Loading...
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
For 6 servings
Cook the Chana Dal
Prepare the Puran (Filling)
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
This maharashtrian recipe takes 100 minutes to prepare and yields 6 servings. At 722.17 calories per serving with 17.26g of protein, it's a moderately challenging recipe perfect for dessert or snack or lunch.
Knead the Dough
Assemble and Roll the Puran Poli
Cook the Puran Poli
Serve
Instead of chana dal, you can make the puran with toor dal (split pigeon peas) for a slightly different flavor and texture, common in the Gujarati version (Vedmi).
Add 1/2 cup of freshly grated coconut to the puran mixture while cooking for a richer, coastal flavor, popular in the Konkan region.
For a richer and softer poli, you can make the outer covering entirely with maida (all-purpose flour).
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Jaggery is an unrefined sugar that retains more minerals than white sugar, including iron, which is vital for preventing anemia and maintaining energy levels.
The combination of complex carbohydrates from whole wheat flour and protein from lentils provides a steady release of energy, keeping you full and energetic for longer.
This usually happens for two reasons: the dough is too stiff, or the filling is too moist or lumpy. Ensure your dough is very soft and pliable, and cook the puran filling until it's a thick, dry paste. Grinding the filling to a very smooth consistency also helps.
Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for a week or freeze them for up to a month. Reheat on a tawa with a little ghee before serving.
Yes. Replace the ghee with a neutral vegetable oil or coconut oil for making the dough and cooking the polis. The rest of the ingredients are naturally vegan.
Puran Poli is a traditional festive sweet and is calorie-dense. However, it offers benefits from chana dal (protein, fiber) and jaggery (iron, minerals). It's best enjoyed in moderation as part of a balanced diet, especially during celebrations.
A single Puran Poli (approximately 90-95g) contains around 290-320 calories, depending on the amount of jaggery and ghee used. This recipe provides a serving of two polis.