Puran Poli — a dish that defines the sweetness of Indian festivals, traditions, and family gatherings. This iconic sweet stuffed flatbread combines the richness of jaggery and lentils (chana dal) with the softness of whole-wheat dough, rolled thin and roasted to perfection.
A signature delicacy from Maharashtra and Gujarat, Puran Poli is synonymous with Holi, Ganesh Chaturthi, Gudi Padwa, Diwali, weddings, and any joyous occasion. It’s both a labor of love and a dish that carries nostalgia, warmth, and the fragrance of ghee.
This guide will walk you through making authentic yet approachable Puran Poli at home, with step-by-step instructions, pro tips, FAQs, and serving ideas to make your meal unforgettable. There’s something magical about the simplicity of Puran Poli — a dish that effortlessly combines earthy lentils, caramelized jaggery, and aromatic spices in a delicate flatbread. Every bite is a celebration of textures and flavors, making it a must-try for anyone who loves Indian sweets.
In the grand tapestry of Indian cuisine, where each dish tells a story steeped in culture and memory, Puran Poli stands out as a sweet, festive, and deeply nostalgic preparation. It’s more than just a stuffed flatbread — it’s an emotion that evokes memories of festivals, family gatherings, and the aroma of ghee wafting from a bustling kitchen. A dish beloved across several Indian states, especially Maharashtra, Gujarat, Karnataka, and Andhra Pradesh, Puran Poli carries regional nuances but shares the same core identity — a delicate wheat-based roti filled with a golden, fragrant mixture of jaggery and lentils.
The first bite of this warm delicacy offers a unique blend of textures and flavors: the outer covering is soft and lightly crisped on a hot griddle, while the filling, made of cooked chana dal sweetened with jaggery and perfumed with cardamom, melts in your mouth with a richness that’s both comforting and indulgent. The simplicity of its ingredients belies the complexity of its preparation, which is often passed down from generation to generation, especially among grandmothers and mothers who treat the process almost like a sacred ritual.
Typically prepared during major festivals such as Holi, Gudi Padwa, and Diwali, Puran Poli is a symbol of celebration and abundance. In Maharashtrian homes, it’s served with a generous drizzle of homemade ghee and sometimes a side of milk flavored with nutmeg or a tangy katachi amti — a spicy lentil broth made from the same water used to boil the chana dal.
This harmonious contrast between sweet and savory, rich and refreshing, is what gives the meal its soul-satisfying quality. In South India, especially Karnataka, the dish is known as “Obbattu” or “Holige,” and the variations can include coconut, sesame, or even dates mixed into the puran (the sweet filling), showcasing how a single idea can bloom differently in diverse culinary traditions.
Despite being associated with festive occasions, Puran Poli is also cherished as a comfort food in many households. It represents a moment of pause — a time to sit down with loved ones, savor the meal slowly, and let the buttery sweetness of jaggery and lentils melt away daily worries. For many, making this dish is a labor of love. The process, from soaking and boiling the lentils to grinding them into a smooth filling and rolling out the delicate dough without tearing, requires patience and care. But it’s this very labor, imbued with tradition and intention, that makes each bite taste like home.
The appeal of Puran Poli transcends generations. Children are often drawn to its sweet, melt-in-the-mouth flavor, while elders appreciate the balance of protein-rich lentils and the digestive benefits of jaggery and ghee. In a world of fast food and instant meals, this dish remains a gentle reminder of slow cooking, seasonal eating, and cultural continuity. Even today, during major festivals, you’ll find long queues at sweet shops in cities like Pune and Mumbai, where people wait patiently to buy freshly made Puran Polis wrapped in banana leaves — a testament to its enduring charm.
Modern versions of this timeless dish have also started making appearances in contemporary kitchens. Health-conscious cooks now experiment with whole wheat flour, millets, or sugar-free fillings to make the dish more accessible for various diets. Vegan adaptations use plant-based ghee or oil, and some versions even incorporate nuts and dried fruits to add texture and nutrition. Yet, even with these innovations, the soul of Puran Poli remains untouched — a celebration of warmth, hospitality, and tradition.
Puran Poli is not merely food; it is a cultural heirloom. It tells the story of harvests, seasonal changes, festive joy, and familial love. It invites us to connect with our roots while indulging in a dessert that is as wholesome as it is delicious. Whether made in a humble village kitchen or served in a gourmet urban thali, it brings with it the same sense of joy and fulfillment. It’s a dish that doesn’t just fill your stomach, but also your heart.
