Diwali is approaching, and what better way to celebrate than with some delightful treats? Puran Poli, a traditional flatbread with a sweet chana dal filling, originated in Maharashtra and has become a beloved part of Indian festivals. Known for its simple yet rich flavour, this dish has inspired various regional adaptations, each with its unique twist and taste.
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From Maharashtra’s classic version to unique takes from southern states, each Puran Poli variation brings its own flavour, ingredients, and preparation style. Here, we explore six delicious regional versions of Puran Poli to try this Diwali, perfect for adding a festive flair to your celebrations.
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Maharashtrian Puran Poli Regional Variations
Vedmi
Vedmi, a close cousin of puran poli, is popular in Gujarat and uses tuvar dal instead of chana dal. The filling consists of mashed tuvar dal combined with jaggery, giving it a light and slightly different texture. Ghee is often used to cook Vedmi, which adds richness and a light crispness. While similar to Puran Poli, Vedmi has a distinct flavour that makes it a must-try for those looking to add a touch of Gujarat to their Diwali celebrations.
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Bobbatlu
Andhra Pradesh brings us bobbatlu, also known as polelu. This variation uses a filling made from chana dal and jaggery, but the outer layer is prepared with a mix of rice flour and maida, giving it a slightly crispier texture. The dough’s elasticity allows it to be rolled thin, creating a delicate, crunchy exterior. With every bite, you can enjoy the rich sweetness of the filling complemented by a light crunch on the outside.
Poli
Goa’s version of puran poli, simply called Poli, incorporates coconut into the filling, capitalising on the coastal region’s abundant coconut supply. The filling combines grated coconut, chana dal, and jaggery, and is spiced with cardamom and nutmeg for extra warmth. This tropical twist makes goan poli unique, with coconut adding a rich texture and subtle aroma, perfect for a festive Diwali treat.
Bakshalu
Bakshalu is another must-try variation from Andhra Pradesh. It has a filling made of coconut, jaggery, chana dal, and a hint of cardamom. Much like bobbatlu, the dough for bakshalu includes rice flour, giving it a unique texture, and it’s commonly enjoyed with a drizzle of ghee or a side of milk—perfect for your Diwali menu.
Holige Or Obbattu
Known as holige or obbattu in Karnataka, this variation closely resembles traditional puran poli but with a more complex flavour profile. Spices like cinnamon, nutmeg, and cardamom enhance the sweetness, while jaggery sweetens the chana dal filling. The dough, often made with rice flour, allows for a thin, delicate outer layer. Obbattu is commonly served with a dollop of ghee on top, amplifying its rich and festive taste.
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Meetha Paratha
Himachal Pradesh offers a unique take on sweet flatbreads with its meetha paratha, which features jaggery and dry fruits like cashews, almonds, and walnuts. This variation highlights the addition of dry fruits to the dough or filling, giving it a festive richness that’s perfect for celebrations. The subtle sweetness from jaggery combined with the crunch of nuts makes meetha paratha a delightful treat for Diwali, adding texture and flavour to your dessert table.