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Puran podi recipe

Puran Poli (Vedmi)

Puran Poli, known as Vedmi in Gujarat, is a sweet flatbread. It consists of a soft whole wheat dough filled with a sweet, aromatic filling made from cooked tuver dal (pigeon peas) and jaggery, flavoured with cardamom and nutmeg. It's a rich, festive delicacy.
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Prep Time 25 minutes
Cook Time 9 minutes
Course: Dessert, Main Course
Cuisine: Gujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Outer Dough:
  • 1 cup whole wheat flour
  • 1 tablespoon oil or ghee
  • A pinch of salt
  • Water to knead
For the Puran (Filling):
  • 1 cup tuver dal arhar dal
  • 1 cup grated jaggery or sugar
  • ½ teaspoon cardamom powder
  • ¼ teaspoon nutmeg powder
  • A pinch of saffron kesar, soaked in warm milk
For Cooking:
  • ○ Ghee for roasting

Equipment

  • Pressure cooker
  • Pan for the filling
  • Grinder or sieve
  • Rolling pin and board
  • Tawa (griddle)

Method
 

  1. Prepare the Puran: Pressure cook the tuver dal with 2 cups of water until it is very soft.
  2. Drain any excess water.
  3. In a pan, combine the cooked dal and grated jaggery. Cook on low heat, stirring
  4. continuously, until the mixture thickens and leaves the sides of the pan.
  5. Add the cardamom powder, nutmeg powder, and saffron milk. Mix well.
  6. Let the mixture cool. Once cooled, grind it to a smooth paste. The Puran is ready.
  7. Prepare the Dough: Knead a soft, pliable dough using the whole wheat flour, oil, salt,
  8. and water. It should be softer than chapati dough. Let it rest.
  9. Assemble the Puran Poli: Divide the dough and the puran filling into equal-sized balls.
  10. Take a ball of dough, flatten it, and place a ball of puran in the center.
  11. Bring the edges of the dough together to cover the filling completely and seal it.
  12. Dust with flour and gently roll it out into a medium-sized circle. Be careful not to let the
  13. filling ooze out.
  14. Cook the Puran Poli: Heat a tawa. Cook the puran poli on medium heat.
  15. Flip it when one side is partly cooked. Drizzle ghee on top.
  16. Flip again and drizzle ghee on the other side. Cook until both sides have golden brown
  17. spots.
  18. Serve hot with a generous amount of liquid ghee poured over it.

Notes

● The puran filling should be thick and dry; a wet filling will make rolling difficult.
● A soft outer dough is key to rolling the poli without it breaking.
● Puran Poli is traditionally served during festivals like Diwali and Holi.