Puran Poli – Aamti (A Maharashtrian Sweet Delicacy with Tangy Lentil and Tamarind Soup)

Puran Poli – Aamti

Puran Poli

Puran poli (also known as puranachi poli, gud poli, punn poli or holgi, holige or bele obbattu) is a traditional  delicacy popular in Maharashtra, Karnataka, Gujarat & Goa. Its rich sweet taste with tangy accompaniments makes it an essential feast food which is relished not just as a dessert but as a main course platter.

Making a perfect pooran poli can be a daunting task, especially for the uninitiated newly wed, but once mastered, this delicacy is sure to win over the hearts of the new family, probably the reason why making pooranpoli was a test of the cooking skills of bride.

Traditionally prepared on festivals like holi and gudi padwa, the puranpoli-aamti platter with the richness of its taste and goodness of its flavour can turn any day into a festival…. so give it a try this Dusshera and make it a happier Dusshera!!!!

For poli


Wheat flour 350 gms (1 & 1/2 glass)

Salt a pinch

Ghee 2 table spoon

Water as required


Sieve the wheat flour through a fine sieve (maida sieve). Add ghee and salt to it. Knead a soft dough with required amount of water.

Divide the dough into 12 equal parts/balls and keep aside.

For puran



Bengal Gram Dal /chana dal 1 &1/2 glass

Chana Dal

Water 2 glass

Turmeric powder 1/4 tsp

Ghee/Clarified unsalted butter 1/2 cup

Sugar 1 & 1/4 glass

Cardamom powder 1 tsp

Saffron 15-20 strands

Raisins 1 tablespoon


Boil Bengal gram dal in a pressure cooker. (4-5 whistles)

Boiled Chana Dal

Pour the dal mixture into a sieve so as to drain excess water.(This water can be used to prepare aamti)

Heat ghee in a non stick karahi/vok. Add dal mixture &  sugar to it and stir continously (in medium flame) for approx. 15 minutes till the mixture thickens.

Turn off the flame. Add cardamom powder, raisins & saffron (pre soaked in little amount of milk) and mix well.

Allow the mixture to cool. (As the mixture cools it thickens further. The puran should be thick enough so that a flat spatula when inserted into puran, should stand straight)

Keep 1/2 cup of puran aside (for aamti). Divide the remaining mixture into 12 equal parts & keep aside.

P.S Puran refers to any stuffing while poli refers to the dough. In puranpoli puran refers to the sweet stuffing made from chana dal (Maharashtrian style), however some people make puran out of arhar/pigeon pea or moong dhuli dal /dehusked & split green gram lentil (Gujrati style)

Some people use maida flour to make the polis, while some use half quantity of wheat flour & half quantity of maida to make polis. To make a healthier version you can use seived wheat flour(using fine sieve)  instead of maida.

The water used in preparing dal for puran (in pressure cooker) is little less than what is used for preparing regular dal (to avoid runny consistency). Alternatively you can also cook chana dal in a heavy bottomed pan. Cook till the grain is soft enough when pressed between the finger & the thumb. Drain out excess water (can be used for aamti)

Some people use jaggery to sweeten the puran in place of sugar, while some use a combination of both.In konkan region coconut palm jaggery is used to sweeten the puran.You may use whatever you like to.

Some add jaiphal/nutmeg powder to flavour the puran while others use cardamom & saffron

In some Maharashtrian homes Puranpoli is essentially served with warm milk & ghee while others have them with aamti (also known as katachi amti). In some Goan, Kerela & Karnataka cuisine Holgi or punn poli is served with coconut milk flavoured with nutmeg & sweetened with jaggery.You may have puranpoli with milk or aamti…but what is important is to add lots of hot melted ghee to the puranpoli, without which the dish is incomplete.:)

Other ingredients

Refined flour /Rice flour for rolling out the dough

Ghee as required

How to make pooran poli…

Puran Poli

Roll out a dough ball into 3 inch diameter circle.

Fold the sides so as to make space for the filling (as shown in the picture).

Place a portion of the filling inside this space. Pinch the edges of the folds to cover the filling.

Carefully flatten the dough and roll out the dough into a  size of a roti (approx 4 inch) using little refined flour/rice flour for rolling.

Transfer the puran poli to a hot griddle/tava & cook from both sides (using a tablespoon of ghee) till golden brown spots appear on the poli.

Apply ghee generously over the cooked pooran poli & serve hot with aamti.

Repeat the same procedure for the remaining dough & puran mixture to make another round of puran poli

Makes 12 puran poli




Puran 1/2 cup (as mentioned above)

Ghee /clarified unsalted butter or oil 1/2 cup

Cumin seeds 1/2 tsp

Mustard seeds/Rai 1 tsp

Curry leaves 10-15 nos

Green chilli chopped 2 tsp

Heeng/Asafoetida 1 pinch

Bay leaf 1

Cloves 3-4 (powdered)

Khus Khus /Poppy seeds 2 tablespoon

Grated coconut (dry) 2 tablespoon

Red chilli powder 3 tsp

Turmeric powder 1/4 tsp

Salt 2-3 tsp (as per taste)

Garam masala 1/4 tsp

Water 4 glass

Tamarind pulp (made of 1 ball size tamarind cooked with required amount of water)


Roast Khus khus & coconut together in a small karahi/vok for 3-4 minutes (in low flame).Turn off the flame. When cool, grind to powder in a grinder & keep aside.

Heat ghee/oil in a pan. Add cumin seeds & mustard seeds to it. Allow to splutter. Now add green chillies, curry leaves, asafoetida, Bay leaf & powdered cloves & cook for a minute.

Add water to the mixture & boil. Now add powdered khus khus & coconut powder. Add salt, red chillies, turmeric powder & garam masala to the mixture.

Add puran & tamarind pulp & stir continously till the puran dissolves into the aamti mixture.

Cook for 4-5 minutes. The spicy Maharashtrian Aamti is ready. Serve hot with Puran poli

Puran Poli – Aamti

I had prepared a Maharashtrian & Rajasthani combo platter for my guests  to balance the sweet & spicy flavour in the meal. The sweet Puran poli  & tangy aamti are the Maharashtrian counterparts while the spicy Churi parantha-Panch kuta saag-Mirchi ka thecha-Matar pulao refer to Rajasthani cuisine.

The Maharashtrian & Rajasthani combo Platter

This entry was posted in Dal-Curry-Lentils-Pulses, Desserts, Main course, Traditional foods and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Puran Poli – Aamti (A Maharashtrian Sweet Delicacy with Tangy Lentil and Tamarind Soup)

  1. Garima says:

    Mmmmmmmm…. Lovely!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s