Puran poli is a sweet stuffed flatbread. It is made with a jaggery and lentil filling, wrapped inside a soft wheat dough and cooked on a hot tawa with ghee.
This puran poli recipe is the soft, tear-free version I make at home. It has the folding and rolling tricks that keep the filling from spilling out.
It is the kind of sweet that takes patience, but it is worth every minute. Whether you are making it for a festival or just to try it, this recipe walks you through every step.
(step-by-step-recipe-video)
What is Puran Poli?
Puran poli is a sweet Indian flatbread. A cooked, sweetened lentil filling called puran is stuffed inside a soft wheat dough called poli, then cooked on a griddle with ghee.
In Marathi, puran means filling and poli means flatbread, so the name is really just a plain description of what is inside and out.
This maharashtrian puran poli is the version most people picture when they hear the name, but it is not the only one. Puran poli is the Maharashtrian name for this dish, and it isn’t alone.
Versions of it turn up all over the Deccan and South India, each with its own name and dal.
What sets this version apart is the chana dal filling, the wheat and maida dough, and the generous ghee on the tawa. That combination gives it a texture softer than some regional versions and richer than others.
Regional Variations
The same idea of a sweet stuffed flatbread shows up across many states, and each region has made it its own. I have read through regional food writing while putting this together, and it is interesting how one dish wears so many names.
Karnataka: Holige or Obbattu In Karnataka, this sweet goes by holige or obbattu, made with chana dal or toor dal cooked with jaggery and stuffed into a maida dough. There is also a coconut version called kayi holige, where grated coconut joins or replaces the dal filling.
Andhra and Telangana: Bobbatlu In Andhra Pradesh and Telangana, it is called bobbatlu, also known as bakshalu, bhakshalu, or oliga depending on the household. The filling is chana dal and jaggery, but the maida dough here tends to carry more oil, which makes it extra soft.
Gujarat: Vedmi Gujarat has its own version called vedmi, and the biggest difference is the dal used. Instead of chana dal, vedmi uses toor dal, sweetened with jaggery or sugar and stuffed into a wheat dough.
Tamil Nadu and Kerala: Poli or Boli In Tamil Nadu and Kerala, this sweet is called poli or boli. Paruppu poli uses a dal filling similar to puran, while thengai poli is made with coconut.
In Kerala, boli is traditionally served with payasam, a sweet milk pudding, using sugar rather than jaggery.
The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources. If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.
Preparation Tips for the Best Puran Poli
I have made this dish enough times now to know exactly where it can go wrong. These are the things I do every single time, without skipping.
I always rest my dough for a minimum of two hours, covered and lightly oiled. If I have the time, I let it sit overnight in the fridge instead.
The dough rolls out far more easily and tears less after a longer rest.
I cook my chana dal until a single grain presses completely soft between my fingers, not just until it looks soft in the cooker. If the dal is even slightly undercooked, the puran feels grainy instead of smooth.
I push the hot puran through a sieve while it is still warm, never after it has cooled. Cooled puran turns stiff and hard to work with.
This one habit saves me a lot of effort every single time.
If my puran turns out too wet, I put it back on low heat and keep stirring until it holds its shape. The test is standing a spoon upright in the center, and if it falls over, it needs more time.
I keep my puran ball the same size as my dough ball, or very slightly smaller, never bigger. An oversized puran ball is the top reason a poli bursts.
I also dust generously with rice flour while rolling, which sticks far less than regular flour.
I never stack hot polis directly on top of each other. I let them cool slightly on a rack or keep them separated, since stacking traps steam and can turn the bottom ones soggy.
Why This Recipe Works
This recipe works because every step protects the one thing that makes or breaks this dish, a filling that stays inside the dough. The dal is cooked fully soft, the puran is thickened properly, and the dough gets a long rest so it stretches without tearing.
The wheat and maida blend gives a poli soft enough to fold easily but strong enough to hold the filling. Using only wheat flour is also common, and both approaches work depending on what your family is used to.
The dough rest is not just a formality here. Two hours of resting, or longer in the fridge, relaxes the gluten enough that rolling the poli thin becomes far less stressful.
Brushing ghee on both sides while the poli cooks is what gives it that soft, slightly rich bite once done. It also helps the poli puff up when pressed gently on the tawa.
This recipe also gives a realistic yield of about 10 to 12 medium poli, enough to feed 5 to 6 people.
The Supermarket Puran Poli That Started It All
I did not grow up eating puran poli, since this is not a dish that belongs to my own Bihar family traditions. I first came across it on a supermarket shelf, looking at a packet out of curiosity.
