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coconut puran poli recipe | naariyal puran poli |  Maharashtrian puran poli | Jain puran poli |

coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with 38 amazing images.



Puranpoli is a traditional Maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. Learn how to make coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli |

coconut puran poli, a delightful Indian sweet treat, is a beloved delicacy, especially during festive seasons. It's a flatbread, made from wheat flour, filled with a luscious mixture of grated coconut and jaggery. The dough is rolled out thin, filled with the sweet coconut mixture, and then carefully cooked on a tawa smothered with ghee. The result is a crispy, golden-brown naariyal puran poli with a soft, sweet filling that melts in your mouth.

The combination of the slightly salty, nutty flavor of the coconut with the sweetness of the jaggery creates a harmonious blend of tastes. The texture is another highlight, with the crisp outer layer contrasting beautifully with the soft, moist filling. While it is festive fare, it can be made any day when you feel like making something special. coconut puran poli is often enjoyed with a cup of hot chai or coffee, making it a perfect indulgence for any occasion.

pro tips for coconut puran poli: 1. The dough should be soft and pliable, but not sticky. 2. Use freshly grated coconut for the best flavor and texture. Drizzle ghee on both sides of the poli while cooking for a richer flavor and crispiness.

coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with detailed step by step photos.

Coconut Puran Poli, Naariyal Puran Poli

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Coconut Puran Poli, Naariyal Puran Poli recipe - How to make Coconut Puran Poli, Naariyal Puran Poli

Soaking Time:  2 hours   Preparation Time:    Cooking Time:    Total Time:     6Makes 6 puranpolis
Show me for puranpolis

Ingredients


For The Dough
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp ghee
plain flour (maida) for rolling

For The Filling
1/4 cup chana dal (split bengal gram)
1/2 cup roughly chopped jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1/8 tsp nutmeg (jaiphal) powder
5 tbsp freshly grated dry coconut (kopra)
1 tbsp ghee

Other Ingredients
3 tsp ghee for smearing

Method
For the dough
    For the dough
  1. Combine the plain flour and ghee in a bowl and knead into a soft dough using enough water.
  2. Cover and keep the dough aside for 15 minutes.

For the filling
    For the filling
  1. Soak the chana dal in enough hot water for 2 hours.
  2. Drain, add ½ cup of water and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening the lid. Drain and discard the water and keep the chana dal aside.
  4. Once cooled, combine the chana dal and jaggery and blend in a mixer to a smooth mixture.
  5. Transfer the mixture into a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.
  6. Switch off the flame, add the cardamom powder, nutmeg powder and coconut and mix well.
  7. Transfer the filling into a plate and allow it to cool for 10 minutes.

How to proceed
    How to proceed
  1. To make coconut puran poli, divide the filling into 3 equal portions and keep aside.
  2. Divide the dough into 3 equal portions.
  3. Roll out a portion of the dough into a 75 mm. (3 inch) diameter circle, using a little plain flour for rolling.
  4. Place a portion of the filling in the centre of the roti, bring all the sides together, press a little and roll again into a circle of 150 mm. (6 inch) diameter, using a little plain flour for rolling.
  5. Heat a non-stick tava (griddle), cook the puranpoli till it turns brown in colour from both the sides using 1 tsp ghee.
  6. Repeat steps 3 to 5 to make 5 remaining puranpolis.
  7. Smear a little ghee on each coconut puran poli and serve immediately.
Nutrient values (Abbrv) per puranpoli
Energy248 cal
Protein4.6 g
Carbohydrates33.6 g
Fiber2.9 g
Fat10.7 g
Cholesterol0 mg
Sodium9.3 mg
Coconut Puran Poli, Naariyal Puran Poli recipe with step by step photos

like coconut puran poli
    like coconut puran poli
  1. like coconut puran poli recipe | naariyal puran poli |  Maharashtrian puran poli | Jain puran poli | then then try our huge collection of Gujarati rotis, theplas. Some of them are:

what is coconut puran poli made of ?
    what is coconut puran poli made of ?
  1. what is coconut puran poli made of ? See below image of list of ingredients for coconut puran poli.

