Puran Poli is a traditional Indian sweet flatbread, popular during festive occasions like Holi, Gudi Padwa, and Diwali. Known for its rich flavor and comforting texture, it is prepared by stuffing a soft wheat flour dough with a sweet filling made of chana dal (split Bengal gram), jaggery, and fragrant spices such as cardamom and nutmeg. The stuffed dough is rolled out and cooked on a tawa with ghee until golden, soft, and aromatic.
What makes Puran Poli special is the harmony of flavors—the nutty richness of lentils, the earthy sweetness of jaggery, and the warmth of spices wrapped in a thin, soft outer layer. Served hot with ghee, milk, or aamras, it is both festive and deeply comforting.
Nutritionally, Puran Poli provides protein from lentils, complex carbohydrates from wheat and jaggery, and healthy fats from ghee. Traditionally prepared during spring festivals, it embodies the celebratory spirit of Maharashtrian cuisine and is equally loved across Gujarat, Karnataka (where it’s called Obbattu/Holige), and Andhra Pradesh (Bobbatlu).
Puran Poli is one of India’s most cherished festive dishes, especially enjoyed during occasions like Holi, Gudi Padwa, Diwali, and Ugadi. This traditional sweet flatbread is prepared by stuffing a soft wheat flour dough with a luscious filling made of cooked chana dal (split Bengal gram), jaggery, and aromatic spices such as cardamom and nutmeg. The dough, once filled, is carefully rolled out and roasted on a tawa with ghee until golden and fragrant, resulting in a soft, melt-in-the-mouth delicacy.
The uniqueness of Puran Poli lies in its delightful balance of flavors—the nutty earthiness of lentils, the caramel sweetness of jaggery, and the warmth of spices, all encased in a thin, soft bread. Served hot with a dollop of ghee, a splash of warm milk, or alongside aamras (mango pulp), it transforms into a soul-satisfying festive treat.
Beyond its taste, Puran Poli is also nourishing. It offers protein from lentils, energy-giving carbohydrates from wheat and jaggery, and healthy fats from ghee, making it both indulgent and wholesome. Though most famously associated with Maharashtrian cuisine, variations like Obbattu in Karnataka, Holige in Gujarat, and Bobbatlu in Andhra Pradesh showcase its wide cultural presence across India.
What is Puran Poli?
Puran Poli is a stuffed Indian flatbread filled with sweet lentil mixture. The outer covering is made with whole wheat flour (sometimes mixed with maida) and ghee, kneaded into a soft dough. The filling, called puran, is made by pressure-cooking chana dal until soft, mashing it, and combining with jaggery, cardamom, and nutmeg. This filling is then encased in dough, rolled thin, and cooked on a tawa with ghee.
It is typically enjoyed hot with a drizzle of ghee or alongside accompaniments like warm milk, aamras, or even savory curries. Variations exist across India: in Maharashtra it is mildly spiced with cardamom, in Karnataka it is often enriched with coconut, and in Gujarat it tends to be thinner and sweeter.
Puran Poli’s charm lies in its festive character—it is a celebratory dish that requires patience and care but delivers unmatched flavor, warmth, and nostalgia.
Puran Poli is a traditional Indian stuffed flatbread that holds a special place in festive and celebratory cooking. It is made by encasing a sweet lentil mixture inside a soft wheat-based dough and roasting it on a hot tawa with ghee until golden, fragrant, and slightly crisp at the edges. The outer covering, or poli, is typically made with whole wheat flour, sometimes mixed with a little maida for pliability, and kneaded into a smooth, elastic dough using ghee and water.
The heart of this dish lies in its filling, known as puran. Chana dal (split Bengal gram) is pressure-cooked until soft, drained, and mashed before being combined with jaggery. Spices like cardamom, nutmeg, and sometimes saffron are added to lend warmth and depth. This mixture is then cooled, shaped into balls, and stuffed inside the dough. Once rolled out carefully into thin circles, the stuffed dough is cooked on a greased tawa until lightly blistered, golden, and irresistibly aromatic.
