Dessert

Saffron Lentil Filled Flatbread (Puran Poli) Recipe

Name: Saffron Lentil Filled Flatbread (Puran Poli) Recipe
Prep time: 12 h 15 min
Cook time: 50 min
Total time: 13 h 5 min
Cuisine: Indian
Ingredients: 100g split yellow lentils (bengal gram or chana dhal); 125g jaggery or light muscovado sugar; 2 tsp fennel seeds; ¼ tsp grated nutmeg; ½ tsp ground cardamom; 250g plain flour; ½ tsp fine salt; 1 tbsp melted ghee, plus extra for rolling and cooking; ¼ tsp saffron strands, soaked in 2 tbsp warm water; About 100-125ml cold water

ByEthan Lark February 4, 2026February 4, 2026

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Introduction

Puran Poli is a traditional Indian flatbread filled with a sweet and fragrant lentil mixture. Infused with saffron and warming spices, this delicacy offers a perfect blend of rich, comforting flavors that pair beautifully with a cup of chai or milk.

The image shows a dark wooden plate on a white marbled surface, holding a stack of flatbreads along with a single folded flatbread placed in front. The folded flatbread is golden-yellow with light brown spots and has four visible layers showing its thin texture and softness. The stack behind it has about four flatbreads, each round and flat with similar golden-yellow color and scattered brown toasted marks. The background is simple and neutral to highlight the flatbreads. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g split yellow lentils (bengal gram or chana dhal)
125g jaggery or light muscovado sugar
2 tsp fennel seeds
¼ tsp grated nutmeg
½ tsp ground cardamom
250g plain flour
½ tsp fine salt
1 tbsp melted ghee, plus extra for rolling and cooking
¼ tsp saffron strands, soaked in 2 tbsp warm water

Instructions

Step 1: Wash the lentils and soak them in cold water overnight.
Step 2: Drain the lentils and cook in a pressure cooker with enough water to cover by 3cm for 20-30 minutes until very soft. Alternatively, simmer in a pan for 1-1½ hours, adding water as needed. Drain and cool.
Step 3: Blend the cooled lentils into a smooth paste in a food processor. Transfer to a heavy frying pan and add jaggery, fennel seeds, nutmeg, and cardamom. Cook over medium heat, stirring constantly for 5-7 minutes, until thickened. Set aside to cool.
Step 4: Sieve the flour and salt into a bowl. Rub in the melted ghee with your fingertips. Add saffron with its soaking water, then gradually add 100-125ml cold water to form a soft, non-sticky dough. Knead until smooth, cover, and rest for 30 minutes.
Step 5: Knead the dough briefly and divide into nine 40g balls. Shape the lentil mixture into slightly smaller 3cm balls.
Step 6: Make an indentation in a dough ball and place a lentil ball inside. Enclose the filling by pinching dough edges together, then flatten into a 2cm-thick disc.
Step 7: Roll the filled disc on a lightly oiled surface into a 17cm circle, about the thickness of a £1 coin.
Step 8: Heat a griddle or heavy pan over medium heat. Place the disc on it and drizzle 1 tsp melted ghee around the edges. Cook 2-3 minutes until colored, then flip and add another 1-2 tsp ghee. Cook another 2-3 minutes until golden.
Step 9: Repeat with remaining dough and filling. Serve warm with chilled milk or masala chai.

Tips & Variations

If jaggery is unavailable, light muscovado sugar is a suitable substitute for sweetness and depth.
Soaking saffron before adding enhances its color and aroma.
Use ghee generously while cooking to ensure a crisp, flavorful flatbread.
For a vegan version, substitute ghee with coconut oil or vegetable oil.

Storage

Store leftover puran poli in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat until warmed through to preserve their texture. Avoid microwaving as it can make the flatbread chewy.