Holi Special: 3 Different Ways To Make Puran Poli At Home

Holi is almost here and it’s time to plan what sweets you are going to make. There are many to choose from – every part of India celebrates this festival with its own special cuisine. You can never go wrong with classics like gujiya (or karanji), ladoo, shakarpara and malpua. Another all-time favorite is puran poli, a paratha-like dessert made in ghee and filled with jaggery and lentils. Many of us associate puran poli with Maharashtra, but versions of this dish are famous in other states as well. Puran Poli is known as Bele Obattu in Karnataka and Vedmi in Gujarat. In the southern states of Tamil Nadu and Kerala, a similar sweet called thengai poli is prepared. There are slight differences in each version, but all are equally delicious! If you want to make something special this Holi, try one of these unique Puran Poli recipes:

Read also: 11 Best Holi Recipes: From Gujiya to Thandai, These Holi Recipes Will Make You Swoon

How to make Classic Puran Poli with Chana Dal | Maharashtrian Style Puran Poli Recipe

To make stuffing for puran poli, pressure cook the chana dal with water for 3-4 whistles. Remove the water from the lentils and mash the lentils in the cooker on low flame. Add sugar or jaggery and mix it in the dal paste. Add cardamom powder and nutmeg powder. Shake well to mix ingredients. To knead the dough, add salt and ghee to the flour and mix. Add water and knead it well. Cover the dough and keep it for at least 10-15 minutes.

Afterwards, make medium sized balls of the dough and roll them into thick chapati-like circles. Spoon a small amount of filling onto one half, near the center. Bring the edges of the circle together and seal it well. Flatten the poli again carefully and then put on the hot tawa. Add some ghee and roast the poli till it turns golden brown. Enjoy by pouring extra ghee on top.

For the full recipe of Maharashtrian Style Puran Poli, click here,

How to make Vedmi | Gujarati Style Puran Poli Recipe

The main difference between Maharashtrian Puran Poli and Gujarati Vedmi lies in the type of lentils used. While the former usually uses chana dal, vedmi is made with arhar dal. The dough for the Gujarati version is also made from whole wheat flour instead of maida. To make Vedmi, you must first prepare the dough and let it sit as usual. To prepare its special filling, wash and soak pigeon pea for half an hour. Later filter it and cook it in a pressure cooker with fresh water. Once done, transfer it to a pan and mash it. Cook it with jaggery on medium flame. Keep stirring continuously to combine the two. Add cardamom, nutmeg powder and saffron. Stir and thicken the mixture. Let the stuffing cool before rolling it into flattened circles of dough. Fold the bun in half and roll it again before cooking both the sides till golden brown. (as mentioned in puran poli recipe above). Sprinkle ghee on top and serve hot.

For the complete recipe of Vedmi or Gujarati Puran Poli, click here,

^{Vedmi is a popular dish in Gujarati cuisine. Image credit: iStock}

How to make thengai poli | South Indian Puran Poli Recipe

Thengai Poli is different from the above two varieties as the filling of this South Indian sweet also includes coconut. The flour used is similar to vedmi (whole wheat flour and not maida). To make the stuffing, heat ghee in a pan and then add coconut, cardamom and jaggery. Stir well to melt the jaggery and blend the flavors together. Allow the mixture to cool after absorbing the moisture. Put a little stuffing in the middle of the rolled dough pieces, seal it and flatten it again and roast it on a griddle. (Follow the same procedure as Puran Poli and Vedmi). Thengai Poli also tastes best served hot with ghee or butter.

Click here for the full recipe of Thengai Poli,

Which version of these 3 will you be making this Holi? Tell us in the comments!

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