By Akshara
October 16, 2026
Elevate your Dussehra 2026 feast with this decadent dry fruit puran poli, a luxurious regional twist on Maharashtra's cherished festive flatbread. Instead of the traditional chana dal filling alone, this recipe combines soft cooked lentils with finely ground almonds, cashews, pistachios, and aromatic jaggery. Encased in a soft whole wheat dough and slathered with pure ghee, it delivers an unforgettable melt-in-mouth experience.
For Dough: 1.5 cups whole wheat flour, 1/2 cup all-purpose flour (maida), 2 tablespoons ghee, water as needed  For Puran (Filling): 1 cup chana dal (cooked and mashed), 3/4 cup organic jaggery powder, 1/2 cup coarsely ground mixed dry fruits (almonds, cashews, pistachios), 1/2 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder, 2 tablespoons ghee
Knead the whole wheat flour, maida, two tablespoons of ghee, and water into a very soft, pliable dough, then cover and let it rest for thirty minutes.
Cook the mashed chana dal and jaggery powder in a heavy pan over medium heat until thick, then fold in the ground dry fruits, cardamom, nutmeg, and ghee, stirring until the mixture leaves the sides of the pan to form the sweet puran.
Pinch a portion of dough, roll it into a small disc, place a generous ball of dry fruit puran in the centre, seal the edges, and gently roll out into a thin flatbread.
Cook the puran poli on a hot tawa with generous amounts of pure ghee, flipping until both sides show delicate golden spots, and serve hot with a drizzle of warm ghee.