Namkeen Puran Poli is a savory flatbread. These rotis or parathas are very thin and soft. Namkeen Puran Poli is not eaten hot like other Indian breads. It has to be eaten at room temperature or best after two hours as it is very soft then.
It is very popular in Marwari cuisine and is made during basoda (festival when food cooked the previous day is consumed) In Rajasthan it is known as patli puri although it is cooked like paratha.
Patli Poori is served with Aloo Dum or Sangri ka saag. These puris being very thin you always have to make a lot of them as they just fly off very fast. Namkeen Puran Poli stays good for 3 to 4 days without refrigeration.
You may like to try our other similar recipes like Moong Dal Ka Paratha (Rajasthani Churi Ki Poori), Urad Dal Ki Poori (Split black gram Indian bread) and Bedmi Puri (spiced whole wheat Indian puffed bread).
Yield: 3 to 4 servings
Prep time: 20 minutes
Total time: 35 minutes
Ingredients for Namkeen Puran Poli
1 cup maida
½ teaspoon salt
1 tablespoon oil
For the filling
½ cup roasted Chana dal powder
½ teaspoon chilli powder
1/2 teaspoon amchur
1/2 teaspoon jeera powder
1 tablespoon dhania powder
2 teaspoon oil
Oil for making parathas
Salt to taste
Directions for Namkeen Puran Poli
- In a large bowl add maida, salt and oil. Mix well by rubbing between both the palms. Add water little by little and make a soft dough. It should be like a chapati dough. Apply oil, cover and set aside.
- Mix all the ingredients for the filling in a large bowl. Mix by rubbing with your hands to form a crumbly mixture. Sprinkle a few drops of water if needed and mix.
- Knead the dough again and make small lemon size balls.
- Now flatten the ball so that you can put 1/2 teaspoon of filling and close nicely. (The amount of filling should be half to the amount of dough.)
- Dust with maida and roll into very thin roti.
- Make a few rotis and then only start to cook them.
- Heat a griddle, place a roti and flip as soon as small bubbles appear. Apply oil and flip again and apply oil. Cook by pressing with a spatula on high heat. Do not make it crisp.
- These rotis cook very fast. Stack them covered in a kitchen towel.
- Serve at room temperature only as they will be really soft then.
