Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli | How to make Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli

By Blessy Swarna  |  1st May 2017  |  
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  • Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli, How to make Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli
Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poliby Blessy Swarna
  • Prep Time

    6

    Hours
  • Cook Time

    20

    mins
  • Serves

    10

    People

11

0

About Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli Recipe

This delicacy is made in many parts of India. So the flavourings and names vary from place to place.

Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli is delicious and authentic dish. Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli by Blessy Swarna is a great option when you want something interesting to eat at home. Restaurant style Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli is liked by most people . The preparation time of this recipe is 360 minutes and it takes 20 minutes to cook it properly. Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli. Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli is an amazing dish which is perfectly appropriate for any occasion. Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli at your home.

Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli

Ingredients to make Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli

  • all purpose flour/maida 250 grams
  • Chirote rava/ fine semolina 250 grams
  • oil 100ml
  • salt 1 teaspoon
  • water as required to make dough
  • Split bengal gram/ channa dal 500 grams
  • Green cardamom powder/ elaichi 1 teaspoon
  • ghee as required to roast the puran polis

How to make Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli

  1. First soak the chana dal in water for about 4 hours (the longer you soak, faster it cooks)
  2. Preparation of dough : Add all purpose flour/ maida, chirote rava, salt and mix well. To this add enough water and make a soft dough.
  3. To this add the oil and continue to knead it for about 10 minutes (By this time oil will be absorbed and the dough becomes soft).
  4. Cover this dough and rest it for about 2 hours.
  5. To make puran : Cook the soaked split bengal gram/chana dal in the pressure cooker for 1 whistle and place the hot pressure cooker under the cold running water. This is to stop the cooking process of the dal.
  6. We want the chana dal to be cooked yet retain its shape. In my case, I soaked the dal over night and in the morning I cooked it on low flame for 15 minutes.
  7. Once you've boiled or cooked the dal, strain the water using a strainer and spread the dal on a plate or a clean cotton cloth.
  8. Once your dal is moisture free, add the dal and jaggery to a food processor or mixer jar and make it into a smooth paste. (like play dough)
  9. To this paste add green cardamom powder/elaichi powder and mix well. This paste is called Puran.
  10. Once your dough and the puran are ready, it's time to make the Puran Polis.
  11. This is very simple. It's just like making any kind of paratha's you make at home/ any stuffed flat breads.
  12. Make balls of puran and dough. (Puran balls should be bigger than the dough balls)
  13. Dust the board, place the dough ball and make a small chapati. To this add the Puran ball and cover from all the sides.
  14. Flatten this stuffed ball with your fingers lightly, moving from center to the edges so that the puran spreads evenly inside.
  15. With a rolling pin, gently roll it into a flat chapati. Remember no pressure during this process.
  16. Now, roast the puran poli on a medium hot tawa/pan on both the sides. Remove and apply ghee/ clarified butter on both the sides and serve.

My Tip:

If you chirote rava is unavailable, use fine semolina or grind the regular semolina at home. Or you could use only maida for your polis. Health conscious pals can use wheat flour. After you strain your dal, use the dal water in the preparation of rasam, sambar , dal etc. You could apply ghee to the puran polis while roasting them or apply after removing from flame. I liked the second method. After grinding dal and jaggery together, if you end up with a liquidy puran , then simply cook the puran on stove until it thickens up. If you over cook your dal, this is the extra step you have to follow!!

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