Puran Poli is a traditional Indian sweet flatbread filled with delicious, mildly spiced lentils and jaggery stuffing.
This is often made during festivals and special occasions. Puran Poli is mostly popular in Maharashtra, Gujarat and South India.
This is a soft flatbread filled with a sweet lentil mixture and cooked in ghee, making it one of the delicious and comforting dishes.
About Puran Poli
What is Puran Poli?
Puran Poli is a sweet, stuffed flatbread made with chana dal (bengal gram), jaggery and spices like nutmeg and cardamon.
In Marathi, โPuranโ refers to sweet lentil (dal) stuffing, while โPoliโ means flatbread.
Puran Poli is a classic Maharashtrian delicacy often served with a dollop of ghee, or with milk or with katachi amti.
The outer layer of puran poli is made using maida (all-purpose) flour, wheat flour or a combination of both. The stuffing consists of cooked chana dal (bengal gram) infused with jaggery and nutmeg powder.
In Maharashtra, many households make it for Holi, Gudi Padwa and Ganesh Chaturthi.
Puran poli is more than just a dish, itโs a tradition passed down through generations.
Apart from being tasty, this festive dish is also nutritious. The chana dal filling (bengal gram) is high in protein, the jaggery used is rich in iron and spices like nutmeg and cardamon help with digestion.
Puran Poli is time-consuming, but the end result is worth it!
But with some tricks here and there, preparing this poli is not that difficult.
If you feel overwhelmed, then divide the process into two. Prepare the sweet puran stuffing a day or two in advance and store it in the fridge.
When making the puran poli, just knead the dough and roll out the polis and roast them in ghee. This process is much easier.
Puran poli is often prepared as an offering to gods (naivaidya) and then shared with loved ones.
You will find many versions of this puran poli, depending on the region.
In Maharashtra, puran poli is made with wheat flour and a soft chana dal-jaggery filling. While in Gujarat, sometimes, toor dal (pigeon peas) are used. It is also called as Vedmi and is thinner than Maharashtrian puran poli.
In South India, this is called as Obbattu, Bobbatlu or Holige which has the addtion of coconut and nuts in the filling.
Puran poli is best enjoyed hot with warm ghee (clarified butter).
In Maharashtra, it is served with katachi amti, which is a thin dal made from leftover chanadal water. It is also served with milk, safforn or coconut chutney depending on the regional culutre.
At home, whenever preparing Puran Poli, everyone in the house pitches in whether its kneading the dough, churning the puran, or rolling out the poli.
This dish brings families together and happiness to every festival.
Itโs a celebration of traditions, flavours and cherished memories.
If you havenโt tried this delicacy yet, Holi is the perfect time to give it a go.
What is Jaggery?
Jaggery, or gul, is an unrefined natural sweetener made with sugarcane juice.
Unlike refined sugar, it retains essential minerals like iron, magnesium and potassium.
Jaggery is widely used in Indian cooking to make dals, sabzi, and sweets.
Jaggery adds a rich caramel-like sweetness to Indian desserts like Puran Poli and Tilgul Ladoo.
Apart from its unique taste, this is also known for its health benefits, which include boosting energy, aiding digestion and preventing anemia.
Jaggery is a staple in the Indian kitchen and is used in many traditional Indian recipes.
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
ingredients
Chana Dal (Bengal Gram Lentils) โ To make the Puran (sweet stuffing), we will need 1 cup of chana dal. Wash it a couple of times. Cook in on stove top in a large pot till it softens. You can also pressure cook for 4-6 whistles or till it softens.
Jaggery (Gul) โ We will need 1 cup of jaggery to sweeten the puran (stuffing). Add jaggery as per your preference.
Whole Wheat Flour โ To make the poli we will require 6 cups of whole wheat flour (gehu ka atta). Knead it to a soft dough using water and oil.
Spices โ We will add half a teaspoon of nutmeg powder to give that flavourful aroma to this puran poli. Instead of nutmeg, you can also use cardamon powder.
We will also use 1/4th of a teaspoon of Turmeric Powder to give that distinct yellow colour to the dal.
Ghee (Clarified Butter) โ We will need ghee to roast the puran poli and while serving.
Water โ To knead the dough and cook the dal.
Frequently Asked Questions
What is Puran Poli made up of?
Puran poli is made of a soft wheat flour dough stuffed with a sweet filling called Puran which is made from cooked chana dal and jaggery.
What is Puran used for?
Puran (Sweet Lentil Stuffing) is mainly used to make Puran Poli, Purnache Dinda (Whole Wheat Dumplings), Purnache Modak. Puran can also be enjoyed as it is like sweet side dish.
What is Puran Poli called in Karnataka?
In Karnataka, Puran Poli is known as Obbattu or Holige.
Is Puran Poli healthy?
Puran Poli is filling and energy-rich as it is made using jaggery, chana dal and ghee. Though it gives protein, fiber and essential nutrients, it also is high in carbohydrates and fats.
Consuming it in moderation is the best way to enjoy it.
How long can you store Puran Poli?
Puran poli stays good for 2-3 days at room temperature. In the refrigerator, it stays fresh for up to a week. Store it in an airtight container.