Traditionally enjoyed hot, Puran Poli is best served with a drizzle of ghee, a glass of warm milk, or aamras (sweet mango pulp). In some homes, it even pairs with savory curries, creating a perfect balance of sweet and salty.
Its regional variations showcase India’s culinary diversity—Maharashtra’s version is mildly spiced and aromatic, Karnataka’s Obbattu or Holige often includes coconut in the filling, and Gujarat’s is thinner and sweeter. Andhra Pradesh offers Bobbatlu, another beloved variant.
Beyond its taste, Puran Poli carries cultural and emotional significance. Preparing it is a labor of love, often reserved for festivals like Holi, Gudi Padwa, and Diwali, when families come together to celebrate. Rich, comforting, and deeply nostalgic, Puran Poli is more than food—it is a festive tradition on a plate.
History & Cultural Roots
Puran Poli has ancient roots in Indian culinary tradition, particularly in Maharashtra where it is considered a festive delicacy. Its origins are tied to harvest festivals, where chana dal and jaggery—seasonal, energy-rich ingredients—were symbolic of prosperity and abundance.
Traditionally, women in Maharashtrian households would prepare large batches of puran using wooden utensils like the puran yantra (sieve) to mash dal smoothly, then use it to fill polis for family gatherings. Over time, the dish spread to other regions, evolving into Karnataka’s Holige/Obbattu, Andhra’s Bobbatlu, and Gujarat’s Vedmi.
It is deeply associated with rituals and celebrations, especially Gudi Padwa (Maharashtrian New Year), Holi, and Diwali, symbolizing sweetness and new beginnings. Even today, Puran Poli remains a centerpiece of festive thalis, embodying tradition, family bonding, and culinary heritage.
Puran Poli is not just a sweet flatbread—it is a culinary heirloom passed down through generations, with roots that reach deep into India’s festive traditions. Most closely associated with Maharashtra, it is considered a celebratory dish, prepared especially during festivals like Gudi Padwa, Holi, and Diwali. The choice of ingredients itself speaks of its heritage: chana dal, a protein-rich lentil, and jaggery, a natural sweetener, were both tied to harvest cycles and symbolized prosperity, nourishment, and abundance in agrarian households.
In Maharashtrian homes of the past, the preparation of Puran Poli was almost ritualistic. Women would gather in kitchens, using traditional tools like the puran yantra—a wooden or metal sieve—to mash the lentils into a fine, velvety paste. The act of making large batches for family and neighbors turned the dish into an emblem of sharing, community, and festivity. Each poli was crafted with care, filled generously, and served warm with ghee as a token of hospitality and affection.
As the dish traveled across regions, it took on new names and flavors. In Karnataka, it became Holige or Obbattu, often enriched with grated coconut and made thinner. In Andhra Pradesh and Telangana, it transformed into Bobbatlu, slightly crisp and richly flavored. Gujarat’s Vedmi leaned toward a sweeter profile, while South India embraced variations with sesame, coconut, or jaggery. Despite these adaptations, the essence remained the same—a celebration of sweetness, harvest, and new beginnings.
Even today, Puran Poli continues to anchor festive thalis. Its presence on the dining table is more than just food—it marks tradition, family bonding, and cultural continuity. Every bite carries history, memory, and the joy of festivals, making Puran Poli a timeless symbol of India’s culinary and spiritual heritage.
Ingredients – Puran Poli
Dough (Poli):
- Whole wheat flour (atta)
- Maida (optional, for softness)
- Ghee or oil
- Water, pinch of salt
Filling (Puran):
- Chana dal (split Bengal gram)
- Jaggery (grated)
- Cardamom powder
- Nutmeg (optional)
- Ghee
Optional Add-ins:
- Grated coconut (Karnataka-style)
- Saffron strands for fragrance
- Milk instead of water for richer puran
Cooking Science: Why Puran Poli Works
The texture and flavor of Puran Poli rely on balance between dough elasticity, filling consistency, and gentle cooking.
