Puran poli is an Indian flatbread stuffed with a sweet lentil paste and seared on a flat pan till cooked. There are many variations in the recipe depending on the region of India and the availability of local ingredients. The following recipe is the one I have learnt from my grandparents and that is made at home for many festivities.

Ingredient Quantity
For the filling
Split chickpeas 360 grams
Water 840 ml
Jaggery, chopped into cubes 240 grams
Grain sugar 120 grams
Nutmeg powder ¼ teaspoon
Cardamom powder ¼ teaspoon
Saffron A pinch
Salt ¼ teaspoon
For the dough
Whole wheat flour 120 grams
Refined wheat flour 120 grams
Cold water 120 ml
Salt ¼ teaspoon
Refined vegetable oil 3 tablespoons
Refined wheat flour for sprinkling on the dough 50 grams


Yield: This recipe yields 17 flatbreads. Usually consumed by 7-8 people.

Equipment: Large pot, colander, food processor, ladles, bowls, rolling pin, non-stick pan or flat top


  1. Wash the split chickpeas.
  2. In a large pot, add the washed split chickpeas and water. Start cooking on medium heat. Do not cover the pot.
  3.  While the lentils are cooking, make the dough with cold water. Cover the dough with refined vegetable oil and rest the dough for 1 hour.
  4. After an hour, knead the dough once again. Rest till the filling is ready.
  5. Check if the lentils are cooked. If the lentils are very soft and you can break them without any resistance, then turn off the heat.
  6. Drain off all the water in a colander.
  7. Transfer the lentils to a food processor. Make a fine paste.
  8. In another pot, add the lentils, jaggery, sugar, salt and saffron. Cook for another 30 minutes stirring continuously.
  9. Once the mixture becomes stiff and leaves the sides of the pot, remove from heat.
  10. To make the flatbreads, take 30 grams portion of the lentil mixture and form into a round ball.
  11. Take 20 grams of the prepared dough and make a disc of 5 inches using the rolling pin. Now keep the lentil mixture in the centre and cover with the dough from all sides forming a ball.
  12. Sprinkle some refined wheat flour and roll this ball into a flat disc of 7 inches.
  13. Cook the flatbread on a non-stick pan or a flat top, whichever is available.
  14. Serve hot with milk, clarified butter or as is.