Poornam Bobbatlu

Poornam Bobbatlu / Puran Poli

Ingredients:

Chana Dal 1 cup
Jaggery 1 cup
Black Cardamom Powder 1 tsp
Plain Flour 2 1/2 cups
Salt to taste
Oil 1/2 cup
Ghee as required

Method of preparation:

Boil chana dal in few cups of water until the dal breaks apart when pressed between fingers.
Drain the water and spread chana dal on kitchen towel to soak excess water.

Grind together chana dal, jaggery and cardamom powder smoothly using a food processor.
Don’t add any water and if possible use a pestle to pound the chana dal jaggery mixture for final to make sure no small bits of chana dal are left.
Roll the ground chana dal jaggery mixture into lemon sized balls and reserve them for later use.

In a mixing bowl, knead plain flour and a pinch of salt into tight dough adding enough water.
Pour half a cup of oil on the flour dough and keep it soaked and covered for around 2 – 3 hours.
Take a big lime sized ball out of the plain flour dough and flatten it on the greased palm.
Carefully stuff the reserved chana dal jaggery ball on the flattened flour dough making sure all sides of the ball are completely covered.
Repeat the same with remaining chana dal jaggery balls and reserve for later use.

Heat a flat pan on medium heat.
Take the stuffed chana dal jaggery balls onto a greased zipper bag.
Carefully flatten it with the help of fingers into a circular disc.
Once pan is hot, slowly place the flattened puran poli on the pan.
Pour half a tsp of ghee around the puran poli.
Once the bottom of the puran poli starts to turn golden brown, turn on other side and cook until other side turns golden brown. Remove the puran poli onto serving plate.
Repeat the same with remaining stuffed chana dal jaggery balls.
Serve puran poli / bobbatlu with a dollop of fresh ghee on top.

Notes: If the chana dal jaggery mixture becomes runny, heat the mixture until it tightens.