Created by Malvika Hada Kumar, the festive recipe features a puran filling made with chana dal and jaggery, enhanced with grated South African Pears. Cardamom, ginger, nutmeg and fennel add aromatic warmth and depth to the filling, creating a combination that retains the familiar character of Puran Poli while introducing fruity notes.
The filling is enclosed in a soft whole wheat dough and cooked on a hot tawa until golden spots appear on both sides. A generous touch of ghee completes the preparation, bringing together the traditional flavours of Puran Poli with the sweetness, texture and freshness of South African Pears.
To prepare the puran filling, 1 cup chana dal is rinsed and soaked in water for 3-4 hours. The soaked dal is then pressure cooked with water and 1/4 tsp turmeric powder for 4-5 whistles. After the excess water is discarded, the cooked chana dal is blended until smooth and strained to achieve a smooth puran filling.
In a pan, 1 tsp ghee is heated before adding 2 grated South African Pears. The pears are cooked until all the moisture has evaporated. Then, 1/4 cup jaggery is added and cooked until it melts completely. The prepared chana dal mixture is added along with 1/2 tsp elaichi (cardamom) powder, 1/2 tsp ginger powder, a pinch of nutmeg powder and 1/2 tsp ground fennel. The mixture is cooked until it comes together and reaches a thick, smooth consistency before being allowed to cool.
For the dough, 2 cups whole wheat flour, 1/4 cup maida, 1/4 tsp turmeric powder and 1/4 tsp salt are combined in a bowl. Two tablespoons of ghee are added and mixed well, followed by water as required to knead a soft dough.
The dough and prepared filling are divided into equal portions. The filling is stuffed into the dough, sealed and gently rolled out into puran polis. The puran polis are then cooked on a hot tawa until golden spots appear on both sides and they are cooked through. They are served warm with an extra dollop of ghee.
South African Pears Puran Poli can be served as part of a festive spread, prepared for Navratri celebrations or enjoyed as a homemade treat when family and friends gather. The recipe brings South African Pears into a traditional Indian preparation while retaining the core flavours and method associated with Puran Poli.
South Africa’s diverse landscapes and favourable growing conditions provide the environment for producing fruit. A combination of a Mediterranean climate, fertile soils, varied terrain and more than a century of fruit-growing expertise has helped establish the country as a fruit-producing region.
South African Apples are predominantly grown in the Elgin Valley in the Western Cape, where growers cultivate a wide variety of green and red apples. South African Pears have also carved a strong presence in the Indian market, appreciated for their naturally sweet flavour, juicy texture and refreshing taste. With an emphasis on quality, expertise and sustainable growing practices, South African fruit continues to bring the distinctive taste and goodness of its orchards to consumers in India.
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