From Puran Poli To Malpua: 5 Indian Sweet Flatbreads You Must Try This Festive Season

Introduction

India's festive table isn't complete without its delicious sweet flatbreads—from Maharashtra's Puran Poli to the syrup-soaked richness of Malpua. These traditional treats bring together regional flavours, centuries-old cooking techniques, and festive celebrations. Whether enjoyed during Holi, Diwali, Ganesh Chaturthi, or other special occasions, Indian sweet flatbreads continue to hold an important place on celebratory menus.

From stuffed flatbreads filled with sweet lentils to soft saffron-infused breads and syrupy pancakes, every region offers something unique. Here are five Indian sweet flatbreads worth trying this festive season.

Puran Poli

Puran Poli is a traditional sweet flatbread made during several festivals like Holi and Ganesh Chaturthi. The dough for Puran Poli is typically made with whole wheat flour, and the filling, known as "puran," is made from chana dal, cooked with jaggery and flavoured with cardamom. The puran is encased within the rolled-out dough and then cooked on a griddle with ghee until golden brown.

Puran poli has its roots in Maharashtra and South India and some South Indian renditions of the dish also incorporate grated coconut or a mix of different lentils to the filling, providing additional layers of taste and texture. Puran Poli is mainly cherished for its sweet and aromatic flavour and can be served with a number of things, be it chilled aamras, katachi amti, Gujarati kadhi etc

Across different regions, it is also known by names such as Bobbattu, Obbattu, and Holige, particularly in parts of Karnataka, Andhra Pradesh, and Tamil Nadu. Puran Poli can be enjoyed with aamras, katachi amti, kadhi, or a generous drizzle of ghee.

Sheermal

Sheermal is a traditional Indian flatbread, which has Persian culinary influences. It’s similar to a sweet naan and is usually made in a tandoor oven. This slightly sweet and saffron-infused bread is characterized by its soft texture and delicate flavour. Prepared with refined flour, milk, sugar, and ghee, Sheermal has a distinct richness. It is often adorned with sesame or poppy seeds, enhancing its visual appeal. It is often a popular accompaniment to rich gravies and kebabs in Mughlai and Awadhi cuisines

Sheermal is a rich, saffron-flavoured sweet flatbread with Persian and Mughal influences. Made using flour, milk, ghee, sugar, and saffron, it has a soft texture and a delicate sweetness.

This royal bread is particularly associated with Awadhi cuisine and is often served during special occasions and wedding celebrations. While it can be enjoyed on its own, Sheermal also pairs beautifully with rich kebabs and flavourful kormas.

Roti Jala:

Roti Jala, also known as "lace pancake" or "net bread," is a popular Malay and Minangkabau tea time snack which is quite popular in Indonesia, Malaysia and Singapore. The batter for Roti Jala is made with a mixture of flour, eggs, coconut milk, and a pinch of turmeric, giving it a distinctive yellow colour. The batter is then poured through a special funnel or ladle onto a hot griddle in a lacy, net-like pattern.

It’s believed that the dish was devised by Malay fishermen, who found inspiration for the snack from the nets they used for fishing. While Roti Jala is traditionally served with savoury curries, it’s also cooked with honey or syrup and the intricate netted cover of the bread is often coated with brown sugar

Malpua is a popular Indian sweet flatbread-like dessert made by frying a simple flour-based batter and soaking it in sugar syrup. Soft in the centre and slightly crisp around the edges, it is often flavoured with cardamom, fennel, or saffron.

This indulgent sweet is commonly prepared during Holi and Makar Sankranti and is often served with rabri for an extra-rich festive dessert.

Malpua:

The popular syrupy and fried flatbread is widely consumed across the country. This dessert is made using a batter comprising flour, milk, and sometimes semolina or rice flour. The batter is flavored with cardamom and fennel seeds, providing a distinct aromatic profile. Once the batter is mixed, small portions are ladled into hot ghee or oil and fried until crispy and golden brown.

The malpuas are then soaked in a sugar syrup, which imparts sweetness and a syrupy texture to the fried bread. Some variations of Malpua include the addition of mashed bananas or khoya to the batter, enhancing the richness and complexity of the dish. The best part of the malpua is that it usually retains some crispiness despite being drenched in a dense syrup which gives the dessert a terrific mouthfeel

Malai Roti

The sweet flatbread that hails from Punjab, is known for its rich and creamy flavours. The base of the roti is made with whole wheat flour and is enriched with the addition of malai. The malai which is used in this delicacy needs to be somewhat denser, similar to the consistency of clotted cream so it shows up in the profile of the dish. It also adds a velvetiness and a luxurious richness to the dough.

Once cooked, Malai Rotis are traditionally dunked into a saffron-infused sugar syrup, which gives it sweetness and a subtle floral aroma. The final touch involves sprinkling chopped nuts such as pistachios and almonds on top, adding both texture and visual appeal. The combination of creamy malai, aromatic saffron, and the crunch of nuts makes this dessert a unique delicacy which is a popular option for celebrations

Which One Should You Try First?

If you're preparing for a festive family gathering, Puran Poli is a comforting and traditional choice. For a quick and indulgent sweet treat, Malpua is hard to beat, while Sheermal is perfect for a wedding-style or elaborate festive spread.

Each of these Indian sweet flatbreads brings its own unique flavour and tradition to the table, making them worth exploring during the festive season.