In this in-depth guide, we’ll also explore its origins, cultural relevance, cooking secrets, regional styles, and nutritional benefits. Whether you’re a home cook or an aspiring chef, this detailed article will equip you with the knowledge and confidence to master this timeless dish.
What is Puran Poli?
Puran Poli is a sweet flatbread stuffed with puran — a mixture of cooked split Bengal gram (chana dal), jaggery, and spices — and rolled into a thin, delicate bread (poli).
Puran Poli is a beloved Indian sweet flatbread traditionally made during festivals and special occasions. It consists of two main elements: the outer layer made from wheat flour dough, and the sweet filling known as “puran,” prepared from cooked split Bengal gram (chana dal), jaggery, and aromatic spices like cardamom and nutmeg. Once filled, the flatbread is carefully rolled out and roasted on a tawa (griddle) with a generous dollop of ghee, creating a warm, soft, and slightly crisp dish that’s rich in both flavor and cultural meaning.
While its roots are most commonly associated with Maharashtra, Puran Poli enjoys regional popularity across India. In Karnataka, it is known as Obbattu or Holige, and may contain coconut in the filling. In Gujarat, it’s referred to as Vedmi, typically served with kadhi. In Andhra Pradesh and Telangana, Bobbatlu is a close cousin, often prepared during Sankranti and other festive days. Each version varies slightly in preparation, ingredients, and accompaniments, yet they all celebrate the central idea — a delicately spiced sweet stuffed bread that brings people together.
The name itself provides insight into the dish. “Puran” refers to the sweet lentil filling, while “Poli” means flatbread. Together, they form a humble yet indulgent dish that satisfies the soul as much as the appetite. The filling is made by boiling chana dal until soft, draining it, and then mashing or grinding it with jaggery into a smooth paste. This mixture is then flavored with cardamom and nutmeg, enhancing its warm, festive aroma. The dough, usually made from whole wheat flour and a touch of oil or ghee, is kneaded until soft and pliable.
What sets this dish apart is the technique of stuffing and rolling. Since the filling is soft and delicate, rolling it evenly without tearing the dough requires practice and precision. Traditionally, skilled home cooks develop a sense of touch and balance that allows them to produce thin, evenly stuffed polis — a culinary art passed down from one generation to the next.
Beyond its delightful flavor and texture, Puran Poli is deeply rooted in cultural rituals and seasonal celebrations. In Maharashtra, it is often made during Gudi Padwa (Marathi New Year), Holi, and Ganesh Chaturthi. It is also a key component of festive thalis — elaborate platter meals prepared during religious ceremonies and family functions. The dish symbolizes abundance, warmth, and devotion — values reflected in its preparation and sharing.
Accompaniments vary by region. In Maharashtra, it is commonly served with katachi amti (a thin spicy dal made from the strained water of cooked chana dal), a small bowl of ghee, or a side of warm milk seasoned with nutmeg. In South India, it may be served with a spoonful of coconut oil or milk. These combinations add a contrasting savory or creamy element to balance the sweet richness of the poli.
In modern times, Puran Poli continues to evolve. Health-conscious variations now use jaggery alternatives, whole grains, or even millets. Some people opt for baking instead of pan-frying. Despite these modern twists, the essence of the dish — sweet, spiced, and made with love — remains unchanged.
In essence, Puran Poli is more than just a dessert or snack. It is a culinary tradition that bridges festivals and families, taste and technique, heritage and heart. Every bite offers a reminder of India’s rich, diverse food culture and the joy of handmade meals shared with loved ones.
The dough is made from wheat flour and a touch of oil or ghee, while the puran is slow-cooked, mashed, and flavored with cardamom and nutmeg. The result is a golden, lightly crisp, soft, and melt-in-your-mouth bread, best enjoyed warm with a drizzle of ghee.
History & Cultural Roots
Puran Poli is said to have its roots in ancient Maharashtrian and Gujarati kitchens, mentioned in medieval culinary texts as Holige, Obbattu, or Bobbatlu in southern India, and as Vedmi in Gujarat.
It is traditionally made on Gudi Padwa (Maharashtrian New Year) and Holi, symbolizing prosperity, sweetness, and the triumph of good over evil. The combination of jaggery and lentils was considered nourishing for the body and auspicious for the soul.
Even today, families gather around large kitchen counters during festivals to roll, roast, and enjoy plates of warm Puran Poli, passing down this beautiful tradition across generations.
