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5 bobbatlu placed in a silver plate with ghee
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Bobbatlu (Puran Poli)

Bobbatlu also called as Puran Poli, Obbatu, Poli or Holige is a delcious flat bread sweet stuffed with dal, coconut and jaggery.
Prep Time1 hour
Cook Time1 hour
Restimg time3 hours
Course: Dessert
Cuisine: Indian
Servings: 12
Author: Madhavi

Ingredients

Purnam (filling)

  • cups chana dal (I used toor dal)
  • 1 ½ cups powdered jaggery
  • ¾ cup grated fresh coconut
  • 3 cardamom pods

For Covering

  • 2 cups all purpose flour (maida) see note
  • 4 tbsps oil
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric powder

Instructions

Making the Dough

  • In a large bowl add the maida, turmeric and salt. Mix well.
  • 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.
  • Now add three tablespoons of oil and knead the dough till all the oil is absorbed in the dough. Knead the dough for five minutes .The consistency of the dough will be little bit softer. 
  • 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)

PROCEDURE TO MAKE THE PURNAM 

  • Was the chana dal ( or toor dal) and cook in plenty of water till soft but not mushy. Drain all the water and let the dal cool down for few minutes.
  • Add the cooked dal, grated coconut and jaggery to a blender or a food processor.
  • 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.
  • If the ground is mixture is very soft, transfer the mixture to a pan and cook for few minutes stirring continuously. When you can make a ball with out the purnam sticking to your hands, the mixture is ready.
  • Add crushed cardamom and make round balls of the purnam mixture.

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. Repeat with rest of the dough.

Notes

Rolling the dough comes with practice. If you are beginner in making the puran poli you can just use whole wheat flour (aata). If using aata use just 2 tablespoons of oil.
You can also use a combination of 1 cup of all purpose flour (maida) and 1 cup whole wheat flour (aata).
In Andhra and Maharashtra Chana dal is used and In Karnataka many use Toor dal. I used toor dal today.