Bobbatlu Recipe / Puran Puri ( Puran Poli ) / Holige Recipe / Puran Indian / Ugadi Recipes /
March 18, 2018 is Telugu new year - Ugadi. So here I am with the most traditional and delicious recipe of Andhra - bobbatlu. This sweet dish is famous all over India though with different names. It is known as puran poli in Gujarathi and Marathi, boli in Malayalam and Tamil, holige or obbattu or Orugatalle in Kannada or poli in Konkani. It is also known as Bakshalu in Telugu.
This is one of my favourite dish right from childhood days. I never knew how to make it at that time but I remember making them for the first time for my man 👨 during Sankranthi. They came out perfect. Since then I have been preparing them quite often and each time they tasted amazing.
They are very simple to make except the fact that they are time consuming. But if there are two people, then it would be just a cakewalk. One would flatten them and the other would fry them - as simple as said. But again, the process of rolling these bobbatlu comes by practice. So don't get disheartened if you don't get then right the first time. Do try them and you would just master the making of puran poli.
The stuffing is the same as that of boorelu with channa dal. I have used sugar here but you can replace it with jaggery or a combo of both sugar and jaggery. Adding loads of ghee will make them all the more tasty 😋 and delicious.
You can also check out my other festive recipes like
Preparation
Take water in a vessel and add channa dal to it. Put it on flame and cook until it is soft.
When you press a grain between your thumb and index fingers, it should get mashed easily.
At this stage switch off the flame and drain the water immediately. Allow the drained channa to cool.
Meanwhile, lets get the dough ready. Take Maida in a bowl and add water.
Make a soft dough. The dough will be sticky initially, but apply little oil and make a soft dough.
A very soft dough is essential because we need to stuff and then roll it out. If the dough is hard then the rolling becomes difficult and the stuffing also comes out. Keep the covered dough aside to rest.
Now put the channa in a blender and make a powder out of it.
Transfer to a big plate. In the same blender, mixie sugar to a fine powder along with cardamom powder. Add this powdered sugar to the channa powder ......
....and mix well with your hands to make a lump.
Make small balls out of them and keep aside. Take the rested dough and make balls similar to the size of the stuffing balls or a little smaller but definitely not larger than the stuffing balls. If the stuffing balls are smaller then we will get to taste more of the Maida roll rather than the sweet. Hence keep the sizes same or the stuffing balls a little larger.
Now the time comes for rolling of the bobbatlu. Check this video for rolling the bobbatlu or holige.
Apply ghee on the rolling platform and flatten the Maida ball gently with your fingers thinning the edges and keeping the centre part thick.
Place the channa ball in the centre of the flattened Maida roll and seal the edges by bringing them together.
If you have excess dough then pinch it off as shown in the video. Now gently press the ball using your fingers and roll out gently into a paratha. Keep aside.
Repeat the process with the remaining stuffing and dough.
Heat a griddle and place one puran poli at a time.
Cook for a few seconds and flip to other side. Cook for another few seconds and flip again.
Apply ghee and do to the other side. Apply ghee to the other side as well and cook for few more seconds until you find lovely brown spots on these yummy obbatlu.
Serve hot or at room temperature. Enjoy with family 👪 and friends. My Ugadi Special Meal is Pulihora with Bobbatlu.
Ingredients
Channa dal 1 cup
Maida 1 cup
Sugar 1 cup + 2 tbsp.
Cardamom powder 1 tsp
Ghee few tbsp.
Oil 2 tsp
Method
- Cook channa dal until soft but not mushy.
- Drain the water and allow to cool.
- Prepare a soft dough with maids flour. Initially add oil and crumble well and then prepare a soft dough adding water little by little. Cover and keep aside.
- Blend the cooked channa to a coarse powder and transfer to a big plate.
- Make powder out of sugar and cardamom powder.
- Mix sugar powder and channa powder well.
- Make small balls out of it and keep aside.
- Make same sized balls out of the Maida dough.
- Take one maids ball and flatten it out keeping the edges thin and centre thick.
- Place a channa ball and seal the edges by bringing them together.
- Apply oil on the platform and press gently with your fingers to spread out evenly.
- Repeat with the remaining dough.
- Heat a griddle until real hot and place the rolled out bobbatlu one at a time.
- Fry on both sides applying ghee on both sides and cook until golden in colour.
- Serve hot or at room temperature.
Notes
- For me, the Maida dough was not sufficient. So I prepared boorelu with the remaining stuffing.
- Add grated coconut also enhances the taste with tiny bits under your teeth giving a crunchy texture.
- Traditionally, they used to roll the bobbatlu on a banana leaf, but now a days we do not get them so easily. Then, people used the plastic covers to roll. But I find my chapathi rolling platform comfortable. But if you find them difficult, then you can use the plastic covers, as they are easy to remove from them.
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