Puran Poli Recipe | Bobbatlu Recipe
Puran poli recipe is one of the tasty and high-calorie sweet dishes. Bobbatlu recipe is a kind of Indian flatbread made using all-purpose flour, chana dal, jaggery and ghee.
One can feel the aroma of the dish from distance. Learn how to make this recipe with step by step image instructions along with tips and a video.
It is one of the easy and healthy recipes as it has no added preservatives and is made from chana dal and ghee as the main ingredients. We can even make this recipe making use of whole wheat flour.
In different parts of India, it is called with different names. In North India, especially in Maharashtra, it is called Puran Poli and in South India, it is called Bobbatlu.
As said earlier, as per geolocation, this recipe is famous during certain seasons. For example, in North India, during the festive season of Ganesh Chaturthi whereas, in South India, this recipe is prepared during Holi or Ugadi (Andhra New year) festival.
Tips to make perfect Puran Poli Recipe:
- Soaking chana dal will not only make it soft but also decreases cooking time.
- Adding a generous quantity of ghee will not only enhance flavor but also makes dough soft.
- After boiling chana dal, if you are left with little stock then discard it as it makes chana dal paste lose.
- Adding sonf will not only enhances flavor but also helps digestion.
- Do not add water to the jaggery to melt it as it takes time to become a thick syrup.
- Make sure jaggery syrup and chana dal mix do not get burnt at the bottom. Stir continuously.
- As our recipe is made using maida and kneads to soft. It should be fried at medium to high flame or else it may stick to the pan and may get burnt.
- If you want we can even knead dough hard and roll like chapati but our recipe is made using more ghee and to make it mouth melting soft.
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Puran Poli Recipe | Bobbatlu Recipe
Puran poli recipe is one of the tasty and high-calorie sweet dishes. Bobbatlu recipe is a kind of Indian flatbread made using all-purpose flour, chana dal, jaggery and ghee.
Ingredients
- Chana Dal or Yellow Lentil – 1 cup
- Water – 3 cups
- Maida/ all purpose flour – 1 cup
- Rava/ semolina – 2 tbsp.
- Salt – 1 tbsp.
- Oil – 3 tbsp.
- Ghee – 10 tbsp.
- Turmeric powder – ¼ tbsp.
- Fennel seeds/ sonf – 1 tbsp.
- Green Cardamom – 5 No.
- Jaggery – 1 ½ cup
Instructions
- Clean and soak chana dal in a pressure cooker by adding 2 cups of water and for 30 minutes.
- Take a mixing bowl and add all purpose flour, semolina rava, little salt for taste and oil.
- Knead flour by adding little by little water till it forms a hard dough.
- To make it soft, pour ghee over the dough and keep it aside for 30 minutes.
- Add little salt and turmeric powder to chana dal and pressure cook for two whistle blows.
- First on low flame and other on high flame. If you find excess water then discard it.
- Once soaked, knead the dough till it absorbs the whole ghee and turns soft.
- Meanwhile, let’s prepare flavoring powder. In a grinder, add fennel seeds and green cardamoms.
- If needed we can add little sugar or else grind to soft powder. Keep aside.
- Once chana dal is cooled, open the lid and mash dal to a soft paste.
- Heat little ghee on a pan and put jaggery and cook till solids break and turn thick and sticky syrup.
- Add chana dal paste and cook till we get thick concentration.
- Sprinkle fennel seed powder and further cook till we get a non-sticky paste. Off the flame and keep aside.
- While it’s mildly hot, add ghee and mix well till we get a soft paste.
Stuffing sweet and making Puran Poli:
- Make small balls of this sweet mix and keep them aside.
- Take a small portion of maida mix and spread to put sweet balls in it.
- Cover the ball with the edges of the dough and keep it aside. Grease polythene sheet and place this mix and spread gently.
- Spread till we get a thin and circular shape.
- Heat the pan and spread little ghee over it. Maintain medium to high flame for frying.
- Gently remove Bobbatlu recipe to our hand making sure the jaggery mix does not come out and place over the pan.
- As the pan is hot, ghee coating helps in the cooking layer of dough keeping it soft even after a week.
- Fry Puran Poli Recipe to golden brown and serve hot to experience its ultimate flavor.
Recipe Video
How to make Puran Poli Recipe:
1. Soak chana dal in a pressure cooker or vessel for 30 minutes.
2. In a mixing bowl add maida, semolina rava, ½ tbsp. salt and oil.
3. Add little water and knead the flour to get the hard batter. Pour ghee over it and keep it aside.
4. After 30 minutes, knead the dough till it turns soft and pliable.
5. Add ½ tbsp. salt in chana dal, turmeric powder and pressure cook for 2 whistle blows on medium flame.
6. In a mixer grinder add fennel seeds and green cardamom and blend to soft powder.
7. Open the lid of the pressure cooker and mash dal to a soft paste.
8. In a pan add 2 tbsp. ghee and put jaggery in it. Let it melt and add chana dal paste and mix well.
9. Add fennel seed powder and mix well till the whole paste becomes non-sticky. Off the flame and keep aside.
10. While the mix is still hot, add 2 tbsp. ghee over it and mix to get a soft mix.
Stuffing sweet to make Puran Poli recipe:
11. Take a small portion of chana dal mix and make small balls and keep aside.
12. Similarly take a small portion of maida dough and spread it over the hand. Put chana jaggery ball and close ball with maida dough.
13. Take a polythene cover and grease sheet with ghee. Place folded dough ball over the sheet and cover over polythene sheet and gently press and spread to make Bobbatlu recipe.
14. Put little ghee over the pan and spread over it. Gently take it into our hands and place it over the pan to cook.
15. Make sure puran poli recipe is cooked at medium to high flame so that it doesn’t stick to the pan. Cook till they turn a golden brown color.
