Saturday, June 28, 2008

Bobbatlu / Puran Poli


In the same manner, we can also do "Halwa Puri". Instead of Channa dal & Jaggery balls we have to stuff sooji halwa. Even that tastes good. When compared to "Puran Poli" it is very easy to prepare.

Sending "Puran Poli" to the Sweet Series event.


Learnt From: My Mom

Makes: 22 Bobbatlu

Ingredients:

All Purpose Flour / Maida --- 2 ½ Cups (625 ml)
Channa Dal (Pachi Senaga Pappu) --- 2 Cups (500 ml)
Grated Jaggary (Bellam) --- 2 ½ cups (625 ml)
Elachi Powder --- a pinch
Oil --- for deep fry

Process:

In a bowl add 2 ½ cups of all purpose flour. Add 6-7 tblsn of oil, a pinch of salt to the flour. (Others should not know tht you have added salt to tht. So add a pinch tht’s it.) Mix well. Later add enough water to make a soft dough. Knead the dough. After kneading add 10 tblsn of oil on the dough. Soak the dough in oil. Don’t mix the dough after adding oil. Keep like tht aside. Rest the dough for 1 – 1 ½ hour.


In the mean while, in a sauce pan clean 2 cups of channa dal twice with water. Add approximately 8 cups of water to the dal. Cook the dal till the rawness goes off. Don’t cook till mashy.


Drain the water with the help of a strainer. Keep tht aside.


In the meanwhile, grate 2 1/2 cups of jaggery. Keep tht aside.


Now, grind the cooked dal in a blender to a fine powder. Sieve the grinded powder. Sieving step is optional. If you do tht ... you can make thin flat patties.


Add grated jaggery and a pinch of elachi powder to the dal. Mix well. You should mix in such a way tht the dough should become wet.


Make small balls from the dal and jaggary dough. Keep them aside. I like to eat this laddoos.


After 1 ½ hr again knead the maida dough which you have soaked in oil.
Make balls with the maida dough. Should be smaller than dal & jaggary balls.
Take an aluminu foil or a thick plastic cover.
Dip your fingers in oil.
Grease oil on the foil.
Place the maida ball on foil.
Press the ball with fingers to a flat patty.
On the top of the flat maida ball place the dal & jaggary ball.
Cover the dal & jaggary ball with the maida edges.
Remove the excess maida joints at the top.
Press gently to a flat, thin, & round shaped patty.
Make sure tht the dal & jaggary dough should not come out of maida.


Heat griddle.
Place the stuffed patty on the top of the griddle.


Fry either sides of it with oil.


Make all the rest too in this way.
Don’t pile up the fried bobbatlu on the top of the other. It sticks to the other and will tear when you try to take them.


Enjoy the taste of soft Bobbatlu.



Storage:

Keep them open till they comes to room temperature. Later keep them in air tight container.

Shelf-Life:

Good & soft for 2-3 days.

5 comments:

  1. Sailu thanks for sharing this with me (the finished product). It tasted GREAT.

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  2. This comment has been removed by the author.

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  3. Thank you so much for your lovely entry. The illustration is very good. Love this poli.

    ReplyDelete
  4. Nice post. I was checking constantly this blog and I'm impressed! Extremely helpful information particularly the last part :) I care for such info much. I was seeking this certain info for a long time. Thank you and best of luck.

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  5. Hi,

    I am not a person who enjoys cooking but whenever I want to try something new I definitely check out your site. You make it sound easy and doable even by me who is not a good cook:). Thank you for your wonderful posts.

    Today I am visiting your site again to find out how to make bobbatlu as my son started rolling over:), a major milestone in every parent's life (borlapadite bobbatlu cheyali ani prateeti). Thank you again for this recipe, will try out today.

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Hi, Thank You for going through my blog and taking time to leave your response.

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