Puran Poli Recipe: How To Make This Sweet Flatbread At Home

Puran Poli is a classic South Indian and Maharashtrian sweet flatbread made by stuffing a soft wheat dough with a jaggery-sweetened lentil (split Bengal gram) filling called puran. It is a festive staple, often served warm with a generous spoonful of ghee, especially during Ganesh Chaturthi, Gudi Padwa and Holi. This homemade puran poli recipe gives you soft, golden flatbreads with a rich filling and a delicate cardamom aroma. While the filling and rolling require a little patience, the recipe is simple once you get the dough and puran to the right texture.

prep time 00 Hour 30 Mins

cook time 00 Hour 30 Mins

chef Team Kitchen Diaries

Puran Polis’ filling is traditionally made from chana dal cooked until soft, then mashed with jaggery and a touch of cardamom or nutmeg for a warm aroma. Wrap this mixture in a soft dough made with wheat flour and a little oil. Then roll it out gently and cook it on a hot griddle until golden and lightly blistered. What you get at the end is a flatbread that is soft, faintly sweet and layered with texture in every bite. Incase, your filling turns out too wet, you can cook it down further on low heat.

Some families add saffron, nutmeg or fennel for extra fragrance, while others keep it simple with just cardamom and jaggery. It is traditionally served alongside the family’s other festive dishes rather than as a standalone item and is often paired with a generous drizzle of ghee or a glass of warm milk. Also, if you have leftover puran, it freezes well and can be used later for stuffed parathas or simply eaten with a spoonful of ghee.

Beyond its taste, Puran Poli is also an im

A pressure cooker can be used to cook the chana dal quickly and evenly. Make sure to drain the dal well before preparing the filling so that the puran does not become watery.
A heavy-bottomed non-stick pan helps cook the puran evenly and reduces the chances of the jaggery mixture sticking to the bottom
A flat cast-iron griddle (tawa) gives the most even heat for cooking puran poli without scorching it.
Use a sturdy rolling pin and a lightly floured rolling surface when shaping the stuffed dough.

Step 1

Wash the chana dal and pressure cook with enough water to cover it. It will usually take about 4–5 whistles until it becomes soft and mushy.

Step 2

Remove any excess water from the cooked dal and set it aside. You can save this water for kneading dough or making soup later.

Step 3

Mix the turmeric, salt, wheat flour, and 1 tablespoon oil. Add water little by little and knead into a soft dough. Cover and let it rest for at least 30 minutes.

Step 4

Take a heavy-bottomed pan and combine the jaggery and cooked dal in it. Keep cooking on low-medium heat, stirring continuously, until the jaggery melts and the mixture reaches a thick consistency.

Step 5

Continue cooking and mashing until the mixture pulls away from the sides of the pan and forms a thick, dry mass. Stir in the nutmeg and cardamom, then add the ghee. Let it cool completely.

Step 6

Portion the rested dough and cooled puran into equal-sized balls, keeping the puran balls slightly larger than the dough balls.

Step 7

Flatten a dough ball, place a puran ball in the centre, and gather the edges up and over to seal it completely. At the end, pinch off any excess dough.

Step 8

Lightly dust with flour, then roll gently into a flatbread, making sure the filling stays enclosed.

Step 9

Place a griddle over medium heat and cook the rolled poli, turning it once bubbles appear, until both sides develop light brown spots.

Step 10

Brush ghee over both sides while cooking for a softer texture and richer flavour.

Step 11

Serve warm, topped with a little ghee or a side of warm milk.

Frequently Asked Questions

Yes, they can be prepared a day in advance and stored in the refrigerator separately.

Make sure you bring the puran to room temperature before stuffing, as cold filling is harder to work with.

This happens when the dough is either too dry or the filling is too loose. Ensure the dough is soft and well-rested, and cook the puran until any excess moisture evaporates before filling.

This is a common occurrence when the dal isn’t drained well before cooking with jaggery. Cook the mixture longer on low heat, stirring often, until it thickens into a dry mass.

Yes, traditional versions vary from place to place, and some use other types of flour. However, wheat flour gives the dough a soft and sturdy texture that is easy to roll around the filling.

Calories 320 Kcal

Total Fat 8 g

Carbs 58 g

Protein 7 g

ESSENTIAL ITEMS

1 tbsp For the puran (filling): Ghee

1 cup Jaggery, grated

1 cup Chana dal

pinch Nutmeg powder

0.5 tsp Cardamom powder

as required For cooking: Ghee - for roasting

as required Extra wheat flour - for dusting

1 tbsp For the dough: Oil and a little extra for kneading

pinch Turmeric powder

1.5 cups Whole wheat flour

as required Water

pinch Salt

Recipe by:

Team Kitchen Diaries

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