Almost Gujarati Puran Puri
Itās a bit like a chapatti. Itās a bit like a stuffed paratha. But itās also in a league of its ownā¦ because itās sweet! This intriguing recipe was requested by a mysterious āAnonymousā person in the āAsk Sanjanaā post where you are all welcome to request particular dishes or certain ingredients to be used in recipes. So āAnonymousā, this puran puri recipe is for you!
Puran puri is a very traditional sweet chapatti prepared in Gujarat as well as Maharashtra and South India. Although, each recipe varies according to the region in which it prepared for example; the type of daal chosen, whether sugar or jaggery is used and the choice of spices. I believe the difference in recipes is indeed subject to regional differences, yet it also varies according to personal differences. I prepared mine in the Midlands of England so itās totally permissible that I made my puran puri recipe up using what I thought would taste good *wink wink*. Having ever eaten only Gujarati puran puri, I went by the model I am familiar with and prepared it on a tawa (lodhi), almost roasting the spicy-sweet, rich filling encased in soft, toasted coconut spiked dough . Coconut you say? Since when do Gujaratiās put coconut in their puran puri?
Since I made it last night!
I am aware that in South India the recipe includes coconut in the daal stuffing but because I know that anything with toasted coconut (e.g. ice cream) tastes wonderful I suppose I was desperate to taste toasted coconut in the delicate dough casing. And you know whatā¦?
It tastes fabulous.
Coconut Spiked Gujarati Puran Puri
(Makes 12-14 puris)
Ingredients
For the stuffing
1 cup toor (tuver- dried split pigeon peas) daal used in the Gujarati Daal Dhokri recipe
1 cup channa daal (dried split chickpeas)
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
Ā¼ cup flaked almonds and pistachios (not traditional but I think it adds something wonderful to the recipe)
Pinch of saffron
Pinch of mace
1 teaspoon ghee
For the dough
3 Ā½ to 4 cups chapatti flour, plus extra for rolling
Ā¼ cup coconut powder (again not traditional Gujarati)
Ā½ cup sunflower oil
1 Ā½ cups boiling water to bind to a smooth, soft dough
Extra ghee or unsalted butter for spreading on the puran puri later
Method
1. Boil the two daals separately until tender but not so that they loose their shape. If you donāt have a pressure cooker to do this faster then add a pinch of baking powder when boiling the daals. Drain and set aside.
2. Heat 1 teaspoon of ghee in a wide non-stick pan and add the cooked daals and sugar. The mixture will become a little loose once you add the sugar but donāt worry as this is normal. The mixture will thicken as you cook it.
3. Cook this mixture on a medium flame until it becomes dry then add the cinnamon, cardamom, saffron, nuts and mace. Stir and set aside to cool.
4. Once the mixture has cooled, roll it into ping-pong sized (or a little larger) balls and set aside while you prepare the dough.
5. Mix the flour and coconut powder in a large bowl and make a well in the middle. Add the oil and water and mix with a spoon until you are able to handle it without burning yourself. Once it has cooled, bind it into a dough and roll it into balls (bigger than the filling balls but smaller than a tennis ball).
6. Use the same step-by step rolling procedure as I used in THIS Aloo Paneer Paratha recipe to roll your puran puri (making them smaller if your wish).
7. Cook them on a tawa or a dry non-stick frying pan (if you do not have a tawa) until toasted and aromatic.
8. Spread with plenty of ghee and enjoy!
I served mine with plain kadhi like this one without the peas and paneer. I made the kadhi thicker by adding less water and spicier by adding an extra chilli. The sweet, aromatic puri compliments the hot, thick, sour kadhi so beautifullyā¦
Sanju have had puran puris(tradidional) Gujarati style but never incorporating nuts and coconut, must ask your motima to make them. Brilliant presentation please make for me and post.
saint Bapu
Hmm..yummy and tempting too..
I recently tried my hand at savory chapatis for the first time and so I think I can tackle this! Sounds so delicious!!
As you said, we make something similar to this and it is called "Poli"... but this version looks utterly delicious and healthy with goodness of dal and sweetness of coconut and sugar! Mmmmm.... Now this is the dessert for my already-planned Gujarathi Thali lunch! š
I am going nuts over this nutty puri
The stuffing looks gr8....
Ash....
(http://asha-oceanichope.blogspot.com/)
hi sanajana...your puranpolis luk realy yummy...nice presentation...ur idea of adding coconut in it vl make it more tasty
Saint Bapu- So glad you liked the puran puri's. I was itching to make them all week but I had so much uni work on I had to get it done first. They were a really nice treat at the end of the week though! Please let me know how they go if motabaa makes them š
EC- Thanks so much! Really appreciate your lovely comments!
Tasty Trix- They really are simple to make š Hope you enjoy them!
Cool Lassi(e)- Haha, I'm so glad you are... because that makes two of us!
Rohini- I'm so desperate to see the Gujarati thali you make! Please take pics so I can see! It sounds wonderful!!!
Ash- Thanks so much š
Siddhi- So nice of you to say that š The coconut in the dough was a little bit of curiosity in me wondering if it would taste like toasted coconut ice cream š
Yum! Love the addition of coconut and your comment that all the different "tastes" can coexist happily together š
Adding coconut in the do'h is a new variation! Stuffing with the nuts gives off a munch-y & crunch-y taste! Creative puran puri; now you're on track! š
Hi Sanjana..
first time here and what a lovely treat it is..
i love ouran poris made with chana dal and jaggery with ghee but this version is completely different...using toor dal and all the nuts n coconut ( though i sometimes use coconut in the stuffing)....you have a lovely site..good work.
I love puran poli, this gujarati style is simply awesome...very good:) Lovely snaps, esp' the sliced nuts' eyecatching. Cant wait to try this:)
yummy puran polis .. love this
that sounds really good, is it like a sweet naan?
it looks like.
š I love those kind of bread.
Thanks for all your kind words everyone! Roseiro- they are a little different to naan because the bread is unleavened- so they won't puff up or be as soft/bready as naan but they are equally as delicious! Although it is a similar concept to Peshwari naan with the whole 'sweet bread' idea. š
hey..loved your version of almost gujrati puri..i guess its almost similar to puran poli..
Hey dea..
Thanx a lot for stopping by Vazhayila..
You too have a cute space here.
I have heard about puran puri..but yet to try it..Sounds gr8 and looks really yummy...
In Singapore, Indian stores selling dough like yours, called roti prata and it is usually dip in curry sauce.
Lovely Puran Poli. Yes for the South Indian Puran Poli coconut is added to the puran alone, but never tried adding to the dough. Why not that indeed is a wonderful idea. Love the way you write and your cup capes look delicious too.
Looks beautiful. Do you get Saveur magazine over there? This month's issue has a big article on Gujarati food, and deems it among the best in the world. Your blog makes me concur with that assessment!