- Starch & Protein Balance: Chana dal provides protein and starch, which when mashed form a smooth, cohesive filling. Jaggery melts into it, binding and lending caramel-like sweetness.
- Spice Chemistry: Cardamom and nutmeg release volatile oils, infusing warmth and aroma.
- Dough Elasticity: Gluten from wheat flour allows the dough to stretch and encase the puran without tearing. Maida and ghee soften gluten, making rolling easier.
- Heat Control: Cooking on medium heat ensures golden-brown crust through Maillard reactions, while the filling remains moist and soft.
The result: a flatbread that is fragrant, thin yet stuffed, and melts in the mouth with each bite.Puran Poli may look like a simple stuffed flatbread, but its success lies in a series of delicate scientific interactions that make it soft, fragrant, and flavorful. The dish is essentially a balance between dough elasticity, filling consistency, and precise cooking technique.
At the heart of the filling is chana dal, which brings both protein and starch. When pressure-cooked and mashed, the starches gelatinize and the proteins soften, creating a smooth, cohesive base. The addition of jaggery not only sweetens but also acts as a binder. As jaggery melts into the dal, it infuses moisture and lends a caramel-like depth, preventing the filling from becoming crumbly or dry.
Spices like cardamom and nutmeg play a subtler but crucial role. Both contain volatile aromatic oils that release upon heating, enhancing the filling with warmth and fragrance. This interplay of sweet, nutty, and spicy flavors defines the unique charm of Puran Poli.
The outer dough, made from wheat flour, depends on gluten formation for elasticity. Gluten strands allow the dough to stretch thinly, encasing the filling without tearing. To ensure tenderness, maida (refined flour) and ghee are often added, which soften gluten networks and make the dough pliable. This balance ensures that when rolled, the dough is thin yet strong enough to hold the generous puran inside.
Finally, heat control is key. Cooking on medium heat allows the outer layer to undergo Maillard reactions, developing a golden-brown crust with nutty, toasty flavors. If cooked too fast, the crust may char while leaving the filling undercooked; too slow, and the poli turns leathery instead of soft.
When all these elements align, the result is a flatbread that is thin yet stuffed, fragrant, and melt-in-the-mouth—a harmony of science and tradition in every bite.
Pro Tips Before You Start – Puran Poli
- Dal Consistency: Cook chana dal until soft but not mushy. Excess water makes puran sticky; drain well before mashing.
- Perfect Puran: Mash dal finely (traditional puran yantra or blender) for a smooth filling. Undermashed dal causes tearing.
- Sweetness Balance: Use good-quality jaggery; adjust sweetness as per taste.
- Rolling Trick: Roll gently with light pressure. Dust with flour or use ghee to avoid sticking.
- Cooking: Roast on medium flame; too high burns outside while leaving inside raw.
- Serving: Best enjoyed hot with ghee, milk, or aamras.
Making perfect Puran Poli requires patience and a few clever techniques that ensure balance between the soft outer layer and the rich, smooth filling. Start with the dal: pressure-cook chana dal until soft but not mushy. Too much water makes the filling sticky, so always drain well before mashing. For the puran, texture is everything—use a traditional puran yantra or a blender to mash finely. If the dal remains grainy, it can tear through the dough while rolling.
The choice of sweetener is equally important. Opt for good-quality jaggery, which adds both depth and caramel-like notes. Adjust sweetness to your preference but keep in mind that Puran Poli is meant to be indulgent. While rolling, handle the dough with care. Apply light, even pressure and dust with flour—or use a touch of ghee—to prevent sticking. A soft, elastic dough ensures that the filling spreads evenly inside.
On the tawa, heat control is crucial. Roast the poli on medium flame so it turns golden without burning, while keeping the filling moist. Finally, serve hot for the best experience—drizzle with ghee, pair with warm milk, or enjoy with aamras for a festive touch.
