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Bobbatlu /Bhakshalu is a traditional sweetend stuffed chapati prepared of channa dal (Bengal gram (split)) & Jagerry/Sugar mixture.It is Very very yummy and nutritious indeed.It is called Puran poli(Marathi), Poli(Gujarati),Holige (Tamil),Obbattu(Kannada),Bobbatlu /Bhakshalu(Telugu).

Puran Poli with Katachi Aamati

Bobbatlu (Puran Poli) - a traditional sweet served on auspicious occasions in gujarati, maharashtrian and south indian houses .Its one of the favorite dishes of my family. ...I have been eating this sweet since childhood in our house during festivals like Holi, Ugadi(Gudhi Padwa),whenever guests comes over and in weddings.Its one of my hot favorite food.
By itself, puran poli is a delicious sweet and is often eaten as such or it may be served with a teaspoon of ghee or with hot milk, sweetened and flavoured with almonds and cardamom powder. :)

Ingredients to make Poli
1 cup Wheat flour
1/2 cup maida / all purpose flour
Pinch of salt
Water to make dough
1/4th cup oil
3/4 tsp turmeric powder

Ingredients for Puranam/Puran

1 cup Channa dal
1/2 cup sugar
1/2 Jaggery(gud)
1 tsp Cardamom powder
1/4th tsp nutmeg(Jaiphal) powder

1)Cook chana dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry.
2)Grind the channa dal with one cup of jaggery and sugar combination in a food processor till it forms a nice homogenous lump .Grind channa dal when it is hot only.Grind without using water.
3)Then heat the paste for a while till it becomes dry .
4)Add cardamom powder and freshly grated nutmeg powder mix well and let it cool completely.
5)Make a soft dough by mixing the two flours ,oil, water and turmeric powder.Make a very soft, pilable dough. Knead very well.Lightly coat with oil.Cover and Keep aside.Let dough rest atleast 2 hours.
6) Divide the dough into equal portions and roll into smooth, seam-free balls.

7) Clean and flour a rolling surface. Take one ball of dough and flatten it with your fingers. Roll it out into a small circle. Now spoon some of the puran/puranam into the center of this circle. Fold the edges of the circle over the paste and pinch together to seal.
8)Flatten this new ball gently with your fingers and use a rolling pin and gentle, circular pressure to roll it like chapati. Do this with all the dough and puran/puranam.
This can get very tricky as the paste does try to slide out. Use a little flour if that happens. Roll.

9) Roast each poli on a hot, dry girdle with no oil or ghee. Roast both sides till well done and aromatic and it gets golden brown color. Smear with ghee on both sides when done.
10)Serve hot/cold with ghee or a bowl of hot milk or Katachi aamati.

* you can use sugar or jaggery instead of combination of both sugar and jaggery.But combination of sugar and jaggery makes puran more tasty. Try it out.
* Use milk instead of water for making the dough to make puran polis very soft.
* You can put the puran poli in a zip lock bag or airtight plastic bag and seal it. Make sure there is no air trapped inside because they will cause freezer burns. When you want to eat them, microwave for 30-45 seconds and it will still be fresh. Great way to preserve Puran Polis for many months.
* You can make the purnam ahead and refrigerate and use it when needed

This event is reaching to Sweet Series- Puran Poli & sweet chapathis/rotis hosted by

1 Comment:

  1. Mythreyee said...
    Looks yummy. Can you send this to Sweetseries event in my blog? Thanks.

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