Puran Poli or Puran Puri or Bobbattu or Holige or Obbattu is a traditional type of sweet flatbread made in India in the states of Andhra Pradesh, Karnataka, Maharashtra, Gujarat and Goa.
Maharashtrian puran poli uses chana dal, the gujarati version makes use of toovar dal.
For The Dough:
- 2 cups of whole wheat flour (gehun ka atta)
- 2 tbsp of oil
For The Filling:
- 1 cup of toovar (arhar) dal
- 1 cup of sugar
- a few of saffron (kesar) strands
- 2 tbsp of ghee
- 1/2 tsp of cardamom (elaichi) powder
- 1/4 tsp of nutmeg (jaiphal) powder
- a pinch of mace (javantri) powder
- ghee for smearing
For the dough:
- Take a blow put the flour and oil in a bowl and knead into a soft dough using enough water. (it should not be too soft)
- Divide the dough into 15 equal portions and keep aside.
For the filling:
- Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
- Allow the steam to escape before opening the lid.
- Drain any excess water and mash the dal lightly using the back of the spoon
- Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.
- Heat the ghee in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
- Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
- Cool slightly and divide it into 15 equal portions. Keep aside.
- Roll out one portion of the dough about 3 inches diameter circle.
- Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
- Flatten the dough and roll again into a using a little wheat flour for rolling. it shoudn’t be too fat nor too thin
- Cook on a tava over a medium flame till it turns golden brown in colour on both the sides.
- Smear a little ghee on each puran poli and serve hot.
Puran Puri tastes great which Maharashtrian style potato sabzi.