When eight years ago, Jeff a fellow plusser on Google+ shared a photo of his stuffed Asian flatbread, Gin Loong Pau, it brought back nostalgic memories. A similar sweet flatbread called Puran Poli is made in Indian households during festivals or special occasions. I loved puran poli as a kid and still do, to this day. My mom used to prepare this for our long train journeys and festivals like Holi and has done so for as long as I can remember. It tasted so heavenly with aamras ( mango dessert) that two polis were never enough for me. I would always have one more out of sheer indulgence and greed. I have not had puran poli since going gluten free and the morning I saw Jeff’s recipe my craving got so strong that I decided to make gluten free puran poli. I went into the kitchen, took out the ingredients that I thought would work and this was the recipe I came up with. I got to say it turned out amazing!
The recipe can be viewed in action on my YouTube Channel
What is Puran Poli?
The translation of the term is rather straightforward – Puran means stuffing and poli means roti. So basically it is a roti that is stuffed with a delicious sweet filling. Puran poli stays soft even the next day and that is why it’s an excellent snack to be carried while traveling.
There are different versions and names of Puran Poli across different states of India. In some parts, it is made with toor daal while in others it is made with chana daal. There would be minor changes from state to state depending on the local regional availability. The recipe I am sharing with you has the stuffing of red bean paste inspired by Jeff’s recipe. Given the fact that Holi is right around the corner, I thought I’d update my 2013 post with fresh photos. Same great recipe, though!
I am excited to tell you that I have also made a video of this. The idea of making videos didn’t pop into my head suddenly. During the long months of quarantine last year I made three food videos for a nonprofit organization for their Facebook page. After I shared those videos, friends started telling me that I should do more of them. And, I realized it is really necessary for the readers to get a better understanding of my gluten free recipes. So, in November I created a you tube channel for my blog. Please feel free to check it out.
Though gluten free Puran poli is a little tricky to make but practice and patience will help make it perfect. Here are few tips about making perfect and soft gluten free puran poli every time.
Quick notes
The recipe has two main elements, making a perfect puran/ stuffing and making a pliable dough that is not very dry.
Making puran
- Cook the puran (red bean paste in this recipe) till it is thick, that pulls away from the sides of the instant pot or saucepan. To check, stick a spoon in the paste, it will stay upright without falling.
- The puran should taste a little extra sweet by itself. That way when it is stuffed in rotis it makes perfect puran polis.
- Add dry ginger powder to the puran. It helps with digestion and is recommended.
- Make the filling few hours or a day in advance and place it in refrigerator. Refrigeration makes it little stiff but take it out half an hour before making puran poli. I make the puran a day ahead and let it cool in the fridge overnight.
Dough for Polis
- The consistency of the dough should be exactly like the filling, if the filling is soft, the dough should be as soft, or just a bit harder than that.
- While the gluten free chapati flour alone works well, I find that adding xanthum gum make the dough more manageable.
- Don’t skip custard powder. It makes the polis soft and gives beautiful yellow color. Does adding custard powder sound strange to you? In fact, it works great in a dough that is to be used for sweet preparation. I have used it before in orange rolls and my mother used to make biscuits with custard powder.
- Let the dough rest for at least half an hour at room temperature. It helps the dough become more pliable and produce softer polis.
- Press and pat the polis in an outward motion between two sheets of plastic wrap. The right consistency of the dough helps to pat with soft hands easier.
- Use nonstick tava or griddle and cook on medium low heat to get nice golden brown spots.
Overall, it is important to handle gluten-free puran poli gently when flipping or patting.
Even though puran poli is sweet, it is not served as a dessert after the meal. It is a main dish served with clarified butter or milk or aamras (flavored mango pulp) and a spiced lentil soup called Aamti. But I like to serve puran poli only with aamras and yogurt as I grew up eating it this way. Dipping warm and sweet Puran Poli in a bowl of aamras is a treat not to be missed!
If you haven’t tried a puran poli yet, then I really think you have to take advantage of my recipe. If you enjoy it do let me know. You can find me on Facebook, Twitter, Instagram, Pinterest and You Tube. I have also included instructions for making wheat flour puran poli in you tube description.
Be sure to bookmark or pin this recipe to Pinterest and share with your friends!
A traditional Indian flatbread with sweet red bean paste filling.
Ingredients
- 1 cup gluten free white chapati flour ( I recommend my chapati flour blend)
- 1/4 cup vanilla custard powder
- 1 tsp baking powder
- 1 tsp canola oil + more for cooking
- Water as required
- 1/3 tsp xanthum gum
- 1/4 tsp ground fennel seeds
- Red bean paste (check recipe here)
Instructions
- Take GF chapati flour, xanthum gum, ground fennel seeds and custard powder in a bowl. Add baking powder and canola oil.
- Rub flour with your fingers.
- Add water and knead to a smooth dough. Cover the bowl with plastic wrap or damp towel and leave it for 30 minutes. Knead it again (it will be a bit sticky, apply oil to your hands whenever needed).
- Heat nonstick tawa (griddle) on medium low flame.
- Make 4 balls of red bean paste, taking about 1/4 cup of the mixture.
- Divide the dough into 4 parts. Roll each part into a ball.
- Take one dough ball, roll into a disk and then on a greased plastic wrap pat it with hand to about 5 " round poli.
- Lift the poli, along with the base layer of the plastic (check out the video for clear understanding).
