Bobbatlu

Quick Info

• Prep: 30 mins (plus 30 mins resting)
• Cook: 30 mins
• Servings: 6

Ingredient Substitutes

• Maida ? Whole wheat flour
• Jaggery ? Sugar or dates
• Ghee ? Oil

Ingredients

• 1 cup chana dal (Bengal gram)
• 3/4 cup grated jaggery
• 2 cups maida (or wheat flour)
• 1/2 tsp cardamom powder
• 2 tbsp ghee (for dough)
• Pinch of salt
• Water as needed
• Ghee for roasting

Instructions

1. Pressure cook chana dal until soft but not mushy, drain excess water.
2. Mash dal and cook with grated jaggery until mixture thickens and leaves sides of pan.
3. Add cardamom powder, cool and make small balls of filling.
4. Mix flour, salt, ghee, and water into a soft pliable dough, rest 30 mins.
5. Divide dough into lemon-sized balls, stuff with filling, seal edges.
6. Gently roll into thin flatbreads using flour for dusting.
7. Roast on a hot tawa with ghee until golden brown spots appear.
8. Serve warm with extra ghee or a splash of warm milk.

Tips & Variations

Ensure filling is thick to avoid breaking while rolling | Keep dough soft and rested for easy rolling | Use jaggery instead of sugar for authentic taste | Roll gently to avoid stuffing leaking | Serve immediately for best taste

You will love it

Bobbatlu, also known as puran poli, is a traditional festive sweet from Andhra Pradesh, especially prepared during Ugadi and other celebrations. A dough made of maida (all-purpose flour) or wheat flour is stuffed with a mixture of cooked chana dal, jaggery, and cardamom, then rolled out carefully and roasted on a hot tawa with ghee until golden. Soft, sweet, and aromatic, bobbatlu is served with melted ghee and sometimes warm milk, symbolizing prosperity and joy in festive feasts.

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