Delicious Homemade Bhakshalu: A Traditional Indian Sweet Flatbread Recipe

Ingredients

  • 1 cup of Chana Dal
  • 1 cup of Jaggery
  • 2 cups of Wheat Flour
  • 1/2 teaspoon of Cardamom Powder
  • 1/4 cup of Ghee
  • 1 cup of Water (for dough)
  • Water as required (for boiling Chana Dal)
  • 1/4 cup of Rice Flour (for dusting)

Steps and instructions

  1. First soak the Chana Dal for about 1 hour, then drain the water.
  2. Take a deep pan, add the soaked Chana Dal and enough water to cover it. Boil until the Dal becomes soft but not mushy.
  3. Once the Dal is cooked, drain the water completely. In the same pan, add the boiled Chana Dal and Jaggery. Cook this on a low flame.
  4. The Jaggery will melt and the mixture will become liquid. Keep stirring and cook until the water is completely evaporated and the mixture becomes thick.
  5. Add Cardamom Powder and mix it well. Turn off the flame and let the mixture cool. Once cooled, grind this mixture into a fine paste without adding any water.
  6. For the dough, take a bowl and add Wheat Flour, Ghee and Water. Knead it into a smooth and soft dough. Cover the dough and let it rest for about 15-20 minutes.
  7. After the dough has rested, divide the dough and the Dal-Jaggery mixture into equal parts. Roll the dough into small circles, then place the Dal-Jaggery mixture in the center. Wrap the dough around the mixture and seal the edges.
  8. Using Rice Flour for dusting, roll this stuffed dough into a circle. Repeat this process for the remaining dough and mixture.
  9. Heat a tawa or pan and cook these circles on medium heat. Apply a little ghee on both sides while cooking. Cook until both sides turn golden brown in color.
  10. Once cooked, place them on a plate. Your Bhakshalu are ready to be served. Enjoy them warm or at room temperature.

Tools for making

  • Deep Pan - Used for boiling Chana Dal and cooking the Dal-Jaggery mixture.
  • Bowl - Used for kneading the dough.
  • Grinder - Used to grind the cooked Dal-Jaggery mixture into a fine paste.
  • Rolling Pin - Used for rolling the dough and shaping the Bhakshalu.
  • Tawa or Pan - Used for cooking the Bhakshalu on the stovetop.
  • Plate - Used for serving the cooked Bhakshalu.

Recipe variations

  • Use a combination of different lentils such as Toor Dal, Moong Dal, or Urad Dal instead of Chana Dal.
  • Experiment with different sweeteners like Palm Jaggery, Coconut Sugar, or Brown Sugar instead of Jaggery.
  • Add grated Coconut or Dry Fruits like Cashews and Almonds to the filling for added texture and flavor.
  • Replace Wheat Flour with All-Purpose Flour, Rice Flour, or a gluten-free flour blend for a different crust.
  • Try adding a pinch of Nutmeg or Saffron strands to the filling for a unique aroma and taste.
  • For a vegan version, substitute Ghee with Coconut Oil or any other plant-based oil.
  • Explore savory variations by using a spicy lentil filling with ingredients like Green Chilies, Ginger, and Curry Leaves.
  • For a healthier version, use Whole Wheat Flour instead of regular Wheat Flour.
  • Experiment with different spices like Cinnamon, Cloves, or Fennel Seeds to add a twist to the flavor profile.
  • Consider adding mashed Bananas or grated Carrots to the filling for a fruity or vegetable twist.

Recipe overview

Bhakshalu, also known as Puran Poli, is a popular sweet dish from the Indian subcontinent. It's a delightful dessert typically prepared during festive occasions like Ugadi, the Telugu New Year. The dish is essentially sweet flatbreads stuffed with a delicious blend of boiled Chana Dal and Jaggery, spiced with Cardamom. This recipe guide will walk you through the process of making Bhakshalu at home, with step-by-step instructions that are simple to follow. Expect a soft, sweet filling encased in a crisply cooked, ghee-laden flatbread. This dish is best enjoyed warm, served as is or with a dollop of ghee. The recipe serves 4-6 people, and the preparation time is approximately 1 hour and 30 minutes.

Common questions

  1. Can I use any other lentils instead of Chana Dal? Yes, you can use other lentils like Toor Dal or Moong Dal as a substitute for Chana Dal.
  2. Can I replace Jaggery with sugar? Yes, you can replace Jaggery with an equal amount of sugar if you prefer.
  3. Can I use all-purpose flour instead of wheat flour? Traditionally, Bhakshalu are made with wheat flour. However, you can try using all-purpose flour if you don't have wheat flour available, but the texture and taste may vary.
  4. What should be the consistency of the Dal-Jaggery mixture? The Dal-Jaggery mixture should be thick and without any excess moisture. It should be spreadable but not runny.
  5. How should I store the Bhakshalu? You can store the Bhakshalu in an airtight container at room temperature for up to 3-4 days. If you want to store them longer, you can refrigerate them for up to a week.

Serving dishes and utensils

  • Pan - A deep pan for boiling Chana Dal and cooking the Dal-Jaggery mixture.
  • Bowl - A bowl for kneading the dough.
  • Grinder - A grinder to grind the cooked Dal-Jaggery mixture into a fine paste.
  • Rolling Pin - A rolling pin for rolling the dough and stuffing.
  • Tawa or Pan - A flat pan or tawa for cooking the Bhakshalu.
  • Plate - A plate for serving the cooked Bhakshalu.

Origin stories

Bhakshalu, also known as Bobbattu or Puran Poli, is a classic sweet delicacy that traces its origins to the South Indian state of Andhra Pradesh, although it enjoys popularity across various regions of India under different names. This sweet flatbread is traditionally prepared during the Telugu New Year, Ugadi, signifying the start of new beginnings. It carries profound symbolism, with the sweetness of the Jaggery and Chana Dal filling representing the sweetness of life, and the outer bread symbolising life's many layers and complexities. Interestingly, Bhakshalu is not just restricted to festive occasions, it is also served as a dessert in everyday meals, reflecting the South Indian culture's affinity for sweet savories. It's the warm embodiment of the region's hospitality, denoting a welcoming spirit to guests, insisting they stay for a meal and leave with sweet memories.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.