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Puran Poli (Sweet Flatbread)

Name: Puran Poli (Sweet Flatbread)
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8 servings
Ingredients: For the Outer Dough: 2 cups Whole Wheat Flour (Atta) or All-Purpose Flour (Maida), 1/2 tsp Turmeric Powder (optional, for color), 1 tbsp Oil or Ghee, Water (as needed), A pinch of Salt; For the Filling (Puran): 1 cup Chana Dal (split chickpeas), 1.5 cups Jaggery (grated or finely chopped), 1/2 tsp Cardamom Powder, 1/4 tsp Nutmeg Powder, 1 tbsp Ghee; For Serving: Extra Ghee

By Recipe Heaven Kitchen17 Mar 20260

Prep60 min

Cook45 min

Servings8

DifficultyEasy

Experience the authentic flavors of Indian festivals with Puran Poli, a beloved sweet flatbread. This traditional Maharashtrian delicacy features a soft, tender wheat flour dough generously stuffed with 'puran' – a delectable, aromatic filling of cooked chana dal (split chickpeas), jaggery, and fragrant cardamom. Our step-by-step recipe guides you to create perfectly thin, melt-in-your-mouth Puran Polis that are ideal for special occasions like Holi, Diwali, or Gudi Padwa. Serve with a dollop of ghee for an unforgettable culinary experience.

Ingredients

For the Outer Dough: 2 cups Whole Wheat Flour (Atta) or All-Purpose Flour (Maida), 1/2 tsp Turmeric Powder (optional, for color), 1 tbsp Oil or Ghee, Water (as needed), A pinch of Salt
For the Filling (Puran): 1 cup Chana Dal (split chickpeas), 1.5 cups Jaggery (grated or finely chopped), 1/2 tsp Cardamom Powder, 1/4 tsp Nutmeg Powder, 1 tbsp Ghee
For Serving: Extra Ghee

Instructions

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Step 1: Prepare the Dough: In a large bowl, combine wheat flour, turmeric powder (if using), oil/ghee, and salt. Gradually add water and knead into a very soft, pliable dough. It should be softer than regular chapati dough to accommodate the filling without tearing. Apply a little oil on top, cover with a damp cloth, and let it rest for at least 30 minutes to 1 hour.
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Step 2: Prepare the Puran (Filling): Rinse chana dal thoroughly and soak it for 30 minutes (optional, but helps in faster cooking). Pressure cook the chana dal with just enough water to cover it for 3-4 whistles until it's soft but not mushy. Drain any excess water completely. Transfer the cooked dal to a heavy-bottomed pan.
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Step 3: Cook the Puran: Add grated jaggery to the cooked chana dal in the pan. Cook on low-medium heat, stirring continuously, until the jaggery melts and the mixture thickens considerably and leaves the sides of the pan. Add cardamom powder, nutmeg powder, and 1 tbsp ghee. Mix well. Mash the mixture with a potato masher or pass it through a puran yantra (a special strainer) to get a smooth, lump-free puran. Let it cool completely.
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Step 4: Stuff and Roll the Poli: Divide the dough and puran into equal lemon-sized balls. Take one dough ball, flatten it slightly, and place a puran ball in the center. Bring the edges of the dough together and seal it, encasing the puran completely. Lightly dust with flour and gently roll it into a thin, round poli (flatbread) of about 6-7 inches in diameter. Be careful not to let the filling come out.
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Step 5: Cook the Puran Poli: Heat a tawa (griddle) over medium heat. Place the rolled poli on the hot tawa. Cook for a minute or until small bubbles appear. Flip it, apply a little ghee on both sides, and cook, pressing gently with a spatula, until golden brown spots appear and the poli puffs up. Repeat with the remaining polis. Serve hot with extra ghee.

Frequently asked questions

How to make the Puran Poli dough soft and pliable?▾

The key is to knead a very soft dough, almost sticky, and let it rest sufficiently. Adding a little oil or ghee while kneading helps to make it smooth and elastic, preventing tears when rolling.

Why does my Puran Poli break or tear while rolling?▾

This usually happens if the dough is not soft enough, or if the puran (filling) is too coarse or not sufficiently cooled. Ensure the dough is very pliable and the puran is smooth and firm after cooling.

Can I use sugar instead of jaggery for the puran?▾

Yes, you can use granulated sugar, but jaggery gives Puran Poli its traditional rich flavor and brownish color. If using sugar, you might need to adjust the cooking time slightly, as sugar melts faster.

How to store Puran Poli?▾

Puran Polis are best enjoyed fresh. You can store them in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 4-5 days. Gently reheat on a tawa with a little ghee before serving.

What is Puran Poli traditionally served with?▾

Puran Poli is almost always served with a generous dollop of pure ghee (clarified butter). In some regions, it's also accompanied by a thin, spicy lentil soup called Katachi Amti, or a bowl of milk.