Golden Puran Poli (Holige, Obbattu, Bobbattu): A Festive Indian Flatbread
4 hours
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About Golden Puran Poli (Holige, Obbattu, Bobbattu): A Festive Indian Flatbread
Imagine biting into a warm, golden flatbread, the sweet, melt-in-your-mouth filling a symphony of flavors. This is Puran Poli—also known as Holige, Obbattu, Bobbattu, or Boli—a beloved Indian delicacy traditionally savored during festivals.This recipe guides you in crafting the perfect Puran Poli, from its soft, golden outer layer to the rich, flavorful lentil-jaggery filling. With easy-to-follow instructions and helpful tips, you'll be making this irresistible treat like a pro.Experience the joy of sharing this delightful flatbread with your loved ones, creating memories and traditions that will last a lifetime. Get ready for requests for seconds...and thirds!
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Recipe Time & More
Prep3 hours 30 minutes
Cook30 minutes
Total4 hours
Ingredients
For the Dough
- 2 cup All-Purpose Flour maida
- 1/4 tsp Turmeric Powder haldi
- 4 tbsp Ghee or oil
- 1/2 tsp Salt or to taste
- Water as needed for dough
- 1/2 cup All-Purpose Flour for dusting
For the Filling (Puran)
- 3/4 cup Chickpeas chana dal, split
- 1 cup Jaggery gur
- 1/4 cup Coconut grated
- 1/2 tsp Cardamom Powder elaichi
- 2 tbsp Ghee or oil
Instructions
- In a mixing bowl, combine the all-purpose flour, turmeric powder, salt, and ghee. Gradually add water, mixing until a smooth, soft dough forms. Kneading helps develop gluten, resulting in a softer flatbread. Cover the bowl and let the dough rest for 2-3 hours. This allows the gluten to relax, making it easier to roll.
- Wash and soak the chana dal for 30 minutes, then drain. Pressure cook the dal with 2 1/2 to 3 cups of water for 4 whistles. Once the pressure releases naturally, drain the dal, reserving the cooking liquid. You can use this liquid in soups or curries.
- In a mixer grinder, combine the cooked chana dal, cardamom powder, grated coconut, and a little water. Grind to a smooth, thick paste. You can use the reserved dal cooking liquid if needed.
- Heat ghee in a pan over medium heat. Add the chana dal paste and jaggery. Mix well and cook, stirring frequently, until the mixture thickens and dries, about 18-20 minutes. This step is crucial for achieving the right filling consistency.
- The puran is ready when it sticks to the spoon and doesn't fall off easily. Remove from heat, let it cool, and then divide into small, equal balls.
- Lightly grease your hands and a rolling surface. Take a small portion of dough and flatten it. Place a puran ball in the center and bring the dough edges together to enclose the filling completely.
- Dust with flour and gently roll the filled dough into a thin, round flatbread. Heat a tawa or griddle over medium heat. Lightly grease the tawa and cook the puran poli until golden brown spots appear, flipping and adding a little ghee on both sides. The poli will puff slightly as it cooks.
- Serve the puran poli hot, drizzled with ghee, for a truly delicious experience.
Recipe Notes
Good To Know
- If your puran (chana dal-jaggery filling) seems too moist after cooking, spread it out on a plate and let it cool completely. This helps it firm up and makes stuffing the dough much easier.
- For a softer and more pliable outer layer, let the dough rest for at least 1 hour, covered with a damp cloth. This resting period allows the gluten to relax and prevents tearing when rolling.
- To infuse extra aroma, add a pinch of nutmeg or saffron strands to the puran along with cardamom, especially if preparing for festive occasions.
Expert Tips
- For a richer flavor, roast the chana dal lightly before cooking it for the puran. This enhances the nutty taste and aroma.
- When rolling out the stuffed dough, use minimal dry flour to prevent the puranpolis from becoming dry. A lightly greased surface works best.
- Cook the puranpolis over medium heat to ensure they cook evenly through and develop a beautiful golden-brown color.
Storage Instructions
- Puranpolis freeze exceptionally well. Stack them with parchment paper in between each piece and store in an airtight container.
- Reheat on a tawa with a touch of ghee before serving.
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Recipe Nutrition
Calories: 847kcalCarbohydrates: 135gProtein: 11gFat: 29gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 17.4gSodium: 380mgFiber: 3gSugar: 57g
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4 Comments
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What a great recipe! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
This is so tempting! Can’t wait to cook it.
I’m eager to make this recipe!