#holi26 Puran Poli is a traditional Indian sweet flatbread, beloved in Maharashtra, Goa, and Karnataka, featuring a soft, thin wheat flour dough filled with a sweet mixture of cooked chana dal (split chickpeas) and jaggery, flavored with cardamom, nutmeg, and ghee. Often served on festivals like Holi and Gudi Padwa,
Wash chana dal and pressure cook with 2–2.5 cups water for 3–4 whistles until soft but not mushy. Drain excess water.
Add cooked dal to a pan. Add grated jaggery. Cook on medium heat, stirring continuously until thick. Mash or grind slightly for a smooth mixture. Add cardamom and nutmeg powder. Cool and make lemon-sized balls.
Mix flour, salt, and oil. Add water and knead into a soft dough. Rest for 20–30 minutes.
Take a small dough ball and flatten. Place a puran ball inside. Seal and gently roll into a thin roti.
Heat a tawa. Cook the poli on both sides. Apply a little ghee while cooking.
Serve hot with ghee, milk, or katachi amti (spiced dal curry).
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