Puran Poli | Bobbatlu/Bakshalu | Obbatu

Puran Poli also called as Bobbatlu or Obbatu is a sweet flat bread stuffed with a mixture of dal (lentil), coconut and jaggery.  Its a very popular dish made during festivals in the states of Maharashtra, Andhra and Karnataka. 

Bobbatlu (Andhra), Obbatu (Karnataka) or Puran poli (Maharashtra) is a traditional Indian sweet flat bread made of  toor dal or chana dal. In Andhra and Maharashtra bobbatlu are made with Chanadal, in Karnataka it is made with Toor dal. Its a very classic sweet which needs a bit of tack tick and patience while making it.The key point is to make sure the purnam filling doesn’t come out of the dough when we are rolling it. It is definitely worth trying.

Ingredients needed to make the Purnam (sweet stuffing)

Ingredients to make the Purnam ( the sweet filling):

• Chana dal – 1.5 cups ( I used toor dal)
• Jaggery- 1.5 cups ( add 2 cups if you like it towards the sweeter side)
• Fresh grated coconut- ¾th cup (I used frozen coconut, just thawed it in the microwave)
• Cardamom pods – 3, finely crushed

Procedure to make the Purnam –

Step 1– Was the chana dal ( or toor dal) and cook in plenty of water till soft but not mushy. ( please see the picture below for reference)

Step 2- Drain all the water and let the dal cool down for few minutes.

Step 3– Add the cooked dal, grated coconut and jaggery to a blender or a food processor.

Step 4– Pulse it few times ,mixing in between to get a smooth paste. If you are having hard time grinding, sprinkle some water. Taste the purnam and adjust the sweetness.

Step 5- If the ground is mixture is very soft, transfer the mixture to a pan and cook for few minutes stirring continuously.

Step 6– When you can make a ball with out the purnam sticking to your hands, the mixture is ready.

Step 7 – Add crushed cardamom and make round balls of the purnam mixture.

Ingredients needed to make the Dough ( outer layer) for the Puran Poli-

Maida Dough:

•  All purpose flour (Maida) or wheat flour (aata) – 2 cups ( if you are beginner use atta to roll easily)
•  Oil- 4 tablespoons ( use half the oil if using atta)
•  ¼ tsp salt
• ¼ tsp turmeric powder
• Water to mix the dough

Procedure –

Step 1- In a large bowl add the maida, turmeric and salt. Mix well.

Step 2- Now slowly add the water to make a dough which is slightly softer than the chapathi dough. Knead the dough for three to four minutes.

Step 3– Now add three tablespoons of oil and knead the dough till all the oil is absorbed in the dough.

Step 4 & 5- Knead the dough for five minutes .The consistency of the dough will be little bit softer. 

Step 6- Add the rest of the oil on top of the dough and cover over the dough and leave it to rest for two to three hours. ( the more it rests, more softer the dough will be)

Putting together the dough and filling:

• Now take the maida dough which has been resting for atleast two to three hours.
• How much of dough needed for the purnam?
• I take dough which is about ½ of the size of my purnam ball. The whole idea is that the dough should be less than the purnam. This will give perfect thin puran polis.

• Now take a parchment paper,  apply some oil on the paper and spread it. Take the maida dough spread it little bit, then put the purnam ball and close it as shown in the picture.
• Now at this point you can roll it like a chapathi using a rolling pin or you can just use your hand (Dip some oil in your hands while rolling the bobbatu) and spread it slowly.
• What I have done is, instead of using my hands or a rolling pin; I put one more greased parchment on top of the purnam and slowly pressed it down till it formed like a chapathi. I think this is definitely a much easier way of rolling.
• Now on pan, put some oil/ghee and cook the bobbatlu on both sides.

Right before serving apply some more Ghee to it and enjoy the bobbatlu with your loved once

 

 If you are looking for quick recipes, here are few Indian Sweets which can be made in under 20 minutes

Coconut Ladoo

Suji aur aate ka halwa

How can we fix the Purnam filling which is soft-

In the past, our grand parents used to grind  the dal and  jaggery mixture in a mortar. So the consistency of the Purnam would never become very soft.

Now that we mostly use a mixer or a food processor to grind, we end up getting a soft Purnam.

In case the purnam becomes too soft, that you cannot make round balls out of it- transfer the purnam to a pan and cook on stove in medium heat for 10 minutes. Initially the mixture will become soft, but once you start cooking the extra moisture will be absorbed. Remove and let it rest for few minutes. The purnam will get dry, mix it well and make the balls.

You can also transfer the soft purnam mixture to a microwaveable bowl and cook un covered for few minutes.Let stand for some time, and then make medium size balls.