Pooran Poli Recipe with Maida is a sweet Indian flatbread made with all-purpose flour, chana dal, jaggery, ghee, and cardamom powder.
“Puran” means sweet stuffing and poli means flatbread. Puran poli is also known by other names such as Vedmi, Bobbatlu, Obbattu, Holige, or poli. Puran poli is popular throughout all of India’s southern states, as well as Maharashtra and Gujarat.
This puran poli recipe uses only maida, no wheat flour at all. It is the version to make if you want a simple, all-purpose flour dough with the same chana dal and jaggery filling.
If you prefer a wheat and maida blend instead, I have a newer puran poli recipe with that dough as well.
You can check it out here.
About Puran Poli Recipe with Maida:
Pooran Poli (Puran Poli) is a traditional Maharashtrian sweet flatbread stuffed with chana dal (Bengal gram), jaggery with the flavor of cardamom powder and nutmeg powder.
Puran Poli is a festive treat made for most festivals, including Diwali, Ganesh Chaturthi, and Holi, Ugadi. This sweet is made all over India, although it is particularly famous in Karnataka, Gujarat, and Maharashtra.
The stuffing for Puran poli is made with cooked chana dal, which is sweetened with jaggery and flavored with cardamom and nutmeg powder.
Puran poli is traditionally served with katachi amti, which is made by tempering the strained lentil stock. It can also be served with thin sevaiyaan or milk. Piping hot poli served along with a dollop of ghee is so drool-worthy.
You can refrigerate these for up to a week. Refrigerate Puran Poli in an airtight container. Simply heat on a griddle and top with ghee before serving.
This blog post will help you to learn how to make perfectly thin and super soft puran poli with melt-in-mouth texture. So do try this recipe on this Ugadi.
You can also check out the recipe for Mavinakayi Chitranna (raw mango rice) here, for this Ugadi.
Serving Suggestions:
This maida puran poli is best served warm, with a generous spoon of ghee on top. The traditional pairing in Maharashtrian homes is katachi amti, a spiced curry made from the leftover dal cooking water.
Alongside the poli and amti, a plate of varan bhat, simply plain dal served over rice, is a common addition. A simple potato curry works well too, since its mild flavor does not compete with the sweetness of the poli.
Plain yogurt or curd is often served on the side, and some households just pour a glass of milk alongside the warm poli.
Storage Suggestions
I make the puran up to one or two days in advance and keep it refrigerated until I am ready to roll and cook the poli. Once cooked, I store the poli in an airtight container in the fridge, where it stays good for 3 to 4 days.
To reheat, use a hot tawa for a few seconds on each side, or warm it in a pan with a little ghee. The texture firms up slightly after refrigeration, but ghee while reheating brings back much of the original softness.
For longer storage, freeze it either as raw stuffed dough balls or as fully cooked poli. Layer parchment or butter paper between pieces so they do not stick, then thaw before rolling or reheating.
Why you Should Make this Recipe:
Because the festivals are just around the corner, what better way to celebrate than with a Puran poli.
- Can be made in a big batch and can be refrigerated for a week
- Great recipe for kids
- A great option for breakfast.
- If you’re looking for a ready-to-eat breakfast the next day, this is a great recipe to try.
- A great option for lunch box
Variations of Puran Poli Recipe:
Many people get confused when it comes to the recipe of Puran Poli. So I would like to clear your doubt here that just like many other recipes in India, Puran poli is also made in many places with a slight difference here and there.
Hope this clarifies your doubt. And one more thing, these are my findings and research says.
If you find any other facts about Puran Poli, do let me know by commenting. Would love to hear from you.
Kannada Holige/obbattu: It’s stuffed with chana dal and jaggery, just like Maharashtrian puran poli.
Andhra Bobattu: This variation includes a chana dal and jaggery filling, but it also has a nut flavor.
Tamil Poli: It contains coconut, as well as chana dal and jaggery. In most of the Konkan areas, this version is also prepared.
