Pooran Poli with Amti

Pooran Poli with Amti

Pooran Poli is a maharashtrian recipe of stuffed paratha where wheat rotis are stuffed with sweet chana dal, flavoured with some spices. Amti is a sweet, sour and spicy thin curry prepared by lentil stock, coconut and few spices.  When served with Pooran Polis, they give a real kick to the dish. Some people also like to have them with mint chutney. It tastes good with chilled milk also. Pooran Polis are prepared during ganesh utsava and other festivals. As a kid I used to get them to eat only once in a year i.e. on Guri Padva and those were sent by our neighbours. Later my mother learnt the recipe from her friend and she passed it to me. Now this has become a compulsory breakfast on weekends as now kids too love them. Serve them with lots of ghee on it and please do not count on calories as such delicacies can not be enjoyed without it.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 6 nos


  • For Pooran Poli
    • Chana Dal  3/4 Cup
    • Turmeric  1/4 tsp
    • Water  3Cups
    • Sugar  3/4 Cup
    • Sonth powder  1/2 tsp
    • Ilaichi (2 – 3) + Jaiphal  powdered together   1 1/2 tsp
    • Wheat Flour  1 Cup
    • Maida  1/2 Cup
    • Ghee  for frying and kneading the dough
    • Salt  a pinch
  • For Amti
    • Coconut Scrapped  1 tbsp
    • Coriander Seeds  1 tsp
    • Cloves  3 – 4
    • Peppercorns  2
    • Jeera  1/2 tsp
    • Cinnamon stick 1/2 inch
    • Jaggery  2 tsp
    • Tamarind  1 marble size ball
    • Chilli Powder  3/4 tsp
    • Salt  to taste
    • Oil  1 tsp
    • Coriander Leaves, chopped 2 tsp
    • Chilli Powder  to garnish


  1. For Pooran Polis
    1. In a deep bowl, take wheat flour, maida, 2 tsp ghee, salt and water and knead well to make a soft dough. Cover and keep it aside for half an hour.
    2. Take chana dal, water and turmeric in a pressure cooker, wait till first whistle blow, simmer and cook for another 8 – 10 minutes.
    3. Once pressure drops, strain the dal and reserve the stock for amti. Mash dal well with the help of a potato masher.
    4. In a deep vessel, heat one tea spoon ghee and add sonth powder to it.
    5. Now add dal and sugar together and cook on medium flame. The mixture becomes gooey.
    6. Add spice mixture when the above filling is just half done.
    7. Continue to cook till the mixture dries up and it can hold your spatula straight. Keep it aside and let it cool.
    8. How to proceed
      1. Divide the dough into six equal parts. Divide the filling also into six equal sized laddoos. Take the dough, flatten it on your palm, keep one laddoo in the centre, collect the edges and seal it.
      2. Roll it into chapati. Keep it on hot griddle.
      3. Once you see bubbles appearing on the top, flip it. It puffs up after some time. Now apply ghee on it.
      4.  Flip again and apply ghee on it. Fry both the sides well.
  2. For Amti
    1. In a small pan, heat oil and fry together clove, pepper, cinnamon, coriander seeds, jeera and coconut. Cool and grind them to powder.
    2. In the same pan, mix and cook together dal stock, above spice mixture, jaggery, salt, chilli powder and tamarind. Once it starts boiling, simmer and cook for another 7 – 8 minutes. Switch off the flame and garnish with scrapped coconut, coriander leaves and chilli powder.

    3. Serve hot with pooran polis.



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