Gujarati Puran Puri Recipe (Puran Poli), How to make Puran Puri

Gujarati Puran Puri Recipe (Gujarati style) – Puran puri also known as “Puran Poli” is a sweet Indian flat-bread often served as dessert in state of Maharastra and main dish in Gujarat. This dish is very well known and often prepared during auspicious festival of Holi/”Gudi padwa”.

This sweet-bread dish is favorite across Indian and has so many different variations in different states. For example there is a subtle difference between Maharastrian Puran Poli and Gujarati Puran Puri. For the sweet puran stuffing, Gujarati version use only toovar dal (pigeon pea) whereas its Maharastrian counter part uses chana dal (chickpeas).

Also for flavor the main ingredients added are cardamom and nutmeg (jaifal). The nutmeg compliments the taste of cardamom but is totally optional. I don’t use nutmeg but have seen lot of people around using it.

The sweet flavor of Puran puri goes really well with other Gujarati curries like potato green bean curry. For sweetness Sugar or jaggery is added. The Gujarati version of Puran puri uses Sugar but feel free to use any ingredient of choice.

Let us check the step by step recipe of this traditional sweet Indian bread Puran puri.

Step By Step Gujarati Puran Puri Recipe (Puran Poli Recipe)

There are 3 basic categories of steps involved in preparation of Puran puri. First is to prepare the wheat flour dough that makes the covering of puran puri. Next is to prepare the sweet toovar dal based puran filling mixture. And final step is to assemble and roll puran puris on tawa.

Let us go through each of these steps in details.

How To Make Wheat Flour Dough

The wheat flour dough for Puran puri is similar to any Indian bread like roti / chappati. Skip these steps and go to next section if you are already accustomed to wheat dough for roti or else follow these simple steps and make wheat flour dough for this Gujarati Puran puri.

1. Mix the whole wheat flour (gehun ka atta) with a tablespoon of oil in a bowl. Add water to the flour. For two part of dough add one part of water.
2. Knead the wheat flour into nice soft dough with fingers.
3. Keep aside the dough for 15 minutes to rest.
4. Divide the dough into 10 equal portions and keep aside.

How To Make Gujarati Puran Mixture

Follow these simple steps for to make Puran mixture for puran puri.

The Gujarati Puran puri is different than its Maharastrian counter part. For Gujarati Puran, the toor dal (pigeon pea) is used whereas in Maharastra puran poli chana dal (chickpea) is used.

1. Rinse one cup of toor dal thoroughly with water. Cook the toor dal in pressure cooker for 10 minutes till it is soft. Once boiled, drain the excess water from toovar dal and mesh it using spatula or spoon.

2. Heat a pan and pour boiled/meshed toor dal. Add a tablespoon of clarified butter (ghee) and mix well.

3. Add a tablespoon of sugar to boiled dal and mix slowly.

4. Finally add the cardamom powder (elaichi powder) to puran mixture.

The puran mixture is ready. Keep it aside to cool for 5 minutes. As the mixture gets cooler it tends to thicken up so adjust the consistency accordingly. Divide the puran mixture into 10 equal portions.

Now the wheat flour dough and Gujarati puran mixture is ready. It’s time to assemble the ingredients and prepare puran puri.

How To Make Puran Puri

1. Roll out one piece of wheat dough into roti size discs.
2. Place one portion of puran mixture on top of rolled wheat dough and fold the edges. Seal the mixture properly by pinching the dough edges.
3. Apply a little pressure on dough by placing hand and flatten it.
4. Roll the dough filled with puran mixture carefully without getting puran spilling out.
5. Cook the puran puri on hot tawa on either sides till the color changes to golden brown.
6. Repeat the process for remaining puran mixtures and dough portions.

The Gujarati Puran Puri is ready. Smear some clarified butter (ghee) on each puran puri and serve hot.