Step-by-Step Method – Puran Poli
Step 1: Prepare Dough
Mix wheat flour, a little maida, ghee, and water. Knead into a soft dough. Rest for 30 minutes.
Step 2: Cook Dal
Pressure cook chana dal until soft but not mushy. Drain excess water.
Step 3: Make Puran
Mash dal, cook with jaggery until thick. Add cardamom and nutmeg. Cool slightly.
Step 4: Stuff & Roll
Divide dough into balls, flatten, and fill with puran. Seal edges, roll gently into discs.
Step 5: Roast Poli
Cook on a hot tawa with ghee until golden spots appear. Flip and cook both sides.
Watch the Video Tutorial
Prefer to watch step-by-step? Here’s a video that walks you through the process of making Puran Poli:
Watch Puran Poli Video Tutorial
Serving Suggestions – Puran Poli
- Authentic Touch: Serve warm with a dollop of ghee and a side of milk or aamras, especially during Holi and Gudi Padwa.
- Perfect Pairings: Pairs beautifully with katachi amti (spiced dal curry), chutneys, or curd.
- Modern Twist: Drizzle with honey, stuff with dry fruits, or serve as dessert with ice cream for a fusion touch.
- Best Served: Hot off the tawa. Reheat gently on a pan, not microwave, to preserve texture.
Puran Poli is more than a festive flatbread—it’s a dish best enjoyed with thoughtful accompaniments that enhance its flavor. Traditionally, it is served hot off the tawa with a generous drizzle of ghee. The richness of ghee not only adds aroma but also balances the sweetness of the filling. For an authentic festive touch, pair it with a glass of warm milk or seasonal aamras, a combination loved during Holi and Gudi Padwa feasts.
Beyond the classics, Puran Poli pairs beautifully with savory dishes. In Maharashtra, it is often enjoyed with katachi amti, a thin, spiced dal curry made from the leftover chana dal stock. The mild spiciness of amti perfectly complements the sweetness of the poli. It can also be paired with tangy chutneys or plain curd for a lighter accompaniment.
For a modern twist, creativity knows no bounds. Drizzle the poli with honey, enrich the filling with dry fruits, or elevate it into a dessert by serving it warm with a scoop of vanilla ice cream. Regardless of style, the key is to serve it hot. If reheating, use a pan or tawa rather than a microwave to retain its soft, aromatic texture.
Nutritional Profile (Per Serving – ~100 g)
- Calories: ~200–250 kcal
- Protein: ~6–8 g
- Fat: ~6–8 g
- Carbohydrates: ~35–40 g
- Fiber: ~3–4 g
A serving of Puran Poli, weighing around 100 grams, provides approximately 200–250 calories, making it a moderately energy-dense festive food. Its nutritional strength lies in the balance of macronutrients and the wholesome ingredients used in its preparation.
The filling, made with chana dal, contributes about 6–8 grams of protein per serving, essential for muscle repair and overall body functions. Being a legume, it also provides slow-digesting starch and dietary fiber, about 3–4 grams, which aid in digestion and help maintain satiety. The jaggery adds natural carbohydrates, roughly 35–40 grams in total, supplying quick energy along with trace minerals like iron and magnesium.
The outer layer of wheat flour adds additional complex carbs, while the ghee used in kneading and roasting provides 6–8 grams of healthy fats that enhance absorption of fat-soluble vitamins and lend richness to the dish. The spices, such as cardamom and nutmeg, though used in small quantities, add antioxidants and digestive benefits.
Overall, Puran Poli is both indulgent and nourishing. It delivers sustained energy, making it an ideal festive meal centerpiece. When enjoyed in moderation, it strikes a balance between taste, tradition, and nutrition.
Storage & Shelf Life – Puran Poli
- Room Temperature: Keeps fresh 6–8 hours, suitable for same-day festive meals.
- Refrigeration: Store up to 2–3 days in an airtight box. Reheat on a pan before serving.
