How to Make Puran Poli Soft – Secret Tips from Our Kitchen

Puran Poli is more than just a festive sweet – it’s nostalgia wrapped in a golden flatbread. But let’s be honest… getting the texture right is an art! Many struggle with hard, chewy polis instead of the soft, melt-in-the-mouth experience we crave.

At Laxmi’s Puran Poli, we’ve mastered the traditional method over the years and are happy to share our secrets so you can try it at home too!

Secrets to Make Puran Poli Soft

1. Use Khapli (Emmer) or Fine Whole Wheat Flour

The softness starts with the dough. We use Khapli flour – an ancient grain that’s not just healthier but also results in a lighter, more pliable dough.

2. Add a Touch of Turmeric and Oil

Turmeric isn’t just for color—it helps keep the dough tender. We also add a spoonful of oil or ghee while kneading.

3. Let the Dough Rest for Minimum 1 Hour

This is a non-negotiable step. The longer rest allows the gluten to relax, making the dough more stretchable and soft.

4. Make the Dough Slightly Sticky

Soft polis come from soft dough. Don't over-flour. A slightly sticky dough (but not watery) is the key.

5. Stuffing Consistency Matters

The puran (filling) should be smooth, not grainy or dry. Overcooked puran turns crumbly and cracks your poli.

6. Cook on Medium-Low Flame

Too hot, and the poli hardens. Too low, and it dries out. Medium-low flame + slow roasting = soft finish.

7. Brush with Ghee Right After Roasting

This step locks in moisture. Ghee also adds gloss and traditional flavor.

Final Takeaway

Soft Puran Polis are made with love, patience, and a few kitchen secrets passed down generations. At Laxmi’s Puran Poli, every step—from kneading to cooking—is done just like how your Aaji would do it.

Why People Order Puran Polis from Us to Take Abroad

If you want that soft, authentic experience without the hassle, just order from us — and taste the tradition in every bite!