Bobbattu
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Bobbattu | Puran Poli

Course Sweet
Cuisine South Indian
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours

Ingredients

  • 2 cups Chana Dal
  • 2 cups Jaggery
  • 2 pods Cardamom
  • 1 cup All purpose flour or maida
  • 1/4 tsp Salt
  • 1 cup Oil or Ghee
  • 1 sheet Aluminum foil (optional)

Instructions

Stuffing or Purnam

  • Add the soaked chana dal to the pressure cooker, add water just to the level of dal and cook for 5-6 whistles.
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  • Wash and soak chana dal for 2-3 hrs or overnight.
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  • When the pressure goes off, remove the lid and mash the dal to make a fine paste. If there is any water, drain off the dal before mashing.
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  • Add two cups of jaggery.
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  • Keep stirring until the jaggery melts and all the water evaporates. Add cardamom powder and switch off the flame.
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  • When the dal is cooled down completely. If you notice any traces of dal then add dal to the blender and make a fine paste. 
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  • Now make lemon size balls with the dal.
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Dough

  • Take a cup of all purpose flour or maida, add salt.
  • Add required water and knead the flour to soft dough, add 2-3 tbsp of oil and keep aside.
  • After 2-3 hrs, the dough should have become very soft and smooth. If not just punch the dough with the wrist for 5mins or untill it becomes the soft and smooth.
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How to make Bobbattu or Puran Poli

  • Take the same sized dough and flatten on the aluminum foil.
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  • Place the prepared ball of purnam or stuffing at the center of the flattened dough.
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  • Bring the edges together so that the purnam or stuffing is completely covered with the dough.
  • Take off the excess dough securing the purnam.
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  • Pour 1/4th tbsp of oil on the stuffed ball and roll it circularly till it becomes thin. If you want you can also roll with roller pin. Here I have rolled it by hand itself.
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  • Heat the pan, add 1 tsp of oil or ghee and invert the foil over the pan and slowly pull the rolled bobbattu on to the pan and foil in opposite direction. 
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  • Fry the bobbattu till it turns golden on medium flame and flip over.
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  • When the bobbattu turns golden on both sides, transfer to plate and serve hot.
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