Puranpoli is a popular sweet dish of western and southern parts of India. In Maharashtra, it is known as puranpoli and in Karnataka, it is known as holige.
In Maharashtra, puranpoli is made during Holi, Ganesh Chaturthi, Gudi Padva and other festive occasions. It is a flat bread stuffed with a filling made of cooked chana dal and jaggery. Puranpoli is generally eaten warm, drizzled with ghee. Different region of Maharashtra has its own style of serving puranpoli. Some serve it with katachi amti, while others pair it with sabzi, basundi etc.
The stuffing of puranpoli varies from state to state. In Gujarat, the stuffing  is made with cooked tuvar dal and sugar whereas in Karnataka, they also add coconut to the stuffing apart from chana dal and jaggery. In Karnataka, holige is popularly served with payasam.
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List of ingredients
Chana Dal (split chickpeas)
Jaggery
Maida
Wholewheat flour
Ghee
Turmeric powder
Cardamom powder
salt
Step-wise recipe with pictures
Wash and soak 200 grams chana dal in water for around 2 to 3 hours. Pressure cook the dal for 4 to 5 whistles. Strain the dal. The liquid in which the dal is cooked can be used to make Katachi Amti.
Heat a pan. Add 1 tbsp ghee. Add the cooked dal and grated jaggery.
Cook the mixture while stirring continuously. If there are any whole dal left, mash them while stirring. Add cardamom powder and keep stirring until you get a thick and dry mixture. Keep this aside.
For the dough, In a mixing bowl or a plate, combine maida and wholewheat flour. Add salt, turmeric powder and 1 tbsp ghee. Add little water and knead well to a soft, smooth dough. Cover the dough with a muslin cloth and keep it aside for half an hour.
How to proceed
Divide the dough into medium sized balls. Divide the stuffing mixture into medium sized balls. Take a dough ball and stuff the puran inside it and bring all the edges of the dough ball together and seal it.
Dust some flour on the rolling board and roll the stuffed dough ball into a circle.
Heat a pan and cook the puran poli by drizzling some ghee. Cook till golden brown spots appear on both sides of the puran poli. Serve hot.
Recipe Card
Puranpoli
Ingredients
- 200 grams chana dal (split chickpeas)
- 200 grams jaggery
- 2 cups all purpose flour
- 1 cup wholewehat flour
- ½ cup ghee (1 tbsp for puran, 1 tbsp for the dough and the rest of the ghee for cooking the polis)
- ½ tsp turmeric powder
- ½ tsp cardamom powder
- Salt as per taste
Instructions
For Puran
- Wash and soak 200 grams chana dal in water for around 2 to 3 hours.
- Pressure cook the dal for 4 to 5 whistles.
- Open the pressure cooker after the steam escapes fully.
- Strain the dal.
- Heat a pan.
- Add 1 tbsp ghee.
- Add the cooked dal.
- Further add the jaggery.
- Mix everything together.
- Cook the mixture while stirring continuously.
- If there are any whole dal left, mash them  while stirring.
- Add cardamom powder and keep stirring until you get a thick and dry mixture.Â
- Keep this aside.
For the dough
- In a mixing bowl or a plate, combine 2 cups of maida and 1 cup of wholewheat flour.
- Add salt, turmeric powder and 1 tbsp ghee.
- Add little water and knead to a smooth dough.
- Cover the dough and keep it aside for half an hour.
How to proceed
- To prepare the puran poli, divide the dough into medium sized balls.
- Divide the stuffing mixture into medium sized balls.
- Take a dough ball and stuff the puran inside it and bring all the edges of the dough ball together and seal it.
- Dust some flour on the rolling board and roll the stuffed dough ball into a circle.
- Heat a pan and cook the puran poli by drizzling some ghee.
- Cook till golden brown spots appear on both sides of the puran poli.
- Serve hot.
Recipe Video
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