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Puran Poli | Gudi Padwa Spl | Ugadi

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Puran Poli | Gudi Padwa Spl | Ugadi

Puran poli is a maharashtrian dish served during celebrations esp Gudi Padwa

  • South Indian
  • Suitable for vegetarian

Wishing you a very happy Gudi Padwa & Ugadi.

  • 60mins
  • Serves 0
  • Medium



Puran Poli where Puran is stuffing and poli is the roti dough.

Puran poli is a maharashtrian dish served during celebrations esp Gudi Padwa which is a spring-time festival that marks the traditional new year for Marathi and Konkani Hindus.

Gudi Padva also to celebrate reaping of Rabi crops and some say that gudi padwa is also celebrated as this day Brahma ji created time & universe.

Each year this time houses are cleaned, painted, colourful rangoli are made using bright colours representing spring. Everyone dresses up in new clothes and family gathers together.

Maharashtrian families also make many other festive dishes, such as shrikhand and Poori or Puran Poli on this day.

Ugadi or Yugadi, is the New Year’s Day for the states of Andhra Pradesh, Telangana, and Karnataka in India as per the hindu calendar.


Puran Poli

For Puran (stuffing)

Chana dal – ¾ cup (170gms)

Pani (Water) – 2¼ cup  

Haldi (Turmeric) – ¼ tsp 

Ghee (clarified butter) – 2 tsp

Gur (crushed) (jaggery) – ¾th cup / 125 gms 

Elichi powder (Cardamom powder) – ½ tsp

Jaipal powder (nutmeg) – ½ tsp


For Poli (dough)

Atta (whole wheat flour) – 1 cup

Maida (all purpose flour) – ½  cup

Haldi (Turmeric) – ¼ tsp

Namak (Salt) – ¼ tsp

Tel (Oil) – 2 tbsp

Pani (Water) – for kneading

Ghee (clarified butter) – for cooking

Maida (all purpose flour) – for dusting



For Puran (stuffing)

To make maharashtrian style puran poli wash & soak chana dal for about an hour. Drain the water and add the dal to a pressure cooker along with 2¼ cup water, turmeric and ghee. Close the lid and pressure cook it. Remember we have to cook it to a point that is soft but not mashed.


I gave dal 4 whistle on high heat and then 2 more on low heat. You can also give it 4 whistles all on low heat that should also cook the dal yet keep it whole.

Once cooked remove from heat and then strain it. The leftover dal water can be used to make soup, Karachi amti, used for kneading dough etc.


Once cooled add the dal along with jaggery to a mixer grinder and grind it to a paste. No water has to be added. Remove the paste straight into a pan and cook them. And within no time the stuffing will reduce and tighten up just like a halwa. Once it gets to a dough like consistency remove from heat and add cardamom and nutmeg powder. Mix and let it cool completely, once cooled divide the stuffing into 6 equal balls and the stuffing is ready to use.


For Poli (dough)

Mix together atta, maida, turmeric, salt, oil and sufficient water to make a soft dough. Knead it well and them keep aside to rest for at least 25mins. You can smear a little oil on top to avoid any drying.
Once rested roll it out into a cylindrical shape and then make 6 dough balls. Roll them and keep aside. You can make smaller or large puran poli.


Dry dust the dough ball with maida and press it with hands to spread it to a sufficient size to easily place the stuffing ball in the dough. Close it and press it flat with fingers on to a table so that the stuffing is pushed to all sides.

Now roll it out thin like a flat bread or chapati. Place it on to a hot pan to cook, turn in over and cook on the other side. Flip again and add ghee and turn over again. Press the sides using a spoon and allow it to puff. Smear with ghee again and cook the other side as well. Once cooked remove and keep in warm in a kitchen cloth.

Do the same with the remaining dough and stuffing. Serve puran poli with Karachi amti.



¾ cup dal =168gm, before boiling) 4 siti hi+2 siti low
After boiling 412 gm = 1¼ cup

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