dough for coconut puran poli
    dough for coconut puran poli
  1. In a bowl put 1/2 cup plain flour (maida). Plain flour provides a soft and pliable texture to the dough, making it easy to roll and shape. Plain flour helps to create a structure for the puran poli, preventing it from breaking or tearing during cooking.
  2. Add 1/2 cup whole wheat flour (gehun ka atta). Whole wheat flour adds a slightly nutty flavor and a denser texture to the puran poli, making it more satisfying.
  3. Add 1 tbsp ghee. Ghee imparts a rich, nutty flavor to the dough, enhancing the overall taste of the puran poli. Ghee helps to keep the dough moist and prevents it from drying out during cooking.
  4. Slowly add enough water to make a soft dough. We added 1/2 cup water.
  5. Knead into a soft dough.
  6. Cover and keep the dough aside for 15 minutes.
  7. Dough after 15 minutes.

filling for coconut puran poli
    filling for coconut puran poli
  1. Soak 1/4 cup chana dal (split bengal gram) in enough hot water for 2 hours or overnight. Chana dal is a common filling for puran poli. It provides a soft, slightly sweet, and flavorful filling that complements the outer layer of the roti.
  2. Soaked and drained chana dal.
  3. Put the soaked and drained chana dal in a pressure cooker.
  4. Add ½ cup of water.
  5. Pressure cook for 2 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Drain and discard the small amount of water and keep the chana dal aside.
  8. Once cooled, put the chana dal in a mixer.
  9. Add 1/2 cup roughly chopped jaggery (gur). Jaggery is a natural sweetener that adds a rich, caramel-like flavor to the filling. Jaggery is a healthier alternative to refined sugar, as it contains essential minerals like iron and potassium. Jaggery helps to bind the coconut filling together, creating a cohesive and moist texture.
  10. Blend into a smooth mixture. Keep aside.
  11. Heat 1 tbsp ghee in a non stick pan.
  12. Add 5 tbsp freshly grated dry coconut (kopra). Fresh coconut adds a natural sweetness and a rich, creamy flavor to the filling. The grated coconut provides a soft and slightly chewy texture, contrasting with the crispiness of the puran poli.
  13. Cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  14. Add the jaggery and chana dal mixture.
  15. Add 1/2 tsp cardamom (elaichi) powder. Cardamom adds a warm, aromatic, and slightly sweet flavor to the coconut filling, elevating its taste.
  16. Add 1/8 tsp nutmeg (jaiphal) powder. Nutmeg adds a warm, slightly sweet, and slightly spicy flavor that complements the sweetness of the coconut filling.
  17. Mix well. 
  18. Cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  19. Transfer the filling into a plate and allow it to cool for 10 minutes.

making coconut puran poli
    making coconut puran poli
  1. Divide the filling into 6 equal portions and keep aside.
  2. Divide the dough into 6 equal portions.
  3. Roll out a portion of the dough into a 75 mm. (3 inch) diameter circle, using a little plain flour for rolling.
  4. Place a portion of the filling in the centre of the roti.
  5. Fold the edges of the dough over the filling.
  6. Bring all the sides together.
  7. Flatten a little and roll again into a circle of 150 mm. (6 inch) diameter, using a little plain flour for rolling.
  8. Heat a non-stick tava (griddle), place a rolled puran poli over it.
  9. Using 1 tsp ghee.
  10. Cook the puranpoli till it turns brown in colour from both the sides.
  11. Smear a little ghee on each puranpoli and serve coconut puran poli recipe | naariyal puran poli |  Maharashtrian puran poli | Jain puran poli | immediately.

pro tips for coconut puran poli
    pro tips for coconut puran poli
  1. The dough should be soft and pliable, but not sticky.
  2. Use freshly grated coconut for the best flavor and texture.
  3. Drizzle ghee on both sides of the poli while cooking for a richer flavor and crispiness.

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