Puran Poli Recipe (gujarati Vedmi/vermi)

Puran Poli is a main course Indian delicacy that is known as vedmi in Gujarat, India.

This Indian sweet is e njoyed on special occasions like Diwali or family gatherings. In this delicious Surati Gujarati Thali version of Puran Poli, toor daal is cooked, sweetened, and stuffed in whole wheat roti flour dough.

Diwali Meal - Make these ahead of time with my tips below! Puran Poli is a must-have for Diwali in my family. With that said, I wish you and your family a very Happy Diwali and a Happy New Year.

• Ingredients
• How to Make the Stuffing
• How to Make the Puran Poli
• Equipment Needed
• Storage
• Top Tips
• 📖 Recipe
• FAQ
• 💬 Community

Ingredients

Stuffing Ingredients

• toor daal - oily or non-oily versions work great.
• water
• sugar
• cinnamon powder
• nutmeg powder

Roti/Atta

• whole wheat flour (desi atta) - I like to use khazana or 24 mantra brand
• water
• oil or ghee
• all purpose flour for dusting

Topping

• ghee

How to Make the Stuffing

Cook the toor daal per instructions in the recipe card then heat and mix it until it thickens like a dough. This can be done in the microwave or on a stove-to p based on your preference.

Add sugar and spices to the dal and then mix again. Cook the dal until it becomes thick again.

Once it cools down, knead the mixture.

Divide the stuffing into equal parts.

How to Make the Puran Poli

Make the dough according to the instructions in the recipe card and then roll out the dough. Try to keep the middle thicker than the outer edges, and then place the stuffing in the center.

Gather the edges and remove the excess dough.

Roll them out until your favored desired thickness has been reached. I like to add extra stuffing and keep the dough layer thin.

After rolling them out, cook them in a pan on both sides until golden brown.

TIP: Enjoy warm with ghee.

Equipment Needed

• Instant Pot (or pressure cooker) - to cook the toor dal.
• Immersion Hand Blender - to evenly blend the cooked dal
• Microwave - using a microwave is an easier option to thicken the dal versus whisking the mixture on a stovetop.
• Microwave Safe Bowl
• Spatula for mixing
• Rolling Pin - to roll out the puran poli
• Nonstick Pan - can use cast iron or an everyday roti pan as well
• Spatula for flipping

Storage

Freeze- The puran poli or the stuffing can be placed in the freezer for up to 3 months at a time or refrigerated for up to 3 days. Here is how to freeze them…

1. Freeze just the stuffing - Portion them into individual sized balls and them place them in Freezer Friendly Ziplock bags and place in the freezer. Defrost and cook- Defrost the stuffing when ready to use in a microwave or at room temperature. Then, make the roti dough and continue the process as instructed in the recipe card below.
2. Freeze after fully cooking - Make the Puran Poli, but lightly cook them in oil instead of turning them to a golden brown color. Let them cool down, layer each with parchment paper on top and stack them one on top of each other, then place them in a freezer friendly container.

Reheating Instructions- Defrost them in the microwave or at room temperature. Then, cook them on low heat using little to no oil on the stovetop until golden brown.

Top Tips

1. Enjoy with a generous dollup of fresh made ghee
2. When rolling them out, make the Vedmi the size of a palm but about an ¾" thick
3. Make them ahead of time and warm them up on low heat in a pan one at a time.

Love Gujarati Cuisine? Give these a try…

• Sev Usal Recipe
• Indian Salad Recipe with Greens
• Khatta Poodla - Savory Rice Flour Pancakes
• Chili Garlic Chutney Recipe (Lahsun ki Chutney)

1. Surati Khaman Dhokla Recipe
2. Gujarati Kichdi an Everyday Comfort Food
3. Indian Salad Recipe with Greens

📖 Recipe

Puran Poli Recipe (Surati Gujarati Vedmi)

Equipment

• ▢ Instant Pot
• ▢ Hand Blender
• ▢ Microwave
• ▢ Microwave Safe Bowl
• ▢ Spatula for mixing
• ▢ Rolling Pin
• ▢ Nonstick Pan
• ▢ Spatula for flipping

Ingredients1x2x3x

SWEET STUFFING

• ▢ 1 cup toor daal
• ▢ 2 cups water
• ▢ 1 cup sugar
• ▢ 1 teaspoon cinnamon powder
• ▢ ½ teaspoon nutmeg powder

ROTI/ATTA

• ▢ 2 cups 24 Mantra whole wheat flour (desi atta)
• ▢ 1 ¼ cup water
• ▢ 2 tablespoon oil or ghee
• ▢ all purpose flour for dusting

