Puran Poli is a sweet Indian flatbread that many people love to eat. It is soft, sweet, and full of flavor. Puran Poli is very popular in the Indian states of Maharashtra, Gujarat, and South India. In Maharashtra, people often make it during the festival of Holi and Ganesh Chaturthi. In South India, it is called "Obbattu" or "Holige." The history of Puran Poli Recipe goes back hundreds of years. It is believed to be one of the oldest sweet dishes in Indian cooking. It can be eaten with ghee, warm milk, yogurt (curd), Pickle, or even plain, it tastes great in many ways. Making Puran Poli at home may look hard, but it is actually simple if you follow the steps. It only needs a few ingredients, most of which you may already have at home. In this blog post, I will show you how to make soft and delicious Puran Poli step by step.
_11zon.jpg "Puran Poli Recipe (Easy Method to Make)")
The puran (filling) is made by cooking chana dal until soft. Then it is mixed with jaggery, ghee (clarified butter), and spices like cardamom or nutmeg. This mixture is mashed and cooked until it becomes thick and smooth. The poli is made from wheat flour dough, rolled out into a small circle. The puran is placed in the center, wrapped inside, and then rolled out gently into a flat circle.
It is then cooked on a hot tawa (flat pan) with ghee until golden brown on both sides. It is served hot with a little more ghee on top, or sometimes with milk or curry.
Step 1:- After soaking, drain the water and put the dal in a pressure cooker. Add 2 cups of fresh water to the dal in the cooker. Close the lid and cook on medium heat for about 3 to 4 whistles. This usually takes around 10–12 minutes.
Step 1:- After the whistles, turn off the heat and let the pressure go down naturally (wait for 5–10 minutes). Open the lid and check the dal – it should be soft but not mushy. You should be able to mash it easily with your fingers.
Step 1:- Drain any extra water from the cooked dal. You can save this water for making katachi amti (a light dal curry) if you like.
Step 1:- Turn the stove on medium heat and mix the jaggery and dal together. Keep stirring the mixture slowly and continuously. The jaggery will melt and mix with the dal.
Step 1:- Keep cooking until the mixture becomes thick and soft, like a dough. This may take around 7–8 minutes. Add 1 teaspoon of cardamom powder for a nice sweet smell and taste. You can also add a little nutmeg if you like.
Step 1:- Once the mixture is thick, turn off the heat. Let it cool down completely. When cool, mash or blend it a little (optional) to make the filling smooth and easy to roll.
Step 3:- Mix the flour with your hand until it becomes crumbly like dry sand.
Step 3:- Slowly add water, little by little. Start kneading the dough with your hand. Add just enough water to make a soft and smooth dough (not too hard, not too sticky). Knead the dough for about 5 to 7 minutes until it becomes smooth.
Step 3:- Once ready, cover the dough with a damp cloth or lid and let it rest for 15 minutes. Resting makes the dough soft and easy to roll.
Step 3:- Take one dough ball and flatten it slightly with your hands. Roll it out gently into a small circle (about the size of your palm) using a rolling pin and some dry flour to avoid sticking.
Step 3:- Place one puran (sweet filling) ball in the center of the dough circle. Carefully fold the edges of the dough over the filling and seal it from all sides, like wrapping a gift.
Step 3:- Press it gently and flatten it with your fingers. Now sprinkle a little dry flour and gently roll it again into a thin, round flatbread (just like a chapati or roti). Be gentle so the filling doesn’t come out.
If some puran comes out, it’s okay! Just seal the edge again with your fingers or patch with a little dough.
Step 3:- Carefully place the rolled puran poli on the hot tawa. Let it cook for about 30 to 40 seconds, or until you see small bubbles and light brown spots on the bottom.
Step 3:- Flip the puran poli using a spatula and cook the other side. Add a little ghee (about ½ teaspoon) on top and around the edges. This gives good flavor and keeps the poli soft.
Step 3:- Flip again and press gently with the spatula so it cooks evenly. Cook until both sides are golden brown with light spots and the bread looks fully cooked.
Step 3:- Take it off the pan and place it on a plate. Repeat the same steps for the rest of the dough and filling balls.
