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Puran Poli/ Bobbatlu/ Obattu

This is my first post!! I wanted to start off with something sweet, just so my journey through blogging remains sweet and pleasant. Puran poli, Bobbatlu or sweet chapathi (as this is called by my husband) is a favorite in our house. Both of us don’t have a sweet tooth, but this is something we enjoy immensely. And let me warn you, you don’t really want to count the calories eating this, as I believe puran poli is incomplete without oodles of ghee spread over it!!

Ingredients:

All purpose flour/Maida – 1 1/2 cup
Channa Dal/Bengal Gram – 1 cup
Jaggery/Vellam/Gud – 1 cup
Cardamom/Elaichi powder – 1 tsp
Salt – 1/2 tsp
Water – enough to knead the dough
Oil/Ghee – 1 1/2 tbsp for the dough plus as required

Method:

  • Soak Channa Dal in water for about 4 hours.
  • Boil/Pressure cook (2 whistles) Channa Dal in enough water until is is just cooked. You should be able to keep a grain in between your fingers and mash it completely. The important step here is to drain the chana dal while it is still hot. This way the dal doesn’t become mushy. Now mash the dal with a potato masher or in a food processor.
  • Mix the Jaggery and Channa dal in a big saucepan and place it on medium heat. Bring this mixture to boil (try to keep the saucepan partially covered as it spills out quite a bit) and cook it until it becomes almost dry. Cool this for some time.
  • Mix the flour, salt and 1 1/2 tbsp oil and make a soft pliable dough with water. The dough should be soft and not sticky.Keep the dough aside, covered for atleast 15 mins.
  • Make lemon size balls of the jaggery and Channa dal mixture.
  • Make a ball with the dough, 3/4th of the size of a lemon.
  • Oil the working board slightly and place the dough ball on it. Flatten the dough ball with your fingers (applying a little oil to your fingers helps).
  • Place the jaggery and Channa dal ball on this.
  • Bring the ends of the dough to seal the filling like shown in the picture below.
  • Now flip the sealed dough and press lightly with your fingers to spread it out like a roti. Spread it as thin as you like it. Just be careful that the filling does not peek out from the dough. I usually make it about 1/4th inch thick.
  • Carefully place this on a griddle/tawa and cook until small black specks start appearing on both sides and they become a delicious golden brown. Apply some oil/ghee on both sides while cooking.
  • Enjoy with lots of ghee. They keep well for 2 – 3 days stored in an air tight container in a refrigerator.

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