Method

Recipe Method For Puran (Stuffing):

1. Wash and soak chana dal in 2 cups water for at least 2 hours.

2. Drain and pressure cook with 3 cups water, ¼ tsp turmeric, and ½ tsp oil for 3–4 whistles.

3. Drain excess water and blend cooked dal with mango to a smooth paste.

4. In a pot, cook this paste with jaggery until it thickens and starts leaving the sides.

5. Stir in cardamom and nutmeg. Set aside to cool.

Recipe Method For Poli Dough:

1. Mix whole wheat flour with water, salt, kesar, turmeric, and oil.

2. Knead into a soft dough and rest for 2–3 hours.

For Assembling Mango Puranpoli:

1. Roll out a dough ball using rice flour.

2. Place a ball of stuffing in the center.

3. Fold edges to seal and roll again.

4. Cook on a hot griddle with oil until golden brown on both sides.
   

Recipe Notes:

• Use ripe, non-fibrous mangoes for a smooth puran.

• Resting the dough makes it easier to roll and prevents tearing.

• You can substitute wheat flour with a gluten-free flour blend for a 100% gluten-free version.

• Don't overcook the puran; it thickens as it cools.

• Add a pinch of saffron to the puran for extra fragrance.