Puran Poli or Gujarati Vedmi is a popular Indian delicacy which is known as vedmi in Gujarat, India. This Indian sweet is made on special occasions like Holi, Diwali or any festive occasion. In this delicious Surti Gujarati Thali version of Puran Poli, toor daal is cooked, sweetened with jaggery or sugar and stuffed in whole wheat roti flour dough.

Puran Poli is one of our family favorite. Not only on festive occasions but this is made on birthdays or any other occasions. This can be made ahead of time too so you can enjoy anytime. In Gujarat puran poli is made with Toor Daal while in Maharashtra it can be made of Chana dal. I have made both ways and we love both ways. You can make as per

This delightful Puran Poli recipe step by step will show you how to make traditional Indian treat.

About Puran Poli

Puran Poli is a flatbread stuffed with sweet lentil (Toor Daal or Chana Daal) stuffing. We Gujarati call this Indian sweet “Vedmi” and in Maharashtra this is know as Puran Poli. The sweet stuffing called Puran, and the flatbread called as poli. In the Authentic Maharashtrian recipe, the stuffing is made of chana dal.

The cooked toor dal or chana dal are sweetened with jaggery or sugar and spice like cardamom powder, nutmeg powder give little extra taste to this Puran Poli. The flatbread aka Poli is made of whole wheat flour.

Ingredients

Stuffing Ingredients:

• Toor Dal or Chana dal
• Sugar or jaggery
• cardamom powder
• nutmeg powder

Flour – Roti Atta

• Whole wheat flour
• oil
• water

Topping:

• Ghee

How to make the Stuffing?

Take Toor dal into a bowl. Both version of toor daal will work here either oily or dry. Wash this dal few times and soak it for 20 minutes. Cook this dal in Instant pot or pressure cooker with water. The dal should be cooked properly and not watery.

By using blender, blend the dal well and transfer the dal into a pan. Turn the heat on and start cooking the dal. If your daal is already thicken, you won’t need to cook and stir too much. But if your daal is watery, you have to keep stirring and cooking until the dal gets thickened.

Add sugar or jaggery according to your taste of sweetness. Keep stirring continuing so the dal won’t stick to the bottom of pan. For additional taste and flavors add cardamom powder, cinnamon powder and nutmeg powder. Once the dal cooked, turn off the heat and let it cool down. If your spatula stands in dal without falling off, that means your dal is perfectly done.

While the stuffing is cooling down, prepare the dough for the poli. Whole wheat flour, oil and water in a mixing bowl and knead soft dough. Keep this dough aside and let it rest.

Start making small medium size of balls from stuffing. Repeat the process of making these balls. You can always make some extra stuffing and make the balls. You can freeze these stuffing balls for next time use too. As an Indian and living in USA I always try to save some time and make some extras and freeze them.

How to make Puran Poli?

Take a small medium size of roti dough and roll this in medium round size. In center place the puran stuffing. Combine the edges together to make a tight stuffed ball and remove the excess dough from the top (trust me, you don’t want to keep the extra dough on the Vermi). Dust the Vermi ball with some all purpose flour and gently roll it into a circle. I prefer my Vermi to be thick, but this is all a personal preference.

Heat the pan on stove top on medium high heat. Once the Pan gets hot, add the rolled vedmi and cook for 1 minute. Flip over and cook for another couple of minutes. Flip the vedmi couple of times like this and cook completely. If you like oil, you can add while cooking this Vedmi. We usually apply ghee so i don’t cook with oil. The Vermi will inflate, you can gently tap the bubble to get it to be a complete inflated Vermi.

Storage

Freeze:- The puran poli or the stuffing can be frozen for up to 3 months at a time or it can be refrigerated for up to 3 days.

• Freeze Just the stuffing: Portion the stuffing into individual sized balls and place them in freezer friendly Ziplock bags and place in freezer.
  • Defrost and Cook:– Defrost the stuffing when ready to use in a microwave or at room temperature. Then make the roti dough and continue the process as shown in recipe card below.

Tips And Tricks

• Make sure to mash the puran mixture very well. If not done so, the whole pieces of lentils may cause the dough to crack or tear while rolling. To mash, you can use a potato masher, strainer.
• While rolling the Puran Poli, be careful. If it breaks or tears a little, then no issues. Just add some dry flour to that part and gently roll. When making for the first time, it may break. But that should not stop you from making. With practice, one gets better.
• To cook this dal in less time make sure you do not add too much water while cooking the Daal.
• Make them ahead of time and warm them up on low heat in a pan one at a time.

Puran Poli Or Gujarati Vedmi- Flavorsofmykitchen

0 from 0 votes

Recipe by Shruti Naik Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This Indian sweet is made on special occasions like Holi, Diwali or any festive occasion. In this delicious Surti Gujarati Thali version of Puran Poli, toor daal is cooked, sweetened with jaggery or sugar and stuffed in whole wheat roti flour dough.

Ingredients

• 2 cups Toor Daal

• 2 cups water or according to daal

• 1 tbsp ghee

• 1 cup sugar or according to your sweetness

• 1 tbsp or tsp cardamom powder

• 1 tsp nutmeg Powder

• For Roti Dough

• 2 cups whole wheat flour

• 2 tbsp oil

• 1/2 cup water

Directions

• SWEET STUFFING
• Rinse the 2 cup of toor daal really well and place it in in an Instant Pot.
• Pour the 2 cups or as per daal of water into the Instant Pot with the daal, close the lid and set the valve to sealed (no air should escape during the cooking process), and set it to 18 minutes.
• Allow the Instant Pot to cool naturally. Once the valve drops open the Instant Pot.
• Blend the daal using a hand blender until no lumps remain.
• Place the mixture in a pan. Cook the pan until the dal gets thickened.
• Once the mixture has thickened add the sugar and spices. This will make the mixture runny again. Mix it well and continue to cook until the mixture is able to form a ball again.
• Once it has thickened. Let it cool until you are able to touch it with your hands.
• Knead the mixture for a brief 30 seconds/1 minute and then form 15 balls.
• ROTI/ATTA
• Combine the ingredients until the dough has formed a soft ball. Feel free to use a kitchen mixture or use your hands to knead the dough.
• Divide the dough into 8-10 rounds (this depends on how big/thick you want your Vedmi to be).
• COMPILING THE VERMI
• Take a roti dough ball and roll it into a small circle keeping the middle thicker then the outer round (it doesn’t have to be a perfect round).
• Place a stuffing ball in the middle of the roti.
• Combine the edges together to make a tight stuffed ball and remove the excess dough from the top (trust me, you don’t want to keep the extra dough on the Vedmi).
• Dust the Vedmi ball with some all purpose flour and gently roll it into a circle. I prefer my Vedmi to be thick, but this is all a personal preference.
• Heat a pan on the stove top to medium high heat.
• Add the rolled Vedmi to the pan and cook for about 1 minute.
• Flip over and cook for an additional 2 minutes.
• Flip the Vedmi back over to the pan to cook it through while flipping it multiple times. The Vedmi will inflate, you can gently tap the bubble to get it to be a complete inflated Vedmi.
• Enjoy hot with a generous serving of ghee.

Notes

• These can be made ahead of time and heated through on a stovetop pan right before serving.
• 
  The stuffing can be placed in the freezer for a few months at a time. I roll them into portioned balls and place them in a freezer-safe bag.
• 
  Make them and cook them in a little bit of oil until barely brown, stack them between parchment paper after cooled, and then freeze them in a freezer-friendly container.  Reheat them by defrosting and then cooking on low heat until golden brown with a little bit of oil.
• Fresh ghee takes this dish to another level!