Authentic Maharashtrian Puran Poli Recipe

Maharashtrian Puran Poli is a delightful sweet flatbread, lovingly filled with a rich chana dal and jaggery mixture. Traditionally savored during festivals like Holi and Diwali, these golden, ghee-glazed beauties are just as enchanting on any day when you crave something special. The soft wheat-maida dough envelopes a fragrant filling spiced with nutmeg and cardamom, resulting in a flavorful treat that strikes the perfect balance between comfort and festivity. While puran poli is an iconic dessert in Maharashtra, it is also cherished in other parts of India, with each region adding its own twist. This version brings together the wholesome goodness of wheat flour with the tenderness of maida, creating a versatile treat—enjoy it warm with a drizzle of ghee or alongside tangy pickle for a heartier indulgence.

If you’ve only savored thin, extra-sweet polis from Karnataka, you’ll notice the Maharashtrian rendition is a bit thicker and more substantial, making it at home both as a festive sweet or a surprisingly filling breakfast. Whether you’re preparing for a family celebration or seeking a make-ahead snack, these polis store wonderfully in the fridge for up to two weeks—simply reheat before serving to recapture their soft, aromatic charm. Puran Poli is sure to find its way into your permanent collection of comforting Indian sweets.

Authentic Maharashtrian Puran Poli Recipe

Print Recipe

By Malini Serves: 8 Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

• 1 cup chana dal
• ¼ tsp turmeric
• ¼ tsp salt
• 3 cup water
• 1 tsp oil
• 1 cup jaggery (gud)
• ¼ tsp nutmeg powder (jaiphal)
• ¼ tsp cardamom powder (elachi)
• 2 cup wheat flour (atta)
• ½ cup maida (plain flour)
• ¼ tsp turmeric
• ¼ tsp salt
• water to knead dough
• ¼ cup wheat flour (for dusting)
• oil or ghee for roasting

Instructions

1

Combine wheat flour, maida, turmeric, salt, and water to knead a soft, pliable dough. Cover and rest while you prepare the filling.

2

Cook chana dal with turmeric and salt until soft, then drain and mash until smooth.

3

In a pan, melt jaggery with a sprinkle of water. Add mashed dal, nutmeg, and cardamom. Stir the mix until thick and cohesive.

4

Cool the puran (filling) and shape into small balls.

5

Pinch off dough portions and flatten each into a small disc. Place a ball of puran in the center, gather the dough around it, and seal well.

6

Dust with wheat flour and gently roll into thin, even circles, being careful not to let the filling spill out.

7

Heat a flat skillet or tawa and cook each rolled poli on medium heat until small golden bubbles form.

8

Brush generously with ghee or oil, flip, and cook the other side until golden spots appear. Serve hot, ideally with an extra dollop of ghee.

Notes

Tips:
Blend wheat flour and maida in the suggested ratio for a perfect texture, or use either one for a variation., Pass the cooked chana dal through a sieve for the smoothest, most even filling., Store cooled puran poli in an airtight container in the refrigerator for one to two weeks. Reheat before serving to restore softness., Roll gently to keep puran from breaking through the dough; use extra flour to dust as needed., For an extra melt-in-the-mouth experience, always serve hot with ghee.