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Puran Poli, also known as Vedmi, is a popular Gujarati dish. It’s a whole wheat flatbread (roti) stuffed with a sweet lentil filling. The filling, made from lentils, sugar, or jaggery, and flavored with cardamom, gives it a delicious taste. In this recipe, I will share an easy method along with helpful tips to make the puran (filling) quickly. I also include a special technique to make the outer dough layer starchy, which helps create a soft, thin, and perfectly textured puran poli, similar to the ones you find in the market, even on your first try.
Puran Poli is a sweet flatbread typically served with Gujarati Undhiyu. Here’s an easy video tutorial for making Puran Poli.
Key Tips for Making Perfect Puran Poli at Home:
- Dal and Sweetness Proportion: I use tuvar dal (pigeon peas) for making Gujarati puran poli. The proportion of dal to sweetness should be balanced. For sweetness, I combine equal amounts of jaggery and sugar with the dal, though you can use only jaggery if you prefer. The outer dough layer should have double the amount of flour compared to the dal filling.
- Dough Preparation: To make the dough, I use whole wheat flour and soak the kneaded dough in water for 20 minutes. This helps develop the gluten and makes the dough starchy. After soaking, I gradually add oil while kneading to achieve a smooth and starchy dough. This starchiness gives the puran poli its ideal texture.
- Shaping the Poli: When rolling out the poli, aim to roll it as thin as possible. The dough should be almost transparent, allowing the puran to be visible while roasting. I use a plastic sheet to help roll out the perfect poli.
- Serving and Storage: Puran Poli is best served hot with a generous dollop of ghee on top. You can also store it in an airtight container for longer shelf life.
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Recipe video
Puran poli recipe with tips and tricks | Gujarati puran poli | vedmi recipe
Ingredients
For pressure cook dal
- 1.5 cup toor dal
- 1.5 cup water
- ½ tsp turmeric powder
- 1 tbsp oil
For puran
- 1.5 cup cooked tuvar dal
- ¾ cup jaggery
- ¾ cup sugar
- 1 tbsp kesar water
- ½ tsp cardamom powder
- ¼ tsp jayphal powder
- 2 tbsp ghee
For dough
- 3 cup wheat flour
- Pinch of salt
- 1 + ¼ cup water or as required
- 4 tbsp oil to make starchy dough
Other ingredients
- ghee for serving
Instructions
- In a mixing bowl, add 3 cups of wheat flour and a pinch of salt. Gradually add water and knead into a soft dough.
- Cover the kneaded dough with a cloth and soak it in water for 20 minutes. (Refer to the video)
- Now, take the dough out of the water and gradually add 4 tablespoons of water while kneading it into a smooth and starchy dough.
- In a pressure cooker, place a bowl and add 1.5 cups of dal, 1.5 cups of water, ½ teaspoon of turmeric powder, and 1 tablespoon 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 should be properly cooked. Strain the cooked dal and add ¾ cup of jaggery, ¾ cup of sugar, and 1 tablespoon of saffron water. Mix well.
- Place the bowl on the stove and stir continuously on medium flame until the mixture slightly thickens and pulls away from the sides of the pan, becoming lumpy. Add 1 tablespoon of ghee to the puran mixture and turn off the heat.
- Transfer the cooked puran mixture to a plate and let it cool down.
- Take a lemon-sized ball from the dough. Roll the puran poli dough into a 3-inch diameter circle. Place a portion of the puran mixture in the center of the circle. Bring the edges of the circle toward the center, folding them over to cover the filling. Make sure the edges are 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 bowl to make thin puran poli in just 1 minute. The puran poli is ready without rolling; you can also roll the 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 apply too much pressure, as the puran might come out of the dough.
- Place the puran poli on a tawa over medium flame and cook until golden brown on both sides.
- Serve the Gujarati Puran Poli hot with ghee smeared on top.
Notes
- The proportion of dal and sweetness should be equal.
- The proportion of wheat flour should be double that of dal.
- Soak and knead the wheat flour in water to create starchiness.
- Cook the puran until it separates from the sides of the pan and becomes lumpy.
- Gradually add oil and knead a soft, starchy dough for the outer layer of puran poli.
- You can roll thin puran poli with the help of plastic.
- Roast the puran poli on a medium flame.
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