What is the key to making Maharashtrian 'Puran Poli' where the sweet lentil filling is smooth and the outer layer is thin and soft?

Question

What is the key to making Maharashtrian 'Puran Poli'? Learn how to get a smooth lentil filling and a thin, soft outer layer that doesn't tear.

Answer 1

The key to perfect Puran Poli lies in ensuring the Puran (sweet lentil filling) is exceptionally smooth and the dough is well-rested and pliable. This allows for easy rolling and a thin, soft outer layer.

Detailed Explanation:

Making Puran Poli involves several steps, each crucial for achieving the desired texture and taste. Here's a breakdown:

1. Preparing the Puran (Sweet Filling): The Puran is traditionally made from chana dal (split chickpeas), jaggery, cardamom, and nutmeg. The dal needs to be cooked until soft but not mushy. Overcooking will make it difficult to achieve a smooth texture.

2. Grinding the Puran: Once cooked, the dal is ground with jaggery and spices. The key here is to use a good quality grinder or food processor to achieve an extremely smooth paste. A coarse or grainy Puran will tear the outer layer while rolling.

3. Cooking the Puran: After grinding, the mixture is cooked again on low heat until it thickens and forms a cohesive mass. This step helps to remove excess moisture and bind the ingredients together.

4. Preparing the Dough: The dough is typically made from maida (all-purpose flour) or a combination of maida and wheat flour. Adding a little turmeric powder gives it a nice color. The dough needs to be kneaded well with oil and water until it becomes soft and elastic.

5. Resting the Dough: This is a critical step. The dough should be rested for at least 2-3 hours, or even overnight, to allow the gluten to relax. This makes the dough more pliable and easier to roll out thinly.

6. Rolling and Cooking: Take a small portion of the dough, flatten it, and place a ball of Puran in the center. Bring the edges of the dough together to seal the filling. Gently roll out the Puran Poli into a thin circle. Cook on a hot griddle (tawa) with ghee until golden brown spots appear on both sides.

Pro Tip:

To prevent the Puran Poli from tearing while rolling, lightly dust the rolling surface with rice flour instead of wheat flour. Rice flour is less likely to absorb moisture and create friction.