Name: Sample Recipe Title
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 eggs, 100g chocolate, 1 cup flour

Bobbatlu or Puran Poli Sweet | Paruppu Poli (Bolli) | Sweet Puran Poli Recipe | Holige | Bakshalu – Bobbatlu or Puran Poli is a basic Indian conventional pageant candy. It is principally a flat bread filled with a candy lentil filling known as Poornam, which is created from cut up Bengal gram and jaggery.

Editor’s observe: This put up was initially printed in March 2015 and has been up to date with Video and changed with newly edited photos for comprehensiveness and freshness.

As the pageant season begins I’m sharing just a few conventional pageant dishes- Let’s start with Bobbatlu or Puran Poli. Before we bounce into the recipe, just a few phrases about Ugadi.

What is Ugadi Festival

The second we take into consideration festivals in India, we’re handled to an imagery of myriad, blast of colors, sweets, music, household, associates, laughter, and many others. Ugadi is the brand new yr day for the folks of Andhra Pradesh and Karnataka. In Maharashtra the identical day is widely known because the onset of the Maharashtrian new yr and it is called ‘Gudi Padva’, which accurately means the start of the brand new yr. The title of the pageant ‘Ugadi’ is derived from two phrases ‘Yuga’ and ‘Aadi’. ‘Yuga Aadi’ means ‘beginning of a new age’. It is believed that Lord Brahma, the creator began his work of creation on the ‘Chaitra suddha padhyami’ day, which got here to be often called Ugadi. The onset of spring additionally symbolically marks the start of latest life.

Preparation for the Festival

Preparations for the pageant start nearly every week earlier than Ugadi. Houses are cleaned. People buy groceries to purchase new garments, jewelry and different house equipment. On Ugadi folks get up earlier than the break of daybreak and have a shower. The entrances of their houses are embellished with recent mango leaves because it signifies crop and common effectively being.

There is not any Ugadi with out Ugadi Pachadi, as we name it in Andhra. Ugadi Pacchadi is a singular combination with six components of style, which symbolizes the truth that life is a mix of various experiences. The Ugadi Pachhadi is combination of Neem buds/flower, its bitterness signifying disappointment, jaggery and ripe banana items for sweetness, signifying happiness, inexperienced chilli/pepper for its scorching style, signifying anger, salt for worry, tamarind juice for its sourness signifying disgust and uncooked mango for its tang, signifying shock. That is symbolic sufficient to point out that life has its moments of happiness and disappointment and it have to be accepted along with the identical sense of equanimity. Rising above petty conditions and accepting the whole lot is the first message of the Ugadi pageant. Source of information Wikipedia and ofcourse somethings which I’ve been practising for years within the household.

What is Bobbatlu or Puran Poli

Bobbattu is a basic conventional pageant candy in Andhra. It is principally a flat bread filled with a candy lentil filling known as poornam, which is created from cut up Bengal gram and jaggery. It is standard with completely different names in numerous elements of the nation and goes by the title Puran poli, Holige, Obbattu, poli, boli, bakshalu and Puranachi poli. Usually conventional bobbatlu are made with Bengal gram dal however I additionally make completely different variations with coconut filling, various kinds of lentils and even with nuts. You might be artistic to make the stuffing of your selection. The selection of sweetener might be both jaggery or sugar however I choose with jaggery .

If you’re making it for the primary time, it might break and filling would possibly come out a bit, don’t fear, sprinkle some dry flour to that half and it is going to be positive. Perfect Bobbattlu or Puran Poli require some follow.

Step-by-Step Process in making

Bobbatlu or Puran Poli:

Click HERE to look at Bobbatlu or Puran Poli recipe video….Continue studying for detailed recipe!!

It principally includes 4 main steps –

Mixing the dough for the outer layer
Making the filling or Poornam
Making Bobbatlu
Frying Bobbatlu

Let’s undergo every of those steps in detail-

Mixing the dough for the outer layer:

Mix all goal flour (maida) with a pinch of salt, 2 teaspoons of oil.
Add water to it little by little and knead to a really easy dough. The consistency of the dough must be very free than the common roti dough, that is an important step in any other case you’ll not get smooth bobbatlu.
Now place this dough in a deep vessel and pour remainder of the oil over it till the dough is totally soaked in oil. Let the dough relaxation for 1 to 2 hours.

Note: The quantity of oil is as much as you. I’ve used little or no oil however often the dough must be effectively soaked in oil. Feel free to make use of oil to fit your style and requirement. But do not forget that the surplus oil is drained later earlier than utilizing the dough.

In the meantime put together the filling or poornam.

The filling or Poornam:

Click HERE for the video!!

Wash and soak Bengal gram dal (minimal ½ an hour). Best can be to soak dal first and blend the dough.
Discard soaked water, add 2 cups of recent water to the drained dal and strain prepare dinner over excessive warmth for 3 whistles. Then simmer to low warmth for five minutes and switch off the warmth.
Open the strain cooker as soon as the strain subsides. Drain any extra water within the dal and mash it.

Jaggery syrup for the filling:

Take jaggery powder in a saucepan and add ½ cup of water to it.
Heat over medium warmth until the jaggery melts. Turn off the warmth. (This is especially accomplished to take away any impurities within the jaggery)

Transfer cooked lentils to a large pan,
To this add ½ cup of desiccated coconut.
Now pressure jaggery syrup into the combination within the pan.
Cook the combination over medium warmth until all of the moisture evaporates.
You get a thick consistency as proven within the pic beneath. Now flip off the warmth.
Add cardamom powder and blend effectively. Let the combination cool fully.
Make small sized balls out of the combination.

3. To put together Bobbatlu or Puran Poli:

Take a polythene or plastic cowl or a butter paper and grease it with some oil.
Drain all the surplus oil over the dough and use.
Pinch a small marble sized dough (the quantity of dough must be half the amount of the filling you’re taking).
Flatten it a bit utilizing your fingers as proven beneath and place one ball of filling and seal it correctly from all the perimeters like how we do for parathas. Now flatten it slowly with fingers to get 5″ diameter circle.

Alternatively you’ll be able to roll or unfold between two greased clear sheets. Spread with each fingers ranging from the centre and drag it to in direction of the circumference making use of strain as proven beneath. Adapt the strategy which ever is handy to you.
This technique yields very skinny and flaky babattu in comparison with the above technique..

Frying Bobbatlu or Puran Poli:

Heat a griddle over medium warmth. Gently take away the babbattu from the sheet and placed on the griddle when it’s scorching sufficient. Now simmer to low warmth.
Fry on either side making use of oil/ghee till mild golden brown spots seem. Do not fry for very long time, it would make the bobbatu bit laborious. So rapidly take away it from the griddle while you get to see the brown patches on it.
Repeat the method to make all babbatlu or Puran poli, smear the sheet liberally with oil and comply with the identical process.

Smear some melted ghee on prime of the babbattu or Puran Poli and serve heat or scorching. You can even dunk it in heat milk and have it.