Puran poli recipe , a classic sweet stuffed flat bread mostly made during festivals. It is known by different names as bobbatlu or bobattu in telugu, holige or obbattu in kannada, boli, poli in other regional langauges. For the sweet stuffing, chana dal and jaggery are used. For the outer layer usually maida/plain flour is used to get a thin covering. I have made it with wheat flour, the same recipe can be used for making poli with maida as well.
As such there are no variations to make these, except the choice of using either maida or wheat flour. In karnataka, some people prefer to add a bit of chiroti rawa to give a different texture to the covering. Some use a pinch of turmeric to give a light yellowish shade.
Traditionally the stuffing was made of jaggery but can be made of sugar or brown sugar too. If using jaggery make sure you use the one that is free from any debris or stones. Otherwise we will have to melt jaggery in little water, filter it and then use. Other alternate is to use brown sugar.
Many women prefer to use maida, since it is possible to make the puran poli covering very thin. With wheat flour, they don’t turn out very thin. If white wheat flour is available in your place, you can use that as well.
White wheat flour is almost the same as regular wheat flour in terms of nutrition and is healthy. But it is made from white wheat which has a better elasticity hence can make the poli a bit more thinner. It can also be used to make flaky parathas, naan, kulcha and yield better results than the regular wheat flour. If you have a milling unit near your place, you can also buy the white wheat which is easily available in most places. Then get it milled.
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Puran poli or bobbatlu recipe
Bobbatlu or Bobattu recipe | Andhra style bobbatlu recipe | Bakshalu
Bakshalu or bobbatlu are sweet stuffed Indian style flat breads made during festivals.
Ingredients (240 ml cup used)
ingredients for bobbatlu stuffing
- 1 cup channa dal or senaga pappu
- 1 cup jaggery or sugar
- ¼ tsp cardamom powder or elaichi powder
ingredients for bobbatlu covering
- 3 cups wheat flour (if maida 2¼ cups)
- little salt
- 1 to 1.5 tbsp oil
- Ghee as needed
How to make the recipe
Preparation for bobbatlu stuffing
Cook chana dal until fully cooked without making mushy. Drain off the excess water.
Mash it thoroughly. You can also blend it in a mixer.
Add jaggery and cook along with cardamom and nutmeg. If jaggery is not clean, then melt it in little water, filter to the dal and cook.
Cook until the mixture thickens and forms a mass.
Cool it completely and roll to 14 equal sized balls.
Knead the dough with salt and enough warm water. Set aside for about 15 minutes.
Making bobbatlu or bakshalu
Divide the dough to 14 equal sized balls and roll a ball to puri.
Place the channa dal stuffing in the center. Bring together all the edges.
Remove the excess dough on top.
Flatten it gently and sprinkle little flour or add oil.
Begin to roll evenly until you get the desired size.
Heat a pan and toast it on both the sides until you see golden spots.
Smear ghee over the hot pooran poli.
Serve bobbatlu hot with ghee.
How to make puran poli or bobbatlu recipe
1. Add 1 cup chana dal to a pressure cooker, wash it a few times. Add 1 ¼ to 1 ½ cup water and pressure cook for 1 whistle on a medium flame. I used 1 ¼ cup water but that may vary depending on the kind of chana dal.
2. Drain off the water completely. Mash it well. You can also cool it completely and blend in a mixer. We need smooth dal other wise the coarse dal may break the outer covering.
3. Add powdered jaggery or sugar along with cardamom powder and nutmeg (optional). If your jaggery is not clean then melt the jaggery with very little water on a low heat. Filter that to the mashed dal and cook until the puran/ poornam thickens and forms a mass. For step by step pictures for this melting jaggery and making puran/ poornam, you can check this detailed post on poornam burelu.
4. At this step the jaggery melts and makes the mixture very gooey and then begins to thicken. When it becomes a thick mass switch off the stove.
5. Cool it completely and make 14 equal sized balls. Make sure there are no bits of dal in the poornam. If you find any or you have skipped blending at step 2, you can also blend it now. Then make the balls.
6. While the dal cools, you can make the dough. Add dough and very little salt to a bowl. Add warm water as needed and knead it.
7. Add 1 tbsp oil and knead it well.
8. Dough should turn soft and look pliable. Smear little more oil to the dough. Cover and keep aside for 15 minutes. If you are aiming for really thin covering, then you will have to use maida, 1 more tbsp oil and soak for about 45 minutes. The dough turns elastic and the poli can also be hand stretched without using a rolling pin.
9. Make 14 equal sized balls. Keep them covered until we finish rolling. Take a ball, dust flour lightly on both sides.
10. Roll it to a small puri. Place a ball of puran/ purnam.
11. Gently bring together all the edges and join them. Take off the excess dough on top.
12. Flatten it. Sprinkle flour lightly only as needed.
13. Roll it gently and evenly using more flour only if needed. Some women use oil instead of flour since that helps to roll more thin. Uneven rolling will make the outer covering thick in some places. Try to roll it as thin as possible, but take care not to break outer layer by rolling very thin. It is very normal for the filling to come out slightly, that brings a good aroma while frying with ghee. If using maida, you will even be able to hand stretch the puran poli very thin. Finish making 6 to 7 poli and toast them and then proceed to the next batch. Otherwise they will dry up.
15. Heat a tawa until hot enough. Place the puran poli. When you see bubbles on the it, flip it.
16. Cook until done. If using wheat flour and not made very thin, puran poli will puff. Add ghee as desired.
Sprinkle ghee over the hot bobbatlu or holige.
Color of puran poli or holige can be different depending on the flour used. So can also use a pinch of turmeric to make it colorful.