Gujarati Puran Poli or Vedmi is a traditional Indian flatbread stuffed with lentils and jaggery. It's served on special occasions.
I follow my Mum's recipe for poran poli. Perfect Gujarati puran poli is made with a pillow-soft bread that is filled with a rich, sweet and nutty filling. It's finished with a generous drizzle of rich melted ghee.
In Gujarat, this dessert is called vedhmi, simply because it’s made with your fingertips by tapping the stuffed flatbread and in Gujarati, vedha means fingertips.
Difference between Gujarati and Maharastrian Puran Poli
Chana daal (split bengal gram dal) is used to make the filling in most states of India such as Mahasrastra however, in Gujarat, mostly tuver dal (split pigeon pea) and jaggery or sugar are used. The addition of cardamom and nutmegs adds to the aromatic flavours.
For the upper layer, many use semolina and plain flour to make the flatbread crispy outside. Gujarati vedmi is made with whole wheat flour.
Tips
These are cooking tips I've picked up overtime!
- Gujarati puran poli is usually made with only tuvar dal, if you wish, you can add ¼ cup chana dal to ¾ cup toor dal.
- Cook lentils in as little water as possible.
- To check the filling is the correct consistency, take a spoon and dig it into the mixture. If the spoon remains straight without falling, the filling is done.
- Allow to cool completely - approx. about 5-6 hours or keep refrigerated overnight. The longer the better.
- If your filling is too soft, mix in some dry roasted besan.
- Do not overstuff to prevent the dough tearing when rolling out.
Serving Suggestion
Puran Poli is mostly prepared during festivals and other occasions. It is made during makar sakranti, pongal and Holi to name a few.
In Gujarat, vedmi is most commonly served in a Gujarati thali with Gujarati kadhi, peas pulao, steamed patra, flavourful valor-ringna nu shaak and obviously a generous dose of pure golden ghee.
For a breakfast or sweet treat, its great with badam milk or kesar (saffron) milk.
Storage
Puran poli should be stored flat in an airtight container and kept refridgerated for up to 1 day. Any longer and it will dry out.
Reheat on the stove or in the microwave and drizzle over ghee prior to serving.
You can prepare the filling in advance and keep stored in the fridge for up to 5 days. Bring to room temperature before using in the recipe.
Do not prepare the dough in advance,
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📖 Recipe
Puran Poli (Vedmi)
Ingredients
Dough
- 1 cup chapati flour
- pinch salt
- 1 teaspoon oil
Filling
- ½ cup tuvar dal sticky toor dal
- ½ cup jaggery
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg powder
- 8-10 strands saffron optional
Instructions
- Clean, wash toor dal in plenty of clean water.
- Add washed dal in a pressure cooker or instant pot with sufficient water.
- Once dal is cooked, make a smooth paste using a blender.
- Transfer the cooked daal mixture in a pan and add jaggery.
- Keep cooking the mixture on a low to medium heat and keep stirring constantly.
- Slowly mixture will keep getting thicker and stiff. To check it is sufficiently thick, place a spoon in the centre which should stand straight.
- Transfer the filling into a plate and let it cool completely. Ideally let it sit in the fridge overnight or at least 5-6 hours.
Prepare the dough.
- Place flour, salt and oil in a plate and knead chapatti like dough, it should be pliable and soft.
- Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
- Once you are ready to prepare vedhmi, add ½ teaspoon oil to the kneaded dough and once again knead the dough for 2-3 minutes.
- Divide the dough and filling mixture into equal portions and make golf size balls with both.
- Heating griddle or tava on low heat.
- Roll the dough ball into a round circle.
- Put the filling ball in the centre. Fold the dough over.
- Remove any excess dough and very gently roll the vedhmi to your desired thickness.
- Cook on a hot griddle on both sides until small brown spots appear.
- Apply ghee generously on the vedmi and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
Hayley Dhanecha says
There is something about the sweet tuvar dal and jaggery filling with cardamom and nutmeg tucked inside that pillow soft roti and finished with a generous pour of ghee that makes this feel like such a labour of love, and every single time I make a big batch for the family it disappears in no time.
Purva Desai says
rich, scrumptious and nutty vedhmi
jcookingodyssey says
Thank you Purva 🙂