Holi and purnachi poli

I am writing about Puran poli in the context of Holi because of the popular chant – 

Holi re holi, purnachi poli ...



Pooran poli is otherwise very important as well. As an offering to the Gods during other festivals and because my Aji made really amazing puranpolis according to everyone! As a kid, I didn’t like them at all. I'm not sure but it must have something to do with grinding all that pooran though I did like eating the puran and while one was grinding it, eating bits of it was totally prohibited. But thinking back and now having developed a liking for them I do prefer the soft ones, stuffed with a lot of pooran  like she made them. And then drizzled with ghee! The soft flavour of nutmeg playing hide and seek with the tastebuds as one took a morsel.

 Amongst the festivals purannpoli was made at were Gudi Padva, Navratri – first day and ninth day and just a little bit of pooran on the eight day as well for the aarti. Then we had it for Holi and Gudi Padva and in between on request from the extended family when they would drop in. And sometimes when we had guests. Once when my Dad's counterpart from Germany,  he came home for lunch and liked the Puranpoli so much that my grandma explained the entire procedure to them and then demonstratetd how to make puranpolis. 

Personally, I would enjoy the byproduct of puranpoli making – katachi aamti (sweet and sour thin dal curry). Piping hot rice with the aamti and batatyachi bhaji (potatoes) were a delicious meal in itself to be savoured after a long, hard puran makiing day.

All made infinitely easier now as one can order them. But the flavours of pooran ground on the grinding stone are something that remain deep within.


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