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
My Dad – always helping
Still Being A Dad
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 dad, that 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
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.
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