Recipe for Stuffed Gur Ki Roti

6 | 35 Minutes | by Deepti Jaiswal

A traditional North Indian recipe made on the occassion of Holi.

Synonyms : Puranpoli


5 Minutes


30 Minutes



TOTAL Pieces



For The Stuffing

  • 2 Tablespoons Ghee (Ghee)
  • 1½ Cups Besan (besan)
  • 1 Teaspoon Cardamom Powder (Elaichi)
  • ¼ Cup Desiccated Coconut
  • 2 Cups Jaggery (chopped / grated)

Other ingredients

  • 4 Cups Wheat Flour (Aata)
  • Salt (नमक) to taste
  • Ghee for cooking


For The Stuffing

  1. Heat ghee in a broad non-stick pan, add the besan and cook on a medium flame till it turns golden brown in colour while stirring occassionally.
  2. Add the cardamom powder and dessicated coconut, mix well and cook on a medium flame for a minute.
  3. Add the jaggery, mix well and cook on a medium flame till the mixture thickens and reaches a soft dough like consistency while stirring occassionally.
  4. Transfer the filling into another bowl and let it cool.

To Make The Rotis

  1. Combine the wheat flour and salt in a deep bowl. Knead it into a soft dough using enough water.
  2. Cover the dough and keep it aside for 10 - 15 minutes.
  3. Divide the dough into 6 equal portions and keep aside.
  4. Take one portion and flatten it using your palm till it form a small cup.
  5. Take a portion of the prepared stuffing, place it on the small dough cup. Bring all the edges together to make a small ball.
  6. Flatten it and then roll it into a thick roti using dry flour.
  7. Heat the tava or griddle and place the prepared roti on it. Roast the roti on a medium flame using a ghee till golden brown spots appear on both the sides.
  8. Repeat the step to make the remaining rotis and serve hot.

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