A crispy wheat bread filled with a wholesome and sweet chickpea filling, Puran Poli has everything you need in a dessert. With every bite, you can experience the comfort and warmth of the ingredients that you can never forget. Originating in the Maratha Empire in the State of Maharashtra, Puran Poli is a beloved dessert of the state and many regions throughout India. What makes it so popular is its simplicity, healthy properties and delicious flavour that gives a lasting sensation.
In the past decades, Puran Poli has evolved into many regional variations, thanks to its reach in many states. Infusing the regional spin to the recipe, Puran Poli has been transformed into many delightful forms, like the Andhra Bobbatlu and Gujarati Vedmi, that only feel too good to be true. From the warming ingredients of the North to the nutty fumes of the South, each variation is made using ingredients favourable to the weather and geographical conditions. But what remains the same is its true cultural essence and traditional roots.
Learn about these different variations of Puran Poli and try them at home this festive season.
Maharashtrian Puran Poli
The word Puran Poli came from the chana dal filling called Puran and the bread which is called Poli. This classic version of Puran Poli made in Maharashtra uses boiled chana dal filling flavoured with sugar and cardamom. The outer shell is made with wheat flour which makes Puran Poli crispy on the outside and gooey on the inside.
Gujarati Vedmi
Gujarati Vedmi is a similar version to Maharashtrian Puran Poli but instead of chana dal, boiled and mashed tuvar dal is used for filling. Jaggery is used for sweetener and ghee for cooking. It is made on special occasions and tastes delicious and lighter than Puran Poli with tuvar dal filling.
Andhra Bobbatlu
Bobbatlu or Polelu is the South Indian variation of Puran Poli made especially in the state of Andhra Pradesh. It is made from a similar chana dal and jaggery filling but the outer bread is made with a mixture of rice flour and maida, resulting in a crisper and lighter dessert. The elasticity of maida helps in rolling the bread thin without breaking or cracking which makes them even more crispy and delicious.
Goan Poli
Poli is the Goan version of Puran Poli. Taking advantage of the abundant supply of the coastal region, this version displays a generous use of coconut in the filling. The addition of coconut infuses the natural oils and brings a crispy bite. Its tropical essence is highlighted with cardamom and nutmeg powder.
Karnataka Obbattu
Obbattu, also called Holige, is quite the same as Puran Poli, but it incorporates several spices like cardamom, cinnamon and nutmeg to complement the sweetness and warmth of the desert. Jaggery is used to sweeten the filling whereas rice flour is used for the bread.
UP Meetha Sattu Paratha
You may have heard of the salty, spicy and crispy sattu paratha, but this variation changes its savoury dimension to completely sweet with the addition of jaggery. Meetha Sattu Paratha is made by adding grated jaggery and cardamom to sattu mixture for the filling. It is often savoured with a dollop of ghee on top.
Himachal Pradesh’s Meetha Paratha
The sweetness of Puran Poli takes a new and delightful turn in Himachal Pradesh with the introduction of dry fruits. This variation of Puran Poli is called Meetha Paratha in the region and is made with wheat flour, jaggery and chopped dry fruits like cashews, almonds and walnuts. Addition of dry fruits makes this recipe festive and unforgettable.
This festive season, bring a new spin to your Puran Poli with these regional variations and add to the joy and fun of celebration. With each being something unique, you can bring a new flavour to the table and make the dessert pleasure memorable.