ADDITIONAL INGREDIENTS

• ▢ ghee

Instructions

SWEET STUFFING

• Rinse the 1 cup of toor daal really well and place it in in an Instant Pot.
• Pour the 2 cups of water into the Instant Pot with the daal, close the lid and set the valve to sealed (no air should escape during the cooking process), and set it to 15 minutes.
• Allow the Instant Pot to cool naturally. Once the valve drops open the Instant Pot.
• Blend the daal using a hand blender until no lumps remain.
• Place the mixture in a microwave safe bowl and microwave on high heat at 5 minute intervals mixing each time until it thickens to a point where it forms a ball. This process can take about 15-20 minutes.
• Once the mixture has thickened add the sugar and spices. This will make the mixture runny again. Mix it well and continue to cook in the microwave until the mixture is able to form a ball again.
• Once it has thickened. Let it cool until you are able to touch it with your hands.
• Knead the mixture for a brief 30 seconds/1 minute and then form 8-10 balls (this number can vary based on how thick you want the Vermi to be).

ROTI/ATTA

• Combine the ingredients until the dough has formed a soft ball. Feel free to use a kitchen mixture or use your hands to knead the dough.
• Divide the dough into 8-10 rounds (this depends on how big/thick you want your Vermi to be).

COMPILING THE VERMI

• Take a roti dough ball and roll it into a small circle keeping the middle thicker then the outer round (it doesn’t have to be a perfect round).
• Place a stuffing ball in the middle of the roti.
• Combine the edges together to make a tight stuffed ball and remove the excess dough from the top (trust me, you don’t want to keep the extra dough on the Vermi).
• Dust the Vermi ball with some all purpose flour and gently roll it into a circle. I prefer my Vermi to be thick, but this is all a personal preference.
• Heat a pan on the stove top to medium high heat.
• Add the rolled Vermi to the pan and cook for about 1 minute.
• Flip over and cook for an additional 2 minutes.
• Flip the Vermi back over and add some oil to the pan to cook it through while flipping it multiple times. The Vermi will inflate, you can gently tap the bubble to get it to be a complete inflated Vermi.
• Enjoy hot with a generous serving of ghee.

Notes

• These can be made ahead of time and heated through on a stovetop pan right before serving.
• The stuffing can be placed in the freezer for a few months at a time. I roll them into portioned balls and place them in a freezer-safe bag.
• Make them and cook them in a little bit of oil until barely brown, stack them between parchment paper after cooled, and then freeze them in a freezer-friendly container. Reheat them by defrosting and then cooking on low heat until golden brown with a little bit of oil.
• Fresh ghee takes this dish to another level!

A mixture of toor daal , sugar, and spices that are stuffed into whole wheat flour dough, rolled out, and cooked until heated through. It is enjoyed with ghee on top or on the side.

Yes! Up to three months at a time. I like to put them in a Ziplock bag with parchment paper in between each.

Make it a complete meal with Khadi, Dal, Rice, Green Beans, Eggplant, Tindora, and Mung Salad.

Toor Dal is traditionally used.

Vedmi, Vermi, Sweet Roti, Sweet Paratha…

Puran Poli Recipe (Surati Gujarati Vedmi)

Equipment

• Instant Pot
• Hand Blender
• Microwave
• Microwave Safe Bowl
• Spatula for mixing
• Rolling Pin
• Nonstick Pan
• Spatula for flipping

Ingredients

SWEET STUFFING

• 1 cup toor daal
• 2 cups water
• 1 cup sugar
• 1 teaspoon cinnamon powder
• ½ teaspoon nutmeg powder

ROTI/ATTA

• 2 cups 24 Mantra whole wheat flour (desi atta)
• 1 ¼ cup water
• 2 tablespoon oil or ghee
• all purpose flour for dusting

ADDITIONAL INGREDIENTS

• ghee

Instructions

SWEET STUFFING

• Rinse the 1 cup of toor daal really well and place it in in an Instant Pot.
• Pour the 2 cups of water into the Instant Pot with the daal, close the lid and set the valve to sealed (no air should escape during the cooking process), and set it to 15 minutes.
• Allow the Instant Pot to cool naturally. Once the valve drops open the Instant Pot.
• Blend the daal using a hand blender until no lumps remain.
• Place the mixture in a microwave safe bowl and microwave on high heat at 5 minute intervals mixing each time until it thickens to a point where it forms a ball. This process can take about 15-20 minutes.
• Once the mixture has thickened add the sugar and spices. This will make the mixture runny again. Mix it well and continue to cook in the microwave until the mixture is able to form a ball again.
• Once it has thickened. Let it cool until you are able to touch it with your hands.
• Knead the mixture for a brief 30 seconds/1 minute and then form 8-10 balls (this number can vary based on how thick you want the Vermi to be).

