Holi Traditional Puranpoli

Puranpoli is a beloved Maharashtrian sweet flatbread stuffed with a flavorful mixture of chana dal (split Bengal gram), jaggery, and aromatic spices. This soft, slightly crispy delicacy is a staple during Holi, Gudi Padwa, and other festive occasions, best enjoyed with a generous drizzle of ghee.

Origin Holi Special Traditional Puranpoli

Puranpoli has its roots in Maharashtra but is also popular in Karnataka, Gujarat, and Andhra Pradesh, where it goes by different names like Obbattu or Bobbatlu. Traditionally prepared during festive seasons, its rich, sweet filling and soft texture make it an irresistible treat. To explore more about Maharashtrian cuisine.

What I Love About This Recipe

Puranpoli is more than just a dish—it’s a nostalgic reminder of family gatherings and festive traditions. The balance of sweet, spiced filling with the soft, slightly crispy outer layer makes it a comfort food like no other. I love how versatile it is—you can adjust the sweetness, add nutmeg for a unique twist, or even pair it with milk or katachi amti (spiced dal water). The aroma of cardamom and jaggery while making Puranpoli fills the house with festive vibes. Plus, it tastes even better the next day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Holi Traditional Puranpoli

Recipe by RecipeWikki

Servings

2

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

305

kcal

Ingredients

• 1 cup chana dal (split Bengal gram)

• 1 cup jaggery (grated)

• ½ teaspoon cardamom powder

• ¼ teaspoon nutmeg powder (optional)

• 1 tablespoon ghee

• 2 cups whole wheat flour

• ¼ cup all-purpose flour (optional, for softness)

• ¼ teaspoon turmeric powder

• 2 tablespoons oil or ghee

• Water (as needed, for kneading)

• Ghee (for roasting)

Directions

• Rinse the chana dal thoroughly and soak it for 30 minutes.
• Cook the dal in a pressure cooker with enough water until soft but not mushy. Drain excess water and mash well.
• In a pan, heat 1 tablespoon ghee and add the mashed dal.
• Add grated jaggery and cook on low flame, stirring continuously.
• Once the mixture thickens and leaves the sides of the pan, add cardamom and nutmeg powder. Mix well and let it cool.
• In a bowl, mix whole wheat flour, all-purpose flour, turmeric powder, and oil.
• Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
• Take a small portion of the dough and roll it into a small circle.
• Place a spoonful of the puran (stuffing) in the center, fold the edges over, and seal.
• Roll gently into a thin, round shape, using flour to prevent sticking.
• Heat a tawa (griddle) and cook the Puranpoli on medium flame until golden brown spots appear.
• Flip and cook the other side, applying ghee for a rich flavor.
• Remove from the pan and serve warm with more ghee, milk, or katachi amti.

Notes

• Make sure the puran filling is dry enough to roll easily; if too soft, cook for a few more minutes.
• The dough should be soft and well-rested to prevent cracking while rolling.
• Use ghee generously for authentic flavor and richness.
• Leftover Puranpoli stays fresh for a couple of days and tastes even better when reheated.