Puran poli
Preparation Time
30 minutes
Cooking Time
40 minutes
Difficulty Level
moderate
Meal Type
Dessert
Serves 6
Key Ingredients
- Whole wheat (sharbati) atta
About This Recipe
Puran poli is the festival flatbread of Maharashtra and Gujarat, and the sweet roti of Holi in the north: a thin gehu atta (whole wheat flour) skin wrapped around a soft filling of chana dal cooked with jaggery, roasted on the tawa with ghee. It reads as a bread, but the filling makes it a sweet.
The puran is the work: chana dal pressure cooked soft, mashed and cooked down with jaggery until it is thick enough to hold its shape. The dough is kneaded soft and rested, and each ball of dough is wrapped around an equal ball of puran, so the filling runs evenly to the edges instead of sitting in the middle.
The roll-and-seal is the same one used for stuffed parathas; our aloo paratha recipe shows it step by step with a potato filling. Sharbati atta rolls thin, which matters when the filling is soft and sweet and wants to escape.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Whole wheat (sharbati) atta — 2 cup
- Groundnut oil — 2 tbsp
- Salt — 1/4 tsp
- Water — 1/2 cup
Puran
- Chana Dal — 1 cup
- Jaggery — 200 g
- Cardamom Powder — 1/2 tsp
To serve
- Ghee — 3 tbsp
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Serving Suggestions
Serve puran poli hot with a bowl of warm milk; katachi amti, the thin spiced dal, is the Maharashtrian partner. It is the sweet of Holi and Gudi Padwa, made in big batches and shared. Leftover polis reheat on a dry tawa.
Tips for Cooking Puran poli
Cook the puran until it is really thick; a wet filling tears the dough while you roll. Seal each ball completely and roll from the centre outwards with a light hand, dusting with dry atta, not oil. Roast on medium heat and turn often; the jaggery in the filling burns faster than plain dough. Keep the cooked polis under a cloth so they stay soft.
Chef’s Note
The dal's soak is outside the hour, but it is the one step you cannot skip. Each poli, rolled from 40 g of flour, brings about 468 kcal, most of it from the dal, jaggery and ghee together. Roll gently on a well-dusted board and the thin skin will hold.
Per serving (approx.): 468 kcal, protein 12 g, carbs 70 g, fat 15 g, fibre 9.5 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 27, 2026
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