This Puran Poli, also known as Puranachi Poli, is a sweet, lentil-stuffed flatbread from Maharashtra. Traditionally prepared for festivals like Holi and Gudi Padwa, puran poli features a thin, soft flatbread filled with a rich mixture of chana dal (Bengal gram), jaggery and warm spices. Serve it hot with a drizzle of ghee or alongside katachi amti (a tangy spiced dal). Below is a clear, step-by-step guide with photos and a short video to help you make perfect puran poli at home.
What is Puran Poli?
In Marathi, “puran” means the sweet lentil filling and “poli” means flatbread. Puranachi Poli is made with a simple dough—often all-purpose flour or a mix of all-purpose and whole wheat—and filled with a sweet puran made from chana dal and jaggery. In Maharashtra it’s a staple on festive plates and pairs well with rice, saar, amti, pakoras and papad. Variations of this stuffed flatbread appear across South India as holige, bobbatlu or obbattu.
This recipe includes tips and tricks to help you get soft, well-stuffed poli every time. With a bit of patience and the proper technique, rolling and cooking puran poli becomes straightforward.
About this Puran Poli
Making soft puran poli depends on two key things: kneading the dough until it’s supple and preparing a properly cooked, well-drained puran. Over the years I learned from family how long kneading and resting the dough makes a noticeable difference. The puran should be cooked until the lentils are tender but still hold shape, then combined with jaggery and lightly spiced with cardamom and a hint of nutmeg for a fragrant finish.
I often make a big batch of puran during festivals because it keeps well refrigerated and makes assembling poli quick on busy celebration days. The filling can stay fresh for up to 15 days in an airtight container in the fridge.
Ingredient Notes
This recipe uses common pantry ingredients. It isn’t a quick 30-minute recipe, but the results are worth the time. Key ingredients and notes:
- Flour: All-purpose flour (maida) is used here. You can use a mix of maida and whole wheat or only whole wheat for a healthier option.
- Chana dal: Split Bengal gram forms the puran. Soaking chana dal for several hours reduces cooking time. Cooked puran stores well in the refrigerator.
- Jaggery: Use light-coloured jaggery for a golden puran; darker jaggery will deepen the filling’s color.
- Flavoring: Cardamom powder and a pinch of nutmeg are traditional. Use nutmeg sparingly for aroma; omit if unavailable and rely on cardamom.
- Turmeric: A little turmeric powder in the dough is optional and gives a pleasant yellow hue to the poli.
For exact ingredient amounts and measurements, see the recipe card below.
How to make Maharashtrian Puran Poli (step-by-step)
Preparing the Dough
1) In a bowl, combine all-purpose flour, turmeric and salt. Add water gradually and knead into a soft dough.
Quick tip: A well-kneaded, soft dough makes pliable poli and prevents the filling from leaking while rolling.
2) Add oil gradually and knead until fully incorporated. Continue kneading for 8–10 minutes until the dough becomes smooth and non-sticky. Cover with a damp cloth and let it rest for about 2 hours.
Making the Puran (sweet lentil filling)
Cooking chana dal
3) Rinse and soak chana dal for 6 hours or overnight. Drain and pressure-cook with water just up to the level of the dal for about 3 whistles on medium heat. The dal should be cooked but still hold its shape; it should mash easily when pressed between fingers.
4) If you don’t use a pressure cooker, simmer in a pot with extra water until tender, skimming any foam. Stovetop cooking takes 30–45 minutes depending on soaking.
5) Let pressure release naturally, then check the dal. If overcooked it becomes mushy; if undercooked, give another whistle.
6) Drain the dal in a colander to remove excess water. Save the drained liquid—it’s nutritious and can be used for amti or soups.
Cooking the puran
7) In a heavy-bottomed pan, heat a teaspoon of ghee on medium, add the cooked chana dal, jaggery and a pinch of salt. Combine well.
8) Cook the mixture for about 15 minutes, stirring regularly until it thickens and holds shape. Remove from heat and stir in cardamom and nutmeg. Allow to cool completely.
9) Grind the cooled mixture in small batches for a smoother texture, or mash with a potato masher while lukewarm. Passing it through a sieve yields a silky puran but is optional.
Assembling and cooking the poli
1) Knead the rested dough briefly. Divide into lemon-sized portions and flatten each ball with your fingers.
2) Make equal-sized balls of puran and place one in the center of a flattened dough piece. Bring edges together to seal the filling inside.