Kerala Boli: This puran poli includes the same ingredients as Maharashtrian puran poli, but the outer layer is made using rice flour rather than whole wheat flour or all-purpose flour.
Gujarati Puran Poli: This variation includes tuvar dal, jaggery, and ghee.
Pro Tips:
If you want to make soft and perfect Puran Poli then simply follow the below-mentioned tips and tricks. And I bet that you will get very good results every time you make Puran Poli at home.
- Soak the chana dal for at least 6 hours. It cuts down on the amount of time it takes to cook dal. If you have a last-minute idea to make this recipe, soak for at least half an hour.
- When pressure cooking chana dal, the water level should be equal to the dal level. There is no need to add more or less.
- Do not overcook the dal, else it will be mushy and you will not be able to make perfect puran (sweet stuffing).
- Also, undercooking the dal can result in digestive issues. Cook for one more whistle if the dal is undercooked.
- In a colander, strain the cooked dal. The water that has been drained is healthy. It can be used to make amti curry or for other vegetable preparations.
- Grind the dal in batches in the mixer/grinder jar. And make sure that you grind a little dal at a time. It helps the grinding of chana dal into a fine powder. While grinding, don’t add any water. You can even make a fine powder with the help of a strainer. I have shown that in the picture so you can refer if you want to.
- Cook the filling for a few minutes longer if it’s too runny. Add a few tablespoons of milk if it’s too dry, and stir well.
- Knead the poli dough soft and let it rest for a minimum of 2 hours. I have kept this dough for resting for 4 hours.
- Do not reduce the amount of oil used to knead the dough.
- The amount of filling should be equal to the amount of dough ball.
- The chana dal and jaggery ratio is 1:1. So, if you’re going to use 1 cup of uncooked chana dal, you’ll need 1 cup of jaggery.
Looking for Some more Sweet Recipes:
Gur aur Nariyal ka Paratha Recipe
Coconut and Jaggery Modak Recipe
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Basic Ingredients used to make Pooran Poli Recipe:
All-purpose flour: Traditionally, all-purpose flour is used to make Puran Poli. You can also use wheat flour instead of all-purpose flour. You can even use a combination of all-purpose flour and wheat flour.
Chana Dal: I am using chana dal to make Puran Poli. In Maharashtra, the filling is made using chana dal, however, in Gujarat toovar dal is preferred to make this recipe. So you can choose whichever dal you like more.
Turmeric Powder: The addition of turmeric brings a beautiful yellow color to the poli, so make sure you add that.
Jaggery: It sweetens the stuffing. I have seen some people making puran with sugar, and some people use half and half of both. But I would personally recommend using jaggery to get the real authentic taste.
If possible, use organic jaggery. It may appear black, but it is free of many of the toxic chemicals that are used to bleach jaggery to make it lighter.
Cardamom Powder: The filling is flavored with cardamom powder, which enhances the poli’s taste and brings it a lovely aroma. You can even use nutmeg powder also, but I personally don’t add nutmeg powder.
Oil: Do not reduce the amount of oil while kneading the dough. Because oil is what will get you the right texture you are looking for.
Ghee: Prefer using pure desi ghee to apply on Puran Poli, after it gets cooked. Good quality of ghee is really important for puran poli.
Puran Poli Recipe – How to make Soft Puran Poli
Ingredients
To make poli
- 3 cups All Purpose Flour
- 1/2 tsp Turmeric Powder
- 1/4 cup Oil
To make Puran:
- 500 gm Chana Dal
- 500 gm Jaggery
- 1 tsp Cardamom Powder
- 2 cups Water
Instructions
Making the Poli Dough:
- In a mixing bowl, add all purpose flour and turmeric powder. Mix well.
- Add little water at a time & knead a soft dough.
- Add oil little at a time and knead. Once the oil is completely absorbed in the dough then add some more oil and knead.
