What is the technique for making soft, layered 'Puran Poli' where the filling doesn't ooze out?

Question

What is the technique for making soft, layered 'Puran Poli'? Learn how to prevent the sweet filling from oozing out during rolling.

Answer 1

To make soft, layered Puran Poli without filling leakage, ensure the dough is rested well, the puran (filling) is smooth and not too moist, and the poli is cooked on low to medium heat with gentle pressure.

Detailed Explanation:

Making perfect Puran Poli requires attention to detail in each step. Here's a breakdown:

1. Dough Preparation: The dough should be soft and pliable. Use a mix of all-purpose flour and maida (refined flour) for a good balance of elasticity and softness. Knead the dough with water and a tablespoon of oil until it's smooth and elastic. Crucially, rest the dough for at least 2-3 hours, or even overnight, covered with a damp cloth. This allows the gluten to relax, resulting in a softer poli.
2. Puran (Filling) Preparation: The puran should be smooth and not too watery. Cook chana dal (split chickpeas) until soft but not mushy. Grind it into a smooth paste. Sauté the paste with jaggery (gur) and cardamom powder until the mixture thickens and forms a ball. Ensure there's no excess moisture. Let the puran cool completely before using it.
3. Rolling and Stuffing: Divide the dough and puran into equal-sized portions. Roll out a small disc of dough, place a portion of the puran in the center, and bring the edges of the dough together to seal the filling. Gently flatten the stuffed ball.
4. Cooking: Roll out the stuffed poli very gently into a thin circle. Cook it on a hot griddle (tawa) over low to medium heat. Apply ghee (clarified butter) on both sides and cook until golden brown spots appear. Press gently with a clean cloth or spatula to ensure even cooking and prevent puffing up, which can cause the filling to burst.

Pro Tip:

If the puran is too moist, sauté it for a longer time to evaporate the excess moisture. Adding a tablespoon of poppy seeds (khus khus) to the puran can also help absorb moisture and add a nutty flavor.