Authentic Puran Poli or Meetha Parantha | पुरण पोली | Meetha #Parantha | Quick Dessert | Kunal Kapur

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 302.9K views Mar 5, 2023

Puran Poli is a delicious, sweet dish and can be easily made at home. Discover all the preparation details in this video and serve with love! Happy to bring to you the authentic #PuranPoli recipe to add some flavour to your festive celebrations! Puran Poli

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Puran (stuffing)

Chana dal - ¾ cup (170gms)
Pani (Water) - 2¼ cup
Haldi (Turmeric) - ¼ tsp
Ghee (clarified butter) - 2 tsp
Gur (crushed) (jaggery) - ¾th cup / 125 gms
Elaichi powder (Cardamom powder) - ½ tsp
Jaipal powder (nutmeg) - ½ tsp

For Poli (dough)

Atta (whole wheat flour) - 1 cup
Maida (all-purpose flour) - ½ cup
Haldi (Turmeric) - ¼ tsp
Namak (Salt) - ¼ tsp
Tel (Oil) - 2 tbsp
Pani (Water) - for kneading
Ghee (clarified butter) - for cooking
Maida (all-purpose flour) - for dusting

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Authentic Puran Poli or Meetha Parantha?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.