Don’t add too much water while boiling dal:- Use only enough water to cook the dal, about 2 cups for 1 cup of dal. If you add too much, the dal will become watery and the puran (filling) will be runny.
Mash or blend the puran if needed:- After cooking the dal and jaggery mixture, if it feels lumpy or grainy, you can mash it with a spoon or use a mixer to make it smooth. A smooth puran is easier to roll inside the dough.
Cool the puran before stuffing:- Let the filling cool completely before you use it. Hot filling will make the dough soft and hard to roll.
Knead the dough soft but not sticky:- The dough should be soft, smooth, and easy to roll. If it's too hard, the poli will break. If it's too soft or sticky, it will be hard to roll.
Use dry flour while rolling:- Sprinkle some dry wheat flour on the rolling board and dough ball before rolling. This prevents the puran poli from sticking.
Roll gently and evenly:- Don’t press too hard while rolling. Be gentle and roll slowly so the puran doesn’t come out. Use soft hands.
Cook on medium heat only:- High heat will burn the poli quickly and not cook the inside. Low heat will make it dry. Keep the heat medium for perfect golden-brown color.
Use ghee for better taste:- Ghee adds a rich flavor and keeps the puran poli soft. You can also use a little oil, but ghee gives the best taste.
Ingredients (Serves 5)
Step 2: Make the Sweet Filling (Puran) (10 minutes)
Step 3: Make the Dough (10 minutes)
Step 4: Roll and Stuff (15 minutes)
Step 5: Cook the Puran Poli (10 minutes)
Serve
How to Store Puran Poli
Cool Before Storing:- Let the puran poli cool completely before storing. If you store it while hot, it may become soggy and spoil faster.
Use an Airtight Container:- Place the cooled puran polis in a clean, dry, airtight container. This keeps them fresh and soft.
Store at Room Temperature (1 Day Only):- If you are eating the puran poli the same day, you can keep it at room temperature for up to 24 hours.
Store in the Fridge (2–3 Days):- If you want to keep them longer, store the container in the refrigerator. Puran poli stays good in the fridge for 2 to 3 days.
Store in the Freezer (Up to 1 Month):- To store for longer, place parchment paper (or butter paper) between each puran poli to prevent sticking. Then place them in a zip-lock bag or freezer-safe box. You can freeze puran poli for up to 1 month.
How to Reheat Puran Poli
Making Puran Poli at home may take a little time, but the result is worth it. With our easy step-by-step instructions, expert tips, and answers to common questions, even a beginner can make this recipe. It’s not only tasty but also gives you energy and nutrition from dal and jaggery. So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Puran Poli turned out. We’d love to hear from you and see your creations.
3. Can I use sugar instead of jaggery?
Ans:- Yes, you can use sugar, but jaggery is better. Jaggery is a natural sweetener and gives puran a rich flavor and soft texture. It also has more nutrients than white sugar. If you use sugar, the taste will be sweeter but not as rich.
4. Why is my Puran Poli breaking while rolling?
Ans:- There are a few reasons:- The dough may be too dry or hard. Add a little more water while kneading. The puran may be too soft or watery, which makes it hard to roll. Cook it longer to remove moisture. Roll gently and use dry flour while rolling to stop sticking and tearing.
5. How do I make the puran soft and smooth?
Ans:- After cooking the chana dal and jaggery mixture, mash it well using a spoon or blend it in a mixer for a few seconds. This makes it smooth and easy to stuff. If it's too wet, cook it longer. If it’s too dry, add a spoon of milk or ghee.
6. Can I make Puran Poli without ghee?
Ans:- Yes, you can make it with oil instead of ghee, but the taste will be slightly different. Ghee gives a richer flavor and softer texture. If you're avoiding ghee for health or dietary reasons, choose a light oil like sunflower oil.
7. Is Puran Poli healthy?
Ans:- Yes, in moderation. It gives good energy, fiber, and protein from dal and wheat flour. Jaggery is a natural sweetener. Ghee gives healthy fats. But because it’s sweet and rich, it’s best enjoyed as a treat or festive food.
