Puran Poli isn’t just a recipe—it’s a nostalgic emotion wrapped in layers of tradition, ghee, and sweetness. With a melt-in-the-mouth dal-jaggery filling and soft outer covering, this Maharashtrian (and South Indian!) classic is made during festivals like Holi, Ugadi, and Ganesh Chaturthi. Every household has its own twist, but the heart of the dish stays the same: warmth, comfort, and a touch of love.
What Makes Puran Poli Special
At first glance, it may just look like a sweet paratha—but bite into it and you’ll know why generations have passed this one down. The filling (puran) is made of chana dal (split chickpeas) mashed and simmered with jaggery, flavored with cardamom and finished with a hint of ghee. It’s wholesome, naturally sweet, and protein-rich.
The outer dough (poli) is made with maida (or sometimes wheat flour), rolled gently with care to seal in all that golden filling.
Health Benefits & Festive Feels
While puran poli feels indulgent, it’s also surprisingly nutritious:
- Chana Dal – rich in protein and fiber, great for satiety.
- Jaggery – natural sweetener with iron, helps digestion.
- Cardamom – digestive and aromatic.
- Ghee – adds richness and supports absorption of nutrients.
A great option for growing kids, festive fasting days, and those who love a sweet without refined sugar overload. Swap maida with whole wheat flour if you’re leaning toward a healthier version.
Ingredient Notes
For the Dough
- Maida – gives the outer layer its soft, elastic texture. Can be subbed with atta.
- Salt + Turmeric – just a pinch of each adds balance and color.
- Oil – keeps the dough supple and helps it roll out smoothly.
For the Filling (Puran)
- Chana Dal – soaked and pressure-cooked till soft. The base of the filling.
- Jaggery – lends sweetness and depth.
- Cardamom Powder – the soul of Indian desserts.
- Ghee – finishes it off with flavor and aroma.
The Cooking Process
First, we start with the dough. In a bowl, mix together maida, a pinch of salt, and a touch of turmeric. Slowly add water and knead until you have a smooth, soft dough. Drizzle some oil on top and let it rest. This helps it stay soft and stretchy when you roll it later.
While the dough rests, let’s move to the puran. Pressure cook soaked chana dal with water until it’s soft — about 6 whistles should do it. Once it cools a bit, mash it really well. It should be smooth and lump-free.
Now, transfer that mashed dal to a pan and add in the powdered jaggery. As it melts, the mixture will become gooey — don’t worry, just keep stirring until it thickens. Add cardamom powder and finish with a spoon of ghee. Once it starts coming together like a soft dough, take it off the heat and let it cool.
Time to assemble!
Divide both the dough and puran into equal-sized balls. Take a dough ball, flatten it slightly, and place a puran ball in the center. Gently seal it up from all sides.
Here’s the trick: instead of rolling it out with a pin, use your palms to press it gently between two greased butter papers. This prevents sticking and keeps it from tearing.
Heat up a tawa, place your puran poli on it, and cook until golden spots appear on both sides. Flip gently, press lightly, and smear with a touch of ghee.
And there you go—soft, golden, sweet Puran Poli ready to melt hearts.
How to Serve It
Traditionally, puran poli is served hot with a generous drizzle of ghee or warm milk. In Maharashtra, it’s paired with katachi amti (a spicy dal made from the strained water of chana dal). Down South, it’s offered in pooja thalis or packed for temple prasad.
Storage & Meal Prep Tips
- You can make the filling and dough a day in advance.
- Cooked puran poli stays good for 2 days at room temp or 5–6 days refrigerated.
- To reheat, warm it on a tawa with a touch of ghee or wrap it in foil and heat in the oven.
Party or Festive Prep Tips
Making for a crowd? Keep the dough and filling ready ahead of time and roll them fresh before serving. You can even make mini bite-sized puran polis for a fun festive twist.
Puran Poli
Description
Puran Poli is a festive Indian flatbread filled with sweetened chana dal (puran), flavored with cardamom, and cooked on a griddle with ghee. Traditionally made for festivals like Holi and Ganesh Chaturthi, this soft and aromatic delicacy is comforting, rich, and soul-satisfying.
Ingredients
for the dough
for the puran (filling)
Instructions
Prep Work
-
Prepare Dough
Mix maida, salt, and turmeric powder. Add water and oil to form a soft dough. Apply a little oil around the dough and set aside.
-
Cook Chana Dal
Soak chana dal, then cook in a pressure cooker for 5 - 6 whistles or until soft. -
Mash Dal
Mash the cooked chana dal until smooth. -
Prepare Puran
In a pan, combine mashed dal and powdered jaggery. Cook until the mixture thickens. Add cardamom powder and ghee, then mix well. Let it cool completely.And form like a small ball shape.
Method
-
Divide Dough
Divide the dough into equal-sized balls.
-
Prepare Poli
Grease butter paper with ghee. Flatten a dough ball, place a puran ball in the center, and seal it. Place between two butter papers and gently press to spread.
-
Cook Poli
Place the prepared puran poli on a hot tawa with little ghee. Cook until one side is done, then flip and cook the other side, pressing gently for even cooking. -
Serve
Serve the hot puran poli with a drizzle of ghee.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Cholesterol 10mg4%
- Sodium 150mg7%
- Potassium 180mg6%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 15g
- Protein 6g12%
- Vitamin A 50 IU
- Vitamin C 0.5 mg
- Calcium 40 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.