For the Dough

  • 2 cups whole wheat flour
  • 2 tbsp oil

For the Filling

  • 1 cup Bengal gram
  • 1 cup Jaggery
  • a few saffron
  • 2 tbsp ghee
  • 1/2 tsp cardamom (elaichi) powder
  • 1/4 tsp nutmeg (jaiphal) powder
  • a pinch of mace (javantri) powder


For the Dough

  • Combine the flour and oil in the bowl, using enough water knead the soft dough.
  • Divide the dough in small equal parts appx. 14 to 16

For the filling

  • Wash the split Bengal gram and soak for 30-40 minutes and then boil in presser cooker for 3 whistles
  • Drain the excess water if any and smash the dal
  • Heat the ghee in non stick pan, add jaggery, cardemumm powder, nutmeg powder and mace powder and saffron to the boiled dal
  • Cook for 20 minutes or till the mixture thicken.
  • Cool the mixture and divide the same no as dough

Now basic preparation for making puranpoli is done

Final steps:

  • Roll the dough into balls, place a portion of filling into the center than fold the edges of the dough over the filling
  • Dust it with flour and roll it again upto 4 to 5 inch diameter
  • Cook on tavaove a medium flame until it turns golden brown in both the side
  • Repeat the same process for remaining dough and filling
  • Smear ghee and serve hot

Puranpoli is Maharastrian sweet dish. Its considered highly skilled task to prepare puran for this dish. In gujarati version of puranpoli, tooar dal is used instead of chana dal (Split bengal gram).

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