Puran Poli


  • For The Dough
  • 2 cups wheat flour
  • 2 tbsp oil
  • For The Filling
  • 1 cup toovar (arhar) dal
  • 1 cup sugar
  • a few saffron (kesar) strands
  • 2 tbsp olive oil
  • 1/2 tsp cardamom (elaichi) powder
  • 1/4 tsp nutmeg (jaiphal) powder
  • a pinch of mace (javantri) powder
  • Other Ingredient
  • Whole wheat flour for rolling olive oil for smearing.


For the dough

  1. Combine the flour and oil in a bowl and knead into a soft dough using enough water.
  2. Divide the dough into 15 equal portions and keep aside.

For the filling

  1. Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Drain any excess water and mash the dal lightly using the back of the spoon
  4. Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.
  5. Heat the olive oil in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
  6. Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
  7. Cool slightly and divide it into 15 equal portions. Keep aside.

How to proceed

  1. Roll out one portion of the dough into a 75 mm. (3″) diameter circle.
  2. Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
  3. Flatten the dough and roll again into a 100 mm. (4″) diameter circle, using a little wheat flour for rolling.
  4. Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
  5. Repeat with the remaining dough and filling to make 14 puran polis.
  6. Serve hot.