Traditional Bobbattu Recipe: A Delicious Indian Sweet Flatbread

Ingredients

1 cup Chana Dal (Bengal Gram)
1 cup Jaggery
4 Green Cardamoms
1/2 cup All Purpose Flour (Maida)
1/2 cup Wheat Flour
1/4 cup Semolina (Sooji/Rava)
1/4 cup Ghee (Clarified Butter)
1/2 teaspoon Salt
1 cup Water (For dough)
Extra Ghee for frying

Steps and instructions

Begin by soaking the Chana dal in water for an hour. After soaking, rinse and drain the dal.
Boil the dal in a pressure cooker with enough water for around 3 whistles or until it is soft and completely cooked.
Drain the dal and ensure there's no excess water left. If there is, squeeze it out completely.
Next, grind the cooked dal to a smooth paste without adding any water.
Add the jaggery to a pan and melt it over a low flame. Once it's completely melted, add the dal paste and cardamom powder. Mix well and cook on low flame until the mixture leaves the sides of the pan. This will be the stuffing for the Bobbattu.
Now, prepare the dough. In a bowl, mix together all-purpose flour, wheat flour, semolina, and salt.
Add warm water slowly to the flour mixture to make a soft dough. Once the dough is ready, cover it with a damp cloth and let it rest for at least 30 minutes.
After the dough has rested, divide it into equal-sized balls. Also, divide the stuffing into the same number of parts.
Take a piece of dough and flatten it into a small disc. Place a part of the stuffing in the center, gather the edges and seal the stuffing inside. Flatten the stuffed dough ball gently with your fingers, then roll it out into a disc of about 6 inches in diameter.
Heat a pan and cook the Bobbattu on a medium flame. Drizzle some ghee around the edges and flip it over to cook on both sides until they turn golden brown.
Repeat these steps with the remaining dough and stuffing. Serve the Bobbattu hot, and enjoy!

Tools for making

Pressure Cooker - Used to cook the Chana dal until soft and completely cooked.
Grinder - Used to grind the cooked dal into a smooth paste for the stuffing.
Pan - Used to melt the jaggery and cook the dal-jaggery mixture for the stuffing.
Mixing Bowl - Used to mix the flours, semolina, and salt for the dough.
Rolling Pin - Used to roll out the dough into discs.
Pan - Used to cook the Bobbattu on the stovetop.
Spatula - Used to flip the Bobbattu while cooking.
Measuring Cups and Spoons - Used to measure the ingredients accurately.
Knife - Used to cut the Bobbattu into desired shapes before serving.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier version.
Replace the jaggery with brown sugar or coconut sugar for a different flavor.
Add a pinch of saffron strands to the stuffing for a fragrant and vibrant twist.
Incorporate chopped nuts like almonds, cashews, or pistachios into the stuffing for added crunch.
For a gluten-free option, replace the all-purpose flour and wheat flour with gluten-free flours like rice flour or chickpea flour.
Experiment with different spices such as cinnamon or nutmeg in the stuffing for a unique flavor profile.
Make a savory version by using a spiced lentil filling instead of the sweet jaggery filling.
Add grated coconut to the stuffing for a tropical touch.
For a vegan version, substitute ghee with coconut oil or vegetable oil.
Try using different types of lentils like moong dal or urad dal for the stuffing.

Recipe overview

Bobbattu, also known as Puran Poli, is a traditional Indian sweet flatbread loved across the country. This mouthwatering dessert is prepared during festive times and special occasions. It is made from chana dal (Bengal gram), jaggery, and a blend of wheat flour and all-purpose flour dough, spiced with the aromatic green cardamom. This Bobbattu recipe is simple to follow and can be made at home with ease. Expect a delightful sweet filled with the goodness of dal and jaggery, cooked to golden perfection. The Bobbattu is best served hot, with a dollop of ghee to enhance its richness. This recipe gives you a step-by-step guide to making perfect Bobbattu, with tips and instructions that ensure success even for beginners. Enjoy the process of making this dessert, and dig into its deliciousness at the end!

Common questions

Can I use split chickpeas (chana dal) instead of whole chana dal? Yes, you can use split chickpeas (chana dal) instead of the whole chana dal. However, the texture of the filling may vary slightly.
Can I substitute jaggery with another sweetener? Yes, you can substitute jaggery with brown sugar or palm sugar if jaggery is not available.
Can I use only all-purpose flour or wheat flour instead of a combination of both? Yes, you can use only all-purpose flour or wheat flour instead of a combination. However, using a combination of both flours gives a better texture and taste.
Can I fry the Bobbattu in oil instead of ghee? Yes, you can fry the Bobbattu in oil instead of ghee. However, ghee adds a rich flavor and enhances the taste.
How do I store leftover Bobbattu? You can store leftover Bobbattu in an airtight container at room temperature for up to 2 days. Reheat before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and preparing the stuffing.
Pressure Cooker - Used for boiling the Chana dal until it is soft and fully cooked.
Pan - A flat-bottomed pan for melting the jaggery and cooking the dal paste.
Rolling Pin - A long cylindrical tool used to roll out the dough into thin discs.
Flat Pan or Tawa - A flat griddle or pan used for cooking the Bobbattu.
Spatula - A kitchen tool used for flipping and handling the Bobbattu while cooking.
Damp Cloth - Used for covering the dough and keeping it moist while it rests.

Origin stories

Bobbattu, also known as Puran Poli in some areas, holds a special place in South Indian cuisine. It's often prepared during festivals like Ugadi and Sankranti, and it's believed that the tradition of making Bobbattu goes back thousands of years. One lovely aspect of this dish is how it beautifully represents the Indian philosophy of balance - it combines the six fundamental flavors, including sweet, sour, salty, bitter, pungent, and astringent, creating a harmonious blend in a single delicacy. The softness of the cooked lentils, the sweetness of the jaggery, and the slight tang brought by the cardamom, all held together by a crisp outer layer, make it a culinary delight. It is often served with ghee or milk, adding another layer of richness to this festive treat.

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.

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