Low Fat Puran Poli
Delight in the guilt-free indulgence of Low Fat Puran Poli, a lighter take on the traditional Maharashtrian sweet treat. Made with wholesome whole wheat flour and a luscious chana dal and jaggery filling, this recipe balances authentic flavors with a reduced fat content, making it perfect for health-conscious foodies. Infused with fragrant cardamom and a touch of turmeric, this low-fat version retains the rich aroma and soft texture of classic puran poli while using minimal ghee for cooking. Ideal for festive gatherings or a wholesome dessert, serve these golden, flaky flatbreads with a dollop of low-fat yogurt or enjoy them on their own for a comforting, healthier sweet treat. Ready in just over an hour, this recipe yields 8 servings packed with tradition and nutrition.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoon Salt
- 1 cup Warm water
- 1 cup Chana dal (split Bengal gram)
- 1.25 cups Jaggery
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Ghee (clarified butter)
- 0.5 cup Water
Instructions
In a large bowl, mix the whole wheat flour and salt. Gradually add warm water, kneading into a smooth and soft dough. Cover and let it rest for at least 15 minutes.
Rinse the chana dal and soak it in water for at least 1 hour. Drain the soaked dal and transfer it to a pressure cooker. Add 2 cups of water and pressure cook for 4-5 whistles over medium heat, until the dal is soft but not mushy. Let it cool.
Once the pressure releases, open the cooker and drain any excess water from the dal. Transfer the cooked dal to a food processor and pulse until smooth.
In a large non-stick pan, add the ground dal and grated jaggery. Cook over medium heat, stirring continuously, until the jaggery melts and the mixture thickens to a sticky, cohesive mass. This process may take about 10-15 minutes.
Add the ground cardamom and turmeric powder to the dal-jaggery mixture. Continue to cook for another 2 minutes to integrate the spices. Allow the puran (filling) to cool to room temperature.
Divide the rested dough into 8 equal portions and roll each portion into a ball. Similarly, divide the puran into 8 equal portions.
Flatten a dough ball using your fingers or a rolling pin, place a portion of puran in the center, and gently bring the edges together to encase the puran completely. Press down gently to flatten.
On a lightly floured surface, roll out the filled dough ball into a thin, round poli, about 6-7 inches in diameter. Repeat with the remaining dough and puran.
Heat a non-stick tawa or griddle over medium heat. Place a rolled-out poli on the tawa and cook for about 1-2 minutes until brown spots appear on the bottom side.
Flip and cook the other side, applying a few drops of ghee, until both sides are golden brown.
Repeat with remaining polis. Serve warm with a dollop of low-fat yogurt or as is.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 609.7 g | 222% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 313.8 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 4393 mg | 93% | |
*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.
