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I made a fusion sweet for this year. It is one of the top favorite dessert from my pop-up dinners. My husband’s favorite is puran poli and this is a modern twist to it. My friend from school made this as a finger food for one of our get-togethers. I loved it and I was waiting for an opportunity to create it in my kitchen. For Diwali, I made puran puffs and puran tarts. I made them with coconut palm sugar and traditionally the lentil base is sweetened with jaggery. You can also get creative and replace channa dahl with green mung bean or mung dahl.
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Course Appetizer, Snack
Cuisine South Indian


For the lentil base:

  • 1 cup  channa dahl
  • 1 cup powdered jaggery or coconut palm sugar
  • 1/2 cup water + 4 cups water
  • 1/2 tbsp cardamom powder
  • 1/2 cup dry unsweetened coconut powder + more if needed


  • Thaw the puff pastry sheets in fridge overnight or at room temperature for 4-6 hours
  • Cook the channa dahl in pressure cooker with 4 cups water for 6 whistles. Remove from heat and let it cool to room temperature
  • Mix jaggery or coconut palm sugar with 1/2 cup water and bring it to a rolling boil. Sprinkle cardamom powder and stir well to combine.
  • Once chana dahl is cooled to room temperature, remove excess water and grind the boiled chana dahl into a smooth paste
  • Transfer the lentil paste into boiling jaggery mixture and add coconut. Keep adding coconut until the mixture thickens and rolls into a dough. Remove from heat and let it cool.
  • Pre-heat the oven to 425F.
  • Sprinkle the working surface with little flour. To make tart, remove the puff pastry sheet from the package and roll them out into a rectangle. Using fingers, seal the edges by forming a rim and prick the center of the puff pastry about 10-15 times with a fork. Smear the puranam (above made lentil filling) and drizzle ghee as desired. Bake for 15-18 minutes until the puff pastry is golden brown.
  • For the puffs, cut small squares of the puff pasty. Place a teaspoon of the lentil filling in the center and cover it with puff pastry so it looks like a money bag. Smear ghee on top and bake for 15 minutes until they turn golden brown. Serve hot.
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