Puran Poli

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Puran Poli recipe with step by step photos. Puran poli is a sweet flatbread stuffed with a sweet lentil filling made from husked spilt bengal gram (chana dal) and jaggery.

puran poli recipe

Puran poli is a popular Maharashtrian recipe made during Ganesh Chaturthi or Diwali or any other festive occasion. During Ganesh Chaturthi festival, Modak, puran poli and Nariyal ladoo are usually prepared in Maharashtra.

About Puran Poli

Puran Poli is a flatbread stuffed with a sweet lentil stuffing. In Marathi language the sweet stuffing is called as Puran and the bread is called as Poli.

The stuffing is made from chana dal which are husked and split black chickpeas also known as bengal gram. The sweet element in the stuffing is jaggery which is unrefined sugar that is made from sugar cane juice.

Jaggery is easily available in India. If you live outside India, then check for jaggery in asian or Indian grocery stores or on amazon.

This puran poli recipe has spices like ground cardamom, ground fennel seeds, ground nutmeg and ground dry ginger added to the stuffing.

The poli or the flatbread is also made from whole wheat flour (atta) and all purpose flour (maida). For a yellow colored flatbread, add some ground turmeric powder in the dough.

Making puran poli is easy but takes time. So plan in advance before making. You can even prepare the sweet stuffing a day before and refrigerate it. Next day you can make the dough.

Step-by-Step Guide

How to make Puran Poli

Making the puran (sweet chana dal stuffing)

1: Rinse the chana dal first very well in water. I didn’t soak the chana dal but you can soak the chana dal for 30 minutes to one hour and then drain the water.

chana dal for making puran poli recipe

2: In a pressure cooker, cook the chana dal for 6 to 7 whistles. The dal need should not be mushy or pasty but cooked well. Once the pressure settles down on its own, strain the cooked dal. Keep the dal in the strainer for some minutes so that all the stock is drained. The cooked lentils have to be drained very well. Keep the stock aside. This stock can be used for making Katachi amti (thin dal) or you can just add it to your veggie dishes or rotis.

cook chana dal for making puran poli recipe

3: Heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder and fennel powder. Fry for a few seconds on low heat.

preparing puran mixture for puran poli recipe

4. Add the cooked chana dal and powdered or grated jaggery. Stir and let this puran mixture cook on a low flame till the mixture becomes dry. Keep on stirring at intervals.

preparing puran mixture

5. Meanwhile take whole wheat flour, all purpose flour and salt in a bowl mix well.

preparing dough to make puran poli recipe

6. Add a little bit of water and ghee or oil and mix.

preparing dough to make puran poli recipe

7. Begin to knead the dough, adding water as required. The dough should be smooth and soft. Cover and keep aside the dough for 15 to 20 minutes.

preparing dough to make poli

8. The puran mixture has cooked now and the below photo shows the consistency which should be dry and thick. Let this stuffing mixture cool.

puran mixture for puran poli recipe

9. Now mash the puran mixture very well with a potato masher. You can also use a strainer to mash the puran mixture. There is an equipment called ‘puran yantra’ which is used in Maharashtrian households to do this work, but I do not have this equipment.

puran mixture for puran poli recipe

Making puran poli

10: Take a medium or large size ball from the dough. Roll it 2 to 3 inches in circumference on a dusted rolling board. Place a portion of puran mixture in the center of the rolled dough.

add puran mixture to poli

11. Bring the edges together towards the center as shown in the below pic.

making puran poli recipe

12. Join all the edges and pinch them as shown in the below pic.

making puran poli recipe

13. Sprinkle some flour and start rolling the dough.

rolling poli - puran poli recipe

14. Make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took. The cover should be rolled a bit thin and not thick.

rolling poli - puran poli recipe

Roasting puran poli on tawa

15. On a heated tawa or griddle, spread some ghee.

making puran poli recipe

16. Place the rolled poli/dough circle on the tawa.

preparing puran poli recipe

17. When one side gets browned, turn over and cook the other side till you see some brown spots.

preparing puran poli recipe

18. Once the second side gets browned, then turn over and apply ghee. If everything is done properly then puran poli will puff up. Make all pooran poli this way and stack them in a casserole or in a kitchen napkin.

