• Amita Garg

Mini Puran Poli:

Updated: Aug 28



Puran Poli, a traditional dessert of Maharashtra, specially made at festivals, means Puran the sweet filling in Poli-the chapati. There are many variations of Puran Poli. In Maharashtra, the stuffing of Poli is made with chana dal and jaggery flavored with Nutmeg and Cardamom Powder, in south India, the filling is made with coconut and jaggery and in Gujrat Tur dal and jaggery is used as filling.

Puran Poli is a known recipe for many as it is quite popularly made and served during the festival season but this time I made Mini Puran Poli for Ganpati Prasad. It is a nice variation of the traditional Puran Poli recipe and it tastes best when served hot.


Ingredients For the Puran mixture:

  • 1/2 cup Chana Dal

  • 1/2 cup jaggery

  • 11/2 cup water

  • 1/2 tsp of dry ginger powder

  • 1/2 tsp cardamom powder

  • 1/4 tsp nutmeg powder

Ingredients for the Poli:

  • 1/2 cup flour

  • 1/2 cup Oil 

  • Salt to taste

  • water as required to knead the dough

  • ghee

How to Make-

For Filling-

  1. Soak channa dal for 2-3 hours, Pressure cook chickpea for 4 whistles and drain out excess water. Grind in the small grinder jar.

  2. Heat ghee and add chickpea paste into it.

  3. Add jaggery and cardamom and ginger powder and keep stirring it for nearly 8-10 mins till the stuffing is mushy.

  4. When it cools to make a small-sized ball from this paste.

For Dough-

  1. In a mixing bowl or food processor, knead the dough well and allow it to stay for 15 mins.

  2. Divide the dough into lemon sized balls.

  3. Now dust the ball with flour, roll it into a small circle and place the stuffing in the center.

  4. Seal the edges and make a ball.

  5. Place the ball with the sealed side down, flatten with fingers, and roll into a circle.

  6. Heat a skillet and place the Puran Poli on it and cook till golden brown.

  7. Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the microwave.

Step By Step Recipe of Mini Puran Poli-

Pressure cook chickpea for 4 whistles and drain out excess water. Grind in the small grinder jar.

Add jaggery and cardamom and ginger powder and keep stirring it for nearly 8-10 mins till the stuffing is mushy. When it cools to make a small-sized ball from this paste.

In a mixing bowl or food processor, knead the dough well and allow it to stay for 15 mins. Divide the dough into lemon sized balls. Now dust the ball with flour, roll it into a small circle and place the stuffing in the center. Seal the edges and make a ball.

Heat a skillet and place the Puran Poli on it and cook till golden brown. Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the microwave.

Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the microwave.





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