Puran Poli/ Ghari Rotli
What is Puran Poli/ Ghari Rotli?
Puran Poli/ Ghari Rotli is an Indian Flatbread filled with sweetened cooked lentils and spices. It is usually prepared during festivals and special occasions. Lentils are cooked till soft and then spices and sugar or jaggery are added. This mixture is filled into a wheat or plain flour dough, rolled and roasted.
Famous in many parts of India during festivals, weddings, celebrations, etc, the flatbread varies a bit from state to state.
We generally use wheat flour dough. The stuffing is made from tuvar dal (split pigeon pea). We usually add sugar or jaggery and cook it with cooked Tuvar dal till it becomes like a thick paste. Spices like cardamom, nutmeg, saffron, fennel seeds are added. Known as Puran Poli, Ghari Rotli, Vedmi, Gujaratis like to enjoy it as a part of a main meal along with some kadhi, a green vegetable, ghee and rice. For my family it is a must to prepare Ghari Rotli during the Diwali festival. We love to make it for our New Year’s Day which falls immediately after Diwali.
Known as Bobbatlu, Bobbatu, Poli or Obbattu in some parts of Andhra Pradesh, the filling is made from cooked chana dal (Bengal gram) and jaggery along with spices like cardamom. Traditionally the dough is made from all purpose flour but these days people use half wheat and half plain flour or just wheat flour. I’m made to understand that Bobbatlu is generally offered to God during festivals. It is common to serve it during weddings and birthday ceremonies.
It is known as Bele Holige, Holige or Obbattu, the filling is made from chana dal and jaggery. Wheat flour is used for the dough. Here too it is served during special occasions like weddings or during Yugadhi/Ugadi. It is served as a dessert with ghee.
Boli or Obbattu is what it is called in Kerala. It is usually served during Onam as a part of the sadya or during weddings. The filling or puran is made from chana dal, jaggery, spices and coconut.
Goes by the name Puran Poli in Maharashtra, it is served during Ganesh Chaturthi, Akshaya Tritiya, Diwali, Holi, Gudi Padwa. The filling or the puran is made from chana dal and jaggery with spices added to it. The dough is usually made from wheat flour. It is either enjoyed on its own with ghee or as a part of a meal especially with Katachi Amti (flavored sour curry).
Call it Opputtu,Paruppu Poli, Obbattu,Boli, In Tamil Nadu too its made from chana dal and jaggery. Some add coconut too. Many make it for the Tamil New Year. It is usually served on its own with ghee.
Happy Father’s Day
A lot of importance, praise, appreciation, love and thought goes into celebrating Mother’s Day. However, I feel that Father’s Day has definitely drawn the short straw! It comes, cards are exchanged, gifts are bought and Father’s Day is over. Sadly, I feel that dads, papas, fathers, aboos, all over the world are less appreciated. My dad didn’t help my mum to change nappies, bathe us, clothe us when we were young but he did so many other things for us(my brother, sister and me). I know now times have changed. My son taking on a very active role in raising his two beautiful daughters, right from changing nappies, giving them a bath and cooking for the toddler.
From what I gather, I always cried when my dad would come home for lunch even though mum fed me before his arrival. So, while having his lunch with his right hand, his left hand would be busy pulling the string to my hammock like ‘godiyu’ so that I may fall asleep. Yes back then there were no cots for babies! It was a godiyu.
My dad had protected and provided us with whatever we required for our daily lives, right from school stuff to things we need at home. He protected us to the extend that we didn’t have to venture out to do things on our own. He may have not taught me how to sign a cheque book but he definitely taught us the value of money. Though he owned a toy shop, we were not allowed to pick any toy we liked. If we wanted something, we had to know what the price was and how many weeks of pocket money would it take to get it. So we were taught to buy our toys or reading books even though it was a family owned business.
We were taught not to horde, so no extra shoes, dresses or basically anything. If one pair of shoe became small or broke, then we got another pair. Dresses were replaced when they became small or old. New shoes, toys or dresses were bought on our birthdays, for Diwali and when my dad or uncle went on a business trip abroad. Maybe back then I may have not appreciated this system but now I just can’t buy things that I don’t need. I will think over for several days before I get to buying it. Its a good lesson I learnt as it makes me less materialistic. I don’t need the latest in fashion clothes, bags or shoes.
My Dad – always helping
My dad would always pack my sister and my bags when we would leave home to go to the boarding school. He would remember to buy everything from soaps to clothes for us. After a few years, he would even buy our sanitary pads and my sister and I would want to hide in a tiny hole feeling shy! But for him that was all normal. My dad, naturally has a tendency to help anyone who needs it.
Still Being A Dad
Now we all are in our 50s/60s but my dad still thinks of us as though we are kids. His usual questions to us will be “What do you need from here (London)? Do you need any money? Are you fine? Are you sure you don’t need anything?” That makes me feel so comfortable and secure. It is these small gestures that make dads the rock of Gibraltar. They have solutions to every life related questions or problems.
No one parent can handle the overall development of a child. A well balanced character of any child is developed by both parents. While mums are the hearts, dads are the minds. Mums do what the heart tells them and dads do what the mind tell them.
My special message to my dad: “I may not have told you often but, I’m the luckiest to have a dad like you. Love you so much and thank you for everything.”
