I’d made this for sankranti when I did a festival spread for the newspaper that I write for. What i like is that you can use maida or whole wheat flour for the outer covering or a combination. I love this freshly made and piping hot off the tava with a dab of ghee… also love it with a little milk when it is sitting in the fridge!
Bobbattu or Puranpoli (makes 6-7 medium ones)
For the filling
Chana dal/bengal gram – 1 cup (soaked in water for an hour and drained)
Sugar – 1 cup
Cardamom powder – ½ teaspoon
Salt – a pinch
For the covering
Maida – 1 1/4 cups
Oil – 3-4 tablespoons
Ghee – 1 tablespoon
Pressure cook channa dal adding a cup of water till the dal turns very soft. Grind to a fine paste.
Heat a heavy bottomed kadai, add the ground dal paste and sugar and cook till they blend and form a thick lump like paste with no moisture left. Keep stirring on slow flame.
Add cardamom powder and salt and combine. Cool and make small lemon sized balls for stuffing. Keep aside.
Combine the maida, pinch of salt, oil and enough water to make a very soft and sticky dough(softer than puri dough).
Knead well and keep aside for one or two hours.
Grease your hand with oil and pinch a small portion of dough and flatten it into a 2″ disc. Place a ball of channa dal stuffing in the centre and draw the edges of the dough from all sides to cover the stuffing completely.
Take a plastic sheet or a plantain leaf and gently flatten each ball carefully with your fingers to form a 6″ diamater flat circular roti/bobattu/poli. You can also roll gently with a rolling pin.
Heat a tawa and fry it on low flame such that its roasted on both sides till brown spots appear. Smear oil over the bobbatu while frying.
Serve warm with ghee. Store them in an air tight container or in the refrigerator. Stays fresh for a few days.
This is part of the blogging marathon… have stopped to catch my breath a bit!