Puran Poli

Also know as: Holige, Vedmi, Obbattu, Poli, Puranachi Poli, God P, Pappu Bhakshsalu, Bobbatlu.

More famous in the states: Maharastra, Gujarat, Goa, Karnataka, Andhra Pradesh, Kerala, Telangana, Northern Parts of Tamil Nadu.


  • 300 grams channa dal (yellow gram)
  • 300 grams jaggery (Gud)
  • 1 tsp green cardamom powder (elaichi powder)
  • 150 grams plain flour/all purpose flour
  • 3-4 tbsp ghee (clarified butter) (as required)
  • Warm water (to knead the dough)


  1. Boil dal in plenty of water till soft but not broken.
  2. Drain dal well and let it rest for 10-15 minutes.
  3. Grind dal completely.
  4. Mash jaggery till lumps break down completely.
  5. Mix jaggery well into dal.
  6. Put this mixture in a heavy pan and cook till a soft lump is formed.
  7. Take care to stir continuously, otherwise dal will stick to bottom of the non-stick pan and will get burned.(If not using non-stick pan then better adding dal and jaggery mix to non-stick pan add 3-4 tbsp ghee to the respective not-stick pan)
  8. Keep aside and add cardamom powder to it.
  9. Mix 3-4 tbsp ghee, flour, add enough water to make a soft dough.
  10. Take a medium sized ball of dough, roll it.
  11. Place same sized ball of filling in centre, seal edges of rolled dough(to which filling is placed at center of it) in such a way that all edges come together and press it over the filling in such a way that you end up in making medium-large sized balls.
  12. Re-roll carefully.
  13. Shallow fry on griddle/tawa from both the sides until golden-brown.

Serve hot.
Note: Can be refrigerated for a week.

Khud Khao, Sabko Khilao 😀



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