ROTI/ATTA

• Combine the ingredients until the dough has formed a soft ball. Feel free to use a kitchen mixture or use your hands to knead the dough.
• Divide the dough into 8-10 rounds (this depends on how big/thick you want your Vermi to be).

COMPILING THE VERMI

• Take a roti dough ball and roll it into a small circle keeping the middle thicker then the outer round (it doesn’t have to be a perfect round).
• Place a stuffing ball in the middle of the roti.
• Combine the edges together to make a tight stuffed ball and remove the excess dough from the top (trust me, you don’t want to keep the extra dough on the Vermi).
• Dust the Vermi ball with some all purpose flour and gently roll it into a circle. I prefer my Vermi to be thick, but this is all a personal preference.
• Heat a pan on the stove top to medium high heat.
• Add the rolled Vermi to the pan and cook for about 1 minute.
• Flip over and cook for an additional 2 minutes.
• Flip the Vermi back over and add some oil to the pan to cook it through while flipping it multiple times. The Vermi will inflate, you can gently tap the bubble to get it to be a complete inflated Vermi.
• Enjoy hot with a generous serving of ghee.

Notes

• These can be made ahead of time and heated through on a stovetop pan right before serving.
• The stuffing can be placed in the freezer for a few months at a time. I roll them into portioned balls and place them in a freezer-safe bag.
• Make them and cook them in a little bit of oil until barely brown, stack them between parchment paper after cooled, and then freeze them in a freezer-friendly container. Reheat them by defrosting and then cooking on low heat until golden brown with a little bit of oil.
• Fresh ghee takes this dish to another level!

Recipe Courtesy of The Curry Mommy

Here is a full traditional Thanksgiving Day menu list for your planning needs!

I am all about having traditional American Thanksgiving food on this one day but I understand if you want to incorporate an Indian Thanksgiving Menu on this special day. With that said, here you will find all of the recipes I make for the festive holiday.

homemade gourmet mac and cheese

I understand everyone has different traditions so if you want to add a twist to the original (like I did with the One Pot Mexican Mac and Cheese ), then please be sure to do so!

What’s on the menu?

One of the hardest things to do is come up with a list of items to put on a menu when having a holiday gathering. I was born and raised in the southern part of the United States, so having a Traditional Thanksgiving was a must! But we looked out for those who were vegetarians and would incorporate some Indian dishes into the menu as well.

What dishes to add for vegetarians?

Smothered Vegetarian Burritos

We have done Idli Sambar, Enchiladas, or Lasagna in the years past with the addition of many appetizers. Regardless of what you add, just know that we all have our own traditions and that the whole reason to gather is to be thankful for each other!

Indian Thanksgiving Menu is one with Indian recipes. However, since it is Thanksgiving I like to throw in traditional recipes as the main part of the meal. In fact, they are a must! So, whether you are having a mix of traditional and non-traditional items on your menu, I have you covered with a complete list below.

Vegetarian Main Course Recipe Ideas

Sev Usal never disappoints for gatherings! It’s like a bowl of comfort for every desi.

• Creamy Tahini Pasta
• Gulab Jamun Cupcakes
• Sev Usal Recipe
• Paneer Butter Masala Recipe (Paneer Makhani)

Expert Tips

A full 72 hours in the refrigerator is recommended.

A large platter of enchiladas or lasagna works well for adults and kids.

Recipes for Thanksgiving!

Here is a complete list of my homemade recipes for Thanksgiving!

Candied Yams (sweet potato casserole)

📖 Recipe

Thanksgiving Candied Yams with Pecans

Equipment

• ▢ Oven safe pan
• ▢ Foil Paper
• ▢ bowl
• ▢ Butter Pot
• ▢ whisk
• ▢ spatula
• ▢ Cookie Cutter (optional)

Ingredients1x2x3x

• ▢ 4 cups sweet potatoes, that have been peeled, cube chopped, and boiled/steamed
• ▢ 3 tablespoon salted butter
• ▢ 2 cups marshmallows
• ▢ ¼ cup chopped pecans (+ extra for garnish)
• ▢ ¼ cup brown sugar
• ▢ ¼ cup heavy whipping cream (or milk)
• ▢ ⅛ teaspoon cinnamon powder (optional)

