Boli
A classic South Indian sweet flatbread, also known as Puran Poli. It features a soft, golden, flaky outer layer encasing a luscious, sweet filling of chana dal, jaggery, and fragrant cardamom. A festive treat that melts in your mouth.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a mixing bowl, combine the maida, turmeric powder, and salt.
- c.Add 2 tablespoons of gingelly oil and mix it into the flour with your fingertips until crumbly.
- d.Gradually add water and knead for 7-8 minutes to form a very soft, pliable, and slightly sticky dough.
- e.Pour the remaining 1 tablespoon of oil over the dough, ensuring it's fully coated. Cover and let it rest for at least 2 hours. The longer it rests, the more elastic it becomes.
- 2
Step 2
- a.Cook the Dal
- b.Wash the chana dal thoroughly and soak it in water for at least 1 hour.
- c.Drain the soaking water. Add the dal to a pressure cooker with 2 cups of fresh water.
- d.Pressure cook on medium heat for 4-5 whistles, or until the dal is cooked very soft and can be easily mashed between your fingers.
- e.Drain all excess water from the dal immediately and completely. A fine-mesh sieve is useful for this.
- 3
Step 3
- a.Make the Sweet Filling (Poornam)
- b.While the dal is still warm, mash it thoroughly using a potato masher or the back of a ladle until it's a smooth paste.
- c.Transfer the mashed dal to a non-stick pan. Add the grated jaggery and cook on low-medium heat.
- d.Stir continuously. The jaggery will melt, making the mixture liquidy at first.
- e.Continue cooking and stirring for about 10-12 minutes until the mixture thickens into a single, non-sticky mass that pulls away from the sides of the pan.
- f.Turn off the heat. Stir in the cardamom powder and nutmeg powder. Allow the filling to cool down completely.
- 4
Step 4
- a.Assemble and Roll the Boli
- b.Once cooled, divide the filling into 8 equal-sized balls.
- c.Knead the rested dough for another minute. It should be extremely soft and stretchy. Divide it into 8 equal portions.
- d.Grease your palms with a little oil. Take one portion of dough and flatten it into a 3-inch circle.
- e.Place a ball of filling in the center. Gently pull the edges of the dough up and around the filling, pinching at the top to seal it completely.
- f.Place the stuffed ball on a greased plastic sheet or parchment paper. Gently flatten it with your fingers, then use a rolling pin to carefully roll it into a thin 6-7 inch circle. Roll evenly from the center outwards.
- 5
Step 5
- a.Cook the Boli
- b.Heat a tawa or non-stick skillet over medium heat.
- c.Carefully lift the rolled boli (along with the plastic sheet) and place it onto the hot tawa, boli-side down. Peel off the sheet.
- d.Cook for about 1-2 minutes, until small puffs appear on the surface.
- e.Flip the boli. Drizzle 1-2 teaspoons of ghee on top and around the edges.
- f.Cook the other side for another 1-2 minutes, pressing gently with a spatula, until golden-brown spots appear.
- g.Flip once more, apply ghee to this side, and cook for another 30 seconds.
- h.Remove from the tawa and repeat the process for the remaining bolis.
- 6
Step 6
- a.Serve
- b.Serve Boli warm, either on its own or with an extra dollop of ghee for added richness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a soft, non-tearing Boli is a very soft, well-rested dough. Don't skimp on the 2-hour resting time.
- 2Ensure the dal filling is completely dry and thick. Any moisture will make it difficult to stuff and roll.
- 3Rolling the boli on a greased plastic sheet, banana leaf, or parchment paper makes it much easier to handle and transfer to the tawa.
- 4Cook on a consistent medium heat. High heat will burn the outside before the inside is warmed through, while low heat can make it hard.
- 5If the filling is not smooth, you can grind the cooked dal and jaggery mixture in a food processor for a finer texture.
Adapt it for your goals.
Thengai Boli (Coconut)
Add 1/2 cup of freshly grated coconut to the dal-jaggery mixture while cooking the filling for a richer, coconut-infused flavor.
Toor Dal BoliToor Dal Boli
Replace chana dal with toor dal (split pigeon peas) for a different flavor profile and a slightly creamier filling.
Whole Wheat BoliWhole Wheat Boli
Substitute maida with whole wheat flour (atta) for a healthier, nuttier version. The texture will be denser and less flaky.
Nutty BoliNutty Boli
Add 2-3 tablespoons of finely chopped almonds or cashews to the filling for a delightful crunch.
Why this is on our healthy list.
Energy Booster
The combination of carbohydrates from the flour and simple sugars from jaggery provides a quick and effective source of energy.
Source of Plant-Based Protein
Chana dal is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron
Jaggery is a natural, unrefined sugar that retains more minerals than white sugar, including iron, which is vital for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
A single Boli contains approximately 350-380 calories, primarily from carbohydrates and fats from the jaggery, dal, flour, and ghee.
