar.
- Cook the puran until it separates from the sides of the pan and becomes lumpy.
- Knead a soft dough for the outer layer of puran poli.
- Gradually add oil and knead the dough until it becomes starchy and smooth.
- With the help of plastic, you can roll thin puran poli.
- Roast the puran poli on medium flame.
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