puran poli recipe, how to make puran poli recipe | stepwise photos

by dassana amit updated March 16, 2014

puran poli: maharashtrian recipe of puran poli for ganesh chaturthi

puran poli is a popular maharashtrian recipe made during ganesh chaturthi or diwali or any other festive occasion. during ganesh chaturthi festival, ukadiche modak, puran poli and ladoos are usually prepared in maharashtra.

this my aunt’s recipe and i just love the puran polis she makes. my mom now, has also borrowed my aunt’s recipe and makes puran poli this way.

puran poli is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery…. in marathi language the sweet filling is called as puran and the outer covering is called as poli.

puran poli

this puran poli recipe is different as dry ginger powder is added to the filling… plus the poli is also made from whole wheat flour. whilst frying the puran polis, i have used oil since i have stopped using ghee altogether. but you can use ghee for frying.

lets start step by step puran poli recipe:

a: making the puran-sweet chana dal filling:

1: soak the chana dal in water for 3-4 hours and then drain.

soak chana dal for puran recipe

2: in a pressure cooker, cook the chana dal for 5-6 whistles or more till soft and cooked. now strain the dal. keep the stock aside. this stock can be used for making amti (dal curry) or you can just add it to your veggie dishes or rotis.

chana dal for puran

3: now mash the dal with a wooden spoon or potato masher. you can also use your mixer to mash the dal very well. i did it by spoon and not a good job done.. coz my only mixer-grinder is not working :-(

mash the dal for puran

4: add all the other ingredients for the puran.

ingredients for puran

5: mix well.

mixing puran recipe ingredients

6: add the whole mixture in a kadai or pan and begin to cook it on a medium flame.

puran mixture in kadai

7: keep on stirring ocassionally. the mixture has to be cooked till it becomes thick and dry.


8: this will take about  8-10 minutes. continue to stir….


9:  this is how the consistency of the mixture should be. let this mixture cool.


10:  and then make medium size balls from this mixture. cover and keep aside.


b: making the poli

1: knead the whole wheat flour, oil, water salt into a smooth dough… the way we make for our chapatis.


2: now take a medium sized ball from the dough and roll it into a 4 inch diameter circle on a rolling board.

puran poli

3: place the filling ball in the center of the rolled dough.

puran poli preparation

4: lift the edges of the dough and begin to cover the sweet ball.

puran poli preparation

5: bring together all the edges and press these together.

puran poli preparation

6: dust some flour on the board and roll gently into circular rounds… my first rolled puran poli is not at all circular…. happens sometimes :-)

making puran poli recipe

7: heat a flat pan or tava… place the puran poli on the tava and fry both sides the way we make parathas with oil or ghee.

puran poli on tava

8: cook the puran poli till brown spots begun to appear on both sides.

cooking puran poli

9: when done stack them up in a roti basket or wrap them in a kitchen towel. serve puran poli warm or hot with some ghee or milk. we just had them plain.

puran poli recipe

if you are looking for more ganesha chaturthi recipes then do check alu vadifried modak, varan bhaatpatholi and semolina modak.

puran poli recipe below:

3.0 from 3 reviews
puran poli recipe
Prep time
Cook time
Total time
puran poli is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery
Recipe type: side
Cuisine: maharashtrian
Serves: 8 puran polis
for the puran - sweet filling
  • 1 cup powdered jaggery
  • 1 cup chana dal
  • 2.5 cups water for pressure cooking the chana dal
  • ½ tsp cardamom powder or 5-6 cardamoms crushed
  • 1 tsp dry ginger powder
  • a pinch or two of salt
for the poli - outer covering:
  • 2 cups whole wheat flour/atta
  • 1 tsp oil
  • ½ tsp turmeric powder/haldi (optional)
  • salt as required
  • water as required to knead the dough
  • oil or ghee for frying the puran polis
making the puran:
  1. soak the chana dal for 3-4 hours.
  2. pressure cook the dal with 2.5 cups of water till done and soft.
  3. strain and then mash the dal.
  4. add jaggery, ginger powder, cardamom powder and salt to the mashed dal.
  5. mix and cook this whole mixture till it becomes thick and dry.
  6. once cooled, make medium sized balls of this mixture.
making the polis:
  1. mix the whole wheat flout, oil, water and salt and knead into a smooth dough.
  2. take a medium sized ball of the dough.
  3. roll it in a 4 inch diameter circle.
  4. place one of the filling balls on the rolled dough.
  5. bring together all the ends of the dough together.
  6. join the ends and make a round stuffed dough ball.
  7. roll gently and place it on a hot tava or flat pan.
  8. fry both sides with oil or ghee as we do for parathas till golden brown.
  9. serve puran poli hot or warm.
1. while rolling the poli, be careful... if it breaks a little, then no issues... just add some dry flour to that part...when making for the first time, the puran polis may break... but that should not stop you from making puran polis... with practice one gets better.
2. instead of whole wheat flour, you can also make the dough with all purpose flour/maida or half-half of both the flours.
Nutrition Information
Serving size: 3-4

