Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra.

The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

There is a reference to this dish in the Sanskrit encyclopedia Manasōllāsa in the 12th century written by King Someshvara in Karnataka .

[1] Its recipe (as bakshyam) is mentioned in Manucharitra, a 14th-century Telugu encyclopaedia compiled by Allasani Peddanna hailing from present-day Andhra Pradesh.

[1] Bhavaprakash and Bhaishajya Ratnavali written by Govind Dasa state the recipe while explaining it as part of Ayurvedic preparations.

There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours.

In some places, all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color.

It is the special dish of Maharashtra which is prepared on every occasion at every house, especially during festivals such as Gudhi Padwa, Akshaya Tritiya, Ganesh Chaturthi and Holi.

In some regions of Maharashtra, Puran Poli is served with a dollop of ghee on top, which enhances its flavor and richness.

The process of making Puran Poli can also differ slightly depending on the region, with some using a rolling pin to flatten the dough while others use their hands to shape it.

Several varieties of opputtu are prepared, including thenga (coconut) boli and sharkara (brown sugar).