I picked it up mostly because I did not know what it was, and I wanted to find out. I remember warming it up at home and taking that first bite without any real expectation.
That one bite changed things for me. The sweetness of the jaggery filling against the soft flatbread was unlike anything I had tried before.
I went back to buy that same packet more than once. Eventually, buying it from the store was not enough, and I wanted to know if I could make it myself.
I followed a recipe closely the first time, reading every step before I even switched on the stove. My first attempt taught me quickly that this is not a dish you rush.
The dough tore twice before I understood why the rest time mattered. The puran also needed a second round on the flame before it held its shape.
By the time I got a plate of soft, unbroken puran poli in front of me, I finally understood. I understood why people who grew up with this dish speak about it with such affection.
It became one of those recipes I now make simply because I wanted to.
What to Serve With Puran Poli (A Full Thali)
A puran poli thali is usually simple, built around a few dishes that let the sweet poli stand out. The traditional pairing in Maharashtrian homes is katachi amti, a spiced curry made from the leftover dal water saved while cooking the puran.
I have written a full recipe for that separately [link to Katachi Amti recipe].
Alongside the poli and amti, a plate of varan bhat, simply plain dal served over rice, is a common addition. A simple potato curry is also common, with a mild flavor that does not compete with the sweetness.
Plain yogurt or curd is often served on the side too. Some households just pour a glass of milk alongside the warm poli.
How to Store Leftover Puran Poli
Puran poli stores well if you plan a little ahead, which makes it good to prepare before a busy day. I make the puran up to one or two days in advance.
I 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, I 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, I freeze it either as raw stuffed dough balls or as fully cooked poli.
I layer parchment or butter paper between pieces so they do not stick. Then I thaw it before rolling or reheating.
As a general rule for any cooked food, I refrigerate leftovers within 2 hours of cooking. I use them within 3 to 4 days, and I reheat them thoroughly before eating.
Pro Tips for Perfect Puran Poli
These are the small details I have picked up through repeated attempts. I am listing them exactly as I use them in my own kitchen.
Soaking the chana dal is optional, and unsoaked dal cooks through fine. It just needs a few more whistles, usually 7 to 9 total.
One whistle is on high heat, and the rest are on medium low.
I use the same measure of jaggery as the raw dal I started with, chopped or grated so it melts evenly into the dal.
I add cardamom powder and freshly grated nutmeg only after the puran is off the heat. Adding them too early can make the flavor fade.
A puran yantra is a hand cranked mill traditionally used in Maharashtrian kitchens to smooth the hot puran. If you own one, it works faster than a sieve.
A sturdy sieve or potato masher does the job just as well.
I add the extra tablespoon of oil to my dough only after 8 to 10 minutes of kneading. Then I knead another 3 to 4 minutes until it turns completely smooth.
I flatten my dough ball into a small bowl shape in my palm, thicker in the center. This makes it easier to bring the edges up and seal the filling completely.
I roll the stuffed poli gently and only as thin as I can manage without tearing, using plenty of rice flour as I go.
I keep my tawa on medium heat, hot but never smoking, and watch for small bubbles rising on top before the first flip.
I brush ghee on both sides while it cooks, flipping gently and pressing just slightly so it puffs. The whole process on the tawa takes about 2 to 3 minutes once the poli is on the hot surface.
I watch closely, since overcooking makes it firm instead of soft.
Looking for Some More Recipes Like This
If you enjoyed this puran poli recipe, here are a few more from the blog that fit the same kind of festive, homely cooking.
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Basic Ingredients Used to Make Maharashtrian Puran Poli
Chana Dal Chana dal, a type of split lentil, gives puran its base texture and body once cooked down and sweetened with jaggery. It also carries a good amount of protein and fibre, making it a filling ingredient beyond its role in flavor.
Jaggery Jaggery is an unrefined sweetener made from sugarcane, giving the puran its deep, warm sweetness and a slight caramel note. I always chop or grate it before cooking so it melts smoothly into the dal.
Wheat Flour (Gehun ka Atta) Wheat flour forms the base of the dough, giving the poli its structure and a slightly earthy flavor. Some households use only wheat flour with no maida at all, which is also completely correct.
Maida Maida, or refined flour, is blended with wheat flour in my version of the dough to make it softer and more stretchable. This blend makes rolling the poli thin a little easier.
Cardamom Cardamom powder adds a warm, sweet aroma to the puran once mixed in after cooking. A little goes a long way, so I add it in small amounts and taste as I go.