Ingredients
For the Puran (stuffing):
- 1 cup chana dal (split Bengal gram)
- 1 cup grated jaggery
- 1/2 teaspoon green cardamom powder
- 1/4 teaspoon nutmeg powder (optional)
- Pinch of salt
For the Poli (outer dough):
- 1.5 cups whole wheat flour
- 1–2 tablespoons oil or ghee
- Pinch of salt
- Water, as needed
For Rolling:
- Rice flour or wheat flour for dusting
- Ghee or oil for roasting
Cooking Science: Why It Works
The starch in chana dal gives the puran its creamy-yet-grainy texture, while jaggery caramelizes and binds it into a pliable filling. The dough, enriched with oil, becomes soft yet sturdy enough to encase the stuffing. The slow roasting on a tawa ensures even cooking and golden spots without drying out the bread.
Pro Tips Before You Start
✅ Cook chana dal until just soft, not mushy — it should hold shape but mash easily.
✅ Sieve or mash the puran well to make it smooth and easy to roll.
✅ Rest the dough for 30 minutes to relax the gluten for better rolling.
✅ Roll gently — too much pressure can break the poli.
✅ Use a nonstick tawa or well-seasoned griddle for best results.
Step-by-Step Recipe with Captions
Step 1: Cook Chana Dal
[chana dal boiling in a pot]
Rinse chana dal well and soak for 30–45 minutes. Drain and cook in fresh water until just soft but not mushy. Drain excess water completely.
Step 2: Make Puran
[jaggery melting into cooked dal in a pan]
Mash the cooked dal and transfer to a pan. Add jaggery and cook on medium heat, stirring constantly, until jaggery melts and mixture thickens. Add cardamom and nutmeg. Cool completely.
Step 3: Make Dough
[soft pliable dough resting in a bowl]
Combine flour, salt, and oil/ghee. Gradually add water and knead into a soft, smooth dough. Cover and let rest 30 minutes.
Step 4: Portion & Roll
[dough ball and puran ball side by side]
Divide dough and puran into equal portions. Roll a dough ball slightly, place a puran ball in the center, and pinch edges to seal.
Step 5: Roll Poli
[thin flatbread with golden filling showing lightly through]
Dust with flour and gently roll into a thin round disc, about 8–10 inches.
Step 6: Roast
[golden spots forming as poli cooks on a tawa]
Heat a tawa or griddle. Roast the poli on medium heat, flipping as golden spots appear on each side. Apply ghee as desired.
Watch the Video Tutorial
Prefer to watch step-by-step? Here’s a video that shows you how to make authentic Puran Poli easily:
➡️ Watch Puran Poli Video Tutorial
Serving Suggestions
✅ Serve warm with a drizzle of melted ghee.
✅ Pair with milk or shrikhand for a festive platter.
✅ Include in a Maharashtrian thali with batata bhaji and koshimbir.
✅ Serve cold with tea as a snack.
Regional Variations
Maharashtra
Softer, thinner polis with delicate cardamom-scented puran.
Gujarat
Known as Vedmi, slightly thicker and sometimes paired with kadhi.
Karnataka / Andhra Pradesh
Called Holige or Bobbatlu, often made with maida and thinner dough.
Tamil Nadu
Known as Obbattu, sometimes flavored with coconut and sesame.
Nutritional Profile (per poli)
Calories: ~250
Carbs: ~40g
Protein: ~6g
Fat: ~7g
Vegetarian.
Extended FAQs
Q: Can I make puran in advance?
A: Yes — it keeps for 2–3 days in the fridge.
Q: Can I freeze puran?
A: Yes — store in portions and thaw before use.
Q: Why does my puran burst while rolling?
A: Dough may be too thin or puran too moist — adjust consistency and handle gently.
Q: Can I use sugar instead of jaggery?
A: Yes, but jaggery gives a richer flavor and color.
Storage & Reheating
✅ Store polis in an airtight box at room temp for 1 day or refrigerated for 3–4 days.
✅ Reheat on a tawa with a little ghee before serving.
Why This Recipe Works
✅ Authentic festival flavor.
✅ Balanced sweetness and spice.
✅ Soft yet stable bread that encases the filling beautifully.
✅ Time-tested traditional method, perfect for celebrations.
Conclusion
Puran Poli is more than just a sweet — it’s a celebration of love, tradition, and togetherness. Rich, flavorful, and comforting, it’s the kind of dish that connects generations and keeps festivals alive in our hearts.
With this recipe, you can bring the magic of this classic into your own kitchen. Take your time, cook with joy, and savor every bite — because nothing says celebration like warm, ghee-drizzled Puran Poli.
A golden bread. A sweet heart. A tradition that endures — that’s the beauty of Puran Poli.
