Puran Poli / Bobbatlu

In a mood to have some traditional sweet.

I made this last week for Ugadi. Just know found time post it as my 15 months old son keeps me busy all time. This is a compulsory sweet for the Ugadi day at my house. Of course my favorite one too, who would say no to this flavorful little stuffed sweet.

This poli is flavored differently in various places of India. In North part of India, they add nutmeg and cardamom powder. Some add turmeric to the outer dough. But I like with only cardamom, which is the traditional flavor.


Ingredients : 

Maida - 2 cup
Salt - 1 teaspoon
Water as required to do soft dough
Oil - 2 table spoon

Channa dal - 1 cup
Jaggery - 1 ½ cups
Cardamom powder - 1 teapoon

Ghee for cooking the poli

Procedure : 

Soak channa dal for 2 hours. Cook the dal a till it is mash able when pressed in-between your 2 fingers. Remove the excess water. The dal should be totally dry. Mash the dal in a blender or a food processor. The dal should look like a powder.

Now in a pan with low flame add the dal powder and jaggery and mix well. Mix till the jaggery is completely melted and well incorporated with the channa dal. Add the cardamom powder and mix well and set it aside.

When the mixture is completely cooled down, it melted jaggery will get set and thickened. Now the filling will be ready to form into small balls.

Mix salt and Maida in a wide bowl. Add enough water to make soft dough. Make it as sticky dough. Apply oil to the dough. This will avoid the dough sticking on hands. Set this for at least 15 minutes.

Pinch lime size dough and make it a smooth ball. Slightly flatten the dough ball and place one stuffing round. Now pull the dough from the side to the top of the filling and cover the filling fully with the Maida dough. Set it aside. Do the same to the rest of the dough and filling.

Now take a plastic cover and place it on a flat surface (A zip lock cover can be used). Apply oil on the cover. Place the prepared stuffing covered dough mixture on the cover and press it gently to form a polio. Do not press it very thin. Poli should be of a palm size with ¼ of an inch thickness.

In the meanwhile heat a griddle/tava on medium heat. Now slowly transfer the poli from the plastic cover to the hot tava. Cook it on both the sides with ghee till light golden brown. Remove and enjoy hot.

Note: While grinding the dal. Sometimes it may get mushy, that’s ok. But make sure it is not too runny.

Apply oil to both of the palms while making the polis.

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