Nutmeg Grated nutmeg brings a deeper, slightly woody note, balancing out the sweetness of the jaggery. I use about a quarter of a whole nutmeg, or a small pinch if using the pre-ground kind.
Turmeric A small amount of turmeric powder goes into both the dough and the dal, mainly for its light color rather than strong flavor. It gives the poli a faint golden tint.
Ghee Ghee, or clarified butter, is brushed generously on the poli while it cooks, giving it richness and helping it turn soft rather than dry. It also goes into the dough in small amounts during kneading.
Rice Flour Rice flour is what I use to dust my rolling surface and the poli while shaping it. It keeps the dough from sticking without adding extra moisture the way regular flour sometimes can.
How to Make Puran Poli
Here is the full step by step method I follow for this puran poli recipe. You can also find the complete measurements and instructions in the downloadable recipe card below.
Cooking the Chana Dal
Wash 1 cup of chana dal well, and soaking is optional since unsoaked dal cooks through fine with a few extra whistles. Add the dal to a pressure cooker with 4 cups of water and a quarter teaspoon of turmeric.
Add a pinch of salt and a teaspoon of oil too.
Cook on high heat for 1 whistle, then lower the heat to medium low and let it cook for 7 to 8 more whistles. That brings the total to roughly 7 to 9 whistles, depending on your cooker.
Let the pressure release naturally, then check that a grain presses completely soft between your fingers before moving on.
Strain the cooked dal, keeping the dal water aside since it is used in the katachi amti recipe. Do not throw this water away, since it carries a lot of flavor for the curry.
Making the Puran (Filling)
Add the drained dal to a pan along with 1 cup of jaggery, matching the same measure as your raw dal, chopped or grated. Cook on medium heat, stirring constantly, until the mixture thickens.
Check doneness by standing a spoon upright in the center, and if it falls over, keep cooking a little longer. Once done, take the pan off the heat and mix in half a teaspoon of cardamom powder.
Also add grated nutmeg, about a quarter of a whole nutmeg or a small pinch if pre-ground.
While the puran is still hot, push it through a sieve in batches, or use a potato masher or puran yantra if you have one. Then shape it into a ball once it has cooled slightly.
Making the Dough
Mix 2 cups of wheat flour with half a cup of maida. Add a pinch of salt, a quarter teaspoon of turmeric, and 2 teaspoons of oil.
Gradually add about 1 cup of water, plus roughly 2 more tablespoons as needed, until the dough comes together soft and very slightly sticky.
Knead for 8 to 10 minutes, then work in 1 tablespoon of oil, and continue kneading another 3 to 4 minutes until completely smooth. Cover with a little oil on top and rest for a minimum of 2 hours.
A longer rest, even overnight in the fridge, gives noticeably better results.
Stuffing and Rolling
Divide both the dough and puran into equal counts, about 10 to 12 portions each. Keep the puran balls the same size as the dough balls, or very slightly smaller.
Flatten a dough ball into a small bowl shape in your palm, thicker in the center, then place a puran ball inside.
Bring the edges of the dough up and over the filling, sealing it fully and pinching off any extra dough. Dust generously with rice flour, flatten gently by hand, then roll out slowly and as thin as you comfortably can without tearing.
Use plenty of dusting flour as you go.
Roasting on the Tawa
Heat a tawa or griddle on medium heat until hot but not smoking. Place the rolled poli on the tawa, and once small bubbles rise on top, flip it over.
Brush ghee on the surface, flip again, and press very gently so it puffs slightly. Brush ghee on the other side, then cook until golden brown spots appear on both sides.
This takes about 2 to 3 minutes total, once the poli is on the hot tawa.
Puran Poli Recipe
Equipment
Ingredients
For the Dough:
- 2 cups wheat flour gehun ka atta
- 1/2 cup refined flour maida
- A pinch of salt
- 1/4 teaspoon turmeric powder
- 2 teaspoons oil for the dry mix
- About 1 cup water plus 2 tablespoons more as needed
- 1 tablespoon oil added after initial kneading
For the Puran (Filling):
- 1 cup chana dal washed (soaking optional)
- 4 cups water for pressure cooking
- 1/4 teaspoon turmeric powder
- A pinch of salt
- 1 teaspoon oil
- 1 cup jaggery chopped or grated (same measure as raw dal)
- 1/2 teaspoon cardamom powder
- Grated nutmeg about 1/4 of a whole nutmeg or a small pinch if pre-ground
For Rolling and Cooking:
- Rice flour for dusting (wheat flour also works)
- Ghee for brushing on the tawa
Instructions
- Wash 1 cup chana dal well. Soaking is optional, unsoaked dal cooks through fine with a few extra whistles.
