“Portrait of a Poli”

My most complicated culinary undertaking is showcased here in all it’s glory. ‘Pooran Poli’ is a sweet delicacy made for very special occasions.

Mom, Grandmom always expressed the amount of skill needed to craft this creation.

My first attempt was fail. So, I was determined to try again.


Here Goes:



2 cups chana daal

2 tsp cardamom powder (freshly ground for maximum flavor)

2 cups jaggery (powdered or cur into tiny pieces)

2 cups whole wheat flour

1 cup all purpose flour

2 tbsp oil

1 cup warm water

1 pinch salt

1/2 tsp turmeric


  1. Wash and soak chana daal for a good 2 hours
  2. Let the pressure cooker do its thing with 4 whistles.
  3. Drain the daal. Save the liquid for ‘Kataachi Aamti’ (later post)
  4. Add the drained daal to a pan, add jaggery and here come patience.
  5. Simmer daal and jaggery till the water evaporates, jaggery is melted. (this takes at least 30 minutes on medium heat, make sure to not burn by stirring constantly)
  6. Turn heat off, add in cardamom and set Puran aside
  7. Combine whole wheat flour, all purpose flour, turmeric and salt and gradually add warm water to knead a loose-ish dough. Once it’s of a manageable consistency add all of the oil.
  8. Let the loose-ish dough sit in oil for 2-3 hours.
  9. Roll small balls of dough into palm-sized discs (may need tons of all-purpose flour)
  10. Add a ball of puran.                                                           Screen Shot 2019-04-07 at 11.50.23 AM
  11. With love and care, roll out into a thin poli. Don’t be hard on yourself if it cracks, add flour and keep at it.                                IMG_2158
  12. On a hot tava, roast poli at medium high heat.Screen Shot 2019-04-07 at 11.53.23 AM
  13. Flip add toop, once it’s done well on both sides.IMG_2178
  14. Consider yourself a maestro.
  15. Eat in pure delight.      IMG_2179


Posted by:Lalita Salgaokar

Butter-loving Mumbai bred New Yorker.

One thought on “Puran Poli

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