Puran Poli
Veg
A golden, paper-thin flatbread stuffed with a sweet filling (puran) of chana dal cooked down with jaggery, cardamom, and nutmeg, then rolled and roasted in ghee. The most beloved Maharashtrian festive sweet, made for Holi, Gudhi Padwa, and every auspicious occasion — always eaten warm, dripping with ghee and a glass of katachi amti.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Maharashtrian
Nagpuri
Best for
Lunch
Recipe
Prep: 30 min
Cook: 45 min
Total: 75 min
2-3 servings
Ingredients
| 1 cup | chana dal |
| 1 cup | jaggery |
| 1/4 teaspoon | cardamom powder |
| 1/4 teaspoon | nutmeg powder |
| 1 cup | whole wheat flour |
| 1 cup | all-purpose flour |
| 2 tablespoons | oil |
| — | water as needed |
| — | salt to taste |
| — | ghee for cooking |
Instructions
- 1 Rinse the chana dal thoroughly and soak it in water for 30 minutes.
- 2 Drain the water and pressure cook the chana dal with enough water for 3-4 whistles until soft.
- 3 Drain any excess water from the cooked dal and mash it well.
- 4 In a pan, add the mashed dal and jaggery. Cook on low heat until the jaggery melts and blends with the dal.
- 5 Add cardamom powder and nutmeg powder to the mixture and cook until it thickens. Let it cool to room temperature.
- 6 In a bowl, mix whole wheat flour, all-purpose flour, oil, and salt. Add water gradually to form a soft dough. Let it rest for 20 minutes.
- 7 Divide the dough and the puran (dal-jaggery mixture) into equal portions.
- 8 Roll out a dough ball into a small circle. Place a portion of puran in the center and fold the edges to seal.
- 9 Gently roll out the stuffed dough into a thin disc, using flour to prevent sticking.
- 10 Heat a tawa (griddle) and cook the puran poli on medium heat, applying ghee on both sides, until golden brown.
- 11 Repeat with the remaining dough and puran.
- 12 Serve hot with a dollop of ghee or milk.
Tips
Ensure the puran mixture is smooth and not too watery for easy rolling.