puran poli

puran poli recipe with step by step photos. puran poli is a sweet flatbread stuffed with a sweet lentil filling made from skinned 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.

i usually follow my aunt’s recipe or this recipe. on this day, i made some sweets for lord ganesha and had a lot of things to do. so asked my maid to help me out with the preparations and cooking. since my maid is an expert in making puran poli, she gave me a lot of hints and tips.

every year during ganesh chaturthi, she makes puran poli from about a kg of wheat flour. she also makes 100 to 150 modaks. she gives both these sweets as naivedyam to lord ganesha’s pandal, so that they can distribute these sweets as prasad/prashad to the devotees.

when i heard this, i was stunned. its a lot of work to make these sweets and the quantities she makes is mind blowing. especially, after all the work she does in my home as well as in others’ homes. such is the faith which is needed in devotion.

puran poli is a flatbread stuffed with a sweet lentil filling. in marathi language the sweet filling is called as puran and the bread is called as poli. you can also check this bobbatlu recipe which is similar and made in south india. the recipe also has video along with step by step pics.

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 (atta) and all purpose flour (maida).

how to make puran poli

a: 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 5-6 whistles. the dal need not be cooked completely about 85 to 90% cooked is fine. 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. saute for a few seconds.

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 15-20 minutes.

preparing dough to make poli

8. the puran mixture has cooked now and the below pic 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 job, 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 2-3 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 yogurt/curd.

puran poli, puran poli recipe

more popular ganesha chaturthi sweets recipes

Puran Poli

4.76 from 25 votes
puran poli is a sweet flatbread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery.
puran poli recipe, pooran poli recipe
Author:Dassana Amit
Prep Time:4 hrs 30 mins
Cook Time:30 mins
Total Time:5 hrs
Course:side dish
Cuisine:maharashtrian
Servings (change the number to scale):6 large puran polis or 8 medium puran polis
(1 CUP = 250 ML)

INGREDIENTS

for puran mixture - sweet filling

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

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 frying 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. 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 (thin tempered dal) or you can just add it to your veggie dishes or rotis.
  • heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder and fennel powder. saute for a few seconds.
  • 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/atta, all purpose flour/maida 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 2-3 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 yogurt/curd.

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

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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122 comments/reviews

  1. Love your recipe,s Dassana. Thanks for sharing it. I do visit your site for quick reference during festive times too.4 stars

  2. Love yr recipes.Thank u so much.Will try them.Will try Puran Poli for sure.god bless.5 stars

  3. Very nice and easy explanation. I follow ur recipes and I get very good results, my family loved and very happy whatever I made by following u. Thanku very much.

  4. Hi Mam I m big fan of your recipes and I tried almost all paneer recipes your step-by-step photos and information really helps me a lot. Keep posting new recipes..

  5. Can we take puran poli for long distance travel.i mean kneading flour in milk.will it stay soft for long time

  6. Hi Dassana
    Thanks for the recipe and the step by step pictures to guide along. I have a question for you. I am in Canada. I want to invite a big group of friends and make puran poli. I need to make a batch of 50 puran polis. So how much quantity of ingredients should I use? Also can I make the puranpolis one day before & keep them ready?4 stars

  7. Hi dassana,

    Tried making puran poli last night and came out so well. Thank you so much for your recipes. I am a big follower of your website. Love all the maharastrian dishes.
    Thank you once again 😊5 stars

  8. Hi Dassana
    When I boiled the dal , it became mushy. Can you tell how to get desired doneness of dal?
    Moreover the puran poll was awesome. Made for breakfast. Perfect recipe with perfect illustrations.thanks a zillion. God bless u

    • thank you reetika for this feedback as well as your kind wishes. the cooking time of the dal depends on the quality of dal. so chana dal does take 4 to 6 whistles if not soaked before to get it almost cooked. so you can reduce the time when cooking next time. alternatively you can also cook in a pan as here then you can see when the dal is cooking and its easier to get the right doneness.

  9. Hello mam, I jst wantd to ask u dat can we add some dry fruits(cashew nuts,almonds, pistachios) in d filling to make it more delicious…

  10. Hi dassana, I had made puran look for the first time and it came out very nice.. did not make any mistakes… also tried your masala bhaat and amti dal… everyone liked it… thanks for sharing…
    Regards n tk care
    Marina5 stars

  11. Hello mam ,
    My whole family loved your recipes and all comes out awesome .
    Thanks a lot5 stars

  12. hi Dassana, this recipe worked out perfect! the puran polis turned out awesome, many thanks to you!

