Baked Puran Poli Rolls

Servings: 10–12 rolls

Prep: 10 mins

Cook: 40 mins

These mini rolls retain the beloved traditional flavour of Maharashtrian Puranpoli, but are baked and made with ready-made rotis for convenience and uniformity onboard.

This recipe is simple and a better alternative to sweets containing refined sugar.

Jaggery in the puran provides a slow-release energy source, and contains iron, magnesium, and antioxidants. It helps satisfy sweet cravings in a healthier way, making it ideal for the “No Sugar” challenge. These Puran Poli rolls are sliced into mini pinwheels; hence they are ideal for controlled serving sizes and serving.

Ingredients you'll need

For the Puran (Stuffing):

1 cup Chana dal (soaked 4–5 hours)
3/4 to 1 cup Grated jaggery (adjust to taste)
1/2 tsp Cardamom powder
a pinch of Nutmeg (optional)
1 tsp - Ghee

For the Roll:

4 to 6 Ready-made rotis or chapatis (soft and pliable)

For the Roll:

1 tsp Whole wheat flour
1 to 2 tsp Water or milk (to make sealing paste)
Ghee or melted butter (for brushing)
2 to 3 tbsp Milk (for moisture)

Instructions

To make puran:

Pressure cook soaked chana dal with minimal water (2–3 whistles). Drain excess water.

Coarsely mash or blend the dal.

Heat 1 tsp ghee in a pan, add dal and jaggery. Cook on low flame until thick and dry.

Add cardamom and nutmeg. Let the mixture cool.

Make Sealing Paste:

Mix whole wheat flour with water/milk to form a thick glue-like paste.

Assemble the Rolls:

Lightly warm each roti for flexibility.

Spread 2 tbsp puran evenly on each, leaving 1 cm at the edge.

Apply sealing paste to the edge, roll tightly, and seal.
Let the roll rest seam-side down for 5 minutes.

Slice into 1–1.5-inch-thick rounds.

Bake the Rolls:

Preheat oven to 180°C (350°F).

Line a baking tray with parchment or lightly grease.

Place rolls flat-side down.
Mix 2 tbsp milk with 1 tsp ghee and brush over the tops.

Bake for 12–15 minutes until edges are golden and crisp.

Bake for 12–15 minutes until edges are golden and crisp.• Brush with ghee post-baking for aroma and softness.

Serve warm with a dusting of cardamom powder.