Puran Poli (Polelu)

Puran Poli (Polelu)

Puran Poli, a traditional Indian sweet, offers various health benefits. Its filling, made from lentils (usually chana dal), jaggery, and spices, provides a good source of protein, fiber, and essential minerals. Jaggery, a natural sweetener, offers iron and other nutrients, while the wheat flour dough provides carbohydrates for energy. Moderation is key, but consuming Puran Poli in a balanced diet can contribute to overall nutrition and satisfaction.


  • For the filling (Puran)
  • 1 cup chana dal (split Bengal gram)
  • 1 cup jaggery, grated
  • 1/2 teaspoon ground cardamom
  • A pinch of salt
  • For the dough:
  • 1 cup whole wheat flour
  • Water, as needed
  • Ghee or oil, for cooking


Prepare the Filling (Puran)

  • Rinse the chana dal and soak it in water for about 2 hours. Then, drain the water.
  • Pressure cook the soaked chana dal with enough water until it is soft and cooked through.
  • Once cooked, drain any excess water and transfer the cooked dal to a mixing bowl.
  • Mash the cooked chana dal well using a spoon or potato masher.
  • Add grated jaggery, ground cardamom, and a pinch of salt to the mashed dal. Mix well to combine.

Make the Dough:

  • In a separate bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead to form a smooth and soft dough.
  • Divide the dough into small lemon-sized balls and set aside.

Assemble the Puran Poli:

  • Take one portion of the dough and roll it into a small disc using a rolling pin. Place a portion of the prepared filling (puran) in the center.
  • Carefully bring the edges of the dough together to enclose the filling and form a ball.
  • Flatten the stuffed dough ball gently and roll it out into a circle using a rolling pin, dusting with flour as needed to prevent sticking.

Cook the Puran Poli:

  • Heat a griddle or flat pan over medium heat. Place the rolled puran poli on the hot griddle and cook on both sides until golden brown, brushing with ghee or oil as needed.
  • Repeat the process with the remaining dough and filling to make more puran polis.


  • Serve the warm puran polis with a drizzle of ghee or enjoy.