If you are looking for a unique and delicious twist on a classic Indian dessert, this Mango Puran Poli recipe is just what you need! Traditional puran poli is a beloved sweet flatbread, but adding fresh mango pulp and using healthy moong dal takes it to a whole new level of flavour.
This moong dal puran poli is incredibly soft, naturally sweet, and perfect for the summer season when fresh mangoes are abundant. Whether you are celebrating a special festival or just craving a delightful homemade sweet, learning how to make puran poli at home is easier than you think. In this beginner-friendly guide, we will walk you through the simple steps to create the perfect Mango Puran Poli from scratch. Get ready to impress your family and friends with this mouthwatering, fruity Maharashtrian delicacy!
Also Read: Maharashtrian Puran Poli Thali Recipe Step by Step
Ingredients List
For the Dough (Covering):
- 2 cups Wheat Flour (Atta)
- 1 tbsp All-Purpose Flour (Maida) – optional
- A pinch of Salt
- A pinch of Turmeric Powder (for a lovely golden colour)
- Water (as needed for kneading)
- 1/2 tsp Ghee or Oil (to grease the dough)
For the Puran (Sweet Stuffing):
- 1 cup Moong Dal (Yellow Lentils), washed
- 1 cup Fresh Mango Pulp (blended to remove fibres)
- 1/2 cup Jaggery (adjust according to the sweetness of the mango)
- 1/2 tsp Cardamom & Nutmeg Powder
- 1/2 tsp Dry Ginger Powder (Sunth)
- A pinch of Turmeric Powder
- Water (just enough to cook the dal)
- Ghee (for roasting the poli)
Step-by-Step Instructions
- Cook the Moong Dal: Wash the moong dal thoroughly and pressure cook it with a little water for about 3 whistles. The dal should be very soft and fully cooked.
- Knead the Dough: In a bowl, mix the wheat flour, a pinch of salt, and turmeric. Add water gradually to form a semi-stiff dough. Coat with a little melted ghee, cover with a damp cloth, and let it rest for about 30 minutes.
- Prepare the Mango Pulp: Extract the pulp from a sweet, ripe mango and blend it in a mixer to ensure it is completely smooth and fibre-free.
- Cook the Mango Puran Stuffing: Mash the cooked moong dal well. In a pan on low-medium heat, add the mashed dal, fresh mango pulp, jaggery, cardamom-nutmeg powder, dry ginger powder, and a pinch of turmeric.
- Thicken the Stuffing: Cook the mixture while stirring continuously. Cook until the moisture evaporates and the mixture thickens into a solid dough-like consistency (a spatula should be able to stand straight up in it). Let it cool completely, then pass it through a puran sieve for an ultra-smooth texture. Make small round balls out of the stuffing.
- Stuff the Puran Poli: Take a small portion of the rested dough, make it smooth, and flatten it into a small cup shape. Place a round ball of the mango puran stuffing inside and seal the edges completely.
- Roll the Flatbread: Dust the stuffed dough ball with some dry wheat flour. Gently roll it out into a thin, round flatbread, making sure the filling spreads evenly all the way to the edges.
- Roast to Perfection: Heat a flat tawa (griddle) on medium heat. Place the Mango Puran Poli on it, drizzle some ghee around the edges, and roast until both sides are golden brown and puffed up perfectly.
Also Read: Quick 5-Minute Spicy Raw Mango Side Dish Recipe | Easy
Cooking Tips
- Choose the right mangoes: Use sweet, ripe mangoes (like Alphonso) for the best flavour and natural sweetness.
- Watch the water: Do not add too much water while boiling the moong dal, or your puran will take way too long to thicken up in the pan.
- Keep stirring: Continuously stir the stuffing mixture to prevent it from sticking to the bottom of the pan and burning.
- Cool completely: Always let the puran (stuffing) cool completely before stuffing it into the dough. Warm stuffing will melt the dough and cause tears while rolling.
Variations
- Vegan Version: Substitute the ghee with a neutral cooking oil or a vegan butter alternative for roasting the poli and greasing the dough.
