Puran Poli Recipe with A2 Ghee (Maharashtrian Classic)
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By the Faimly Farm Team · Prep 30 min · Cook 30 min · Makes 8 · A Maharashtrian classic
Puran Poli is the festive sweet flatbread of Maharashtra — a soft dough wrapped around a sweet chana dal and jaggery filling (puran), griddled and served glistening with pure ghee. Made for Holi, Ganesh Chaturthi, and Gudi Padwa, it is a labour of love that ghee makes complete. Here is how to make it.
Ingredients
For the puran (filling): 1 cup chana dal, 3/4 cup jaggery (grated), 1/2 tsp cardamom powder, a pinch of nutmeg, 1 tsp A2 ghee.
For the dough: 1 cup whole wheat flour (atta), 2 tbsp fine flour (maida, optional), 2 tbsp A2 ghee, a pinch of turmeric, salt, water to knead.
To serve: plenty of A2 ghee.
Method
1. Cook the dal: pressure-cook the chana dal until soft but not watery; drain well.
2. Make the puran: cook the dal with jaggery on low heat until thick, stirring, then add cardamom, nutmeg, and a teaspoon of ghee. Cool and grind/mash to a smooth filling.
3. Make the dough: knead a soft, pliable dough with atta, a little ghee, turmeric, salt, and water. Rest 20 minutes.
4. Stuff and roll: take a ball of dough, flatten it, place a ball of puran inside, seal, and gently roll out into a round, dusting with flour.
5. Griddle with ghee: cook on a hot tawa, smearing A2 ghee on both sides, until golden spots appear. Serve hot with more ghee on top.
Why Ghee Is Essential Here
Puran Poli is traditionally served drenched in pure ghee — it softens the poli, enriches the sweet filling, and adds the aroma that makes it festive. In Maharashtra, a puran poli without ghee is simply incomplete.
The Faimly Farm Tip
For authentic flavour, smear and serve with genuine A2 ghee. Our A2 ghee is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is puran poli?
Puran poli is a Maharashtrian sweet flatbread stuffed with a chana dal and jaggery filling (puran), griddled and served with pure ghee. It is made for festivals like Holi and Ganesh Chaturthi.
Why is ghee important for puran poli?
Ghee softens the poli, enriches the filling, and adds festive aroma. It is traditionally served drenched in ghee.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic richness and aroma.
Why is my puran poli breaking?
Usually the dough is too stiff or the puran too moist. Keep the dough soft and pliable and the puran thick and dry, and roll gently.
Can I make it ahead?
The puran filling can be made a day ahead and refrigerated; roll and griddle fresh, re-smearing with ghee.
Conclusion
Puran Poli is festive Maharashtra at its finest — sweet, soft, and rich with pure ghee. Take your time with the puran, roll gently, griddle with plenty of A2 ghee, and serve hot with even more on top. It is a labour of love worth every minute.
Serve it the traditional way. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
