Gudi Padwa marks the New Year in Maharashtra and is celebrated with vibrant fervour on the first day of Chaitra. It also heralds the arrival of spring and the promise of new life and renewal. Rooted in mythology,
it commemorates Lord Brahma’s creation of the universe from nothingness, symbolising fresh beginnings, victory over evil, and prosperity.
On this day, families across Maharashtra hoist the symbolic gudi – a bamboo stick adorned with bright silk brocade, neem leaves, and a gleaming copper pot. It is placed outside homes to ward off negativity and invite good fortune. Festive foods, rangoli and traditional attire in yellow and orange hues is mandatory for these celebrations.
Central to Gudi Padwa feasts is Puran Poli, the golden gram dal-stuffed flatbread that is relished on this day and glistens with ghee. This dish embodies abundance and sweetness after winter’s austerity and is made specifically on this day. It also honours the harvest season’s bounty.
Puran Poli Recipe by Sayaji Hotel, Pune
Ingredients:
For the Puran (Filling):
- 1 cup Chana Dal (Bengal Gram)
- 1 cup Jaggery (grated or powdered)
- 1/2 tsp Cardamom powder
- 1/4 tsp Nutmeg powder
- 1 tsp Ghee
For the Dough:
- 1 Cup Maida (All-purpose flour)
- 1/4 Tsp Turmeric powder
- 1 Tbsp. Oil (plus more for kneading)
- Water (as needed)
- Pinch of salt
Method:
- Dough Preparation: wheat flour, refined flour, salt, turmeric, and 1 tbsp oil. Knead into a very soft, pliable dough using water, then cover and rest for at least 30 minutes to 1 hour.
- Make the Puran: Soak the Chana dal for at least 1 hour. Pressure cook with 2-3 cups of water for 4-6 whistles until soft but not completely mushy.
- Cook the Filling: Drain the excess water from the cooked dal (used for katachi amti). Add grated Jaggery to the dal and cook on medium heat, stirring continuously.
- Thicken the Filling: Add cardamom and nutmeg powder. Cook until the mixture thickens, becomes dry, and leaves the sides of the pan.
- Mash: Use a potato masher or grind the cooled mixture to ensure it is smooth and lump-free.
- Stuffing and Rolling: Divide the dough and filling into equal-sized balls. Flatten a dough ball, place the filling in the centre, and seal it completely.
- Rolling: Roll the stuffed ball gently on a floured or greased surface, making it as thin as possible without letting the filling escape.
- Cooking: Roast on a hot griddle (Tawa) with generous amounts of ghee on both sides until brown spots appear. Serve hot with loads of ghee.
