Puran Poli

This delicious, easy-to-follow Gujarati puran poli recipe makes wheat flour flatbreads stuffed with a sweet lentil stuffing with hints of cardamom. Uses microwave instead of stovetop for an easier way to make puran!  If you’re new to puran poli, you’ll love this fool-proof recipe.

Puran poli (pooran poli) or also known as vedmi in Gujarat is a popular sweet lentil stuffed roti (sweet flatbread). The sweet lentil filling is flavored with a bit of cardamom powder giving a delicious depth of flavor.

These golden-brown polis are often made during the festive season. Often topped with a generous amount of ghee!

It is made with slight variations across Indian states which I cover ar the end. It is originally a popular Maharashtrian festive delicacy.

• This Gujarati version uses toovar (pigeon peas) or chana daal.  
• It is made thicker which means it has more yummy filling!

Puran means the lentil stuffing here and poli is the outer roti-like flatbread. It is not difficult to make but does take a little practice.  

It’s perfect for special occasions and festivals including Holi, Gudi Padwa, Ganesh Chaturthi, and Diwali. 

Gujarati cuisine, it’s served as part of a savory thali.  Pictured below is an example of Gujarati Kadhi, Basmati Rice, and shaak.

What Makes This Gujarati Puran Poli Great

Simple ingredients | Just 6 ingredients are needed

Easy method to prepare | Puran can be made in a microwave avoiding a bubbling stovetop mess!

Detailed |  I’ve outlined detailed step-by-step instructions with many photos

Vegetarian | Vegan option – skip ghee and use plant based butter

Ingredients

Lentil – Gujarati puran poli traditionally uses toor dal or toovar dal.  You can also use chana dal as I did this day.

Fats – Oil is used to form the dough. Ghee is spread on the poli. If you skimp on it, it may taste a little dry.

Sugar – Jaggery powder can also be also be used.

The puran can be spiced in different ways.  You can also add a bit of saffron (bloomed in 1 teaspoon of milk), nutmeg powder, or even ginger powder.

Making Puran (Sweet filling)

1. Soak dal overnight in a bowl covered with at least one inch of water above the top layer.

2. Pressure cook dal and let cool.

3. Once cooled, place the cooked dal and sugar in a blender jar.  Blend to form a smooth paste.

Traditionally a puran yantra is used to mash the puran mixture into a smooth paste. A blender works just as good! Make sure there aren’t lumps.

4. Place the dal mixture in a large, deep, microwave-safe bowl. 

5. Microwave in the following intervals: 5 minutes, then 3 minutes for about 4-6 rounds of 3 minutes each.  (It will vary dependent on the amount of water in your dal)

6. You will know the puran is ready when it becomes thick and you can stick a spoon or spatula in it and it stands up straight.  See picture.

7. Let the mixture cool down enough so that you can handle it.  Form 13 balls with the puran. Set aside.

Prepare dough

1.Place flour in a mixing bowl. Make a well in the center and pour oil.  Using your hands combine the oil with the dough, pinching and rubbing in between your hands to ensure it is well incorporated.

2. Add 1/2 cup water to start and mix the dough.  Then add additional water as needed to make a smooth dough.  I added an additional 1/4 cup.  You may need a little more or less depending on the age of your flour.

3. Make a smooth dough.  When you poke it you will notice it slightly spring back when it is ready.

4. Cover the dough and let rest for 30 minutes.

5. Next, make 13 dough balls.  Mine weighed approximately 33-36 grams each.

Make Puran Poli

1. Flatten a dough ball and sprinkle with a little flour.  Roll out in a round roti.

2. Place a ball of puran in the middle of the roti.  Fold in half and pinch to seal along the top.  

3. Using your hands turn it into a round disc shape. Roll it out into a circle with a rolling pin; don’t make it too thin.  These should be about 1/3 inch thick.

4. Heat a tawa on medium heat.  Once it is hot place puran poli.  Let it cook for about 2 minutes.  Once you see brown spots form, flip it.

5. Spread a little oil on the top.  Again flip it and coat the other side lightly with oil.  After another minute flip it again and cook.

If there are any spots that look like need a little more heat you can lightly press with a spatula.

6.. Once both sides are cooked remove from the tawa and place on a paper towel-lined plate.  Generously spread ghee.  Repeat the process to cook all puran poli and enjoy!

How To Make Puran In Instant Pot

1 cup chana dal to 2 ½ cups water

Pressure cook on High for 10 minutes

Let it release pressure naturally

Serving Suggestions

In Gujarat, it is served with a Gujarati Thali.  

Can be served as a breakfast or brunch item as well as dessert.

Storing

Store in an airtight container.  Your best bet is to store in the fridge and reheat by wrapping one at a time in a paper towel and microwaving for 10-15 seconds or on low heat on a tawa.

If you make the sweet stuffing a day or two ahead of time, don’t forget to refrigerate it.  Take it out of the fridge so it warms up closer to room temperature.

Variations Throughout India

Nutmeg, dried ginger, nuts, saffron, and more.  There is a place in Mumbai that sells 26 varieties!

Name For Puran Poli	Region	Description
Bobbatlu	Andhra Pradesh	Thin, use all-purpose flour, sometimes turmeric powder is added to the poli dough
Obbattu / Holige	Karnataka	Sometimes a mix of whole wheat flour and all-purpose flour
Puran Poli	Maharashtrian	Chana dal
Opputtu / Boli	Tamil	Coconut, jaggery, chana dal
Payalsaboli / Puran Poli	Kerala	Jaggery, turmeric powder, thin

Have you tried this perfect puran poli recipe? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!