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5 min
23/01/2026
Maharashtra’s signature festive flatbread is puran poli, and it is a thin wheat dough that has a delicately flavoured mixture of chana dal and jaggery placed in the middle, and then it is cooked in Ghee until golden and crispy. As much as it is a dish to indulge, it is also a dish that celebrates restraint, balance and technique.
When a festival is celebrated in a home in Maharashtra, it does not start with the celebration; it starts in the kitchen, and in most cases, it will start with puran poli. Soft, fragrant, and smeared with ghee, puran poli represents both appeasement and patience. Puran poli is created for festivals such as Holi, Gudi Padwa and Ganesh Chaturthi; however, the emotional significance of puran poli goes far beyond any particular date in the calendar. Puran poli is about memory. Dusty hands covered in atta, slowly simmering chana dal, and the feeling of gratification when the right amount of stuffing is used.
The most important component of puran poli is definitely the mix itself (i.e. puran), consisting primarily of chana dal or split chickpeas and jaggery, which is cooked slowly until it becomes a smooth paste and scented with just the faintest hint of both cardamom and nutmeg. The smoothness of the puran is important because it needs to be very smooth (not coarse) and has to be cooked to the point that it will hold its shape, but not become too hard. Successfully balancing these properties allows the puran to evenly distribute across the entire dough without leaking from holes in it or tearing apart, thus giving the final puran poli a delicate feel as opposed to feeling heavy.
While the puran receives most of the credit for creating a good puran poli, the success or failure of creating a puran poli is determined by the quality of the dough. For a puran poli to be able to stretch out to its required thickness without breaking, you need to use a very soft and elastic wheat flour. Aashirvaad Select 100% MP Sharbati Atta provides many benefits beyond just creating a stretchy puran poli. Puran poli can also be made to create a good, highly nutritious, sustainable flatbread in conjunction with Aashirvaad High Fibre Atta with Multigrains. Thus, if you are trying to create a puran poli that is higher in fibre without compromising taste or texture, use Aashirvaad Atta with Multigrains instead.
Stuffing a puran poli isn't something you do quickly. The dough is rolled out gently, the puran is placed in the centre of it, and then the edge is pulled together around the puran like fabric being sewn together. When rolling it out, you will use a light hand so that you can allow the filling to spread out in a natural manner, rather than forcing it. Your experience will help you know how much pressure to apply when rolling out the poli; if you apply too much pressure, the poli will tear; if you do not apply enough pressure, the filling will not be evenly distributed throughout the poli.
Ghee is not optional when preparing puran poli; it is used during cooking, brushed on top and often poured generously just before serving. Using ghee will add aroma to the puran poli, keep them tender and allow their flavours to develop completely. Traditionally, one ladle of warm ghee is poured over each puran poli immediately after they are made, especially when served as festive meals. When prepared on a soft wheat base, such as one made from Aashirvaad Shudh Chakki Atta, you can enjoy the richness of puran poli without experiencing greasiness.
Puran poli is rarely consumed solo but is generally part of a celebratory meal, known as a "thali." Alongside katachi amti (a lentil curry), milk, or sometimes plain yoghurt, puran poli can be eaten hot off the skillet (tawa) by some, while others will choose to wait until the flavours redistribute to cool before consuming. Puran poli is both a filling and comforting food and should be taken leisurely following a regular meal as opposed to just being a snack.
With the availability of pre-determined sweets in this day and age, the timelessness of puran poli resides in its requirement for hands-on involvement, the rewards associated with and patience demonstrated in making puran poli together with others, and the use of traditional (100% whole wheat) or contemporary (using high-fibre) ingredients to allow the adaptation of puran poli to modern-day food preparation and cooking techniques without sacrificing its original intent. Therefore, to this day, festival after festival, puran poli remains non-negotiable.
Puran poli is a lesson in control. The filling should be sweet, rich, and of the correct consistency, while the puran poli needs to stretch, but not tear when made. When made properly, puran poli will be made thin, evenly filled, and each bite will melt into the puran without being heavy and/or dry.
