Gluten-Free Puran Poli
Delight in the authentic flavors of Indian cuisine with this Gluten-Free Puran Poli recipe, a modern twist on the traditional Maharashtrian sweet flatbread. Perfectly handcrafted with gluten-free all-purpose flour and filled with a rich, velvety mixture of chana dal and jaggery, this treat is infused with aromatic cardamom and nutmeg for an irresistible burst of flavor. The pliable dough, spiced with turmeric and enriched with ghee, makes for tender, golden-brown flatbreads that are gently fried and brushed with coconut oil for added indulgence. Ready in just over an hour, it’s ideal for festive celebrations or a wholesome dessert to elevate your tea-time ritual. Gluten-free yet uncompromising in taste, this fusion recipe boasts the ideal balance of sweetness and spice, satisfying dietary needs while preserving tradition.
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 1 cup Jaggery
- 1 teaspoon Cardamom powder
- 0.25 teaspoon Nutmeg powder
- 0.5 teaspoon Salt
- 1.5 cups Gluten-free all-purpose flour
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Ghee
- 0.75 cup Water
- 3 tablespoons Coconut oil
Instructions
Rinse the chana dal thoroughly under cold water until the water runs clear. Soak it in enough water for 2 hours.
Drain the soaked chana dal and place it in a pressure cooker. Add 2 cups of water and pressure cook for 3 whistles or until the dal is soft.
Drain any excess water from the cooked chana dal. Allow it to cool slightly, then grind it to a smooth paste using a food processor.
In a saucepan, add the ground chana dal paste and jaggery. Cook on medium heat, stirring continuously until the mixture thickens and leaves the sides of the pan.
Add cardamom powder, nutmeg powder, and a pinch of salt to the mixture. Stir well and let it cool. This is your puran filling.
In a mixing bowl, combine gluten-free all-purpose flour, turmeric powder, and salt. Mix well.
Add ghee to the flour mixture and combine. Gradually add water little by little to form a smooth, pliable dough. Cover the dough and let it rest for about 15 minutes.
Divide the dough and puran filling into equal portions. Roll each dough portion into a small ball, flatten it slightly, and place a portion of filling in the center.
Bring the edges of the dough together to cover the filling completely, and pinch to seal. Flatten it slightly.
On a lightly dusted surface with gluten-free flour, gently roll out each filled ball into a thin disc, about 6-7 inches in diameter.
Heat a non-stick pan or griddle over medium heat. Place the rolled puran poli on the pan and cook until golden brown spots appear, about 1-2 minutes per side.
Brush or drizzle with coconut oil, then flip and cook the other side. Repeat for remaining puran polis.
Serve the gluten-free puran poli warm, drizzled with a little more ghee, if desired.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 272.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3111 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