- Freezing: Stays good for 2–3 weeks when frozen individually with butter paper between layers. Thaw and reheat before serving.
Puran Poli, being a festive flatbread with a soft lentil-jaggery filling, tastes best when eaten fresh, but it can be stored and enjoyed later with proper care. At room temperature, it stays good for about 6–8 hours, making it suitable for same-day celebrations and family feasts. Beyond that, the jaggery filling may begin to harden and the outer covering can lose softness.
For longer storage, refrigeration is the most practical option. Place the polis in an airtight container with parchment or butter paper between each layer to prevent sticking. This way, they remain fresh for 2–3 days. When ready to serve, gently reheat on a tawa with a little ghee rather than using a microwave, as direct pan-heating restores their softness and aroma.
If you wish to extend shelf life further, freezing works well. Wrap each Puran Poli separately with butter paper and stack them in a freezer-safe box. They can be frozen for 2–3 weeks without major loss of flavor. When needed, thaw them at room temperature and reheat on a pan before serving.
With proper storage, Puran Poli retains its festive charm, allowing you to savor its sweetness well beyond the occasion.
How This Recipe Works – Puran Poli
Puran Poli achieves its soft yet rich texture through the balance of protein-rich dal, caramel sweetness of jaggery, and elasticity of wheat dough. Gentle roasting with ghee ensures golden layers without drying, while spices enhance depth and aroma. The method ensures a flatbread that is festive, nourishing, and deeply satisfying.
The success of Puran Poli lies in its harmony of texture, flavor, and technique. The heart of the recipe is the filling—chana dal, rich in protein and starch, is cooked until tender and then mashed to a smooth, creamy consistency. Jaggery is added to the warm dal, where it melts and binds, imparting a caramel-like sweetness and ensuring the puran stays moist yet firm enough for stuffing. Spices like cardamom and nutmeg release fragrant oils that elevate the flavor, adding depth and warmth to the sweetness.
Equally important is the dough. Wheat flour, sometimes enriched with maida and ghee, creates elasticity and softness. The gluten structure allows the dough to stretch and hold the filling without tearing, while ghee lends tenderness. Rolling requires gentle pressure to achieve an even, thin layer without the filling spilling out.
Cooking on a tawa with a touch of ghee brings it all together. Medium heat allows the outer layer to brown through Maillard reactions, giving the Poli its signature golden speckles while keeping the inside soft and fragrant. The result is a flatbread that is indulgent yet wholesome—an offering that celebrates both festive indulgence and culinary balance.
Key Highlights – Puran Poli
- Festive Maharashtrian delicacy, also popular in Karnataka, Gujarat, and Andhra Pradesh
- Soft, thin wheat dough stuffed with sweet lentil-jaggery filling
- Flavored with cardamom, nutmeg, and ghee for richness
- Quick to serve, though preparation requires patience
- Best enjoyed hot with ghee, milk, or aamras
Extended FAQs – Puran Poli
Q: Can Puran Poli be made without jaggery?
Yes, sugar can be used, but jaggery gives deeper flavor and aroma.
Q: Why does Puran Poli tear while rolling?
Either the puran is too moist, or the dough too stiff. Balance both for smooth rolling.
Q: Can I use ready-made batter?
Store-bought puran mixes are available, but fresh homemade filling tastes best.
Q: Is Puran Poli healthy?
Yes, it provides protein, fiber, and minerals from dal and jaggery, though ghee adds calories.
Q: How do regional versions differ?
Maharashtra uses jaggery and cardamom; Karnataka adds coconut; Gujarat makes thinner versions; Andhra adds extra spices.
Conclusion
Puran Poli is more than a sweet flatbread—it is a festive tradition that blends nutrition, flavor, and nostalgia. Soft wheat dough filled with sweetened chana dal, roasted with ghee, and served warm, it represents the richness of Maharashtrian and South Indian kitchens. Wholesome, aromatic, and celebratory, it continues to be a timeless delicacy enjoyed across India.