puran poli recipe

19. You can serve puran poli warm or at room temperature with milk, ghee or curd (yogurt).

puran poli, puran poli recipe

More popular Ganesha chaturthi sweets recipes

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puran poli recipe, pooran poli recipe

Puran Poli

4.9 from 29 votes
Puran poli is a sweet flatbread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery.
Prep Time 4 hrs 30 mins
Cook Time 30 mins
Total Time 5 hrs

Cuisine Maharashtrian
Course: Side Dish

Servings 6 large puran polis or 8 medium puran polis
Units

Ingredients

for puran mixture – sweet filling

  • 1 cup powdered jaggery
  • 1 cup chana dal (skinned split bengal gram)
  • 3 cups water for pressure cooking the chana dal
  • 2 teaspoons ghee
  • 1 teaspoon fennel powder (ground fennel seeds)
  • ¾ to 1 teaspoon dry ginger powder (ground ginger)
  • ½ teaspoon cardamom powder (ground cardamom)or 4 to 5 green cardamoms crushed finely
  • ¼ teaspoon nutmeg powder (ground nutmeg)

for the poli – outer covering

  • 1.5 cups whole wheat flour + ½ cup all purpose flour or you can also use 2 cups whole wheat flour instead
  • 4 tablespoon oil or ghee (clarified butter)
  • ½ teaspoon salt or as required
  • ¼ teaspoon turmeric powder (optional – to give a faint yellow color to the poli)
  • water as required to knead the dough
  • oil or ghee as required for roasting the puran poli

Instructions

preparing puran

  • Rinse the chana dal first very well in water. I didn’t soaked the chana dal but you can also soak the chana dal for 30 minutes to one hour and then drain the water.
  • In a pressure cooker, cook the chana dal for 6 to 7 whistles. The dal has to be cooked well. If you soak the chana dal, the cooking time will be reduced. Once the pressure settles down on its own, strain the cooked dal. The dal has to be strained well.
  • Keep the stock aside. This stock can be used for making katachi amti which is a thin tempered dal or you can just add it to your veggie dishes or roti.
  • Heat ghee in a pan and add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder. Fry for a few seconds on a low heat.
  • Add the chana dal and jaggery. Stir and let this puran mixture cook on a low flame till the mixture becomes dry.
  • Keep on stirring the puran mixture at intervals.
  • Once the puran stuffing become dry and thick, switch off the flame.
  • Let it cool and then mash the puran mixture with a potato masher. You can also use your mixer to mash the puran mixture very well. Keep aside.

preparing the poli dough

  • Meanwhile take whole wheat flour, all purpose flour and salt in a bowl mix well.
  • Add a little bit of water and ghee and mix. Begin to knead the dough adding water as required.
  • The dough should be smooth and soft. Cover and keep aside the dough for 15-20 minutes.

making puran poli

  • Take a medium or large size ball from the dough. Roll it 2 to 3 inches in circumference on a dusted rolling board.
  • Place a portion of puran mixture in the center of the rolled dough.
  • Bring the edges together towards the center. Join all the edges and pinch them.
  • Sprinkle some flour and start rolling the dough.
  • Make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
  • On a heated tawa or griddle, spread some ghee. Place the rolled poli/dough circle on the tawa.
  • When one side gets browned, turn over and cook the other side till you see some brown spots.
  • Once the second side gets browned, then turn over and apply ghee. If everything is done properly then puran poli will puff up. The poli should be cooked well with brown spots and golden.
  • Make all puran polis this way and stack them in a casserole or in a kitchen napkin.
  • You can serve puran poli warm or at room temperature with milk, ghee or curd (yogurt).

Notes

  • While rolling the puran 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 pooran poli may break. But that should not stop you from making puran poli. With practice, one gets better.
  • Instead of whole wheat flour, you can also make the dough with all purpose flour or half-half of both the flours.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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126 Comments

  1. Thank you Dassana for a such perfect and easy to understand recipe. I now make it every week!! I keep the dough and puran separate and use it to make a quick snack/breakfast/a small treat after lunch. I didn’t have ginger powder (we’re in lockdown here and couldn’t go to the Indian store to buy it) and have been making it without it. I also use a little turmeric as that is how I remember eating them at home as a kid.5 stars

    1. Thanks a lot Nivedita. Glad to read your comment. Yes turmeric can be added. Even I add turmeric at times. Thanks again.

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