Bobbatlu

Bobbatlu, also known as Puran Poli, is a popular sweet flatbread from South India. It is made by stuffing a sweet lentil filling inside a dough made with all-purpose flour and then rolling it out and cooking it on a griddle. Here's a recipe for making bobbatlu:

Ingredients:

For the dough:

• 1 cup all-purpose flour
• 2 tablespoons ghee (clarified butter)
• Water, as needed

For the filling:

• 1 cup chana dal (split Bengal gram)
• 1 cup jaggery (grated or powdered)
• 1/2 teaspoon cardamom powder
• Ghee, for cooking

Instructions:

1. Prepare the dough:

   • In a mixing bowl, combine the all-purpose flour and ghee. Mix well until the ghee is evenly incorporated into the flour.
   • Gradually add water and knead the mixture into a soft and smooth dough. The dough should be pliable but not sticky. Add more water or flour as needed.
   • Cover the dough and let it rest for about 30 minutes.

2. Prepare the filling:

   • Rinse the chana dal and soak it in water for about 2 hours. Drain the water.
   • Cook the soaked dal in a pressure cooker or a pot with enough water until it becomes soft and mushy.
   • Drain any excess water and let the cooked dal cool down slightly.
   • In a separate pan, heat the jaggery on low heat until it melts and forms a syrup.
   • Add the cooked dal to the jaggery syrup and mix well.
   • Cook the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan.
   • Add cardamom powder and mix well.
   • Remove the mixture from heat and let it cool.

3. Assemble and cook the bobbatlu:

   • Divide the dough and the filling into equal-sized portions.
   • Take one portion of the dough and flatten it into a small disc on a lightly greased surface.
   • Place one portion of the filling in the center of the disc and bring the edges of the dough together to enclose the filling completely. Pinch and seal the edges.
   • Flatten the filled dough ball and roll it out gently into a circular shape, about 6-8 inches in diameter.
   • Heat a griddle or a non-stick pan over medium heat. Place the rolled bobbatlu on the griddle and cook on both sides until golden brown, applying ghee to both sides.
   • Remove from the griddle and repeat the process with the remaining dough and filling.
   • Serve the bobbatlu warm or at room temperature.

Bobbatlu are often enjoyed as a special treat during festivals and celebrations. They can be served as a dessert or as a sweet snack. Enjoy the delicious bobbatlu with a dollop of ghee or with a side of milk or yogurt.