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a hand pouring ghee over sweet potato puran poli

Puran Poli with Sweet Potato

Puran Poli is a festive Indian sweet dish. This flatbread dessert called puranpoli is stuffed with sweet potato and served with vegan ghee. Try this innovative and fusion recipe this festive season! Everyone will love it.
Course Dessert
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 20 minutes
Servings 12 puranpoli
Calories 232.19kcal


For the dough

For the stuffing


To prepare the dough

  • In a food processor, add sieved whole wheat flour, and all-purpose flour. Then add turmeric powder.
  • Add oil, and salt. Knead to a soft dough by adding water gradually and as needed.
  • Transfer the dough to a bowl. Cover with a damp cloth and set it aside for at least 20 minutes. You can keep it for a couple of hours as well.

To prepare the stuffing

  • Prick a sweet potato all over with a fork. Transfer to a bowl and microwave it for 5 minutes. There is no need to add water to the bowl. It's cooked if its turned soft and the skin comes off easily. Keep it for a couple of minutes more in the microwave if needed.
  • Take it out, peel the skin and mash the sweet potato using a fork or a potato masher. Ensure there are no lumps and it's smooth.
  • Add vegan ghee to a pan and add the mashed sweet potatoes. Saute for 2 minutes on medium flame.
  • Then add the coconut and jaggery powder. Continue to saute for another 3-4 minutes.
  • Add nutmeg and cardamom powder. Mix it all together. Cook till it becomes a homogenous mixture with no moisture and it doesn't stick to the pan anymore.
  • Take it off the flame and let it cool. You can even make this mixture the previous day and store in the fridge.

To make the flatbread

  • Divide the dough into golf-size balls. Flatten one at a time using a rolling pin. Dust flour as needed.
  • Place a golf ball sized portion of the sweet potato puran mixture in the center. Start gathering the edges, and pinch in the center to seal.
  • Dust flour and roll gently without much pressure into a thick flatbread. Be careful while rolling so that the stuffing doesn't come out.
  • Heat a skillet or tawa. Cook the puran poli on both sides evenly till brown spots begin to appear. Keep the flame on medium. Smear vegan ghee on both sides when cooking.
  • Serve with ghee and milk.


Mix 1/4 cup cooked and mashed chana dal or toor dal in the sweet potato mixture to get the flavor of the traditional puranpoli.
Add some oats powder or almond flour in the end when making the sweet potato stuffing if there is moisture in it.  Add milk/water if the mixture is too dry.
Saffron can be added to the mixture to get a beautiful golden hue and ginger powder can be added to help with digestion. Fennel seeds powder can also be added for more flavor.
Be a little patient when making Puranpolis. It takes a little bit of practice. It's alright if the stuffing comes out when rolling them. Dust some flour over it and try to fix it with your hands.
Smear vegan ghee over cooked Puranpoli else it will feel dry when eating. Be generous with the ghee though!
Leftover stuffing/Puran can also be added to your oatmeal or dosa batter.
To make them gluten-free
Instead of whole wheat flour and all-purpose flour, use jowar or sorghum flour and prepare this vegan flatbread the same way as mentioned above.
How to store them
You can store the leftover dough and stuffing in the fridge or in the freezer. Just store them separately in an airtight container.
If you have leftover cooked Puran polis, you can store them in the fridge for 3-4 days or freeze them as well. Reheat these vegan flatbreads and enjoy.


Calories: 232.19kcal | Carbohydrates: 28.67g | Protein: 2.58g | Fat: 11.88g | Saturated Fat: 2.76g | Polyunsaturated Fat: 2.75g | Monounsaturated Fat: 6.04g | Trans Fat: 0.04g | Sodium: 36.21mg | Potassium: 99.66mg | Fiber: 1.46g | Sugar: 9.43g | Vitamin A: 2671.91IU | Vitamin C: 0.52mg | Calcium: 12.7mg | Iron: 1.29mg