Bobbatlu / Puran Poli / Obbattu

Bobbatlu / Puran Poli / Obbattu Recipe

Bobbatlu (Andhra), Obbatu (Karnataka) or Puran poli (Maharashtra) is a traditional Indian sweet flat bread made of  toor dal or channa dal. In Andhra and Maharashtra bobbatlu are made with Channa dal, in Karnataka it is made with Toor dal. 


Its a very classic sweet which needs a bit of tactic and patience while making it.The key point is to make sure the purnam filling doesn’t come out of the dough when we are rolling it. It is definitely worth trying.

Prep Time: 2 hrs

Cooking Time: 15 mins

Type: difficult

For Filling:

Channa dal/Toor  dal/Moong dal  - 1 & 1/2 cup

Jaggery - 1 & 1/2 cup

Cardamom - 2

Ground pepper power - 1 pinch

Grated Coconut(fresh) - optional

Method for Filling:

• Cook the Toor dal or Channa dal which ever you are using, till its soft but still holding its shape. It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.

• Now transfer the dal to a food processor. Add grated jaggery,and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The poornam mixture is ready.
• In case the poornam becomes too soft, that you cannot make round balls out of it- transfer the poornam to a pan and cook on stove in very low medium heat for about 5 to 10 minutes. Remove and let it sit for few minutes, the poornam tends to get dry and firm. This makes the poornam dry and easy to roll as round balls.

Dough:

All  purpose flour/maida - 2 cups
Semolina - 3 tps
Rice flour - 1 tps
A pinch of salt
Ghee - 5 tps

Method for making dough:

• Mix all the above ingredients with some water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily. Cover the dough and leave it for atleast half an hour.
• Make round balls of the purnam and keep a side.

• Now take the maida dough which has been resting for atleast  half an hour.

• How much of dough needed for the purnam?
• I take dough which is about 1/2 the size of my purnam ball. The whole idea is that the dough should be less than the purnam

• Now take an aluminium foil, (I used a pressing cover) put some ghee on it. Take the maida dough spread it little bit, then put the purnam ball and close it as shown in the picture.
• Now at this point you can roll it like a chapathi using a rolling pin or you can just use your hand (Dip some ghee in your hands while rolling the bobbatu) and spread it slowly.
• What I have done is, I used my fingers instead of using rolling pin. Now spread it around and not letting the filling come out,make it like a thin chapati as shown in the picture.
• Now take a frying pan and add some ghee and cook the bobbatlu on a medium heat and fry it on both sides.

 Apply some more Ghee to it Right before serving and enjoy the bobbatlu with your loved once