_11zon.jpg "Puran Poli Recipe (Easy Method to Make)")
What is Puran Poli Recipe
Puran Poli is a traditional Indian sweet flatbread. It is made with two main parts, the outer layer made of wheat flour dough, and the sweet filling inside made of boiled lentils (usually chana dal) and jaggery. This sweet filling is called “puran” and the outer dough is called “poli.” When you put them together, you get Puran Poli.The puran (filling) is made by cooking chana dal until soft. Then it is mixed with jaggery, ghee (clarified butter), and spices like cardamom or nutmeg. This mixture is mashed and cooked until it becomes thick and smooth. The poli is made from wheat flour dough, rolled out into a small circle. The puran is placed in the center, wrapped inside, and then rolled out gently into a flat circle.
It is then cooked on a hot tawa (flat pan) with ghee until golden brown on both sides. It is served hot with a little more ghee on top, or sometimes with milk or curry.
How to Make Puran Poli
Puran Poli is a soft, sweet Indian flatbread that many people love, especially during festivals. Making Puran Poli at home may take a little time, but it is not hard if you follow the steps slowly. In this guide, you will learn how to cook the dal, make the sweet filling (puran), prepare the dough, and roll and cook the poli. With some simple ingredients and care, you can make delicious Puran Poli at home that your family will enjoy. Let’s start.Cook the Chana Dal (15 Minutes)
Step 1:- Take 1 cup of chana dal (split Bengal gram) and wash it 2–3 times in clean water. This removes dust and dirt. Soak the chana dal in water for about 1 hour. Soaking helps it cook faster and softer.Step 1:- After soaking, drain the water and put the dal in a pressure cooker. Add 2 cups of fresh water to the dal in the cooker. Close the lid and cook on medium heat for about 3 to 4 whistles. This usually takes around 10–12 minutes.
Step 1:- After the whistles, turn off the heat and let the pressure go down naturally (wait for 5–10 minutes). Open the lid and check the dal – it should be soft but not mushy. You should be able to mash it easily with your fingers.
Step 1:- Drain any extra water from the cooked dal. You can save this water for making katachi amti (a light dal curry) if you like.
Make the Sweet Filling (Puran) (10 Minutes)
Step 1:- In a non-stick pan or thick-bottomed kadai, add the cooked and drained chana dal. Add 1 cup of grated jaggery to the pan with the dal.Step 1:- Turn the stove on medium heat and mix the jaggery and dal together. Keep stirring the mixture slowly and continuously. The jaggery will melt and mix with the dal.
Step 1:- Keep cooking until the mixture becomes thick and soft, like a dough. This may take around 7–8 minutes. Add 1 teaspoon of cardamom powder for a nice sweet smell and taste. You can also add a little nutmeg if you like.
Step 1:- Once the mixture is thick, turn off the heat. Let it cool down completely. When cool, mash or blend it a little (optional) to make the filling smooth and easy to roll.
Make the Dough (10 minutes)
Step 3:- Take a large bowl. Add 2 cups of wheat flour to it. Add a pinch of salt to the flour. Salt helps to balance the sweet taste of the filling. Add 2 tablespoons of oil or ghee into the flour. This makes the dough soft.Step 3:- Mix the flour with your hand until it becomes crumbly like dry sand.
Step 3:- Slowly add water, little by little. Start kneading the dough with your hand. Add just enough water to make a soft and smooth dough (not too hard, not too sticky). Knead the dough for about 5 to 7 minutes until it becomes smooth.
Step 3:- Once ready, cover the dough with a damp cloth or lid and let it rest for 15 minutes. Resting makes the dough soft and easy to roll.
Roll and Stuff (15 Minutes)
Step 3:- After the dough and puran (filling) are ready, divide both into equal-sized balls. You can make about 6–8 balls of each.Step 3:- Take one dough ball and flatten it slightly with your hands. Roll it out gently into a small circle (about the size of your palm) using a rolling pin and some dry flour to avoid sticking.
Step 3:- Place one puran (sweet filling) ball in the center of the dough circle. Carefully fold the edges of the dough over the filling and seal it from all sides, like wrapping a gift.
Step 3:- Press it gently and flatten it with your fingers. Now sprinkle a little dry flour and gently roll it again into a thin, round flatbread (just like a chapati or roti). Be gentle so the filling doesn’t come out.
