🫓✨ How to Make Soft & Sweet Puran Poli at Home | Traditional Maharashtrian Festival Recipe

Puran Poli is a delicious, festive flatbread stuffed with a sweet lentil filling (puran) made from chana dal and jaggery, flavored with cardamom. Popular in Maharashtra, Gujarat, and South India (as Obbattu or Holige), it’s a must-have during festivals like Gudi Padwa, Holi, and Ganesh Chaturthi.

Let’s learn how to make this classic treat at home, soft, flavorful, and melt-in-your-mouth!

🧾 Ingredients

For the Dough (Poli):

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour (optional, for softness)
• 2 tbsp oil or ghee
• A pinch of salt
• Water (as needed to knead)
• Ghee (for cooking)

For the Filling (Puran):

• 1 cup chana dal (Bengal gram)
• ¾ to 1 cup jaggery (adjust to taste)
• ½ tsp cardamom powder
• A pinch of nutmeg (optional)
• 1 tbsp ghee

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👨‍🍳 Step-by-Step Instructions

Step 1: Prepare the Dough

1. Mix wheat flour, maida, salt, and oil. Add water gradually and knead into a soft, pliable dough.
2. Cover and rest it for at least 30–45 minutes.

Step 2: Make the Puran (Filling)

1. Wash and pressure cook chana dal with 2½ cups water for 3–4 whistles. It should be soft but not mushy.
2. Drain excess water and mash or blend the dal slightly.
3. In a nonstick or heavy pan, combine the dal with jaggery. Cook on low flame, stirring constantly.
4. Add cardamom, nutmeg, and ghee. Cook until mixture thickens and leaves the sides of the pan.
5. Let it cool. Divide into lemon-sized balls.

Step 3: Assemble & Roll the Puran Poli

1. Divide dough into balls slightly smaller than the puran balls.
2. Roll a dough ball into a small disc, place puran in the center, and bring the edges together to seal.
3. Gently roll into a flat disc (like a paratha), being careful not to break the poli.

Step 4: Cook the Puran Poli

1. Heat a tawa or skillet on medium flame.
2. Place the rolled poli on the hot tawa and cook both sides until golden spots appear.
3. Apply ghee on both sides while cooking.
4. Remove and serve hot.

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🍽️ Serving Suggestions

• Serve warm with a dollop of ghee, a side of milk, or katachi amti (spiced dal water).
• Can also be enjoyed with basundi, shrikhanda, or plain yogurt.

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💡 Pro Tips

• Strain the chana dal well to avoid watery puran.
• Always cook the puran on low flame and keep stirring to avoid sticking.
• Resting the dough helps make softer polis.
• Use rice flour while rolling to prevent sticking and tearing.