Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Puran Poli

A soft, golden wheat flatbread stuffed with a sweet filling of chana dal cooked with jaggery and spiced with cardamom — the most beloved festival sweet of Maharashtra, served warm with a river of ghee and paired with a bowl of katachi amti (spiced dal water from cooking the lentils). Holi, Ganesh Chaturthi, Diwali and every important occasion begins with Puran Poli.

🧺 Ingredients

• 1 cup (200 g) chana dal (Bengal gram lentils)
• 1 cup (160 g) dark jaggery, grated (Kolhapuri gur preferred)
• 1 tsp cardamom powder (8 pods)
• ¼ tsp nutmeg powder
• 1 tsp ghee
• 2 cups (240 g) whole wheat flour (atta)
• ¼ cup (30 g) fine semolina (rava) — gives elasticity
• 1 tsp turmeric powder (gives golden colour)
• ½ tsp salt
• 2 tbsp oil (for kneading; maida version omits this)
• Warm water as needed (approx. 120–140 ml)
• Ghee for cooking (1 tsp per poli minimum)

👩‍🍳 How to make Puran Poli

1. Wash 1 cup chana dal.
2. Pressure cook with 2.5 cups water on high heat for 3–4 whistles (about 20 minutes).
3. Dal should be completely soft and mashable — not al dente.
4. Drain any excess water (reserve for katachi amti).
5. The dal should be dry, not wet.
6. Mash hot cooked dal through a puran yantra (traditional wooden press) or push through a fine-mesh strainer to get a smooth, lump-free paste.
7. In a heavy pan over medium heat, combine mashed dal with grated jaggery and 1 tsp ghee.
8. Cook, stirring continuously, for 10–12 minutes until jaggery melts and the mixture thickens into a stiff, non-sticky dough-like consistency.
9. Visual cue: the puran should pull cleanly away from the pan sides and hold its shape when rolled into a ball.
10. Add cardamom and nutmeg, mix.
11. Cool completely.
12. Divide into 12 equal balls.
13. Combine wheat flour, rava, turmeric and salt.
14. Add 2 tbsp oil.
15. Gradually add warm water and knead for 8–10 minutes until you get a very soft, pliable dough (softer than chapati dough).
16. The softness is critical — a stiff dough tears during rolling.
17. Cover and rest 30 minutes.
18. Pinch a slightly smaller ball of dough than the puran ball.
19. Flatten into a 4-inch disc.
20. Place one puran ball in the centre.
21. Bring the dough edges up and around the filling, pinching to seal completely — the puran must be fully enclosed.
22. Gently roll on a lightly floured surface to a 6–7 inch circle, applying even pressure.
23. The filling will be visible through the translucent dough if rolled well.
24. Heat a tawa over medium heat.
25. Cook the poli for 1½–2 minutes until light golden spots appear on the underside.
26. Flip, apply 1 tsp ghee on the cooked side, cook for another 1–1½ minutes.
27. Both sides should be uniformly golden with characteristic brown spots.
28. Serve immediately with additional ghee.

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