If some puran comes out, it’s okay! Just seal the edge again with your fingers or patch with a little dough.
Cook the Puran Poli (10 Minutes)
Step 3:- Heat a tawa (flat pan or griddle) on medium heat. Make sure the pan is hot before placing the poli.Step 3:- Carefully place the rolled puran poli on the hot tawa. Let it cook for about 30 to 40 seconds, or until you see small bubbles and light brown spots on the bottom.
Step 3:- Flip the puran poli using a spatula and cook the other side. Add a little ghee (about ½ teaspoon) on top and around the edges. This gives good flavor and keeps the poli soft.
Step 3:- Flip again and press gently with the spatula so it cooks evenly. Cook until both sides are golden brown with light spots and the bread looks fully cooked.
Step 3:- Take it off the pan and place it on a plate. Repeat the same steps for the rest of the dough and filling balls.
Serveing Suggestion
- Serve the hot puran poli on a plate.
- Add a spoonful of ghee on top—it melts and makes the poli soft and tasty.
- You can also serve it with warm milk in a small bowl on the side. Some people like to dip it while eating.
- In Maharashtra, many people enjoy it with katachi amti, a light and spicy curry made from the dal water.
- You can also eat it with curd (yogurt) or a small spoon of pickle for a mix of flavors.
My Other Delicious Popular Sweet Recipes
Expert Tips
Soak the chana dal properly:- Soak the dal for at least 1 hour before cooking. This makes it soft and easy to mash. If you don’t soak it, it may stay hard even after pressure cooking.Don’t add too much water while boiling dal:- Use only enough water to cook the dal, about 2 cups for 1 cup of dal. If you add too much, the dal will become watery and the puran (filling) will be runny.
Mash or blend the puran if needed:- After cooking the dal and jaggery mixture, if it feels lumpy or grainy, you can mash it with a spoon or use a mixer to make it smooth. A smooth puran is easier to roll inside the dough.
Cool the puran before stuffing:- Let the filling cool completely before you use it. Hot filling will make the dough soft and hard to roll.
Knead the dough soft but not sticky:- The dough should be soft, smooth, and easy to roll. If it's too hard, the poli will break. If it's too soft or sticky, it will be hard to roll.
Use dry flour while rolling:- Sprinkle some dry wheat flour on the rolling board and dough ball before rolling. This prevents the puran poli from sticking.
Roll gently and evenly:- Don’t press too hard while rolling. Be gentle and roll slowly so the puran doesn’t come out. Use soft hands.
Cook on medium heat only:- High heat will burn the poli quickly and not cook the inside. Low heat will make it dry. Keep the heat medium for perfect golden-brown color.
Use ghee for better taste:- Ghee adds a rich flavor and keeps the puran poli soft. You can also use a little oil, but ghee gives the best taste.
Recipe Card
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Puran Poli Recipe (Easy Method to Make)
Prep Time 30 minutes Cook Time 30 minutes Total Time 60 minutes
1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml
For Dough (Poli)
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2 cups wheat flour
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2 tbsp oil or ghee
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A pinch of salt
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Water (as needed)
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1 cup chana dal (split Bengal gram)
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1 cup jaggery (grated)
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1 tsp cardamom powder
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2 tbsp ghee
Step by Step Instructions
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Wash the chana dal well and soak it in water for 1 hour.
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Boil it in a pressure cooker with 2 cups of water for 3–4 whistles until soft.
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Drain the extra water and save it for katachi amti if you want.
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In a pan, add the cooked chana dal and grated jaggery.
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Cook on medium heat while stirring until it becomes thick and soft.
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Add cardamom powder and mash the mixture well. Let it cool.
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In a bowl, mix wheat flour, salt, and oil/ghee.
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Slowly add water and knead into a soft dough.
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Cover and rest the dough for 15 minutes.
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Divide the dough and filling into equal balls.
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Roll one dough ball into a small circle.
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Place the puran ball in the center and close the edges.
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Gently roll it into a round flatbread.
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Heat a tawa (flat pan). Place the rolled poli on it.
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Cook on both sides until golden spots appear.
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Add ghee on top while cooking for better taste.