- Turn it over onto left palm and peel off the plastic.
- Place one red bean paste ball in the center. Close and shape like a ball.
- Press the ball with palm to flatten it. Grease, cover it with another plastic.
- Press and pat the poli in an outward motion, until it forms a circle of about 6-7". Peel the top plastic wrap and lift poli with your left hand carefully peeling the bottom plastic and place it in the palm of your right hand spreading out your fingers to support it (check out my you tube video for visual details).
- Slide it gently onto the pre-heated griddle or tava.
- When one side gets browned, turn over and cook the other side till you see some brown spots. Apply ghee or oil.
- Transfer cooked puran poli to a napkin lined plate or in a casserole. Repeat the process for other polis and serve warm.
CCU
I suppose a little lack of organisation is not bad thing, especially when these beautiful puran polis are the result! I have never tasted them but would love to try 🙂
Cheers
CCU
Coffee and Crumpets
You must’ve been reading my mind! I’ve been wanting to make puran puris for awhile now but then I ended up going away to the wedding and they are still waiting to be made.
This is a a great idea to stuff them with the bean paste..kind of a fusion dish?
They look great and gluten free too. I am back on my GF diet since I’ve been having a hard time with my RA flare ups. I will be visiting you quite a bit to get some sweet ideas.
Nazneen
Balvinder
Nazneen, why do you think you want to go on Gf diet and what is RA? You mean Rheumatoid Arthritis?
Anyways you can try out something Gf from my blog or create your own. I will be more than happy to see some GF baked good on your blog.
Breadandsalt
Recipe looks easy. Ingredients are rich. Looks tasty and hearty. Thank you for sharing. I think Your cuisine is very rich. Happy day.
yummychunklet
I love red bean! Yum!
Charu
What a terrific idea to put red bean paste in Puran poli..and I live the idea of a gf Puran poli. Thanks, Charu
Asmita
My favorite! Looks yummy!
Nava Krishnan
That red paste is my fav. In fact I can eat loads as it is. But the layer of dough/flour of makes it complete. We too have something similar. I like that you added cardamom powder for the nice fragrant.
Liz
Your stuffed flatbread is picture perfect! Beautiful. I have no idea what these would taste like as I’ve never tasted a red bean filling. But I would jump at the chance to sample your Puan poli.
anne
Bal , we’ve got nearly ( sort of ) this kind of flatbread back home , filled with muscovado sugar or sweetened purple yam . We called it piaya 😀 Love your version , looks pretty yummy !
Nami | Just One Cookbook
I’m a huge red bean paste lover and I actually buy flat bread that has red bean paste in it (Chinese version). I should make it myself because homemade looks 1000 times better. I’m so jealous of these. I can eat 2-3 pieces at one sitting, easily!
Bam's Kitchen
This sweet bean stuffed treat looks fantastic. I used to love the little ones when I used to live in Japan but as we all know those are not gluten free. I really hope I can find chapatti flour here. I bet I can find that in the Indian provisions store. I am also delighted to see you made your treats big as I am sure I would want many… Take care, BAM
Erika
I’m so intrigued–I’ve never used chapatti flour before, but I am a huge fan of flatbreads. Do you ever use chickpea or garbanzo bean flour to make stuffed breads like this? I just bought a bag and am trying to figure out how to use it…but these look amazing!!
Balvinder
Hi Erika! I have used chickpea flour in many dishes and it is commonly used in all Indian homes. You can find some recipes on my blog even pizza where I have used chickpea flour. Check out my page on Chickpea flours.
Minnie@thelady8home
My husband loves puran polis, and these are looking so divine that I want to steal them off the screen from your blog, lol!!! I love the idea of red beans paste. But I have never thought of using custard powder before, very interesting tip Balvinder, thanks so much for sharing that. I guess it’s the corn starch binder that works. I will try that out next time.
Balvinder
Yes, even I think so that its the corn starch that helps in binding the dough but I never added cornstarch as such in my chapatti flour.
Lail | With A Spin
Never tried puran poli but it sounds delicious to try out.
Katerina
I have never had anything like that but I love the idea of stuffed pita bread and they look so inviting!
evi erlinda
I read and watched your video about this recipe. I love red bean paste, and this recipe of beautiful flat round roti with red bean paste in it is tempting me to give it a try.
Puran poli just look beautiful and very yummy.
Thank you, Balvinder.
Happy Sunday
Easyfoodsmith
Your red bean paste puran poli spin is brilliant!
Laura
Wow, Balvinder! This sounds so delicious! My son loves anything with red bean paste, so I may have to try this! I love tryng new bread dishes – there are so many wonderful ones, and this one is no exception! Thanks for sharing.
Judee
The entire recipe sounds amazing and looks like I could manage making it. I’ve never made anything with red bean paste. Can’t wait to try it.
John / Kitchen Riffs
Sigh, this looks SO good. Love bread of any sort, and Indian breads are the best. I’d love this — thanks.
2pots2cook
This red bean paste puran poli looks very tasty Balvinder ! Must try it since we have never tried it before ! Thank you so much !
Healthy World Cuisine
Can’t wait to try this recipe. Love Adzuki beans and putting them in this bread is a delicious idea. I bet these did not last long.
Michael DiligentChef
Thank you, Balvinder for a such perfect and easy to understand recipe. All my family love this dish and I now make it every week! Pinned!