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Puran Poli/ Ghari Rotli is an Indian Flatbread filled with sweetened cooked lentils and spices. It is usually prepared during festivals and special occasions. 
5 from 13 votes
Prep Time 10 mins
Cook Time 30 mins
Soaking Time: 30 mins
Total Time 1 hr 10 mins
Course Dessert, festival recipe, Main Meal
Cuisine Gujarati, Indian
Servings 8



  • 2 cups wheat flour
  • 2 tbsp ghee
  • ¼ tsp saffron
  • 2 tbsp hot water
  • ¾ -1 cup water


  • 1 cup tuvar dal
  • cup warm water
  • ¾ cup sugar
  • 1 tsp cardamom powder
  • 1 tsp fennel seeds
  • ¼ tsp nutmeg powder
  • ¼ tsp mace powder
  • 2 tbsp ghee
  • 4-6 strands of saffron
  • extra flour for dusting
  • extra ghee for smearing and serving



  • 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.
  • Make sure both sides are roasted properly and the dough is not raw.
  • Put the cooked rotli on a serving plate and smear it with some ghee.
  • Repeat 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 if your fighting for time.
  • 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.
Keyword Ghari Rotli, Gujarati Style, Puran Poli Recipe