- In this way, knead until the oil is completely used. Let the dough rest for 2 hours. Set it aside.
Making the Puran:
- Rinse and soak chana dal in water for 6 hours, overnight or atleast for half an hour.
- Drain water from the soaked dal and put the dal in the pressure cooker.
- Add water, the level of water should be equal to the level of chana dal.
- Cook for 3 whistles. Let the pressure settle down on its own. Let the pressure settle down on its own.
- Drain the chana dal in a colander. Remove excess water. Do not throw the water.(you can use this water to make amti or use it for any curry)
- Grind the chana dal in a mixer. Do not add water while grinding chana dal. Set aside.
- You can even press and seive cooked chana dal with the help of strainer.
- Heat jaggery in a pan over low heat. When the jaggery starts to melt, add the ground chana dal.
- Mix everything well.
- Add Ghee and cardamom powder. Give it a nice mix and remove it fro heat. Let it cool down completely.
Making the puran poli:
- Knead the dough once. Now take out a lemon size ball from it.
- Place the dough ball on a rolling board and flatten with your hand.
- Now take out a small lemon size ball of puran. Place it in the center of poli. Make sure that the size of puran and the size of poli ball should be equal.
- Stuff it and seal from all the sided just like you do for making any stuff parathas.
- Dust it with dry flour and start rolling.
- Roll the puran poli as thin as possible. Roast it on a heated tawa over medium heat.
- Roast it from both the sides.
- Cook until spme brown spots appear and the poli puffs up.
- Puran poli is ready. Serve hot with a spoonful of ghee and enjoy.
Nutrition
Frequently Asked Questions about Puran Poli Recipe with Maida
Can I make puran poli with only maida?
Yes, this recipe uses only maida for the dough, with no wheat flour at all. It gives a softer, more stretchable dough that is easier to roll thin.
Is maida or wheat flour better for puran poli dough?
Neither is strictly better, they just give different results. Maida makes a softer, more elastic dough, while wheat flour gives a slightly firmer, earthier bite.
Why does this recipe use only maida?
Some households have always made it this way, since maida rolls out thin without tearing as easily as a wheat-only dough. It is simply a different family tradition, not a shortcut.
Can I substitute wheat flour for maida in this recipe?
Yes, you can replace some or all of the maida with wheat flour if you prefer. The dough will be a little less stretchy, so add water gradually and knead well.
Will the puran poli taste different with only maida?
The filling tastes the same either way, since the flour mainly affects the dough’s texture, not the flavor of the puran. The main difference is a softer bite from the maida dough.
How much maida do I need for this recipe?
This recipe uses 3 cups of maida for the dough, with no wheat flour added. Adjust the water as needed since flour absorbs water differently by brand.
Does an all-maida dough tear more easily than a wheat blend?
No, it is usually the opposite. Maida has less gluten structure than wheat flour, so it tends to roll out thinner with less tearing.
Can I make this recipe healthier by adding wheat flour?
You can add wheat flour if you prefer more fiber in the dough, though it will change the texture. This recipe is written for the maida-only version specifically.
What is the difference between this recipe and a wheat and maida version?
This one uses only maida for a softer, more stretchable dough. My other puran poli recipe uses a wheat and maida blend for a slightly firmer bite, so pick whichever texture you prefer.
Can I use this maida dough for other stuffed sweets?
Yes, the same soft maida dough works for other stuffed sweet flatbreads with a similar filling. Just adjust the resting time if the dough feels too soft to handle.
My Recommended Products for Puran Poli
I use the BERGNER Argent Classic Triply Pressure Pan to cook my chana dal for this recipe. Its triply base heats up fast and evenly, so the dal cooks through in fewer whistles without sticking to the bottom.
For cooking down the puran itself, I reach for the BERGNER Argent Triply Kadai. A jaggery and dal mixture scorches fast in a pan with hot spots, and the even heat of this kadai keeps the filling cooking through smoothly while I stir it to that thick, spoon-standing consistency.
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