Easy recipe for the sweet puran stuffing using Instant Pot and microwave! Check out the step by step photos and video!
Puranpoli for Holi using Instant Pot and microwave for easy puran stuffing.
Holi, the festival of colors ushers in the spring with all it’s rejuvenating splendor! I had written about Holi celebrations both in India and here in the US, in my post Butterscotch Sheera last year. I made the Indian fusion Sheera last year for Holi and reminisced about the traditional puranpoli made for Holi.
Puranpoli was so synonymous with this festival that we had a rhyme in Marathi that went “Holi, Holi, purnachi poli”. It is a flatbread stuffed with sweet split pea stuffing scented with cardamom and nutmeg. Puran is the sweet filling and poli is flatbread.
The delicate, sweet, luscious puranpolis are served with ghee and /or milk. They are a special treat on Holi and other auspicious occasions. The dinner plates set amidst rangoli designs, makes the celebrations extra festive! Rangolis are floor or table designs drawn to decorate an entrance to a home, a special area in a home like the family shrine and around plates on special occasions.
Puranpoli can be pretty labor intensive so I decided to try making the puran using Instantpot and the microwave. I am happy to report that this method was much, much easier and faster.
So here is what I did-
I cooked the chana dal (yellow split peas) with water in the Instantpot using the bean setting.
After the pressure was released, I found the dal to be perfectly cooked! I drained the dal reserving the liquid for a specialty curry made with it. I put the dal through a sieve. You could use a ricer or a food mill. In fact food mills are called puran yantra in Marathi as they are primarily used for making puran!
Next I added finely chopped jaggery to it and microwaved the puran. The test for the perfect puran consistency is to check if a serving ladle can be firmly held erect in it.
I used whole wheat flour for the dough for the outer covering. This dough should be looser than the regular chapatti dough and soft and pliable. I made the dough in my Kitchenaid stand mixer the night before, which made it so easy and the dough was splendidly supple.
After stuffing and rolling the puranpolis, I roasted them on a griddle with some ghee. That is when the aroma of the freshly made puranpolis fills the home and everyone starts gathering in the kitchen! Check out the step by step photos below and this video-
For the covering-
- 1 ½ cups whole wheat flour, sieved
- Salt to taste
- ¾ cup + 2 table spoons warm water
- 4 tablespoons oil, divided
- All-purpose flour/ maida for rolling
- Ghee to drizzle
For the puran filling-
- 2 cups chana dal (yellow split peas)
- 5 cups water
- 2 heaped cups jaggery cut fine or powdered
- A pinch of salt
- 2 teaspoons green cardamom powder
- 1 teaspoon nutmeg powder
- Milk and ghee
To make the Puranpolis-
- Combine the wheat flour and salt. Add the water and knead the dough by hand or in a stand mixer. In the Kitchen aid stand mixer, I knead it on low setting for 11 minutes. Add 2 tablespoons of the oil and knead again for 4 minutes. Add the remaining 2 tablespoons oil to a bowl. Add the ball of dough and turn it to coat with oil. Cover and let it rest for 4 to 5 hours or preferably overnight.
- For the filling, wash and drain the chana dal. In the Instantpot, add the chana dal and 5 cups of water. Keep the pressure valve in on position and press the ‘beans’ button. The chana dal cooks in 14 minutes. When the pressure releases on the Instantpot, remove the container and drain the chana dal.
- Put the cooked chana dal through a sieve /purnachi jali, ricer or food mill/puran yantra.
- In a microwavable container, combine the mashed chana dal with the jaggery and cook covered in the microwave for 5 minutes.
- Stir, remove lid and microwave uncovered for 5 minutes, stir well.
- Repeat step 4 two more times. Total time in microwave 20 minutes. The consistency test for the puran is to check if a serving spoon will stand erect in it (see photo)
- Add the salt, cardamom and nutmeg powders and stir well. Set aside to cool.
- When cool, mix the cooked filling very well. I put it through a food processor. Make into 20~ 21 balls the size of a big lemon- about 1 ½ inches in diameter.
- Knead the wheat flour dough and make 20~21 balls about ¾ inches in diameter.
- Flatten a ball of dough using your fingertips making the edges thinner. Place a ball of puran filling in the center and cover it all around with the dough.
- On a lightly floured surface, roll the puranpolis lightly until they are about 9 inches in diameter.
- Roast on a preheated griddle on medium heat. Flip and roast on the other side drizzling about ½ teaspoon ghee.
- Repeat with the other filling and dough.
- Serve puran polis warm with extra ghee and milk.
Wishing you all a joyous Holi and a spring full of beautiful colors!