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Indulge in the authentic flavors of Puran Poli Maharashtra, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.
Rinse and soak chana dal for at least 1 hour; cook with water on medium heat until soft but not mushy, about 30 minutes.
Drain cooked dal thoroughly, then mash and combine with jaggery in a saucepan. Cook over medium-low heat, stirring until mixture thickens to form a smooth filling.
Stir in cardamom powder, nutmeg powder, and a pinch of salt; cook for 2–3 more minutes. Let cool completely before dividing into equal portions.
In a large mixing bowl, combine all-purpose flour, a pinch of salt, and 1 tablespoon ghee. Gradually add water to form a soft, pliable dough. Rest dough for 20–30 minutes and divide into 8 balls.
Flatten each dough ball, place a portion of puran (filling) in the center, and seal edges. Gently roll into a thin disc, dusting as needed.
Heat a skillet on medium-high; roast each poli until golden spots appear on both sides, brushing lightly with ghee.
Stack cooked puran poli and serve warm with an extra drizzle of ghee if desired.
