Bobbatlu (Puran Poli) Recipe

Bobbatlu, also known as Puran Poli, is a popular sweet flatbread made during festive occasions in South India. It consists of a sweet lentil filling encased in a soft and thin wheat dough. Here's a recipe to make Bobbatlu:



**Ingredients:**


For the Dough:

- 1 cup wheat flour

- A pinch of salt

- Water for kneading


For the Filling (Puran):

- 1 cup chana dal (split Bengal gram), soaked for a few hours

- 1 cup jaggery, grated

- 1/2 teaspoon cardamom powder

- 2 tablespoons ghee


**Instructions:**


**Preparing the Filling (Puran):**


1. **Cooking the Chana Dal:**

   - Drain the soaked chana dal and cook it in a pressure cooker with enough water until it's soft and cooked through. Drain any excess water.


2. **Making the Puran:**

   - In a pan, heat ghee. Add the cooked chana dal and grated jaggery. Cook on medium heat, stirring continuously, until the mixture thickens and becomes a cohesive mass.


3. **Adding Flavor:**

   - Add cardamom powder and mix well. Remove from heat and let the puran cool down.


**Preparing the Dough:**


1. **Making the Dough:**

   - In a mixing bowl, combine wheat flour and a pinch of salt. Gradually add water and knead to form a soft and pliable dough. Cover the dough and let it rest for about 30 minutes.


**Assembling and Cooking:**


1. **Dividing the Dough and Puran:**

   - Divide the dough and the puran (filling) into equal-sized portions. The number of portions will depend on the desired size of the bobbatlu.


2. **Rolling the Dough:**

   - Take a portion of the dough and flatten it into a small disc. Place a portion of the puran in the center of the disc.


3. **Sealing the Filling:**

   - Carefully gather the edges of the dough disc to encase the filling and seal it completely.


4. **Flattening the Bobbatlu:**

   - Gently flatten the stuffed dough ball using your palms or a rolling pin to form a thin flatbread.


5. **Cooking:**

   - Heat a tawa or griddle. Place the flattened bobbatlu on the tawa and cook on medium heat. Flip and cook both sides until they are golden brown and cooked.


6. **Applying Ghee (Optional):**

   - You can apply a little ghee on both sides of the cooked bobbatlu for added flavor and softness.


**Serve:**

Serve Bobbatlu (Puran Poli) warm with a drizzle of ghee. It's often enjoyed with a dollop of milk or a scoop of ice cream as well.


**Note:** Bobbatlu should be cooked on medium heat to ensure even cooking and a soft texture.


Enjoy the delightful and traditional Bobbatlu, a sweet treat that's loved by many!

Comments

Post a Comment

Popular posts from this blog

Nellore Karam Dosa Recipe

Image
Nellore Karam Dosa is a spicy and flavorful variation of the traditional dosa that hails from the Nellore region of Andhra Pradesh, India. It's known for its fiery red color and bold taste. Here's how you can make Nellore Karam Dosa: **Ingredients:** For the Dosa Batter: - 2 cups dosa rice (parboiled rice) - 1/2 cup urad dal (split black gram) - 1/2 teaspoon fenugreek seeds (methi seeds) - Salt to taste - Water for grinding For the Karam (Spice Mix): - 5-6 dried red chilies (adjust to taste) - 1 tablespoon chana dal (split Bengal gram) - 1 tablespoon urad dal (split black gram) - 1 teaspoon coriander seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 teaspoon oil For Assembling the Dosa: - Dosa batter - Nellore Karam (spice mix) - Oil or ghee for cooking **Instructions:** **Preparing the Dosa Batter:** 1. **Soaking:**    - Wash dosa rice and urad dal separately. Soak them along with fenugreek seeds in water for about 4-6 hours. 2. **Grinding:**    - Grind the s
Read more

Natu Kodi Pulusu Recipe

Image
Natu Kodi Pulusu, also known as Country Chicken Curry, is a traditional Andhra dish that features tender pieces of country (free-range) chicken cooked in a flavorful and aromatic curry. Here's how you can make Natu Kodi Pulusu: **Ingredients:** - 500 grams country chicken pieces (cleaned and cut into pieces) - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon cumin powder - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** **Marinating the Chicken:** 1. **Marination (Optional):**    - If desired, marinate the chicken pieces with a mixture of turmeric powder, red chili powder, and salt. Let it marinate for about 30 minutes. **Cooking the Curry:** 1. **Tempering:**    - Heat 2 tablesp
Read more

Nellore Chepala Pulusu Recipe

Image
Nellore Chepala Pulusu is a traditional Andhra fish curry known for its tangy and spicy flavors. It's a popular dish in the Nellore region and is often enjoyed with steamed rice. Here's how you can make Nellore Chepala Pulusu: **Ingredients:** - 500 grams fish (preferably a firm variety like seer fish or kingfish), cleaned and cut into pieces - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon fenugreek seeds (methi seeds) - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** 1. **Preparing the Tamarind Base:**    - Soak tamarind in warm water and extract the tamarind pulp. Set it aside. 2. **Tempering:**    - Heat 2 tablespoons of oil in a pan. Add fenugreek seeds and let them sp
Read more