Puran Poli Recipe: Maharashtrian Sweet Flatbread Delight

Puran Poli Puran Poli: Puran Poli, a delightful sweet flatbread hailing from Maharashtrian cuisine, embodies the rich flavors of Bengal gram, jaggery, and aromatic spices encased in a soft dough. This recipe offers a tantalizing balance of sweetness and warmth, making it a beloved treat for special occasions or everyday indulgence.

Puran Poli

  • Preparation Time: 1 hour 30 minutes
  • Cooking Time: 30 minutes
  • Total Time: 2 hours
  • Cuisine: Maharashtrian
  • Course: Side Dish, Sweets
  • Diet: Vegetarian
  • Difficulty Level: Moderate


For Puran Mixture (Sweet Filling):

  1. 1 cup skinned split Bengal gram (chana dal)
  2. 3 cups water (for pressure cooking chana dal)
  3. 2 teaspoons Ghee
  4. 1 teaspoon ground fennel (fennel powder)
  5. ¾ to 1 teaspoon ground ginger (dry ginger powder)
  6. ½ teaspoon ground cardamom (green cardamom powder) or crushed seeds from 4 to 5 green cardamoms
  7. ¼ teaspoon ground nutmeg (nutmeg powder)
  8. 1 cup jaggery powder or grated jaggery

For Poli (Outer Covering):

  1. 1.5 cups whole wheat flour
  2. ½ cup all-purpose flour
  3. 4 tablespoons oil or ghee (clarified butter)
  4. ½ teaspoon salt
  5. ¼ teaspoon turmeric powder (optional, for color)
  6. Water (as required for kneading)
  7. Oil or ghee (for roasting)

Also Read: Gujiya  


Preparing Puran (Sweet Lentil Filling):

  1. Rinse the chana dal thoroughly and drain excess water. If desired, soak the chana dal for 30 minutes to 1 hour.
  2. In a stovetop pressure cooker, cook the chana dal with 3 cups of water for 6 to 7 whistles on medium heat until tender.
  3. Once cooked, strain the dal using a sieve and reserve the stock for other recipes.
  4. In a frying pan or kadai, heat ghee and add ground ginger, nutmeg, cardamom, and fennel. Fry briefly.
  5. Add cooked chana dal and jaggery. Cook on low heat until the mixture thickens and becomes dry.
  6. Mash the puran mixture using a potato masher or mixer. Set aside.

Preparing Poli Dough:

  1. In a bowl, mix whole wheat flour, all-purpose flour, and salt.
  2. Add oil or ghee and a little water. Knead into a smooth dough. Let it rest for 15 to 20 minutes.

Making Puran Poli:

  1. Take a portion of the dough and roll it into a small circle.
  2. Place a portion of the puran mixture in the center of the dough.
  3. Bring the edges together, pinch to seal, and roll out into a flatbread.
  4. Heat a tawa or griddle, grease with ghee, and cook the poli until brown spots appear on both sides.
  5. Apply ghee while cooking to enhance flavor and texture.
  6. Repeat the process for the remaining dough and puran mixture.

Also Read: Idiyappam   


  • Be gentle while rolling the poli, and if it breaks, patch it with dry flour.
  • You can adjust the flour ratio or use only whole wheat or all-purpose flour.
  • Ensure the dough is well-kneaded for a soft texture.
  • The color of puran poli depends on the type of jaggery used.
  • This recipe is easily scalable for small or large batches.
  • Serve: Enjoy Puran Poli warm or at room temperature with milk, ghee, or yogurt.

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