Can I use sugar instead of Jaggery to make Puran Poli?
Yes, you can use sugar however, jaggery tastes better and has health benefits.
Is Puran Poli Gluten-Free?
Traditionally, Puran Poli is made with whole wheat flour or all-purpose flour (maida) but to make it gluten-free, you can make use of rice flour (chawal ka atta) or millet flour.
Can I make Puran Poli Vegan?
Yes, skip ghee while roasting and serving and use oil instead to make a vegan Puran Poli.
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Variations
Adding Coconut โ You may add some grated fresh coconut in the puran (filling) for a richer taste.
Adding Dry Fruits โ You may also mix in some finely chopped or slit nuts like cashews, almonds and pista for rich flavour and crunch.
Gluten-Free Puran Poli โ To make a gluten-free puran poli, you may use millet flour or rice flour instead of wheat or maida.
Serving Suggestions
With Ghee โ Serve warm Puran Poli with a generous drizzle of ghee on top.
With Katachi Amti โ In Maharashtra, Puran Poli is often served with katachi amti made from the leftover chana dal water. This combination perfectly balances the sweetness from the poli with the spicy dal.
With Milk โ Pair this Puran Poli with warm milk and a pinch of Saffron. Makes one of the most comforting meals!
Storage Options
Puran Poli stays fresh for 2-3 days at room temperature. Keep it in an airtight container.
You may also refrigerate it, which increases its shelf life to up to a week. Reheat on a tawa with ghee.
Related Recipes
No Onion, No Garlic (Satvik) Recipes
More Traditional Indian Recipes
Purnache Dinda (Sweet Whole Wheat Dumplings), Tilgul Poli (Sweet Sesame & Jaggery Poli), Narlachi Vadi (Coconut Barfi), Gajar Halwa (Carrot Pudding), Dudhi Halwa (Lauki Ka Halwa)
How to Make Puran Poli Step-by-Step Recipe
Note:
ย To save time while making puran poli, you may cook this puran ahead of time and store it in the refrigerator. Thaw it and let it come to room temperature before you start making Puran Poli.
You can add maida (all-purpose) flour to the wheat flour if you want a crispy puran poli, but I prefer making it with whole wheat flour.
Looking for delicious vegan recipes? Donโt forget to check out My Vegan eBook โ packed with simple, flavorful dishes to make your vegan journey effortless and delicious!
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Recipe Card
Puran Poli Recipe | Sweet Lentil Flatbread (Holi Special)
Ingredientsย ย
For Puran (Sweet Stuffing)
- 1 cup Chana Dal (Bengal Gram)
- 1 cup Jaggery (Gul)
- 1 teaspoon Nutmeg (Jaifal)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Oil
To Make Poli (Outer Covering)
- 6 cups Whole Wheat Flour
- 1 teaspoon Salt
- 2 tablespoons Oil
- Water to Knead the Dough
- Ghee, to roast Puran Poli
Instructionsย
To Cook Chana Dal (Bengal Gram)
- Wash chana dal for 3-4 times until water runs relatively clear.
- In a large pot, heat 4 cups of water and add the washed chana dal.
- As the dal cooks, you will see white foams appears over the dal, skim it off.
- Let the chana dal cook on medium flame till the dal is soft and can be easily mashed.
- Once the dal is soft, strain the water in which the dal was cooked using a strainer.
- Keep this water aside. This water is called 'Kat' which is used later to make 'Katachi Amti'.
To Make the Puran (Sweet Filling)
- In a pan, add just half a teaspoon of ghee.
- Add the cooked chana dal. Add Jaggery (gul) and cook it on a medium heat.
- The jaggery will release water while cooking. Cook this puran till jaggery melts completely.
- Roughly mash the dal using spatula.
- Once jaggery melts, keep on cooking till the mixture thickens. This time keep on stirring it continously to avoid puran sticking to the pan.
- Once the mixture thickens, add nutmeg powder and mix well.
- Puran is ready.
- We will need to grind the puran (filling) using puran yantra or sieve to a fine paste.
- Place the puran yantra (machine) or sieve over a large vessel.
- Add small portions of puran into it.
- Rotate the handle in a circular motion to press the puran through the mesh. Continue the process till all the puran is ground to fine paste.
- Puran for stuffing Puran Poli is ready.
To Prepare The Dough
- In a mixing bowl, add whole wheat flour and salt and oil.
- Slowly add water and knead a soft and smooth dough.
- Cover and let it rest for 20 minutes.
Assemble Puran Poli
- Once the dough has rested well, knead it once again to smooth it out.
- Take a golf ball size portion of the wheat dough and make a cavity (dent) in the centre.
- Place a spoonful of puran stuffing and seal the edges.
- Roll the stuffed dough into thin poli, use dry rice flour to prevent it from sticking to the rolling board.
- Meanwhile, keep tava / griddle to heat. Transfer the puran poli to the hot tava.
- Apply ghee and roast the poli on medium flame from both sides.
- Cook the puran poli till you see brown spots appear.
- Make all the remaining puran poli the same way.
- Serve it warm with a generous drizzle of ghee or with warm milk.
