Bobbattu | Puran Poli

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


  • 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)


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.
  • Wash and soak chana dal for 2-3 hrs or overnight.
  • 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.
  • Add two cups of jaggery.
  • Keep stirring until the jaggery melts and all the water evaporates. Add cardamom powder and switch off the flame.
  • 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. 
  • Now make lemon size balls with the dal.


  • 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.

How to make Bobbattu or Puran Poli

  • Take the same sized dough and flatten on the aluminum foil.
  • Place the prepared ball of purnam or stuffing at the center of the flattened dough.
  • Bring the edges together so that the purnam or stuffing is completely covered with the dough.
  • Take off the excess dough securing the purnam.
  • 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.
  • 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. 
  • Fry the bobbattu till it turns golden on medium flame and flip over.
  • When the bobbattu turns golden on both sides, transfer to plate and serve hot.