Puran Puri (Indian Sweet Flatbread)

Nuvita Biscuits

They are basically Indian flatbreads (roti), but slighter thicker.They are deliciously stuffed with some jaggery, making them sweet. SO yummy. You can enjoy them with any meal or alone as a dessert.


  • 2 cup channa dal (dried split chickpeas)
  • 1 cup raw powdered jaggery or shredded jaggery
  • 1 tsp cinnamon powder
  • 1 tsp cardamom powder
  • 1/8 tsp saffron
  • 1 tsp melted butter or oil (optional)
  • 4 cups whole wheat or all-purpose flour
  • 1/4 cup canola oil
  • 1 cup water


1. Boil your channa dal and be sure to soak them overnight. Drain and set aside.

2. If you are using melted butter, heat it on top of the stovetop in a pan and add the dal and jaggery. If not, you can use a non-stick pan and heat the dal and jaggery. The mixture will seem loose at first, but it will thicken as you cook the two together. Keep heating till it becomes dry and then add the spices (cinnamon, cardamom, saffron, and salt if you wish).

3. Stir everything together and set aside to cool for several minutes.

4. Once cooled, use your hands or a spoon to roll the mixture into golf-ball sized balls. Set all of your 12 – 15 balls aside on a plate.

5. Now, mix together the flour, oil, and water to make a dough. Add the oil and water slowly to bind together the flour gradually.

6. Once you have created a dough, use your hands or a spoon again to roll the flour into balls that are bigger than golf-balls but smaller than tennis balls.

7. This is the hard part – push on the dough balls slightly to make them semi-flat just like you would if you were making cookies. Place the jaggery mixture in the center and enwrap it with the remaining surrounding dough.

8. Now, you should have a bigger-sized ball. Using a roller and roll out the puran puri ball into a circle and heat on a non-stick pan till they are completely toasted.

9. You’re house will smell delicious after you start making these :) Enjoy them warm with anything dish or alone with some yogurt or butter – just replace your normal bread with these delicious sweet flatbreads!



Recipe Comments

  1. posted by cardskid22 on Mar 17, 2013

    hi ….desi chef ! first of all thanks for ur answer for my Q. I want to ask how can we make kalakand without using Alum ? pl. can u give me a reiciepie?

    here is not available that Alum….. I saw some spice shops.

  2. posted by dubmecrazy3 on Mar 17, 2013

    Also, does anybody know why gravy browning is sometimes used?

  3. posted by Mark M on Mar 17, 2013

    It could either be local or other countries. If so, pls state why the dishes u mentioned are unique in terms of appearance, taste and texture.

  4. posted by John G on Mar 17, 2013

    I want to make a curry from scratch but i’m not sure of the exact spices you need. I have some medium curry powder, red chillies, cumin and coriander. What else will i need and should i use all of these ingredients or not? An answer from someone who makes/has made curry from scratch would be good. Thankyou :)

  5. posted by arronwrath on Mar 18, 2013

    I mostly use the fry an onion in sunflower oil till a little bit cooked, add water, chunks, a green oxo and simmer.
    Any other suggestions on making it different and still vegetarian?

  6. posted by JimT on Mar 19, 2013

    I need recipes, so tell me the ingredients!
    Thank you!
    Wow! Thanks Jen!

  7. posted by baldy eire on Mar 20, 2013

    i m sick of my nose leaking right in the morning, i seem to be born with flu, can anyone tell me any home made remedy which works , i m sick of medicines.

  8. posted by Ryan Z on Mar 21, 2013

    Some ideas to give someone for a spice rack that is getting their first place.

  9. posted by sam N on Mar 23, 2013

    I LOVE going out for Indian food, but the few times I have attempted making it, it has been very disappointing. Any tips, techniques, or recipes? Also, where is the best place to get Indian spices?

  10. posted by Brian on Mar 23, 2013

    can someone tell me what is the most popular dessert (pastry) in India?
    I only know about ladoo but i am not sure if it’s the most popular one.

  11. posted by Brody S on Mar 24, 2013

    I know there are hundreds of recipes for garam masala on the net. The ingredients and proportions are different on each one of them. My immediate need is to make tarka dal but I use it for other dishes too.


    Please do not cut and paste web links or recipes that you have not personally used.

  12. posted by Agent 47 on Mar 24, 2013

    I make rasmali with with eggs and it still does not become soft and fluffy after boiling. Is there a recipie making them witout eggs? I use a cup of milk powder and one egg and a tablespoon of oil to make the dough and drop tint balls in boiling milk. Till its in boiling milk it appears soft and big in size once the milk cools down the rasmalai appears like little rubber balls!!!How do i make this soft in appearance and while eating too??
    its actually “RASMALAI”

  13. posted by andresumoza on Mar 25, 2013

    I have it real bad and the wife is about to kick me out of the house. I haven’t eaten anything strange. Steak and potatoes and spinach for lunch and a slice of cake for dessert. That’s all I’ve eaten all day.

  14. posted by Goe122 on Mar 26, 2013

    The only ingrediants I have are powdered milk, ghee, sugar, lemon, spices.

    I dont have condensed milk or nuts.

    Does anyone have a recipie for burfi that doesnt have nuts?

  15. posted by Squall Leonhart on Mar 26, 2013

    At a picnic, I watched someone butter the heel of a loaf of bread and use it like a glove on several ears of corn. Neat trick, do you have any others?

  16. posted by Sophia C on Mar 28, 2013

    I’ve recently become interested in Indian cuisine and I would like try and cook Chicken Tandoori as my foray into cooking Indian food.

  17. posted by Farah Shariff on Jun 5, 2013

    Please can anyone tell me where I can get Canoli Oil from. Have checked all the Supermarkets in Mombasa but to no avail. Please help.

    • posted by Pika Chakula on Jun 5, 2013

      hello Farah you can get it at all Nakumatt branches, if not use regular oil.

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