Puran Poli

“Holi re holi, puranachi poli…” is the song I used to hear as a kid which was sung by my Hindu Goan neighbors during the festival of Holi, which implies that Holi is not complete without eating puran poli! Every festival has its own special delicacy. Puran poli is the traditional sweet on Holi in many Maharashtrian & Goan homes. It is also made during other festivals like Diwali, Ganesh Chaturthi, Gudi Padwa. Puran is the sweet stuffing made with dal and jaggery, while the outer cover is the poli!
  • Passive
    4 Hours
  • Prep
    25 minutes
  • Cook
    40 minutes
  • Servings
    15 Pc.


For the Poli (Outer Covering): -
  • 1 cup All-pupose flour (some additional flour required for dusting and rolling)
  • 1 cup Wheat flour
  • 1 tsp Salt
For the Puran (Stuffing): -
  • 1 cup Chana dal
  • 2/3 cup Sugarcane jaggery (the yellow jaggery)
  • 1 tsp cardamom powder
  • Ghee ( clarified butter, as required and additional ghee required while frying the puran poli)


For the Poli:-
  • 1 Mix all ingredients under ‘poli’. Add 1 cup water and start kneading the mixture. Slowly add more water little by little till a soft chapati like soft dough has been formed (I used total 1 1/4 cups water to form the dough). Cover and leave the dough aside for at least 15 minutes.
For the Puran:-
  • 2 Soak Chana dal for at least 4 hours or overnight.
  • 3 Cook Chana dal in a vessel with water till dal is cooked OR Pressure cook Dal with ¼ cup water on HIGH flame for ONE whistle. Allow the pressure of cooker to be released naturally. Drain and Cool the dal and grind it in mixer grinder (without using water) to form a fine and thick paste.
  • 4 In a small pan, add 4 tbsp ghee and the jaggery.
  • 5 Allow the jaggery to melt.
  • 6 Add the chana dal paste and mix well with the jaggery.
  • 7 Once dal is well mixed with jaggery, add the cardamom powder.
  • 8 Keep stirring the mixture, till a ball is formed. This is the Puran. Keep aside to cool for some time and then divide the puran mixture into 15 portions (form balls)
  • 9 Divide the Poli dough into 15 portions(form balls). Take a poli ball, dust it with some all-purpose flour and roll out into a 3-4 inch chapatti. Place a Puran ball at center.
  • 10 Gather the sides of the chapatti and form pleats and cover the puran.
  • 11 Dust in flour. Press the stuffed chapatti slightly, using your hands so that the mixture inside is evenly distributed.
  • 12 Lightly roll it out. Don’t apply much pressure while rolling.
  • 13 Heat a tava/skillet pan. Place the puran poli and check to see the bubbles appearing.
  • 14 Flip on other side and see bubbles appearing. Flip again and apply ghee all over the poli(about ¼ tsp). Flip other side and apply ghee all over it(about ¼ tsp).
  • 15 Fry till done.
  • 16 Repeat for all puran polis.
  • 17 Serve with additional ghee or milk! Puran Poli stay fresh for upto 3 days in a zip lock bag.

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