Puran poli is a famous Maharastrian sweet recipe made during festive seasons in India.It is a flat bread with sweet stuffings of our choice,mostly the stuffing is made with chana dal and jaggery .In some states,coconut or toor dal is also used to make the stuffing.
I prefer the outer layer to be really thin like the parota dough,many make them thick and dense which i find over filling and heavy after consuming.
In Tamilnadu ,chana dal is mostly used for stuffing and maida is used to make the outer layer.You can also try by using wheat and maida in the ratio 2:1.
I’ve used dry ginger powder and cardamom for flavour.The process is bit lenghthy but very easy ,even beginners and newbie cooks should give this a try following these simple steps.

PREPARATION TIME: 30 MINS

RESTING TIME FOR DOUGH : 2-3 HOURS

SOAKING TIME: 2 HOURS

MAKES :22 -25(3 mins per batch)

INGREDIENTS

1 cup chana dal (bengal gram )(kadalai paruppu)

1&1/2 cup jaggery

1/2 cup grated coconut

2 cups maida

1/3 cup oil

1/2 tsp gry ginger powder (sukku)

1/2 tsp cardamom powder

GHEE for frying

Salt to taste

Water as required

METHOD

In a wide bowl,mix maida,oil,salt and water to form a soft dough.Let it rest for 2-3 hours.

Soak the chanadal for 2 hours ,rinse and cook until soft.

Then add jaggery ,coconut, cardamom ,dry ginger powder and cook for 10 -15 mins on low flame until they become thick.

Divide the dough and filling into equal parts.

Roll out the dough ,add the stuffing and gather the edges and seal them.

Roll them out gently into small polis.

Cook the polis on both the sides on medium flame with ghee.

Serve them warm.

TAKE CARE TIPS

You can add turmeric powder to the dough for color.

Do not use oil for frying ,use only ghee .

Adding coconut for stuffing is totally optional.

Fry the polis on medium-low flame ,do not get tempted to increase the flame.