puran

Puran refers to a sweet flatbread popular in Indian cuisine, particularly in Maharashtra and parts of Gujarat and Karnataka. It is a traditional dish often prepared during festivals and special occasions. The filling, known as 'puran,' is typically made from cooked and mashed lentils, most commonly toor dal (split pigeon peas), mixed with jaggery or sugar. This sweet lentil mixture is then encased within a soft dough made from whole wheat flour and water, similar to the dough used for roti or chapati.

The preparation involves carefully stuffing the puran mixture into the dough and then rolling it out thinly. This stuffed flatbread is then cooked on a griddle, usually with ghee or oil, until it is golden brown and cooked through. The taste of puran poli is a delightful balance of sweet and slightly savory, with the earthy flavor of lentils complemented by the sweetness of jaggery. It is often served hot, drizzled with ghee or accompanied by milk, yogurt, or a sweet kadhi (a spiced yogurt-based curry). Variations exist in the type of lentil used and the proportion of sweetener, but the core concept of a sweet lentil-filled flatbread remains consistent.