7 Steps to Make Traditional Maharashtrian Puran Poli for Maharashtra Day

Have you looked at May 1 on your calendar and smiled, remembering the bustle of parades, the saffron-white-green everywhere, or perhaps the aroma of something warm and sweet wafting from the kitchen? Maharashtra Day is not just a public holiday—it's a symbol of pride, of language, of home. And as with every state celebration throughout India, food is woven into its fabric.

For most Maharashtrians, the day isn't complete without one special sweet: Puran Poli. Fluffy wheat flatbreads filled with sweet chana dal and jaggery—served piping hot with a dollop of ghee on top. It's not simply about having something sweet. It's about a memory. Of being in a kitchen where someone's kneading the dough just right, where the filling smells like it should, where festival and food collide like they always do.

If you've been raised in a Maharashtrian home or even just celebrated this festival with friends, you've probably waited around the stovetop waiting for your turn. If you haven't made it yet, here's your chance. We're simplifying it into 7 easy steps that'll assist you in making traditional Maharashtrian Puran Poli the way it's supposed to be—by hand, by heart, and with the same patience our moms and grandmoms had.

Step 1: Soak and Cook the Chana Dal Right

Great Maharashtrian Puran Poli begins with dal cooked just right. Soak 1 cup of chana dal in water for 5 hours. Drain and then pressure cook with fresh water—2 to 3 whistles should suffice. The dal must be soft but not mushy. You don't want the grains to mix. Drain the water (reserve it for katachi amti, the spiced lentil broth usually served with puran poli). This is what provides puran with body—it can't be too wet or too dry.

Step 2: Prepare the Jaggery Mix

In a kadhai with a heavy base, combine the cooked dal with 1 cup of broken jaggery. Heat on low heat. Stir constantly. As the jaggery dissolves, it will gradually come together with the dal. Add a pinch of salt to balance it out and cardamom powder to give it a boost of fragrance. Stir constantly till the mixture thickens and begins to leave the sides. It should turn into a hard ball at this point. Allow it to cool down completely. Your puran is ready.

Pro tip: If you prefer it smoother, pass the mix through a masher or pulse it gently in a mixer after cooling.

Step 3: Soften the Dough but Keep it Firm

This outer covering is more important than people realize. You will require 1.5 cups of whole wheat flour, a pinch of salt, and water to knead it into a smooth dough. Add 2 teaspoons of oil while kneading—it makes the poli softer. Once it sticks together, cover with a damp cloth and allow it to rest for 30 minutes. Resting has nothing to do with hydration; it makes rolling and stretching later much easier.

Step 4: Portion and Roll Both Layers Evenly

Once the dough and filling have rested, divide both into equal portions. One puran ball should match one dough ball in size. Flatten the dough slightly and place the puran in the center. Fold the edges around it and seal it like a modak. Then, gently flatten the stuffed ball and roll it out slowly using dry flour. The goal is to spread it without the puran breaking through. You’ll get there—just go slow.

Step 5: Apply the Correct Heat on the Tawa

Warm up a cast-iron tawa or flat frying pan on a medium heat. Not too cold. Not too hot. Position the rolled poli and leave it for 30 seconds before flipping. Brush ghee at the edges, press gently with a spatula, and flip again. Let it puff up. That minor fluff signals you that it's cooking alright. Too quick and it chars, too slowly and it stiffens. Patience is what wins here.

Step 6: Layer Ghee Generously

As every Maharashtrian Puran Poli is taken off the tawa, brush it with melted ghee. Not a dot—be liberal. This step is crucial, not just for richness but because ghee makes the poli soft for hours. Traditionally, it's served warm with a drizzle of ghee on top or even a glass of warm milk on the side.

Step 7: Serve It Fresh, Pair It Right

Yes, Puran Poli can stand alone. But on Maharashtra Day, it's usually accompanied by katachi amti (thin spicy dal broth made from the chana dal water), some steamed rice, and perhaps a salad. This combination balances the sweetness and cuts through the meal. Serve it hot, warm, and leisurely. Let it rest on a steel plate, alongside other foods that proclaim "home."