Puran poli
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| Alternative names | Vedmi, holige, obbattu, poli, puranachi poli, god poli, pappu bhakshalu, bobbatlu |
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| Place of origin | India |
| Region or state | All of Maharashtra, Gujarat, Goa, Karnataka, Andhra Pradesh, Kerala, Telangana northern parts of Tamil Nadu |
| Serving temperature | Hot (with milk or ghee) |
| Main ingredients | Wheat, sugar, yellow gram |
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Puran poli, also known as holige, is a sweet flatbread from Maharashtra.
The various names for the flatbread include "puran poli" પુરણ પોળી or "vedmi" વેડમી in Gujarati, puran poli (पुरण पोळी) in Marathi, boli (Malayalam/Tamil), bobbatlu/bakshalu (Telugu), holige (ಹೋಳಿಗೆ) and obbattu (ಒಬ್ಬಟ್ಟು) in Kannada, ubbatti, or simply, poli.
A recipe for puran poli (as purana) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.
Puran poli is made from chana dal or split yellow gram, plain flour, jaggery or sugar, cardamom powder and/or nutmeg powder, ghee and water. Sometimes toor dal is used in Gujarat. Toor dal or togari bele is commonly used in the state of Karnataka and Tamil Nadu as well. In Andhra Pradesh (bobbatlu or bakshalu) and other places, moong dal, chana dal or even a mix of lentils is used in some recipes. Other ingredients that may or may not be used are: nuts, dates, turmeric powder.
The method of preparation varies from place to place. Sometimes grated coconut is added in Konkan, Maharashtra. Coconut palm jaggery may be used. Similarly a mix or sugar and jaggery can be used as a sweetening agent. Normally nutmeg is used as a flavoring along the coast which is replaced by cardamom or sometimes both elsewhere. Nut, dates, etc. may also be added in this
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