Puran Poli Recipe | Soft & Sweet Maharashtrian Style Flatbread

Puran Poli is a classic Maharashtrian sweet flatbread made during festivals like Gudi Padwa, Holi, and Diwali. It’s stuffed with a delicious chana dal and jaggery filling (puran) and rolled into thin, soft polis. The rich aroma of cardamom and ghee makes it an irresistible traditional treat! 

"Golden puran poli with ghee served on white plate"

Ingredients

For Puran (Filling):

  • 1 cup chana dal (split Bengal gram)
  • 3/4 cup jaggery (grated)
  • 1/4 tsp cardamom powder
  • A pinch of nutmeg (optional)
  • 1 tbsp ghee

For Poli (Dough):

  • 1.5 cups wheat flour
  • 1/2 cup all-purpose flour (optional, for softness)
  • Pinch of salt
  • 1 tbsp oil
  • Water as needed

For Rolling/Cooking:

  • Ghee (for roasting)
  • Wheat flour (for dusting)
"Golden puran poli with ghee served on a white plate"

If you like this puran poli recipe to check out my new recipe drumstick chicken. 

Instructions

Step 1: Prepare the Dough

Mix wheat flour, maida (optional), salt, and oil. Add water gradually and knead a soft, pliable dough. Cover and rest for 30 mins.

Step 2: Make the Puran (Filling)

  • Rinse chana dal and pressure cook it (2–3 whistles) till soft but not mushy.
  • Drain water completely. Mash or blend dal to a smooth paste.
  • In a pan, heat ghee, add mashed dal and jaggery. Cook on low heat till thick.
  • Add cardamom and nutmeg. Let it cool

Step 3: Assemble Puran Polis

  • Divide dough and puran into equal portions.
  • Roll dough ball slightly, place puran ball inside, seal it, and gently roll again into thin poli.
  • Use dry flour to avoid sticking.

Step 4: Cook the Poli

  • Heat a tawa and cook each poli on both sides till golden spots appear.
  • Apply ghee while roasting. Serve warm!

Serving suggestion

Serve hot puran poli with a dollop of ghee, a side of katachi amti (spiced dal curry), or milk. It also tastes amazing as a sweet snack with tea!

"Stack of hot puran polis side with ghee"

Tips & Variations

  • Always cool puran before stuffing.
  • If filling feels sticky, cook a bit longer to thicken.
  • Use only wheat flour if avoiding maida.
  • Add a bit of fennel powder for a twist in flavor.

Conclusion

Puran Poli is not just a sweet—it’s an emotion in every Maharashtrian home. With the right balance of jaggery, dal, and love, you can make soft and tasty polis at home. Perfect for festive days or sweet cravings!

Tried this recipe? Leave a comment below and share your experience — I’d love to know how it turned out! 

FAQs

Q: Can I make puran poli without maida?

Yes, 100% whole wheat flour works fine — just knead it softer.

Q: Can I freeze puran polis?

Yes! Wrap them in foil and store for up to 3 days. Reheat on a tawa.

Q: Why does my filling come out while rolling?

Make sure puran is thick and dough is soft enough to stretch without tearing.

Q: Is puran poli vegan?

It can be — just skip ghee and use oil or plant-based alternatives.


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