Bobbattu or Puran Poli is a classic Indian traditional festival sweet. It is basically a flat bread stuffed with a sweet lentil filling called poornam, which is made from split Bengal gram and jaggery.
For the Outer Layer:
- 1½ Cups All Purpose Flour or Maida
- 5 tbsp oil divided
- A pinch of Salt
- ½ Cup water to knead or as required
For the Stuffing or Poornam:
- 1 Cup Split Bengal Gram chana Dal or chanaga pappu
- 2 Cups water to pressure cook lentils
- ½ Cup Desiccated coconut
- 1½ Cups Powdered Jaggery
- 1 tsp Cardamom Powder
For Frying Bobbatlu:
- 1 tsp Oil/Ghee for each bobbattu
- ¼ tsp Ghee to drizzle on top after frying Optional
For outer layer/Dough:
Mix all purpose flour(maida) with a pinch of salt, 2 teaspoons of oil.
Add water to it little by little and knead to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
Now place this dough in a deep vessel and pour rest of the oil over it until the dough is completely soaked in oil. Let the dough rest for 1 to 2 hours.
In the meantime prepare the filling or poornam.
For the filling or Poornam:
Wash and soak Bengal gram (minimum ½ an hour). Best would be to soak dal first and mix the dough.
Discard soaked water, add 2 cups of fresh water to the drained lentils and pressure cook over high heat for 3 whistles. Then simmer to low heat for 5 minutes and turn off the heat.
Open the pressure cooker once the pressure subsides. Drain any excess water from the dal and mash it. Transfer to a wide pan.
To this add ½ cup of desiccated coconut and jaggery syrup.
For the jaggery syrup:
Add jaggery powder to a saucepan and add ½ cup of water to it. Heat over medium heat till the jaggery melts and then strain into the pan with the dal.(This is mainly done to remove any impurities in the jaggery)
Heat this mixture of dal, desiccated coconut and jiggery syrup till all the moisture evaporates and you get a thick consistency. Turn off the heat.
Now add cardamom powder and mix well. The filling or poornam is ready.
Let the mixture cool completely and then make small sized balls out of it.
To prepare Bobbatlu:
Take a polythene or plastic cover or butter paper and grease it with some oil.
Drain all the excess oil over the dough and use.
Pinch a small marble sized dough (the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands and place one ball of filling and seal it properly from all the edges like how we do for parathas. Now flatten it slowly with hands to get 5" diameter circle.
Alternatively you can roll or spread with your hands between two greased transparent sheets. Adapt the method which ever is convenient for you.
Heat a griddle over medium heat. Gently remove the babbattu from the sheet and put on the griddle when it is hot enough. Now simmer to low heat.
Now fry it on both sides applying oil/ghee until light golden in color. Do not fry it for long time, it will make the bobbatus bit hard. So quickly remove it from the griddle when you get to see the brown patches on it.
Repeat the process for making all polis, smear the sheeet liberally with oil and follow the same procedure.
Smear some melted ghee and serve the bobbatlu or puran poli warm or hot with melted ghee.
They can be stored in an air-tight container for 2 to 3 days. If you want to keep for a longer time for about 10 days, then store it in the refrigerator and microwave it when needed.
- The dough should be very sticky, this will make the softest bobbattu.
- Resting of dough for a minimum of 1 hour is important, this will make soft bobbattu. So make the dough first and then start with the filling.
- The filling should be double the dough size.
- Try to use homemade ghee, this will make them smell great.
- If you overcook them they will turn hard.
- They can be stored in an air-tight container for 2 to 3 days. If you want to keep for a longer time, then store it in the refrigerator and microwave it when needed.