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{ 47 comments… read them below or add one }

Smita April 4, 2014 1

Thanks for the recipe…infact have tried many of ur recipes…my daughter is a big fan of puran poli..that’s what stirred me to try this recipe…it came out good… both father and daughter loved it…I have some puran remaining will b making it tomorrow.but after cooling down the poli became a bit hard….


dassana amit April 23, 2014 2

thanks smita for your feedback. the puran became hard as the jaggery must have got over cooked.


sobiya March 26, 2014 3

the recipie was wonderful and step wise ecellent


dassana amit March 30, 2014 4

thanks sobiya


samy March 22, 2014 5

never to boil the dall in cooker.. use a vessel to cook it
after the dall is boiled keep some of this boiled dall aside for preparing amti
just use sieve to sieve the boiled no lumps will form as this lumps will break the poren out of dough.
this sieve are easily available in market..or else use “khal batta” made of rock to grind it properly.
as the dall is boiled to 3/4 add the jaggery and cook it till you get a good thick consistency and then sieve it of or use this Khal Batta to fine it.
the cardamom powder,sauth,and a pinch of nutmeg powder is added at last
rest of same recipe..
and please roll the pori to more thin,,,it is not a paratha :)


dassana amit April 23, 2014 6

thanks for all your tips and suggestions. i know its not a paratha. since i use whole wheat flour, the chapatis do not have the elasticity which the dough made from maida has. so it become difficult to make them very thin.


renu September 6, 2013 7

i love puran poli.. making it has become clear now.. lovely clicks..:)


Nupur September 6, 2013 8

You are on a roll girl !! :)


ida May 27, 2013 9

Hi Dassana,

I’ve been looking for a simple and healthy obattu recipe; and this fits the bill perfectly. Your step by step pics are superb. Few questions…
1 – I too buy the powdered organic jaggery, but generally boil and sieve…is that not required here? If i use the sieved liquid jaggery here, would it work… please suggest
2 – Can i make the filling and freeze or refrigerate for later use? Is it advisable?

Thanks again… i am a fan of your blog.


dassana May 30, 2013 10

hi ida. your queries answered below:

1: i have never seen any impurity in the organic jaggery i buy, thats why i don’t melt and then sieve the solution.
2: i am not sure how the filling will behave if its freezed and then thawed. but you can refrigerate for a day or two.


Bhavna September 21, 2012 11

My puran poli was a hit Dasana.Thank u for recipe.


Anu September 20, 2012 12

The puranpoli came out hard. What mistake am I making?


dassana September 20, 2012 13

what was hard? the outer poli or the inner filling. let me know.


swati September 16, 2012 14

these are great. There are a few different versions of puran poli, I’ve tried a some but not this one. Would love to try this out.


Kiran @ September 14, 2012 15

I’ve never had puran poli before. But LOVE stuffed parathas :D


Nisa Homey September 14, 2012 16

With your step by step pics it is now a must try for me….


Funwidfud September 14, 2012 17

Puran poli looks super yum…Loved the filling and the addition of ginger powder to it…Never made these at home but have eaten a lot from friends house…:) Lovely clicks..


Bhavna September 13, 2012 18

Lovely recipe will surely make this Obattu in Kanada as Puran poli in Marati.


Rashida Shaikh September 13, 2012 19

I like puran poli a lot…never tried.


vandana sadhwani September 13, 2012 20

hi, thx for ds recepie. but need mawa modak recipe urgently,kindly help. also maida covering wala modak, thx


dassana September 13, 2012 21

dear vandana.. by the maida flour covering you mean the fried modak, i hope.

for the outer covering – take 2 cups of flour with salt, add 1 or 2 tbsp of hot or warm oil to the flour. mix well. add water and knead into a smooth dough.

for the mawa filling – in a kadai, take the mava, sugar and cook it till it becomes semi dry.add dry fruits and cardamom powder. mix well. cool and then stuff in the maida covering. for the consistency of mava, you can have a look at the recipe of gujiya made with apples – apple gujiya


Nami | Just One Cookbook September 12, 2012 22

I really enjoyed the step by step pictures. My friend makes homemade chapati and I’ve seen how she makes it but that one is regular one and not including filling. This is so fun and delicious… very special bread and wish to have some!


