Bobbatlu / Bakshalu / Puran Poli ( Andhra Style )

Bobbatlu / puran poli / bakshalu is a Indian sweet flat bread  typically make of all purpose flour

 

chana dal and jaggery.  It originates from Southern part of India,  preparation and ingredients

 change from region to region. This dish is typically made during festivals. In Andhra and Telangana

 is a must and should dish for Ugadi / Telugu New Year. Lots of ghee is used to roast the poli, which

 makes it a tasty and melt in mouth dish.

This recipe goes to week 2 day 2 of Blogging Marathon 121 under the theme " Dazzling Dals".

Ingredients:

  All purpose flour 2 cups

 

Oil 1 cups

Chana dal / Bengal gram 1.5 cup

Cardamom powder 1/2 tsp

Jaggery 1 cup 

Ghee for roasting

Preparation for the filling:

Wash and presser cook chana dal for 4-5 whistles.

Dal has to cook completely if you mash with spatula its has to become mushy.

Remove if any excess water is left out after cooking the dal.

You can either mash the dal with potato masher or grind the dal in blender to make it soft.

Add jaggery to sauce pan with 1/4 cup of water, let the jaggery melt completely.

Now add the ground dal to any heavy non stick pan, seive  and add the melted jaggery to dal.

Mix and cook till nice semi hard dough is formed.

Consistency of  the filling should  be like a little softer than a chapati dough.

Preparation for the outer layer and Bobbatlu :

Add a pinch of salt and  enough water to the flour to make  a soft and sticky dough.

Add around 1/4 cup of oil, mix and cover to rest it for at least 3 hours.

Now take a small portion of the dough, and equal size of dal mixture.

On a greased aluminum foil place the dough and press gently with your fingers.

Place the filling ( dal and jaggery ball ) in the center and close it will the dough from all the sides to make a ball.

Now gently press the ball with your fingers again, use oil if it is too sticky.

Press the ball slowly and carefully  so that the filling doesn't come out.

Now heat non stick tawa and place the foil sheet upside down on the tawa so that bobbatlu stick to

 the pan and you can slowly remove the foil.

Cook on both sides on medium to low flame.

Finally add ghee on and roast for another  few seconds.

Repeat the process with rest of the filling and dough.

Remove and serve.

Check to see what my fellow bloggers are cooking for Blogging Marathon 121.