Puran Poli


Puran Poli

Puran Poli          

Sweet Stuffed Bread


1 cup split Bengal gram

1 cup jaggery

1/2 tsp salt

8-10 green cardamoms, peeled and powdered

A few threads of saffron

1/2 cup wheat flour

1/2 cup rice flour

1/2 nutmeg, grated

1/2 cup oil

To serve

15 tsp ghee


1. Boil gram in four to six cups of water. Cook until soft. While it is hot, drain all the water and keep aside to make the ambti. While the gram is hot, add jaggery and cook until both are incorporated. Set aside to cool.

2. Grind the mixture into a thick paste on a stone or using the blender. Add nutmeg, cardamom and saffron. Now divide this mixture into fifteen walnut sized balls. Make a dough with wheat and rice flour, salt and oil.

3. Divide this into fifteen round parts, the shape slightly larger than the walnut. Place one jaggery-gram ball in the centre of each dough ball and close it like a round dumpling.

4. Press this between your palms to a flat disc. Now roll it out to rounds of eight to nine inches. Dry roast it on a hot griddle, turning on both sides. Serve hot with one teaspoon of ghee on each poli.


Makes 15 puran polis 

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