Puran Poli Recipe

Soft, golden, and stuffed with a rich, sweet lentil filling, the Puran Poli Recipe is not just a recipe; it’s a celebration folded into a flatbread. Popular during Indian festivals like Holi, Gudi Padwa, and Ganesh Chaturthi, this beloved Maharashtrian sweet flatbread brings nostalgic comfort to every bite. Whether you grew up with your grandmother rolling them by hand or you’re discovering it for the first time, Puran Poli is pure soul food.

Made with a delicate balance of chana dal (split Bengal gram), jaggery (unrefined cane sugar), cardamom, and nutmeg, the filling called Puran is enveloped in a soft wheat dough (Poli) and cooked on a hot tawa until golden and slightly crisp. The result is a dessert-meets-main-course dish that can be served with ghee, milk, or even as part of a savory thali.

Suppose you’re a fan of recipes that blend tradition with flavor, like our Cracker Barrel Fried Apples, Creamy Lemon Chicken Orzo Soup, or Vegan Chocolate Avocado Mousse. In that case, you’ll love how this dish honors history with every bite. Warm, wholesome, and surprisingly easy to make, that’s the magic of Puran Poli.

This traditional Puran Poli recipe brings the festive flavors of India to your kitchen.
Made with sweet chana dal filling and soft whole wheat dough, it’s a melt-in-your-mouth favorite.
Perfect for Holi, Gudi Padwa, or any time you crave a comforting flatbread with a sweet twist.
Serve it warm with ghee or alongside your festive thali for that authentic touch.
Let’s dive into the recipe that’s rich in tradition; and absolutely oooh delish!

Puran Poli Recipe

A soft, stuffed Indian flatbread made with a sweet lentil and jaggery filling, traditionally served during festivals like Holi and Gudi Padwa. Comforting, festive, and rich in flavor!

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Total Time 2 hours hrs

Servings: 4

Course: Bread, Dessert

Cuisine: Indian, Italian and Mediterranean flavors

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• For the Filling Puran:
• 1 cup chana dal split Bengal gram
• 1.5 cups jaggery grated
• 1/4 tsp cardamom powder
• 1/8 tsp nutmeg optional
• Pinch of salt
• For the Dough Poli:
• 1.5 cups whole wheat flour
• 1/4 tsp turmeric optional, for color
• 2 tsp oil or ghee
• Water as needed
• Pinch of salt
• For Cooking:
• Ghee or clarified butter for roasting

Equipment

• Mixing bowls
• Rolling Pin
• Tawa or flat skillet
• Pressure cooker or pot
• Strainer
• Spatula

Method

 

Step 1: Prepare the Chana Dal Filling (Puran)

1. Wash the chana dal 2–3 times and soak it for 1 hour.
2. Pressure cook the soaked dal with just enough water for 2–3 whistles (or boil until soft).
3. Drain the cooked dal well using a strainer to remove excess water.
4. In a non-stick pan, combine the drained dal and grated jaggery.
5. Cook on low-medium heat, stirring constantly, until the jaggery melts and the mixture thickens into a paste.
6. Add cardamom powder, nutmeg, and a pinch of salt.
7. Let the mixture cool completely, then mash or blend until smooth. Divide into 6–8 balls.

Step 2: Make the Dough (Poli)

1. In a bowl, mix wheat flour, salt, turmeric (optional), and oil/ghee.
2. Slowly add water to form a soft, smooth dough.
3. Knead well for 8–10 minutes, then cover and let it rest for 30 minutes.
4. Divide the dough into equal-sized balls (same number as puran balls).

Step 3: Assemble the Puran Poli

1. Flatten a dough ball into a small disc using your fingers or a rolling pin.
2. Place one puran ball in the center and seal the dough around it.
3. Gently flatten again and roll into a 6–7 inch round. Use dry flour if needed.
4. Be gentle to avoid tearing the dough.

Step 4: Cook the Puran Poli

1. Heat a tawa or skillet over medium flame.
2. Place the rolled puran poli on the hot tawa.
3. Roast one side for about 30 seconds, then flip.
4. Apply a little ghee and cook until golden brown spots appear on both sides.
5. Repeat for all.

Step 5: Serve

1. Serve warm with a drizzle of ghee, a side of warm milk, or as part of a festive Indian meal.

Notes

• You can store leftover puran in the fridge for up to 4 days.
• The puran can also be used for making other Maharashtrian sweets like Puranachi Karanji.
• Use non-stick or cast iron pans for better flavor and even roasting.

Share Your Twist on Puran Poli Recipe!

Did you stuff it with dates or coconut? Try it with whole wheat or gluten-free flour? Or maybe you served it with almond milk or turned it into dessert tacos?

We love seeing your creative spins on this traditional favorite whether it’s a festive treat or your comfort food craving.

📸 Snap a pic and tag us on Instagram or Facebook using #OoohDelishTwist and we might feature your sweet creation.

💌 Got a family recipe for Puran Poli passed down generations? Email it to contact@ooohdelish.com and we’ll give your story a shoutout.

FAQs: Puran Poli recipe

The final result, fresh from my Garden and full of flavor.

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Sunlight, green leaves, and a perfect recipe come together.

This one turned out even better than expected, so proud.

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