Instructions

• In a large bowl, add half of the sweet potatoes and mash them well.
• Add the other half of the sweet potatoes but do not mash them. Keep them cubed.
• Add the pecans and cinnamon powder to the bowl.
• In a small butter pot, brown 2 tablespoon of the butter. Add heavy whipping cream/milk and the sugar. Let it come to a simmer on low heat making sure to stir/whisk the whole time.
• Mix the butter pot contents with the sweet potatoes in the bowl.
• Put the sweet potatoe mixture in an oven safe pan and spread it out evenly with a spatula so the top has a flat surface.
• Brown the additional 1 tablespoon of butter and pour it over the sweet potato mixture. Try to be as even as possible. Feel free to use more butter if you need to (It’s Thanksgiving! Go big folks.)
• Layer the marshmallows on top of the candied yams. Get pretty with it! Use some extra pecans and write your family’s surname; use a cookie cutter and have a pattern/leaf in the middle; alter lines of pecans and marshmallows… or be simple and just use marshmallows on top.
• Tightly cover the oven safe pan with foil paper. Leave air in the middle so the foil does not touch the marshmallows at all.
• Bake for 10 minutes at 350.
• Uncover the foil and bake again for 3-5 minutes.
• If you prefer to brown your marshmallows even more, broil them on low heat for 1-2 minutes (keep an eye on them though).
• Serve HOT!

Green Bean Casserole

📖 Recipe

The Common Thanksgiving Green Bean Casserole

Equipment

• ▢ bowl
• ▢ spatula
• ▢ Oven safe pan
• ▢ Foil Paper

Ingredients1x2x3x

Casserole

• ▢ 4 cups green beans, chopped and steamed (slice lengthwise in half, and then 1 inch pieces… trust me)
• ▢ 1 can Campbell’s cream of mushroom soup (10oz)
• ▢ 4 oz French’s fried onions
• ▢ ⅛ teaspoon fresh coarse black pepper (more or less)
• ▢ 1 cup milk or heavy cream

Topping

• ▢ 4 oz French’s fried onions

Instructions

• In a large bowl, mix everything together for the casserole (save time and mix it in the oven safe pan you will be cooking in)
• Place the mixture in an oven safe pan and cover tightly with foil.
• Bake at 350 degrees for 15 minutes (if your green beans are cold, add 5 minutes to the timer).
• Uncover the foil and layer the French’s Fried Onions on top.
• Bake for an additional 10 minutes.
• Serve hot!

Gourmet Macaroni and Cheese

📖 Recipe

Easy Gourmet Mac and Cheese

Ingredients1x2x3x

• ▢ 1 box macaroni and cheese (Kraft, Velveeta, Annie’s, etc)
• ▢ 4 oz cream cheese (more or less)
• ▢ handful spinach, finely chopped
• ▢ 4 tablespoon panko breadcrumbs
• ▢ 2 tablespoon butter
• ▢ splash milk
• ▢ diced jalapeno (optional)

Instructions

BREAD CRUMBS

• Heat a small pan with butter on medium heat.
• Once the butter is melted add the Panko Bread Crumbs.
• Cook for about a minute until very lightly browned and remove from the heat.

MACARONI AND CHEESE

• Prepare the mac and cheese according to the boxed instructions
• Once done, keep the mac and cheese pot on low and add finely chopped spinach to it.
• Add chunks of cream cheese. TIP: cut it off of the block or spoon it out of a container. You want to have chunks and not blend into the sauce.
• Add jalapenos and a splash of milk.
• Mix gently so the cream cheese does not begin to melt in the warm pot. The spinach will begin to wilt at this point.
• Place mac and cheese in an oven safe pan.
• Pour the breadcrumbs over the macaroni and cheese and spread evenly across the top.
• Bake in a 350 degree oven for 3-5 minutes. The bread crumbs can brown quick, so it’s best to keep an eye on it.
• ENJOY! <3

Cranberry Sauce/Relish

📖 Recipe

Cranberry Relish

Ingredients1x2x3x

• ▢ 8 oz fresh cranberries
• ▢ 1 ½ cup sugar (brown, white, or a mix)
• ▢ ½ cup chopped walnuts or pecans
• ▢ 1 orange, zest + juice

Instructions

• Place all of the ingredients in a pot and mix together.
• Turn on the heat to medium/low and let it simmer for about 15 minutes stirring frequently.
• After 15 minutes the cranberries should have cooked through and combined into a mixture with the other ingredients.
• Transfer into a refrigerator safe container and let it cool to room temperature. SIDE NOTE: You can enjoy the dish at room temperature or cooled.
• Refrigerate until ready to serve.
• Enjoy <3 Happy Eating, Folks!

