Puran Poli

Puran Poli

Puran Poli

Puran poli is a sweet maharastrain dish which is normally prepared during festivals. This is more famous during the festival of holi. It is a must have during Holi. Puran polis is also known as Boli, Bobbattu, Obbattu, vedhmi etc in different parts of India. People call it by different names but the method of making this exotic dish is almost similar in almost all the places. It can be had by itself or by having it with katachi amti or milk with ghee and jaggery.

The method of preparation slightly varies from state to state. Some use sugar or Jaggery (palm sugar) or sometimes by mixing both together. With Ganesh Chaturthi around the corner make a Naivedya thali by serving with puran poli with katachi amti, poori, potato bhaji, rice, dal, kakadichi koshimbir and fried sabudana papads. So why not try our own recipe to make this sweet classic dish.

1 small cup split yellow gram (moong dal)
3/4 cup Jaggery or sugar
1/2 tsp powdered cardamom
1/2 tsp nutmeg powder
1/2 tsp dry ginger powder
Ghee for brushing
1 cup Wheat flour
1/2 cup maida (plain flour)
Pinch of salt
1/2 tsp turmeric for colour (optional)


  • Wash and soak the moong dal for about four hours.
  • Cook the dal in 2 cups of water by adding a pinch of salt.
  • Drain dal and retain the dal water to make Katachi Aamti.
  • Mash the dal and keep it aside.
  • Take a deep dish and add the jaggery / sugar. Once it starts melting add the mashed dal and mix it nicely.
  • Add the nutmeg, ginger and cardamom powder. Keep mixing the mixture and once it starts thickening and almost dry and it turns to a ball, switch off the gas. Mash it nicely with a back of a thick slotted spoon.
  • The puran is ready.
    In a bowl, mix the maida, wheat flour, pinch of salt and turmeric.
  • Drizzle some oil and start rubbing the flour together. Now add little water and start kneading the dough.
  • The dough should be smooth and soft. Cover and keep the dough for about an hour.
  • After an hour, once again knead the dough for another 3-4 minutes. Divide it into slightly bigger than lemon size balls.
  • Divide the puran also into similar lemon size balls.
  • Take one dough balls and slightly roll it out. Around 3 inch diameter circle. Place one puran ball and start gathering the sides into the centre to seal. Now twist the edges into semicircle and pinch off the extra dough.
  • Flatten it with your hand gently.
  • Dust some flour and gently roll it out in the shape of a chapatti.
  • Heat a flat tawa and once hot place the rolled poli. Let it cook on a medium fire. Once bottom side starts cooking, you will see small bubbles on top.
  • Once you see the bubbles flip it over.
  • Once again flip the poli once it is cooked. Brush ghee on either side.
  • Roll out all the puran polis similarly and make the polis.
  • Once all the puran polis are ready. Serve it warm with Katachi amti or with milk which is mixed with ghee and jaggery.


  1. Just wanted a clarification whether its moong dal or chana dal

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