- Traditional Chana Dal Version: Swap the moong dal with classic chana dal if you prefer the traditional puran poli bite, just remember to adjust the soaking and cooking times accordingly.
- Kid-Friendly Sugar Version: If your kids aren’t fond of the earthy taste of jaggery, you can use regular white sugar to sweeten the mango puran stuffing.
Serving Suggestions
- Serve hot with a generous dollop of pure homemade ghee smeared on top.
- Pair it with a bowl of warm or cold milk.
- Enjoy it alongside Katachi Amti (a spicy Maharashtrian lentil soup) to perfectly balance the sweet and spicy flavours of a festive meal.
Also Read: Authentic Maharashtrian Dahi Kadhi Recipe | Easy Steps
FAQs
Q: Can I use store-bought mango pulp for this Mango Puran Poli recipe?
A: Yes, you can use canned or store-bought mango pulp. However, fresh mango pulp gives the best natural flavour. If using sweetened store-bought pulp, be sure to reduce the amount of jaggery so it doesn’t become overly sweet.
Q: Why did my puran poli tear while rolling?
A: Tearing usually happens if the puran stuffing is too wet, still warm, or if the outer dough is too soft. Make sure your stuffing is cooked thick, completely cooled, and the dough is semi-stiff.
Q: Can I store the leftover mango puran stuffing?
A: Absolutely! You can store the leftover stuffing in an airtight container in the refrigerator for up to 3-4 days to make fresh puran polis later.
Q: Why use moong dal instead of chana dal for puran poli?
A: Moong dal is lighter on the stomach, easier to digest, and cooks much faster than chana dal, making it a great alternative for a quick and healthy sweet flatbread.
Mango Puran Poli Recipe with Moong Dal – Easy Step-by-Step
Ingredients
For the Dough (Covering):
- 2 cups Wheat Flour Atta
- 1 tbsp All-Purpose Flour Maida – optional
- A pinch of Salt
- A pinch of Turmeric Powder for a lovely golden colour
- Water as needed for kneading
- 1/2 tsp Ghee or Oil to grease the dough
For the Puran (Sweet Stuffing):
- 1 cup Moong Dal Yellow Lentils, washed
- 1 cup Fresh Mango Pulp blended to remove fibres
- 1/2 cup Jaggery adjust according to the sweetness of the mango
- 1/2 tsp Cardamom & Nutmeg Powder
- 1/2 tsp Dry Ginger Powder Sunth
- A pinch of Turmeric Powder
- Water just enough to cook the dal
- Ghee for roasting the poli
Instructions
- Cook the Moong Dal: Wash the moong dal thoroughly and pressure cook it with a little water for about 3 whistles. The dal should be very soft and fully cooked.
- Knead the Dough: In a bowl, mix the wheat flour, a pinch of salt, and turmeric. Add water gradually to form a semi-stiff dough. Coat with a little melted ghee, cover with a damp cloth, and let it rest for about 30 minutes.
- Prepare the Mango Pulp: Extract the pulp from a sweet, ripe mango and blend it in a mixer to ensure it is completely smooth and fibre-free.
- Cook the Mango Puran Stuffing: Mash the cooked moong dal well. In a pan on low-medium heat, add the mashed dal, fresh mango pulp, jaggery, cardamom-nutmeg powder, dry ginger powder, and a pinch of turmeric.
- Thicken the Stuffing: Cook the mixture while stirring continuously. Cook until the moisture evaporates and the mixture thickens into a solid dough-like consistency (a spatula should be able to stand straight up in it). Let it cool completely, then pass it through a puran sieve for an ultra-smooth texture. Make small round balls out of the stuffing.
- Stuff the Puran Poli: Take a small portion of the rested dough, make it smooth, and flatten it into a small cup shape. Place a round ball of the mango puran stuffing inside and seal the edges completely.
- Roll the Flatbread: Dust the stuffed dough ball with some dry wheat flour. Gently roll it out into a thin, round flatbread, making sure the filling spreads evenly all the way to the edges.
- Roast to Perfection: Heat a flat tawa (griddle) on medium heat. Place the Mango Puran Poli on it, drizzle some ghee around the edges, and roast until both sides are golden brown and puffed up perfectly.
