Puran Poli
Maharashtra's beloved festive flatbread — stuffed with sweet jaggery and lentil filling, roasted in generous ghee.
Prep Time
45 mins
Cook Time
45 mins
Servings
8-10
Difficulty
Medium
Ingredients
dough
filling
forCooking
Instructions
Make the Dough
35 minsMix wheat flour, all-purpose flour, turmeric, and oil. Add warm water gradually and knead into a soft, pliable dough. Cover and rest for 30 minutes.
Cook the Dal
15 minsPressure cook soaked chana dal with just enough water until completely soft. Drain any excess water.
Make the Puran
15 minsMash cooked dal smooth or blend. Cook in a pan with jaggery on low heat, stirring constantly until mixture thickens and leaves sides of pan. Add cardamom and nutmeg. Cool completely.
Portion
5 minsDivide dough and filling into equal balls. The filling ball should be slightly smaller than the dough ball.
Stuff and Roll
15 minsFlatten dough, place filling in center, bring edges together and seal. Dust with flour and gently roll into a thin flatbread. Roll from center outward.
Roast
5 minsCook on a hot griddle, pressing gently. Flip when golden spots appear. Brush liberally with ghee on both sides and cook until golden. Serve hot with warm milk or dal.
Chef's Tips
- Dal must be completely dry before mixing with jaggery
- Soft dough prevents the filling from breaking through
- Roll gently to keep filling evenly distributed
- Generous ghee is essential for authentic taste
- Serve with a bowl of warm milk for a traditional pairing
The Story Behind Puran Poli
Puran Poli is Maharashtra's most beloved festive sweet, made during Holi, Gudi Padwa, and Diwali. "Puran" refers to the sweet lentil filling and "Poli" means flatbread. Each region of Maharashtra has its own variation — Konkan-style uses coconut in the filling, while Pune-style uses only dal and jaggery.
The dish is always served with toop (clarified butter) and katachi amti — a thin, spiced soup made from the water used to cook the dal.