3) Dust lightly with dry flour, flatten slightly with fingers so the filling spreads evenly, then roll gently into a thin circle. Dust with flour or use a little oil while rolling if needed.
4) Heat a tawa or iron griddle over medium heat. Cook the puran poli for about 30 seconds until bubbles form, then flip. Apply ghee and cook until brown spots appear. Flip again, apply ghee and cook the other side. The poli will puff slightly when done.
Serve hot with a spoonful of ghee and enjoy.
Tips for the Best Puran Poli
- Soak chana dal for at least 6 hours to reduce cooking time and ensure even cooking.
- Avoid overcooking the dal—overcooked dal makes the puran mushy; undercooked dal will be hard to mash and may cause digestion issues.
- Grind the dal-jaggery mixture in small batches and don’t add water while grinding.
- Knead the dough well and let it rest for a minimum of 2 hours for a soft, elastic texture.
- Do not reduce the amount of oil used while kneading; sufficient oil ensures soft poli.
- Maintain the chana dal to jaggery ratio of about 1:1 by volume for balanced sweetness and texture.
Frequently Asked Questions
Common issues include dry or hard poli from insufficient oil or under-kneaded dough; lumpy or runny puran from undercooked dal or excess moisture; tearing while rolling if the dough is stiff; and overstuffing which makes rolling and cooking difficult. Knead, rest and follow the suggested dal cooking times to avoid these problems.
Puran poli is best served warm with ghee. For a traditional Maharashtrian pairing serve with katachi amti or as part of a festive thali alongside varan, rice, dry vegetables, pakoras, chutneys, papad and pickles.
Allow puran poli to cool to room temperature, then store at room temperature for up to a day. For longer storage, place in an airtight container and refrigerate for up to a week. Store puran (filling) separately in the refrigerator for up to 15 days. Check for spoilage before consuming.
More Maharashtrian recipes you might like
- Maharashtrian Sabudana Khichdi
- Sabudana Thalipeeth
- Malvani Chicken
- Maharashtrian Chicken Sukka
- Crispy Sabudana Vada
If you make this recipe, leave a comment and a review.
Recipe Card
Puran Poli Recipe (Maharashtrian Puranachi Poli)
Video
Equipment
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1 Heavy bottom pan
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1 Rolling Pin
Ingredients
To make Poli dough
- 3 cups all-purpose flour (Maida)
- ½ teaspoon turmeric powder
- ¼ cup oil
- salt to taste
To make Puran (Sweet lentil filling)
- 500 gram chana dal (Bengal gram)
- 500 gram jaggery
- ½ teaspoon nutmeg powder
- 1 teaspoon cardamom powder
Instructions
Preparations for making Poli dough
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In a bowl, add all-purpose flour, turmeric and salt. Add water gradually and knead into a soft dough.
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Add oil little by little and knead until fully absorbed. Knead for 8–10 minutes until the dough is smooth and non-sticky. Cover with a damp cloth and let rest for 2 hours.
Making the Puran (sweet filling)
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Rinse and soak chana dal for 6 hours. Drain and pressure-cook with water just up to the level of the dal for 3 whistles. Let pressure release naturally; the dal should be cooked but not mushy.
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Drain excess water using a colander. Save the drained liquid for amti or soups if desired.
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Heat 1 tsp ghee in a heavy-bottomed pan. Add cooked dal, jaggery and a pinch of salt. Cook for 15 minutes, stirring until the mixture thickens and holds shape.
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Stir in nutmeg and cardamom. Cool completely, then grind in small batches for a smooth consistency or mash while lukewarm.
Assembling the Puran Poli
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Knead the dough briefly and portion into lemon-sized balls. Flatten each ball with your fingers.
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Place a small puran ball in the center, seal the edges and dust lightly with flour. Flatten and roll into a thin circle.
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Cook on a heated tawa over medium heat. When bubbles appear, flip, apply ghee and cook until brown spots form. Flip again, apply ghee and cook the other side. Serve hot with ghee.
Notes
- For pressure cooking, keep water level equal to the dal level; cook for about 3 whistles.
- Dal should be cooked but firm in shape; it should mash easily when pressed.
- Drain excess water and use the drained liquid for amti or soups if desired.
- Grind the dal-jaggery mixture in small batches without adding water.
- Knead the dough soft and let it rest for at least 2 hours.
- Do not reduce the amount of oil used while kneading the dough.
- Maintain a 1:1 ratio of chana dal to jaggery by volume for balanced sweetness and texture.
Nutrition
Nutrition information is an approximation.