Ubbati/puran poli

            It is definitely hard for me to imagine anyone who wouldnt like ubbatis/puranpolis. As we all know the fruits of labour are often sweet.  We could almost say this quote was made for this dish as it is a laborious procedure but well worth the effort.


  • 1 cup chana dal (bengal gram dal)
  • 1 cup grated jaggery (sugar can be used too)
  • 1 and 1/2 cups maida (all purpose flour)
  • 1 tsp turmeric powder
  • 8 tsp oil
  • 2 to 3 cardamom pods


  1. Sieve maida, add turmeric to it, some oil and make a soft dough adding water as required . Keep it aside for a couple of hours.
  2. Meanwhile , wash chana dal and pressure cook it in adequate water for 2 whistles and then simmer for 10 minutes,
  3. After the dal has cooked, separate the dal from the water and mash it nicely with a ladle. 
  4. Then put it in the mixer along with the cupful of jaggery and grind it to a smooth paste without adding water. 
  5. Transfer to a kadai and on sim keep stirring till all the water evaporates and  the mashed chana dal paste is of a firm consistency. This is known as Puran. 
  6. Add cardamom powder at this stage and let it cool completely before proceeding to make puran poli
  7. Make lime sized divisions of puran and an equal no of divisions of the maida dough.
  8. Each maida ball is then placed on the centre of the left palm and with the help of oil is patted in such a way as to make a small puri.
  9. Place the puran ball on this puri and enclose it fully the way we make for stuffed parathas by folding up the edges all around.
  10. Then roll each of these puran stuffed rotis gently in the size of a regular roti about 1/8″ thick.
  11. Spread a newspaper and place each of this polis on the newspaper as shown in the picture.  
  12. Heat a flat tawa keeping the flame low at all times.
  13. Roast polis on both sides gently till specks of light brown appear. 
  14. Place each roasted poli separately without touching each other till they have cooled completely. 
  15. Then they can be kept in a closed container. 
  16. These are usually served warm or cold with some home made ghee.

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