- Pressure cook the dal with 4 cups water, 1/4 teaspoon turmeric, a pinch of salt, and 1 teaspoon oil. Cook 1 whistle on high heat, then lower to medium-low for 7-8 more whistles (roughly 7 to 9 whistles total depending on cooker strength). Let pressure release naturally.
- Check that a grain presses completely soft between your fingers. Strain the dal, reserving the dal water separately (used for katachi amti, a related recipe).
- Cook the drained dal with 1 cup jaggery on medium heat, stirring constantly, until thick. Test by standing a spoon upright in the center; if it falls over, cook longer.
- Off heat, mix in the cardamom powder and grated nutmeg. While still hot, push the puran through a sieve in batches (or use a potato masher or puran yantra). Shape into a ball.
- For the dough, mix wheat flour, maida, salt, and turmeric with 2 teaspoons oil. Gradually add about 1 cup water plus roughly 2 tablespoons more, mixing until soft and very slightly sticky.
- Knead for 8-10 minutes, then work in 1 tablespoon oil and knead 3-4 more minutes until completely smooth. Cover with a little oil and rest a minimum of 2 hours.
- Divide the dough and puran into 10-12 equal portions each. Puran balls should be the same size as dough balls or very slightly smaller, never bigger.
- Flatten a dough ball into a small bowl shape in your palm, thicker in the center. Place a puran ball inside, bring the edges up, seal fully, and pinch off excess dough.
- Dust generously with rice flour, flatten by hand, then roll out gently and as thin as possible without tearing, using plenty of dusting flour.
- Heat a tawa on medium heat until hot but not smoking. Place the poli on the tawa; when small bubbles rise on top, flip it.
- Brush with ghee, flip again, and press very gently so it puffs. Brush the other side with ghee and cook until golden brown spots appear on both sides, about 2-3 minutes total.
- Let polis cool slightly on a rack or separated before stacking, so they do not turn soggy at the base.
Notes
Nutrition
Frequently Asked Question About Puran Poli Recipe
Here are the questions I get asked most about this puran poli recipe.
Puran poli kaise banate hain?
Puran poli is made by cooking chana dal until soft, then sweetening it with jaggery until thick. That filling goes inside a soft wheat and maida dough, which is cooked on a hot tawa with ghee.
The full step by step process is covered in the How to Make Puran Poli section above.
Is puran poli a Maharashtrian dish?
Puran poli is the Maharashtrian name for this sweet stuffed flatbread. Similar versions exist across the Deccan and South India, under names like holige, bobbatlu, vedmi, and poli.
Each region has its own small variations in dal and dough.
Why did my puran poli tear while rolling?
The most common reason is a dough that has not rested long enough, or a puran ball too big compared to the dough ball. Give the dough a longer rest, even overnight in the fridge, and keep your puran slightly smaller than your dough portion.
Can I make puran poli without soaking the dal?
Yes, soaking is optional and unsoaked dal cooks through completely fine in a pressure cooker. It simply takes a few more whistles, usually 7 to 9 in total.
Why is my puran too soft or runny?
This usually means the jaggery and dal mixture needs more time on the heat. Keep stirring on medium heat until a spoon stood upright in the center stays standing instead of falling over.
How long does puran poli stay fresh? Cooked poli stays good for 3 to 4 days in an airtight container in the fridge. I reheat mine on a hot tawa for a few seconds on each side, or in a pan with a little ghee.
This brings back the softness.
Can I freeze puran poli?
Yes, either as raw stuffed dough balls before rolling or as fully cooked poli. Layer parchment or butter paper between each piece so they do not stick, and thaw before rolling or reheating.
What festivals is puran poli made for?
Puran poli is often made for Holi, known as Shimga in Maharashtra. Its regional cousins are often made for Ugadi in Karnataka and Andhra Pradesh.
It is also often made for occasions like Gudi Padwa, Ganesh Chaturthi, and Sankranti in many homes.
What is the traditional dish served with puran poli?
Katachi amti, a spiced curry made from the leftover dal cooking water, is the traditional pairing for puran poli in Maharashtrian homes. You can find the full recipe linked in the serving suggestions section above.
Can I use a masher instead of a puran yantra?
Yes, a puran yantra is simply a traditional hand cranked mill some Maharashtrian homes use to smooth the puran. But a sieve or sturdy potato masher works just as well.
Push the puran through while still hot, since it gets much harder to work with once cooled.
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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