Thin whole wheat flatbread stuffed with a sweet cooked chana dal filling flavoured with cardamom and nutmeg — the Maharashtrian festival sweet bread made for Holi and Gudi Padwa.
Ingredients
For dough:
2 cups whole wheat flour (atta)
1 tbsp oil
1/4 tsp turmeric — for golden colour
Water — to make a very soft, pliable dough
For puran (filling):
1 cup chana dal — soaked 1 hour
3/4 cup jaggery — grated
1/4 tsp cardamom powder
1/4 tsp nutmeg — finely grated
1 tsp ghee
For cooking: 2 tbsp ghee per poli
Method
Make puran: pressure cook chana dal with 2 cups water for 4 to 5 whistles until completely soft.
Drain all water. Add grated jaggery to the soft dal.
Cook on medium-low, mashing and stirring continuously, for 10 to 15 minutes until the mixture is completely dry and comes together as a smooth, non-sticky ball. Add cardamom, nutmeg and ghee. Cool completely. Divide into 8 portions.
Make dough: combine atta, oil and turmeric.
Add water and knead 10 minutes into a very soft, even silky dough. Rest 30 minutes covered.
Divide into 8 balls. Roll one ball into a 10 cm circle.
Place one portion of puran in the centre.
Bring edges up and seal completely. Roll out very gently and carefully to 18 to 20 cm — the filling will try to push through, work slowly and patch any tears.
Cook on a medium tawa with ghee for 2 minutes per side until golden spots appear.