  13. Hi,I have time and again tried and made many of your recipes… And every time it has come out awesome.. Thank you so so much

  14. Awesome website and recipes. Keep recommending you to my friends. Keep up the good work

  15. I followed d recipe but my filling remained more like a powder than becoming a solid lump… What did I probably do wrong??5 stars

  16. This is exactly the procedure which we follow, though we soak the dough in oil. Also, while preparing the dough, my mom first mixes haldi with a little milk of lime and then adds atta(we use only atta and no maida), thoroughly mixes it and then kneads into a dough. Soaks the dough in oil for about 3 to 4 hours before preparing the polis. However, while frying the polis on tawa, we don’t use any any oil.

    • thanks sirisha for sharing with me the method of preparing puran poli by your mom. what is little milk of lime? or did you mean little milk or lime? since the dough is soaked in oil, i don’t think there is any need to fry the poli without adding any oil. makes sense the way your mom prepares the puran polis. just curious in how much oil do you soak the dough.

      • Milk of lime – the clear water of choona(the one we use for paan). Usually she spreads the dough in a flat bowl and completely covers it with oil. After 3 to 4 hours, she drains the complete oil out and then uses the dough to prepare the polis. She would drain out the exact amount of oil she used to soak :). So, it’s like though you soak it in oil, you still don’t use much oil at all.

        • fine. i thought so that it would be milk of lime, but just wanted to be doubly sure, hence asked you. the oil soaking part is done so well by your mother. kudos to her 🙂

  17. In Trinidad we call this Dhal puri… Its made with alot more spices including ground geera and hot chill peppers as well as some chive and thyme, we leave out the jaggery and make it into a more savory dish.

  18. Woww..Wowww…wowww…First of all let me tell you what a Greatttttt cook you are…!!!!Love all ur recipes..So simple to follow with beautiful step by step illustrations….

  19. Hi Dassana,

    Thanks for the yummy recipe. I tried it and found out that the puran is not sweet enough for our taste. What should i do to make it sweeeter after it is cooked? should i just add more jaggery to it and heat for some time? please advise.

  20. hi Dassana

    this is so good. we make this in Andhra but its complete maida and uses so much ghee, this is perfect. thanks for the recipe..:) love ur pictures and details…5 stars

  21. Awesome website… Let me tell you, I always follow this website to try ny new dishes… Steps given very clearly.. Thanks so much.. Hope to get lot more new and interesting stuff ..

  22. Thank you for this great recipe! Its so good that Ive just HAD to make it three times this week 😀 with the katachi amti and rice yum yum yum… Im no cook, but the step by step method is so clear and great, this is the blog site i turn to when i need a recipe. Thank you so much for all the time and effort you go into to put up these recipes online! Love, san5 stars

  23. I made this today. This was my second attempt as my kid loves it. The first time I tried some other recipe and it flopped out. But today, everybody at home loved this. Thanks. Your recipe is so self explanatory and the pics help. Also I have made the baked samosas often. Thank you….and God bless u for helping us who would love to cook but really need a guiding hand.
    Cheers5 stars

  24. Hi,
    Thanks for sharing this lovely recipe. I made this yesterday. If you remember I had asked you whether I could use Sugar. I am sorry but, I used sugar , inspite you telling me not to..I added around 5-6 spoons. It didn’t turn up sticky. It came out nice. Of course since I made it for the first time, it was a bit out of shape..but, it was nice. My husband loved it and was surprised that I made it. I have tried/ will keep trying your other recipes..They are really Lovely & tasty..I can’t thank you enough for posting such lovely and mouth watering recipes..Keep posting 🙂5 stars

    • welcome pooja. no need to be sorry. i didn’t suggested sugar because sugar has to be cooked to a correct consistency and most novice cooks may not be able to do it. but i am glad to know that you managed successfully. you can also try the sugar paratha recipe posted in the blog.

  25. Hi,
    I have tried making puran poli a couple of times but, have always turned a disaster. I have tried your other recipes & they were loved by my kids. I am definitely going to try this..just one question..can I add sugar say 1 cup along with the jaggery? Will it make the puran sticky?5 stars

      • I made it..I really can’t thank you enough..Tomorrow I am going to try the bhindi masala gravy one.. & I am very sure that It will also be super duper hit…I am waiting for your “Narali bhaat “recipe which the Maharashtrians make..5 stars

  26. Hi

    Thankyou so much for this recipe. I tried it today and it was fantastic!! just like my mom’s 🙂5 stars

  27. Hi Dear… I wanted to comment on this website since long time… I am not really good at cooking… however I love cooking and these days whenever I want to make any Indian dish, I first come to your blog and check the recipe… I really love the way you write the recipes… with all the pictures.. I have tried Chole, Puran poli, Dum biryani, veg pulav, lauki kofta and lot of more recipes… All of them turned out well.. some of them really well.. Thanks for such a nice blog and keep up good work…5 stars

  28. Really.. awesome way of describing recipes..i have gone through many other sites, but this one is just perfect..5 stars