Serve hot with ghee, milk, or katachi amti. Enjoy the sweet and soft taste.
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How to Store and Reheat Puran Poli
After making puran poli at home, you might have some left over. Don’t worry! You can store them and enjoy later too. Storing puran poli the right way keeps it soft, fresh, and tasty. Let’s learn how to store and reheat puran poli step by step.How to Store Puran Poli
Cool Before Storing:- Let the puran poli cool completely before storing. If you store it while hot, it may become soggy and spoil faster.
Use an Airtight Container:- Place the cooled puran polis in a clean, dry, airtight container. This keeps them fresh and soft.
Store at Room Temperature (1 Day Only):- If you are eating the puran poli the same day, you can keep it at room temperature for up to 24 hours.
Store in the Fridge (2–3 Days):- If you want to keep them longer, store the container in the refrigerator. Puran poli stays good in the fridge for 2 to 3 days.
Store in the Freezer (Up to 1 Month):- To store for longer, place parchment paper (or butter paper) between each puran poli to prevent sticking. Then place them in a zip-lock bag or freezer-safe box. You can freeze puran poli for up to 1 month.
How to Reheat Puran Poli
On a Tawa (Best Method):- Heat a flat pan (tawa) on medium heat.
Place one puran poli on the pan and heat each side for 30–40 seconds. Add a little ghee or butter on top to bring back the fresh taste.
In the Microwave (Quick Method):/ Place one puran poli on a microwave-safe plate. Cover it with a damp paper towel or cloth to prevent drying. Heat for 15–20 seconds. Add a little ghee after heating.
From Frozen:- First, take the frozen puran poli out and let it sit at room temperature for 10–15 minutes. Then reheat using the tawa or microwave method as above.
Place one puran poli on the pan and heat each side for 30–40 seconds. Add a little ghee or butter on top to bring back the fresh taste.
In the Microwave (Quick Method):/ Place one puran poli on a microwave-safe plate. Cover it with a damp paper towel or cloth to prevent drying. Heat for 15–20 seconds. Add a little ghee after heating.
From Frozen:- First, take the frozen puran poli out and let it sit at room temperature for 10–15 minutes. Then reheat using the tawa or microwave method as above.
Nutrition Facts
Puran Poli is a delicious Indian sweet flatbread made with wheat flour, chana dal (split Bengal gram), and jaggery. It is not only tasty but also gives you good energy and nutrition. Puran Poli is a great festive food, and when eaten in the right amount, it can be part of a balanced diet. Below is the full nutrition information for one serving of puran poli.(Based on a 2,000-Calorie Diet)
| Nutrient | Amount per Serving | % Daily Value | Health Benefits |
|---|---|---|---|
| Calories | 290–320 kcal | 15% | Provides energy and keeps you full. |
| Protein | 6 g | 12% | From chana dal and wheat flour; helps muscle repair. |
| Carbohydrates | 50 g | 17% | Good source of energy from jaggery and flour. |
| – Dietary Fiber | 5 g | 20% | Aids digestion and improves gut health. |
| – Sugars | 15 g | – | Natural sugar from jaggery. |
| Total Fat | 8 g | 12% | Ghee provides good fats, but eat in moderation. |
| – Saturated Fat | 4 g | 20% | Comes from ghee; adds flavor but should be limited. |
| Cholesterol | 10 mg | 3% | Present in ghee; moderate amount. |
| Sodium | 80 mg | 3% | Naturally low in salt. |
| Potassium | 250 mg | 7% | Helps maintain muscle and nerve function. |
| Calcium | 60 mg | 6% | Good for bones; small amount from ghee. |
| Iron | 2.2 mg | 12% | Supports red blood cell health; found in jaggery and dal. |
| Vitamin A | 100 IU | 2% | Small amount from ghee; supports vision and skin. |
| Vitamin C | 1 mg | 1% | Minimal; can increase by serving with lemon or chutney. |
| Vitamin D | 5 IU | 1% | From ghee; helps bone health. |
| Vitamin E | 0.5 mg | 3% | Acts as antioxidant; present in ghee. |
| Vitamin B6 | 0.1 mg | 6% | Helps with brain function; found in dal. |
| Folate (B9) | 40 mcg | 10% | Good for cell growth; found in chana dal. |
| Vitamin B12 | 0.1 mcg | 4% | Found in ghee; supports blood and nerves. |