My Dad’s Favorite – Puran Poli/ Ghari Rotli
When Jagruti of Jagruti’s Cooking Odyssey requested some blogger friends to link up with her to celebrate Father’s Day, I knew what I was going to prepare. My dad, my late father in law and my hubby all love ghari rotli or puran poli. I think the word love is not enough. Whenever my mum would prepare it, my dad would insist that she leaves some filling or puran on the side to enjoy on its own. My grandfather would insist on having his own katori of ghee so he could dunk the rotli pieces in the ghee and enjoy it. Hubby loves it with kadhi. My father in law would always tell us to make khata meetha kadhi to go with it and extra ghee was a must. With so many memories connected to this sweet, sweet treat I had to make it to celebrate Father’s Day (in advance ;)).
Check Out What Other Blogger Made For Father’s Day:
- Mishti Doi by Sujata
- Baigan Bharta by Nayna
- Meat Masala Bharwa Baigan by Avin
- Masala Upma by Nivedita
- Sweet Vermicelli with Jaggery by Mina
- Mango basil and cashew yogurt popsicles (sugar free) by Jagruti
- Lotus Stem Kofta in Silky Gravy by Kriti
Ingredients Required For Puran Poli/ Ghari Rotli:
- Wheat Flour – Atta – use flour that we use for roti, paratha. Or use wheat pastry flour. Don’t use wheat flour meant for breads. Will need for making the dough and for dusting too.
- Water – to form the dough, also some to soak the saffron. Also need some warm water to soak the lentils and for cooking the lentils.
- Ghee – ghee is what gives puran poli its authentic taste. Required for the dough, for preparing the filling and also for serving.
- Tuvar Dal – toor dal, split pigeon peas, arhar dal.
- Saffron – for the filling.
- Sugar – for the filling.
- Cardamom Powder– elachi.
- Nutmeg Powder – jaiphal.
- Fennel Seeds – valiyari, saunf.
- Mace Powder – javantri
PURAN POLI/ GHARI ROTLI
FOR THE DOUGH:
- 2 cups wheat flour
- 2 tbsp ghee
- ¼ tsp saffron
- 2 tbsp hot water
- ¾ -1 cup water
FOR THE PURAN/ FILLING:
- 1 cup tuvar dal
- 1½ cup warm water
- ¾ cup sugar
- 1 tsp cardamom powder
- 1 tsp fennel seeds
- ¼ tsp nutmeg powder
- ¼ tsp mace powder
- 2 tbsp ghee
- 4-6 strands of saffron
- extra flour for dusting
- extra ghee for smearing and serving
PREPARATION OF FILLING/PURAN:
- Wash the tuvar dal in water 3-4 times.
- Soak it for ½ hour in the warm water.
- Put the dal with the water in a pressure cooker and let it cook over medium heat for 3 whistles. Let the pressure decrease on its own and then open the lid.
- Add sugar and fennel seeds to the dal mixture and let it cook over low heat.
- Stir the mixture frequently so that it does not burn at the bottom. Be careful when you stir the mixture as it might splatter and burn you. Use a long handle spatula or wooden spoon to stir.
- The mixture will begin to thicken. Cook it till it becomes really thick like a paste.
- If a spoon inserted in the middle of the mixture stands and doesn't fall, then the mixture is ready.
- Take the pan off the heat.
- Add cardamom, nutmeg, mace, saffron and ghee to the mixture or puran as its called and stir well.
- Let the puran cool down completely.
- Take about 3 tbsp spoonful of the mixture and make a ball. Repeat with the remaining mixture. You should get about 8 balls.
PREPARATION OF THE DOUGH:
- Soak the saffron in the hot water for 15-20 minutes.
- Put the flour in a bowl.
- Add ghee and rub it into the flour.
- Add the saffron water and the other measured water.
- Form a soft dough.
- Knead it till its smooth.
- Take some extra ghee and rub it over the dough.
- Cover the dough with a lid or cling film and let it rest for 30-60 mins.
PREPARATION OF PURAN POLI/ GHARI ROTLI:
- Heat a griddle, tawa or frying pan over medium heat.
- Divide the dough into 8 parts.
- Take one part of the dough and dip it in some extra flour.
- Using your fingers and thumb make a cup or basket like shape with the dough.
- Place the puran or filling ball in it and stretch the edges of the cup to cover the filling.
- Pinch the seams to seal.
- Flatten it slightly between your palms.
- Dip in the extra flour and gently roll it using a rolling pin into a 6" diameter circle.
- If need be use extra flour to roll it.
- Put the ghari rotli or puran poli on the hot tawa, griddle or frying pan and let it roast for 2-3 minutes or till light brown dots appear on it.
- Flip it over and let the other side cook till its done.
- Make sure both sides are roasted properly and the dough is not raw.
- Put the cooked rotli on a serving plate and smear it with some ghee.
- Repeat with the remaining dough and filling.
- Serve hot ghari rotli with any green sabji and kadhi along with some extra ghee.
- Prepare the filling the previous day and keep it in the fridge if your fighting for time.
- Make sure the dough is soft and not hard. If it becomes hard then it will be difficult to roll the rotlis with the filling in it.
- If you want to serve piping hot rotlis, then prepare them all ahead of time and don't apply ghee to it. Just before serving let the roltis become hot on a griddle or tawa. Smear with ghee and serve.
- If you prefer less sugar then add less, however these ghari roltis taste the best with kadhi when they are sweet.
- Any left over filling will quickly disappear as it tastes good on its own.
- Some people make the puran in a microwave oven, I haven't tried it. You can try it making it in the micro.
Pin For Later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962