Bobbatlu For UGADHI Special

Bobbatlu

Bobbatlu recipe sailusfood or Puran Poli is one of the sweets that is made in India during festivals like Ugadi, Ganesh Chaturthi, and Gudi Padwa.

 These are delicious flatbreads stuffed with sweet chana dal or toor dal.

In Andhra Pradesh, Telangana and Karnataka state, these classic sweet stuffed flatbreads are known as bobbatlu. In the Kannada language, they are called Holige. In Marathi language, these are called Puran Poli.

However, bobbatlu preparation process may vary from region to region with some small changes. Maida or wheat flour is used for the outer layer and the inner stuff is usually prepared with Chana Dal or Toor dal and jaggery but we can also add roasted almonds, cashew nuts, pistachios & crushed peanuts. Frying the Bobbatlu in ghee or clarified butter enhances the taste.

Ingredients used for making bobbatlu or puran poli:

For Dough Making

• 250 g Maida flour or wheat flour
• ½ cup semolina or sooji
• ¼ tsp salt
• 2 tbsp oil
• Water as required

For Mixture

• 200 grams Chana Dal/Toor Dal
• 200 grams jaggery
• 200 ml water (for the syrup)
• 15 almonds
• 20 cashew nuts
• 20 pistachios
• ½ cup peanuts roasted and peeled
• a pinch of cardamom powder

• ghee/ butter as needed

Instructions for Processes of Bobbatlu

A Traditional sweet stuffed in flatbread mostly made during the Ugadi festival. It is known by different names as bobbatlu, Now bobbatlu online USA.

Kneading the Dough

1. Take all-purpose flour or wheat flour into a bowl.
2. Add a pinch of salt, oil, semolina/sooji and mix well.
3. Add water little by little and knead into a soft dough.
4. Apply some oil to prevent it from losing and Leave it for 30 minutes.

Boiling the Chana Dal

1. Rinse Chana Dal.
2. Take it into a vessel, pour water up to the 1-inch above the level of dal.
3. Keep on high flame and bring to a boil.
4. Dal should be perfectly cooked.
5. Turn off the flame and strain out the water.
6. Keep aside until it gets cool.

Grinding

1. Grind 3 cardamoms and 2 tbsp sugar together.
2. Dry roast the almonds, cashew nuts, pistachios, and peanuts for about a minute, grind them and make into a powder.
3. Grind the boiled Chana Dal and combine all the powders together.
4. Mix all the ingredients well.

Preparing filling Mixture

1. Put the jaggery powder in a pan.
2. Pour water mix it well and cook until it starts to boil.
3. When the syrup starts to boil, add cardamom powder, filling mixture and combine well.
4. Turn off the flame and divide the mixture into equal parts.

Making Bobbatlu

1. Take a big lemon-sized dough and pat it into palm size.
2. Put the filling mixture on it and close it covering the edges of the dough.
3. Pat it with fingers again like a chapati.
4. Heat a pan, add ghee and put the bobbattu into the pan carefully.
5. Fry it both sides evenly and take it into a plate.
6. Apply a little ghee again.