652. Ghari Rotli (Puran Puri, Puran Poli)

Happy Father’s Day
My special message to my dad: “I may not have told you often dad, that I’m the luckiest to have a dad like you. Love you so much and thank you for everything.”
GHARI ROTLI (PURAN POLI, PURAN PURI)
Makes 8
For the dough:
2 cups wheat flour (atta)
2 tbsp ghee (clarified butter)
¼ tsp saffron
2 tbsp hot water
¾ -1 cup water
For the filling:
¾ cup tuvar dal (toor dal,split pigeon peas)
1½ cup warm water
¾ cup sugar
1 tsp cardamom powder (elachi)
1 tsp fennel seeds (valiyari)
¼ tsp nutmeg powder (jaiphal)
¼ tsp mace powder (javantri)
2 tbsp ghee (clarified butter)
4-6 strands of saffron
extra flour for dusting
extra ghee for smearing and serving
Preparation of the filling(puran):
- Wash the tuvar dal in water 3-4 times.
- Soak it for ½ hour in the warm water.
- Put the dal with the water in a pressure cooker and let it cook over medium heat for 3 whistles. Let the pressure decrease on its own and then open the lid.
- Add sugar and fennel seeds to the dal mixture and let it cook over low heat.
- Stir the mixture frequently so that it does not burn at the bottom. Be careful when you stir the mixture as it might splatter and burn you. Use a long handle spatula or wooden spoon to stir.
- The mixture will begin to thicken. Cook it till it becomes really thick like a paste.
- If a spoon inserted in the middle of the mixture stands and doesn’t fall, then the mixture is ready.
- Take the pan off the heat.
- Add cardamom, nutmeg, mace, saffron and ghee to the mixture or puran as its called and stir well.
- Let the puran cool down completely.
- Take about 3 tbsp spoonful of the mixture and make a ball. Repeat with the remaining mixture. You should get about 8 balls.
- Soak the saffron in the hot water for 15-20 minutes.
- Put the flour in a bowl.
- Add ghee and rub it into the flour.
- Add the saffron water and the other measured water.
- Form a soft dough.
- Knead it till its smooth.
- Take some extra ghee and rub it over the dough.
- Cover the dough with a lid or cling film and let it rest for 30-60 mins.
- Heat a griddle, tawa or frying pan over medium heat.
- Divide the dough into 8 parts.
- Take one part of the dough and dip it in some extra flour.
- Using your fingers and thumb make a cup or basket like shape with the dough.
- Place the puran or filling ball in it and stretch the edges of the cup to cover the filling.
- Pinch the seams to seal.
- Flatten it slightly between your palms.
- Dip in the extra flour and gently roll it using a rolling pin into a 6″ diameter circle.
- If need be use extra flour to roll it.
- Put the ghari rotli or puran poli on the hot tawa, griddle or frying pan and let it roast for 2-3 minutes or till light brown dots appear on it.
- Flip it over and let the other side cook till its done.
- Put the cooked rotli on a serving plate and smear it with some ghee.
- Repeat steps 3-12 with the remaining dough and filling.
- Serve hot ghari rotli with any green sabji and kadhi along with some extra ghee.
- Prepare the filling the previous day and keep it in the fridge.
- Make sure the dough is soft and not hard. If it becomes hard then it will be difficult to roll the rotlis with the filling in it.
- If you want to serve piping hot rotlis, then prepare them all ahead of time and don’t apply ghee to it. Just before serving let the roltis become hot on a griddle or tawa. Smear with ghee and serve.
- If you prefer less sugar then add less, however these ghari roltis taste the best with kadhi when they are sweet.
- Any left over filling will quickly disappear as it tastes good on its own.
- Some people make the puran in a microwave oven, I haven’t tried it. You can try it making it in the micro.
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vatidar na bhajia |
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arvi na bhajia |
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chocolate eclairs
Sending this recipe for the Special Father’s Day Event. You may want to check out what other bloggers have made for Father’s Day: |
- Mishti Doi by Sujata
- Baigan Bharta by Nayna
- Meat Masala Bharwa Baigan by Avin
- Masala Upma by Nivedita
- Sweet Vermicelli with Jaggery by Mina
- Mango basil and cashew yogurt popsicles (sugar free) by Jagruti
- Lotus Stem Kofta in Silky Gravy by Kriti
5 Comments
Amrita Roy
June 11, 2017 at 10:06 am
I love puran poli sny time…nice post on the occasion of Father's day
Nayna Kanabar
June 11, 2017 at 4:52 pm
What a beautiful tribute and I love the beautiful memories you have shared in this post. Puran poli is something my mother used to make a lot too.
Jagruti
June 11, 2017 at 7:33 pm
Mayuri, what a wonderful article, the same thoughts are of myself as well about my dad, I totally share all your views coincidentally. Oh, and your yummy and drool worthy Puran Poli pics are really tempting. In my home Khatti Mithi Kadhi is must with Puran Poli. Thank you for sharing this recipe with us.
Tea and Catchup
June 18, 2017 at 3:07 pm
Mayuri- this is hubby's favourite so making it for father's day. I don't usually add fennel but will do so today.
Avin K
June 20, 2017 at 10:39 am
Such a detailed post. Thanks for sharing 😍