Puran Poli

Golden Layers of Festive Indulgence

Prep Time 40 min
Cook Time 18 - 20 min
Serving Size 4
Recipe Type Hob

A festival favorite across western India, Puranpoli is a sweet, spiced flatbread that embodies warmth and tradition. Stuffed with a rich filling of mashed chana dal, jaggery, and aromatic cardamom, this delicacy graces Holi feasts and even Jewish Purim celebrations among the Bene Israel community. The golden, flaky bread is cooked to perfection with a drizzle of ghee, making each bite melt in your mouth. Dating back centuries, Puranpoli is a testament to India's culinary heritage, appearing in ancient texts like the Manasollasa. Serve it warm with ghee or milk for a nostalgic taste of festivity.

Ingredients

For the dough (poli):

2½ cups all-purpose flour
2 tbsp ghee
½ tsp salt
Water (as needed)

For the filling (puran):

1 cup chana dal (Bengal gram)
1 cup jaggery (grated)
½ tsp cardamom powder
¼ tsp nutmeg powder (optional)
1 tbsp ghee

Method

In a mixing bowl, add all-purpose flour , salt, and ghee.
Gradually add water and knead into a soft, pliable dough. Cover and rest for at least 30 minutes.
Rinse chana dal and pressure cook it with 2 cups of water until soft (about 3-4 whistles). Drain excess water and mash well.
In a pan, heat ghee and add the mashed dal along with grated jaggery.
Cook on low heat, stirring continuously until the mixture thickens and leaves the sides of the pan.
Add cardamom powder and nutmeg powder, mix well, and let it cool.
Divide the dough and filling into equal-sized portions.
Roll out a dough ball into a small circle, place a portion of puran in the center, and seal the edges.
Gently roll out into a thin poli, ensuring the filling doesn’t break through.
Heat a tawa and cook the puranpoli on medium heat, applying ghee on both sides until golden brown.
Serve hot with a generous drizzle of ghee, warm milk, or katachi amti.

Did you know?

From temples to Mughal feasts, Ayurveda to global trade—cardamom is everywhere! Did you know India consumes 98% of what it grows?

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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