| Magnesium | 50 mg | 12% | Helps muscle and nerve function; found in dal and flour. |
| Phosphorus | 100 mg | 10% | Important for bones and energy. |
| Zinc | 1.0 mg | 9% | Supports immunity and healing. |
| Copper | 0.2 mg | 10% | Helps in iron absorption and energy. |
| Selenium | 6 mcg | 11% | Supports thyroid function and immunity. |
| Manganese | 0.5 mg | 22% | Found in wheat and jaggery; supports metabolism and bone health. |
Conclusion
Puran Poli is a traditional Indian sweet dish that is loved by people of all ages. It is soft, sweet, and full of flavor. This dish is made during festivals like Holi, Gudi Padwa, and Diwali, but you can enjoy it any time of the year. In this blog, we learned about the history of Puran Poli, what it is served with, and how to make it step by step. We also shared tips on how to store and reheat it, nutrition facts, and answers to common questions.Making Puran Poli at home may take a little time, but the result is worth it. With our easy step-by-step instructions, expert tips, and answers to common questions, even a beginner can make this recipe. It’s not only tasty but also gives you energy and nutrition from dal and jaggery. So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Puran Poli turned out. We’d love to hear from you and see your creations.
Frequently Asked Questions
1. What is Puran Poli?
Ans:- Puran Poli is a popular sweet Indian flatbread. It is made by stuffing a soft wheat flour dough with a sweet filling called puran, which is made from cooked chana dal (Bengal gram) and jaggery. The stuffed dough is rolled into a flatbread and cooked on a pan with ghee. It is mostly made during Indian festivals like Holi, Gudi Padwa, and Ganesh Chaturthi.
2. Which dal is used to make the puran?
Ans:- The most common dal used is chana dal (split Bengal gram). It gives a nice texture and slightly nutty taste. Some people use toor dal (arhar dal) or mix both dals, but chana dal is the traditional choice for soft and sweet puran.
Ans:- Puran Poli is a popular sweet Indian flatbread. It is made by stuffing a soft wheat flour dough with a sweet filling called puran, which is made from cooked chana dal (Bengal gram) and jaggery. The stuffed dough is rolled into a flatbread and cooked on a pan with ghee. It is mostly made during Indian festivals like Holi, Gudi Padwa, and Ganesh Chaturthi.
2. Which dal is used to make the puran?
Ans:- The most common dal used is chana dal (split Bengal gram). It gives a nice texture and slightly nutty taste. Some people use toor dal (arhar dal) or mix both dals, but chana dal is the traditional choice for soft and sweet puran.
3. Can I use sugar instead of jaggery?
Ans:- Yes, you can use sugar, but jaggery is better. Jaggery is a natural sweetener and gives puran a rich flavor and soft texture. It also has more nutrients than white sugar. If you use sugar, the taste will be sweeter but not as rich.
4. Why is my Puran Poli breaking while rolling?
Ans:- There are a few reasons:- The dough may be too dry or hard. Add a little more water while kneading. The puran may be too soft or watery, which makes it hard to roll. Cook it longer to remove moisture. Roll gently and use dry flour while rolling to stop sticking and tearing.
5. How do I make the puran soft and smooth?
Ans:- After cooking the chana dal and jaggery mixture, mash it well using a spoon or blend it in a mixer for a few seconds. This makes it smooth and easy to stuff. If it's too wet, cook it longer. If it’s too dry, add a spoon of milk or ghee.
6. Can I make Puran Poli without ghee?
Ans:- Yes, you can make it with oil instead of ghee, but the taste will be slightly different. Ghee gives a richer flavor and softer texture. If you're avoiding ghee for health or dietary reasons, choose a light oil like sunflower oil.
7. Is Puran Poli healthy?
Ans:- Yes, in moderation. It gives good energy, fiber, and protein from dal and wheat flour. Jaggery is a natural sweetener. Ghee gives healthy fats. But because it’s sweet and rich, it’s best enjoyed as a treat or festive food.
Enjoy your Puran Poli and happy cooking.
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