Pooran Poli

Pooran Poli Recipe - Traditional Vegetarian Dish from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pooran Poli is a traditional Indian sweet flatbread that is popular in Maharashtra, Gujarat, and Karnataka. It is made with a sweet filling of bengal gram, jaggery, and cardamom, which is then wrapped in a soft dough made with maida (all-purpose flour) and cooked on a griddle. This delicious and indulgent dish is often served during festivals and special occasions.

History

Pooran Poli has been a staple in Indian cuisine for centuries and is believed to have originated in Maharashtra. It is a popular dish during festivals such as Holi, Diwali, and Ganesh Chaturthi. The sweet filling of bengal gram and jaggery is not only delicious but also provides a burst of energy, making it a favorite among both children and adults.

Ingredients

250 g of bengal gram
250 g of maida
250 g of jaggery
5 – 6 cardamoms, powdered
0.5 cup of clarified butter (ghee)
3 tsp of oil
salt to taste
0.5 cup of water

How to prepare

Soak the grams overnight.
Wash them well the next day and boil.
Drain all the water and mix in the jaggery.
Keep on a slow fire for 5-6 minutes to allow all the water to evaporate.
Mix in the cardamom powder to the dry mixture.
Set it aside and let it cool.
Once cooled, grind the mixture to a fine paste.
Prepare a soft dough using maida, salt, water, and oil.
Now, with your hands, prepare a small roti with the dough.
Wrap the roti around a small ball of pooran.
Flatten it with your hands and, using a rolling pin, shape it into a round roti.
Put the roti on a pan and cook it like any other roti.
Serve it with tea or bhaji.

Variations

Add a pinch of saffron or nutmeg to the filling for a unique flavor profile.
Substitute jaggery with sugar for a different level of sweetness.
Add a handful of chopped nuts such as almonds or cashews to the filling for added texture.

Cooking Tips & Tricks

Soak the bengal gram overnight to ensure it cooks evenly and becomes soft.

- Be patient when cooking the gram and jaggery mixture to allow all the water to evaporate and for the flavors to meld together.

- Use a rolling pin to shape the dough into a round roti for a uniform and professional-looking Pooran Poli.

- Serve the Pooran Poli warm with a dollop of ghee for an extra indulgent touch.

Serving Suggestions

Pooran Poli is best served warm with a dollop of ghee on top. It pairs well with a cup of hot tea or a side of spicy bhaji for a complete meal.

Cooking Techniques

Boil the bengal gram until soft and drain well to ensure a smooth filling.

- Use a rolling pin to shape the dough into a round roti for a uniform and professional-looking Pooran Poli.

- Cook the Pooran Poli on a hot griddle until golden brown on both sides.

Ingredient Substitutions

Substitute maida with whole wheat flour for a healthier version of Pooran Poli.

- Use brown sugar or coconut sugar instead of jaggery for a different flavor profile.

- Replace ghee with oil for a vegan-friendly option.

Make Ahead Tips

The filling for Pooran Poli can be prepared in advance and stored in the refrigerator for up to 2 days.

- The dough can also be made ahead of time and stored in the refrigerator for up to 1 day.

Presentation Ideas

Serve Pooran Poli on a decorative plate with a sprinkle of powdered sugar on top. - Garnish with a few strands of saffron or a sprinkle of chopped nuts for an elegant touch.

Pairing Recommendations

Pair Pooran Poli with a cup of hot masala chai for a comforting and satisfying treat.

- Serve with a side of spicy bhaji or a tangy pickle for a balanced meal.

Storage and Reheating Instructions

Pooran Poli can be stored in an airtight container at room temperature for up to 2 days.

- To reheat, place the Pooran Poli in a hot pan for a few minutes on each side until warmed through.

Nutrition Information

Calories per serving

Each serving of Pooran Poli contains approximately 300 calories. It is a calorie-dense dish that provides a quick source of energy.

Carbohydrates

Each serving of Pooran Poli contains approximately 40g of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.

Fats

Each serving of Pooran Poli contains approximately 10g of fats. Fats are important for providing energy, supporting cell growth, and aiding in the absorption of vitamins.

Proteins

Each serving of Pooran Poli contains approximately 5g of proteins. Proteins are essential for building and repairing tissues, as well as supporting immune function.

Vitamins and minerals

Pooran Poli is a good source of iron, calcium, and magnesium. Iron is important for oxygen transport in the body, calcium is essential for strong bones and teeth, and magnesium plays a role in over 300 biochemical reactions in the body.

Alergens

Pooran Poli contains gluten from the maida (all-purpose flour) used in the dough. It may also contain traces of nuts if added as a variation.

Summary

Pooran Poli is a delicious and indulgent dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a calorie-dense treat that is best enjoyed in moderation.

Summary

Pooran Poli is a delicious and indulgent Indian sweet flatbread that is perfect for special occasions and festivals. With a sweet filling of bengal gram, jaggery, and cardamom wrapped in a soft dough, this dish is sure to be a hit with your family and friends. Enjoy it warm with a cup of tea or a side of bhaji for a complete meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a hot summer day in my small village in India, and I had just finished helping my mother with the morning chores. As I sat down to rest under the shade of a mango tree, I noticed an elderly woman sitting nearby, rolling out dough and stuffing it with a sweet filling. Intrigued, I approached her and asked her what she was making.

She smiled warmly and explained that she was making Pooran Poli, a traditional Indian flatbread filled with a sweet mixture of lentils, jaggery, and spices. She offered me a piece to try, and as soon as I took a bite, I knew I had to learn how to make it myself.

The woman, whose name was Mrs. Patel, was kind enough to teach me her recipe for Pooran Poli. She explained that it was a dish often made during festivals and special occasions, and that each family had their own unique way of preparing it. Mrs. Patel shared with me the secrets of getting the dough just right, and how to achieve the perfect balance of sweetness and spice in the filling.

As I watched her expertly roll out the dough and fill it with the fragrant mixture, I felt a deep sense of connection to my culture and heritage. I knew that this recipe would become a treasured part of my own culinary repertoire, passed down through the generations just as Mrs. Patel had done for me.

Over the years, I have made Pooran Poli countless times, always with a sense of pride and nostalgia for that fateful day under the mango tree. Each time I prepare it, I am transported back to that moment of discovery and connection with Mrs. Patel, and I am grateful for the gift of her knowledge and expertise.

I have since shared the recipe with my own daughter, who has taken to making Pooran Poli with the same passion and dedication as I do. Together, we continue the tradition of preparing this beloved dish for our family and friends, spreading joy and warmth through each delicious bite.

As I reflect on the journey that led me to discover the recipe for Pooran Poli, I am reminded of the power of food to bring people together, to bridge the gap between generations and cultures, and to create lasting memories that endure long after the last crumb has been eaten. I am grateful for the opportunity to learn from Mrs. Patel and to carry on the legacy of this timeless and beloved recipe.