Puran poli is a popular Maharashtrian recipe made during Ganesh Chaturthi or Diwali or any other festive occasion. Puran poli/Holige/Obbattu/Bobbattu is an Indian sweet flatbread that originates from Maharashtra and southern India.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
• take wheat flour and maida into a dish.
• you can use only maida or only wheat flour.
• add turmeric powder, salt to taste and mix everything well
• add a little water at a time and knead a little thin dough.
• the dough should not be thick at all.
• spread oil and knead the dough to make it nice and soft.
• transfer the dough into a bowl and spread a little oil over it.
• cover and rest the dough for at least 1 hour.
• the more you knead and rest the dough the softer the puran poli
• take the dal into a bowl and wash it really well 2-3 times.
• soak dal in enough water for about 7-8 hours or overnight.
• transfer the soaked dal into the cooker and add water.
• you can decide the quantity of water depending on how much kat
• add turmeric powder, oil and mix well.
• close the lid and cook dal on medium heat until 5-6 whistles. Do
Not cook on high heat.
• strain the excess water or kat from the dal.
• you can use the water for making katachi amti.
• mash the cooked dal really good with potato masher.
• you can beat the dal well with a whisk or ravi too.
• add gudh and turn on the gas.
• cook dal on medium heat for about 15-20 minutes or until it
Thickens up really good and comes together.
• turn off the gas and add cardamom powder, nutmeg powder and
• the puran is already.
For making puran poli
• take the dough and knead it once more to make it soft and nice.
• take a small ball of dough and dip it in dry flour.
• make pari as we roll while making modak.
• the pari should be thin at the edges and a little thick at the
• stuff puran and close up the pari from all sides.
• remove the excess dough if any.
• dip the ball in dry flour once more and roll the poli.
• roll it carefully so that puran won’t come out.
• the poli should be evenly rolled.
• heat up a pan on medium heat.
• when the pan is hot enough, transfer the poli on it.
• when small bubbles begin to appear on upper side after about 2
Minutes flip the poli over.
• spread ghee on the poli. You can use oil too.
• flip the poli over and spread ghee on the other side too.
• when poli is roasted well from both sides take it off the pan.
• puran poli is already.
• you can make 7-8 puran poli from this proportion.