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Puran Poli

This Indian sweet flatbread is perfect with chai. A moong dal and coconut sugar filling makes for a very delicate roti that is drenched in ghee and eaten during occasions.
Prep Time 8 hrs
Cook Time 30 mins
Course Snack, Sweet tooth, tea time, Celebration
Cuisine Indian
Servings 30 Small Puran Poli's


  • Planetary mixer/Pestle & Flat plate
  • Mixing bowl
  • Stock pot
  • Spatula
  • Frying pan/Tava
  • Spoon



  • 300 gm All purpose flour
  • 150 gm Oil approx + extra for covering the dough
  • 1/4 tsp Turmeric powder
  • 3/4 cup Water
  • 1 tsp Salt

Dal Filling

  • 500 gm Moong Dal
  • 2 cups Coconut sugar see notes*
  • 1/4 tsp Cardamom powder
  • Ghee to cook


  • Soak your moong dal overnight in a bowl.
  • In a planetary mixer add the ingredients for the dough, except for the oil and using a paddle attachment mix the dough together until its combined. Switch to a dough hook and start adding one drop of oil at a time while the machine is on. Add as much oil as needed to make the dough elastic and soft. This will take time. Be patient. Add the oil only once the dough has absorbed the previous amount of oil. You can do this by hand as Deepika mentions, use a pestle and flat plate to make the dough soft, pounding constantly.
  • Place the dough in an oiled bowl and drown in oil. This is to help the dough from drying out. We will drain out this oil once it has rested before portioning and rolling out. Ideally this has to rest for 8 hours but I rested it for a couple of hours and got away with it.
  • To make the filling drain out the water from the dal, transfer to a stock pot and cover with double the amount of water. Boil until the dal is soft but not mushy.
  • Strain it out and add the dal back into the same pot. Add the coconut sugar and season with salt at this stage. It will get wet and glossy but keep cooking it on medium heat until the mixture thickens up and the mixture isn’t wet anymore. Add the cardamom powder and stir.
  • Leave to cool. Portion the mixture into 30 small balls. Set aside.
  • Drain the excess oil from the dough out and save it for cooking at a later time. Portion the dough into 30 little pieces and roll into balls.
  • Flatten each ball between your palms and place the moong dal ladoo in the center. Fold the dough over, encase the ladoo inside. Repeat with all the pieces of dough and the ladoos.
  • Flatten each ball out gently between your palms and gently roll it out thin with the help of some flour and a rolling pin.
  • Heat a pan/tava and cook on each side till you see light brown spots. Cook on low to medium heat. It should puff up well if you have rolled it out evenly. Drizzle with ghee or melted butter. Repeat with all the flattened discs.
  • According to Deepika, If you cook it dry then you can keep it for longer in the refrigerator or even freeze it. To use it within a few days, cook with ghee or oil. You can heat it lightly and serve with melted ghee drizzled on top at the time of serving.


  • *Coconut sugar: You can use white sugar here as per Deepika’s Cookbook. You can also use grated jaggery.
  • Be patient while adding the oil into the dough while kneading as it will absorb the oil slowly.
  • Ensure to let the dough rest well in the oil bath. This will keep your Puran Polis soft and fluffy.
  • Make sure to cook the dal until it is thick and dry or else they won’t form ladoos.
  • Don’t be shy on using the ghee while serving.