Stuffed Paratha / Puran Poli (Preparation Time: 20 minutes, Makes:4-5)

Having grown up in Jaipur the only parathas I knew of, were the savoury style aaloo and pyaaz parathas. Only when I lived in Pune during my journalism course that I tried the sweet variant and instantly fell in love with them.

Though traditionally Puran Poli dough is kneaded with warm milk and jaggery is added to the cooked chana dal, I have simplified my recipe – its quick and easy!


  • Prepared dough
  • ¼ cup chana dal (soaked in water for minimum 1 hour)
  • 2 tbsp sugar
  • 1 tsp cardamom powder
  • Ghee for cooking


  • For super soft parathas, knead the dough with warm milk; however, if you are on a rush, use pre-prepared dough

  • Cook chana dal with about one-third cup of water; then either slightly overcook and mash the dal (with ladle) or, grind the usually cooked dal it into paste

  • Heat 1 tsp of ghee in a pan and add the dal paste, sugar and cardamom; allow the water to dry (the dal should not become too dry either)

  • Optional step: Should you refrigerate the prepared mix and use later, do add a little warm water before you roll them into balls (below)

  • Divide the dal mix into 4-5 small balls and keep aside

  • Roll the dough into a circle, brush with ghee, and place stuff one ball in the centre

  • Gently pull the edges of the dough to wrap the ball completly enclosing the stuffing  and seal by pinching the edges together

  • Gently flatten the suffed dough, dust with dry flour and roll into into circles of desired thickness

  • Heat the tava/flat girdle and cook the Puran Poli on medium heat using ghee until golden brown spots appear on both sides

  • Once done, remove from the tava and apply more ghee….and…. revel in the taste of this delish paratha!

3 Comments Add yours

  1. Anonymous says:

    First, please put a recipe to knead flour in a food processor….second, cook daal means in a cooker or boil?

  2. Ishita says:

    You could knead the flour in the food processor using these proportions: 3 cups flour, a tsp salt ( optional) and about 10-12 ounce (350 ml) water. Put the flour in food processor, use plastic blade, put lid on and add little water gradually while the food processor is on…till you get the dough of the softness you like.

  3. Ishita says:

    Pressure cook dal on high heat upto one whistle, lower the heat and cook for 15-20 mins or until soft.

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