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128 Comments

  1. I’d agree that I was not a fan of puran poli, until i stumbled upon this recipe. Now, I love it!5 stars

  2. 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

  3. Excellent recipe, Easy to follow, Time consuming though as I had to make the ginger powder too, but loved the Puran polis.5 stars

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

  5. 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.

  6. 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..

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

  8. 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

    1. aisha, you can easily make puran polis a day in advance. this recipe gives about 6 large sized puran polis. so for 50 polis, you will need to increase the proportion by 9 times. in a recipe like puran poli, the ingredients can be easily reduced or increased.

  9. 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

  10. 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

    1. 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.

  11. 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…

  12. 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

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

  14. 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

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

  16. 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

    1. was the dal cooked well. the dal should be cooked till soft. powdery consistency can also be due to the quality of jaggery. just melt some jaggery and add and the mixture will be moist.

  17. 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.

    1. 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.

      1. 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.

        1. 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 🙂

  18. 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.

  19. 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….

  20. 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.

  21. 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

  22. 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 ..

  23. 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

  24. 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

  25. 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

    1. 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.

  26. 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

      1. 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

  27. Hi

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

  28. 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

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

  30. Hi Dassana commenting after long time as ur maid helped u with some tips on making puran polis so did my maid teach me to make it as my MIL doesnt have interest in cooking and my husband loved puran polis and before marriage I had never made it so I had to learn it by hook or by crook(as I wanted my husband to get closer to me & as MIL did not know cooking that was my trump card) and now I make them her well but now I am definitely going to try this one thanks a lot.5 stars

  31. Thankyou so much….with alll ur recepies and lovely pics I feel successful. …..I have won the world with ur foodviva

  32. This was a hit !!
    Thanks for making home cooking so interesting ,when we want to eat something easy and different for dinner , I always turn to your blog …Have tried several recipes from your blog and they always turn out great.

    Love your step-by step recipes !

    1. welcome samyuktha and big thanks for these motivating words. nice to know that you have already tried many recipes from the blog and they all turned out good. keep visiting.

  33. 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.

    1. 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.

  34. 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.

  35. 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..

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

    1. 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

  37. 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!

  38. 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…

    1. 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.

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

  40. 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

    1. 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.

  41. 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.

    1. 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.

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

  43. 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!

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

    1. 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.

  45. 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

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

  47. Hi Dassana,

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

  48. 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!

  49. 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!