Puran Poli

For the second day in Maharashtrian cuisine series I tried to prepare Puran poli , the classic Marathi dish served during auspicious occasions and festivals like Holi and Padwa etc. The name itself describes as , the stuffing is known as Puran /Poran and the flatbread is called Poli. The poli itself is a sweet dish eaten as such or served with spoonful of clarified butter or milk .
When I prepared this authentic dish , my house was filled with fragrant aroma . This is my humble attempt to make the Poran Poli and this entry is for the BM#35 under Regional cuisine . So let’s start the recipe . Yum
Recipe Source : The Chef and Her Kitchen

I have tried this poli for the first time and totally loved it.


For filling:
1 cup Chana dal/Bengal gram
1 cup Jaggery , grated or crushed
2 tablespoon coconut , grated
2 -3 cardamom , powdered
1 teaspoon clarified butter

For dough:
1 cup All Purpose Flour
A pinch Turmeric powder
1 tablespoon clarified butter, melted
2 tablespoon oil
Water as required

For the filling:

Wash and soak chana dal in 1 cup water for 1 hour. Drain and cook in pressure cooker for 1 whistle. Alternatively you can cook the dal in microwave too.
Cool the dal and bring it with jaggery , coconut , cardamom powder and 1 teaspoon clarified butter.
Cook it on low flame in a an if there is moisture or else use as it is.

For Dough:
Take all purpose flour, salt , turmeric powder and clarified butter in a bowl , add water and knead a soft dough. Cover the dough with oil and let it rest for 1 hour.
After 1 hour knead the dough again till soft.

Now make small round balls from the dough . Take one ball and fill a tablespoon of filling in it. Wrap it and make round flatbreads.
Transfer this round bread on a preheated iron griddle , apply some clarified butter , turn it over repeatedly and cook till olden from both sides.

Remove from heat and serve hot or warm.


Serve-3. Cooking time-30 minutes
Notes: If you find it difficult to roll the polis. , you may use zip lock bag or holige paper. You may also use greased plantin leaf to make the Poran poli.
The dal should be cooled enough before grinding with Jaggery or ese it will melt the Jaggery. Poran poli can stays fresh for 2 days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35

Best regards,

Sapana Behl

26 comments on “Puran Poli”

  1. lovely looking uran polis sapana.i love polis and u reminded me of it .


  2. Love these a lot… So perfect

  3. very delicious puran poli there 🙂 tempting me !!

  4. perfect and delicious puran poli. Love it in every bite.

  5. looks perfect.. delicious.. 🙂

  6. Suchi Sm says:

    looks delicious sapna…

  7. Smell of the Puran Poli is coming upto here. Well done Sapna…

  8. Yummy and delicious looking poils. Will keep dropping by at your site more as I have started to follow you.

  9. looks so perfect and delicious

  10. Usha says:

    Perfectly made puran poli! We usually make with green gram and sugar, but have tasted chana dal & jaggery ones at my friends.

  11. very delicious poli and well made..

  12. sushma says:

    I have always failed in making puran poli. Looks delicious.

  13. Srivalli says:

    Looks so inviting!..love polis!

  14. Puran poli looks yummy, just pass one please 🙂

  15. There are so many versions of Poran poli …like the one you have made too…

  16. love the filling – will hve to try these

  17. Perfect traditional recipe! Love the Maharashtrian version of the poli!

  18. They look really soft and delicious.

  19. Superb puran poli. These look delicious sapana

  20. Pavani N says:

    Perfectly made puranpoli.

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