Sanjeeta KK September 11, 2012 23

Love channa daal puran polis….what kind of jaggery do you use?


dassana September 12, 2012 24

dear sanjeeta, i use organic jaggery which comes in powdered form from fabindia…


Aruni September 11, 2012 25

I think this is tasty so I’m going to try this. pls let me know is this can prepare in savory taste. if can what are the ingredients…


dassana September 12, 2012 26

dear aruni, in our home, we do make a savory filling of the chana dal and we call these chana dal paratha. here we don’t mash the chana dal. just cook them with separate grains, but wholly cooked… then add some green chilies, salt, garam masala powder. mix well and stuff the filling into the paratha… fry in oil or ghee and serve hot.


Lubna Karim September 11, 2012 27

Awesome filling….love it….puran poli looks extremely delectable…..


Mallika September 10, 2012 28

I love puran polis and they are called holiges in karnataka. They are a must in our weddings. This sends my taste buds drooling!


Sharmilee September 10, 2012 29

That looks delicious…my anytime fav snack…can actually have it anytime :))


Seema September 10, 2012 30

Thanks Dassana for interesting recipes
Usually for Ganapati’s prasad we make five days five differnt types of Laddoos
So we offer Home made Prasad
Can you suggest anything which is easy to make


dassana September 10, 2012 31

5 types of laddoos… wow :-)

i know a few recipes that are both sweet and savory and made for the bhog or naivedyam for lord ganesha:
1: sweets: rava laddoo, besan laddoo, fried modaks. i assume you know how to make the laddoos… fried modaks i will be sharing soon on the blog.
2: savory: black peas curry, dal varan, rice flour pooris, rishi panchami bhaji or sabzi – these all are easy to make. you can just write to me for these recipes at vegrecipesofindia(AT)gmail(DOT)com and i will share with you how they are made.


Kanan September 10, 2012 32

Puran poli is my fav and love to eat it with sukhi bhaji and guj kadhi. my husband doesn’t like it that much, so after marriage I don’t get chance to have puran polis that often, but he is out of town for a week. and thinking to make this and your delicious photos and post made my decision strong. my mom used to add sugar in it. but i will try to add jaggery like yours.


dassana September 10, 2012 33

thankfully at home everyone likes puran poli. do make these ones. you can add sugar too, but the jaggery stuffing is much much better & tastier.


muskaan September 10, 2012 34

You are just amazing……..i luv puranpoli but did knew the recepie & wanted to know eagerly ……… all thanx to you for posting this recipie:-):-):-)


dassana September 10, 2012 35

thanks muskaan and do make this recipe…


Priti September 10, 2012 36

Looks yum…great using wheat flour …wish I can have it :)


radha September 10, 2012 37

I think I will make this for Ganesh Chaturthi this year. Need a change from the usual payasam that I make. Very nicely shown. I might use a mix of wheat flour and maida for the colour – more because I would share it with the neighbour!


prathibha September 10, 2012 38

Thats a wonderful preparation,we make a similar version of Holige in Karnataka and I just love it


dassana September 10, 2012 39

thanks pratibha. i know about holige and it is prepared in a similar way. had the opportunity in bangalore to have some delicious holige in an aunty’s place during varalaxmi pooja.


thavamani September 10, 2012 40

tks dasanna.i hav tried ur recipes and they are wonderful n tasty,i m improving my cooking a little by little by following ur way a in cooking indian food,puran poli looks very good ,i will tryto do it.thanks o lot.thavamani


dassana September 10, 2012 41

thanks thavamani and do try the puran poli.


chinmayie @ love food eat September 10, 2012 42

very interesting… My MIL always makes it with maida so this is so much healthier.


Anamika @ madcookingfusions September 10, 2012 43

Looks delicious, loved the step by step presentation for the recipes :)


Nancy/SpicieFoodie September 10, 2012 44

Hi Dassana,

Wow, I love this recipe! Indian food is just so amazing and there is always something new to try. Thanks for sharing:)


Asmita September 10, 2012 45

Puran poli has to be one of my favorite Indian sweet. In the summer, I visited India and brought some back for my husband and friends to enjoy this.
So glad you posted this recipe. Will try it out soon!


Laura September 10, 2012 46

Yum. Your pictures are really well done–they make me feel like I could do this even though I am pretty hopeless at rolling dough out!


Shri September 10, 2012 47

Dassana, this was a feast for the eyes.