Description
This authentic Indian recipe features saffron-infused flatbread stuffed with a sweet, spiced lentil and jaggery filling known as puran poli. Soft, fragrant, and mildly sweet, this puran poli is perfect for festive occasions or a special treat served with chai or milk.
Ingredients
Scale
For the Filling:
- 100g split yellow lentils (bengal gram or chana dhal)
- 125g jaggery or light muscovado sugar
- 2 tsp fennel seeds
- ¼ tsp grated nutmeg
- ½ tsp ground cardamom
For the Dough:
- 250g plain flour
- ½ tsp fine salt
- 1 tbsp melted ghee, plus extra for rolling and cooking
- ¼ tsp saffron strands, soaked in 2 tbsp warm water
- About 100–125ml cold water
Instructions
- Soak the Lentils: Wash the split yellow lentils and soak them in cold water overnight to soften.
- Cook the Lentils: Drain the soaked lentils and put them into a pressure cooker, covering with water about 3cm above. Cook for 20-30 minutes until completely soft. Alternatively, simmer in a medium pan for 1 to 1½ hours, adding water as needed, until tender. Drain and cool.
- Prepare the Filling Paste: Blend cooled lentils into a smooth paste using a food processor. Transfer to a heavy-bottomed frying pan, add jaggery, fennel seeds, nutmeg, and cardamom. Cook over medium heat for 5-7 minutes, stirring constantly, until thickened. Set aside to cool.
- Make the Dough: Sieve flour and salt into a bowl. Rub in 1 tbsp melted ghee with fingertips until combined. Add saffron with its soaking water, then gradually add cold water (100-125ml) to form a soft, non-sticky dough. Knead until smooth, cover and rest for 30 minutes.
- Portion the Dough and Filling: Knead dough briefly, then divide into nine 40g balls. Similarly, shape the lentil paste into slightly smaller 3cm balls.
- Stuff the Flatbreads: Make an indentation in a dough ball, place a lentil ball inside, then wrap the dough around it, pinching edges to enclose completely. Flatten to 2cm thickness and roll out on a lightly oiled surface to a 17cm diameter circle approximately as thick as a £1 coin.
- Cook the Flatbreads: Heat a griddle or heavy frying pan over medium heat. Place the rolled disc on it and drizzle 1 tsp melted ghee around the edges. Cook 2-3 minutes until it starts to colour, then flip. Drizzle 1-2 tsp melted ghee on edges and cook another 2-3 minutes until golden brown. Repeat with remaining dough balls.
- Serve: Serve puran poli warm immediately with a glass of chilled milk or masala chai for an authentic experience.
Notes
- Soaking lentils overnight helps reduce cooking time and improves texture.
- Use light jaggery for a milder sweetness, or substitute with light muscovado sugar if jaggery is unavailable.
- Adjust water amount when making dough to achieve the correct soft, pliable consistency without stickiness.
- Cook puran poli on medium heat to ensure even cooking without burning the surface.
- Rolling out the filled dough gently helps avoid tearing and spilling the filling.
- This recipe yields traditional sweet flatbreads often enjoyed during festivals like Holi and Diwali.
- Prep Time: 12 hours 15 minutes
- Cook Time: 50 minutes
- Category: Flatbread
- Method: Frying
- Cuisine: Indian
Keywords: Saffron flatbread, puran poli, lentil filling, Indian sweet bread, jaggery dessert, festive Indian recipe