Mashed Potatoes

📖 Recipe

No Holding Back, Thanksgiving Mashed Potatoes

Ingredients1x2x3x

• ▢ 4 cups boiled potatoes, pealed and cubed (use half russet and half red)
• ▢ 2 oz cream cheese or sour cream (optional)
• ▢ 1 tablespoon mayonnaise
• ▢ ¼ cup chicken broth (or equivalent bouillon for concentrated flavors)
• ▢ ¼ cup milk or heavy cream
• ▢ 2 tbsp salted butter
• ▢ salt
• ▢ pepper

Instructions

• In a large bowl, gather the contents starting with the HOT cube boiled potatoes. The potatoes must be hot when making this dish. I think it plays a big role in making fluffy potatoes.
• Add cream cheese and mayonnaise to the bowl. Do not mix yet
• In another small pot melt the butter (you can use the same one you boiled potatoes in to save time or microwave these contents).
• Add the milk/heavy cream and broth/bouillon to the pot and let it come to a boil.
• Pour the mixture into the bowl with the HOT potatoes.
• Now take a masher and mash the potatoes to combine it together ( you can also fluff perfect potatoes in a kitchen aid mixture!) Key tip: all ingredients should be same temperature.
• The mixture may be a bit runny but it will become fluffy and thicken as it cools within minutes of whipping/mashing.
• Add salt and pepper to taste.
• Serve hot.

Stuffing/Dressing

📖 Recipe

The Average Thanksgiving Stuffing Turned Fancy!

Ingredients1x2x3x

• ▢ 1 6oz package stove top stuffing
• ▢ 2 cups broth of choice
• ▢ 1.5 tablespoon butter
• ▢ 2 celery ribs, diced finely
• ▢ ½ onion, diced finely
• ▢ herbs for garnishment (sage, rosemary, thyme)
• ▢ shredded turkey (optional)

Instructions

• Heat oven to 350 degrees.
• In an oven safe pan, empty the dry stove top contents and mix in shredded turkey (if using).
• Heat a sauce pan on medium heat. Melt the butter and cook the onions and celery until slightly translucent (about 3-5 minutes).
• Mix the celery and onions with the stove top stuffing in the oven safe pan (toss it together for a quick mix)
• Pour the broth over the stove top stuffing. Lightly toss the ingredients.
• Cover tightly with foil and cook in the oven for about 10-15 minutes until heated through.
• Sprinkle some fresh chopped herbs on top and serve hot.

Krusteaz Gourmet Cornbread

📖 Recipe

Cornbread

Ingredients1x2x3x

• ▢ 1 package Krusteaz Honey Corn Bread

Instructions

• Make the cornbread according to the packaged instructions and enjoy as is!
• Want to spruce it up? Add a cup of cheddar cheese and jalapenos to the batter before baking.
• Make it pretty by topping it with a sprinkle of shredded cheese and fresh sliced jalapenos.

Easy Homemade Biscuits

📖 Recipe

Easy Bisquick Biscuits

Equipment

• ▢ Cookie Cutter (or anything round)
• ▢ Mixing Bowl
• ▢ Large Surface
• ▢ Cookie Sheet

Ingredients1x2x3x

• ▢ 4 cups Bisquick
• ▢ 1 cup sour cream
• ▢ 1 cup 7-up or Sprite
• ▢ ½ cup melted butter
• ▢ all purpose flour for dusting

Instructions

• Heat oven to 425 degrees.
• Mix together the bisquick flour, sour cream, 7-up or Sprite. Feel free to use a Kitchen Aid mixture since the dough might get a bit sticky.
• Continue to mix all of the contents together folding it over and kneading well.
• Flatten the dough out onto an all purpose flour dusted surface.
• Using a cookie cutter (or any round object) make round biscuits. The number will vary based on how big your cutter is.
• In a cookie sheet pan, pour the melted butter.
• Place each cut out biscuit on top of the butter.
• Cook for 12-15 minutes or until golden brown.
• Enjoy hot with butter and honey!

Turkey Gravy using the drippings

📖 Recipe

Thanksgiving Turkey Gravy

Equipment

• ▢ whisk
• ▢ Sauce Pot

Ingredients1x2x3x

• ▢ 4 cups turkey drippings or any packaged broth of your choice
• ▢ 2 tablespoon salted butter
• ▢ 2 tablespoon all purpose flour
• ▢ salt and pepper to taste

Instructions

• In a sauce pot, heat the butter until fully melted.
• Add the all purpose flour and whisk together until the flour is semi brown. (It will be a thick roux and you can add extra butter if you wish)
• Pour the broth into the pot and continue to whisk until heated through.
• Boil for about 2 minutes. The gravy will thicken as it cools.
• Serve warm.