Puran Poli Gudi Padwa Special

Name: Puran Poli Gudi Padwa Special
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup toor dal; 2 cups wheat wheat flour; 1 cup jaggery; 1 tsp cardamom nutmeg powder; 2 tsp ghee for moyan; 2 tsp ghee for puran; Ghee as required to apply on puranpoli; Water as required; Some grated dryfruits (optional); Rose petals (optional)

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#FF #GudiPadva #Ugadi
#ChettiChand #ChaitriNavratri
#PuranPoli #TraditionalSweet
#Toordal #Jaggery #Ghee #Wheatflour
#GujaratiCuisine #MaharastrianCuisine
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
Puranpoli is made on auspicious day of Gudi Padva - Hindu New Year. Puran means a mixture of toordal and jaggery stuffings. Poli means Chapati.
In short , it is one kind of sweet roti. Puran poli is a Gujarati as well as Maharastrian cuisine. Toordal is used by Gujaratis, and Chanadal is used by Maharastrians. Enjoy hot with plenty of ghee . Ghee enhances the taste of puranpoli.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

1 hour

4 servings

1 cuptoor dal
2 cupswheat wheat flour
1 cupjaggery
1 tspcardamom nutmeg powder
2 tspghee for moyan
2 tspghee for puran
Ghee as required to apply on puranpoli
Water as required
Some grated dryfruits (optional)
Rose petals (optional)

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Steps

1 hour

1

Wash and soak toordal for 1 hour. Cook it in pressure cooker. When cools completely, transfer in a pan.
2

Mash or blend properly to get smooth texture. Add grated jaggery, and mix well. Stir constantly to avoid burnt. When the mixture becomes thick, add ghee, cardamom nutmeg powder. Keep aside to cool completely.
3

Knead a roti dough for poli. Make equal size of balls. Roll it in a puri size. Apply ghee. Fill stuffings of puran that are a mixture of toordal and jaggery. Bind it.
4

Roll it in a chapati size. Cook both sides as shown in pics. Transfer in a plate. Apply ghee.
5

Garnish with grated dryfruits and rose petals. Serve hot. Enjoy with a ghee.

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on March 31, 2025 14:17

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