🥮 Puran Poli Recipe (Traditional Maharashtrian Style)
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8–10 puran poli
⭐ Ingredients
For the Puran (Sweet Stuffing):
Chana dal (split Bengal gram) – 1 cup
Jaggery (grated) – 1 cup (adjust to taste)
Cardamom powder – ½ tsp
Nutmeg powder – ¼ tsp (optional)
Ghee – 1 tbsp
A pinch of salt
For the Poli (Outer Cover):
Whole wheat flour – 1½ cups
All-purpose flour (maida) – ½ cup (optional for softness)
Turmeric – ¼ tsp (optional, for golden color)
Salt – a pinch
Water – as required
Oil – 2 tbsp (for kneading)
Ghee or oil – for roasting
🥣 Preparation Steps
Step 1: Prepare the Dough (Poli)
1. In a mixing bowl, add wheat flour, all-purpose flour, turmeric, and salt.
2. Gradually add water and knead it into a soft, smooth dough.
3. Add 2 tbsp oil and knead again for 2–3 minutes.
4. Cover and let the dough rest for at least 30 minutes.
Step 2: Make the Puran (Filling)
1. Wash and soak chana dal for 30–60 minutes.
2. Pressure cook the dal with enough water for 2–3 whistles or until soft but not mushy.
3. Drain the dal completely using a strainer.
4. In a pan, add the cooked dal and jaggery. Cook on low flame, stirring continuously.
5. The jaggery will melt and mix with dal. Stir until the mixture thickens and starts leaving the sides of the pan.
6. Add cardamom powder, nutmeg, and 1 tbsp ghee. Mix well.
7. Let the mixture cool slightly. Then mash or blend it into a smooth, lump-free paste (called “puran”).
Step 3: Assembling Puran Poli
1. Divide both dough and puran mixture into equal portions (lemon-sized balls).
2. Take one dough ball and roll it slightly into a small circle.
3. Place a ball of puran in the center, bring the edges of the dough together, and seal it like a stuffed dumpling.
4. Flatten it gently and roll it out carefully into a thin, even round using dry flour to avoid sticking.
> (Don’t press too hard while rolling, or the puran may come out.)
Step 4: Cooking the Puran Poli
1. Heat a tawa or flat pan on medium flame.
2. Place the rolled puran poli on the tawa.
3. Roast for 30 seconds, then flip.
4. Apply ghee/oil and cook both sides until golden brown spots appear.
5. Remove and keep warm in a clean kitchen cloths
🍯 Serving Suggestions
Serve warm puran polis with a dollop of ghee or milk.
It can also be enjoyed with katachi amti (a spicy dal curry made from the drained dal water)
💡 Tips & Variations
You can use toor dal instead of chana dal in some regional versions.
Adjust jaggery depending on how sweet you prefer the filling.
For extra softness, some use a mix of milk and water while kneading the dough.
Leftover puran can be stored in the fridge and used for up to 2–3 days.
🪔 Traditional Touch
In Maharashtrian households, puran poli is often made during Gudi Padwa, Holi, Ganesh Chaturthi, and Diwali. It’s not just a dish but an emotion — a sweet symbol of tradition, love, and celebration.
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