Vegan Puran Poli
Experience the irresistible charm of Vegan Puran Poli, a plant-based twist on a beloved Indian classic. This recipe combines the wholesome goodness of whole wheat flour with a sweet and aromatic filling made from chana dal, jaggery, and a hint of cardamom and nutmeg, creating a delightful balance of flavors. Perfectly soft yet lightly crisp, each poli is cooked to golden perfection with coconut oil for a vegan-friendly finish. With just a handful of simple steps, you’ll transform these humble ingredients into a comforting dessert or festive treat. Serve warm alongside a drizzle of coconut milk or vegan butter for a truly indulgent experience. Celebrate tradition, flavor, and sustainability all in one delicious bite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Coconut oil
- 1 cup Chana dal (split Bengal gram)
- 1 cup Jaggery
- 0.5 teaspoons Cardamom powder
- 0.25 teaspoons Nutmeg powder
- 2 tablespoons Coconut oil
Instructions
Rinse the chana dal thoroughly under running water. Then, soak it in water for about 30 minutes.
Drain the soaked chana dal and pressure cook it with 2 cups of water for about 6-7 whistles. The dal should be soft but not mushy.
Drain any excess water from the cooked dal and let it cool.
In a blender or food processor, pulse the cooked dal until smooth.
In a pan, add the smooth chana dal paste with jaggery and cook on low heat, stirring continuously until the mixture thickens and the jaggery melts.
Add cardamom powder and nutmeg powder to the mixture, and continue cooking until the filling begins to leave the sides of the pan. Remove from heat and let it cool.
In a mixing bowl, combine whole wheat flour, turmeric powder, salt, and water. Knead into a soft dough, adding coconut oil gradually to make it pliable.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Divide the dough and the filling each into 8 equal portions.
Roll one portion of the dough into a small disc. Place a portion of the filling in the center and fold the edges over the filling to cover it completely.
Gently flatten the ball and roll it out into a round disc of about 6-7 inches in diameter. Use a little flour to prevent sticking.
Heat a griddle or tawa over medium heat. Cook the rolled puran poli until lightly golden on one side. Flip and cook the other side, brushing lightly with coconut oil until golden brown spots appear.
Repeat with the remaining dough and filling.
Serve the vegan puran poli warm, ideally with a side of coconut milk or vegan butter.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 496.5 g | 181% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 202.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 4581 mg | 97% | |
*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.
