Bobbatlu or Puran Poli Sweet | Paruppu Poli (Bolli) | Sweet Puran Poli Recipe | Holige | Bakshalu – Bobbatlu or Puran Poli is a classic Indian traditional festival sweet. It is basically a flat bread stuffed with a sweet lentil filling called Poornam, which is made from split Bengal gram and jaggery.
Editor’s note: This post was originally published in March 2015 and has been updated with Video and replaced with newly edited pictures for comprehensiveness and freshness.
As the festival season begins I’m sharing a few traditional festival dishes- Let’s begin with Bobbatlu or Puran Poli. Before we jump into the recipe, a few words about Ugadi.
What is Ugadi Festival
The moment we think about festivals in India, we are treated to an imagery of myriad, blast of colours, sweets, music, family, friends, laughter, etc. Ugadi is the new year day for the people of Andhra Pradesh and Karnataka. In Maharashtra the same day is celebrated as the onset of the Maharashtrian new year and it is known as ‘Gudi Padva’, which literally means the beginning of the new year. The name of the festival ‘Ugadi’ is derived from two words ‘Yuga’ and ‘Aadi’. ‘Yuga Aadi’ means ‘beginning of a new age’. It is believed that Lord Brahma, the creator started his work of creation on the ‘Chaitra suddha padhyami’ day, which came to be known as Ugadi. The onset of spring also symbolically marks the beginning of new life.
Preparation for the Festival
Preparations for the festival begin almost a week before Ugadi. Houses are cleaned. People go shopping to buy new clothes, jewellery and other home accessories. On Ugadi people wake up before the break of dawn and have a bath. The entrances of their homes are decorated with fresh mango leaves as it signifies a good crop and general well being.
There is no Ugadi without Ugadi Pachadi, as we call it in Andhra. Ugadi Pacchadi is a unique mixture with six elements of taste, which symbolizes the fact that life is a mixture of different experiences. The Ugadi Pachhadi is mixture of Neem buds/flower, its bitterness signifying sadness, jaggery and ripe banana pieces for sweetness, signifying happiness, green chilli/pepper for its hot taste, signifying anger, salt for fear, tamarind juice for its sourness signifying disgust and raw mango for its tang, signifying surprise. That is symbolic enough to show that life has its moments of happiness and sadness and it must be accepted together with the same sense of equanimity. Rising above petty situations and accepting everything is the primary message of the Ugadi festival. Source of info Wikipedia and ofcourse somethings which I have been practicing for years in the family.
What is Bobbatlu or Puran Poli
Bobbattu is a classic traditional festival sweet in Andhra. It is basically a flat bread stuffed with a sweet lentil filling called poornam, which is made from split Bengal gram and jaggery. It is popular with different names in different parts of the country and goes by the name Puran poli, Holige, Obbattu, poli, boli, bakshalu and Puranachi poli. Usually traditional bobbatlu are made with Bengal gram dal but I also make different versions with coconut filling, different types of lentils or even with nuts. You can be creative to make the stuffing of your choice. The choice of sweetener could be either jaggery or sugar but I prefer with jaggery 
.
If you are making it for the first time, it may break and filling might come out a little, don’t worry, sprinkle some dry flour to that part and it will be fine. Perfect Bobbattlu or Puran Poli require some practice.
Step-by-Step Process in making
Bobbatlu or Puran Poli:
Click HERE to watch Bobbatlu or Puran Poli recipe video….Continue reading for detailed recipe!!
It basically involves 4 major steps –
- Mixing the dough for the outer layer
- Making the filling or Poornam
- Making Bobbatlu
- Frying Bobbatlu
Let’s go through each of these steps in detail-
Mixing the dough for the outer layer:
- Mix all purpose flour (maida) with a pinch of salt, 2 teaspoons of oil.
- Add water to it little by little and knead to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get soft bobbatlu.
- Now place this dough in a deep vessel and pour rest of the oil over it until the dough is completely soaked in oil. Let the dough rest for 1 to 2 hours.
Note: The amount of oil is up to you. I have used very little oil but usually the dough should be well soaked in oil. Feel free to use oil to suit your taste and requirement. But remember that the excess oil is drained later before using the dough.
In the meantime prepare the filling or poornam.
The filling or Poornam:
Click HERE for the video!!
- Wash and soak Bengal gram dal (minimum ½ an hour). Best would be to soak dal first and mix the dough.
- Discard soaked water, add 2 cups of fresh water to the drained dal and pressure cook over high heat for 3 whistles. Then simmer to low heat for 5 minutes and turn off the heat.
- Open the pressure cooker once the pressure subsides. Drain any excess water in 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 heat till the jaggery melts. Turn off the heat. (This is mainly done to remove any impurities in the jaggery)
- Transfer cooked lentils to a wide pan,
- To this add ½ cup of desiccated coconut.
- Now strain jaggery syrup into the mixture in the pan.
- Cook the mixture over medium heat till all the moisture evaporates.
- You get a thick consistency as shown in the pic below. Now turn off the heat.
- Add cardamom powder and mix well. Let the mixture cool completely.
- Make small sized balls out of the mixture.
3. To prepare Bobbatlu or Puran Poli:
- Take a polythene or plastic cover or a butter paper and grease it with some oil.
- Drain all the excess oil over the dough and use.
- Pinch a small marble sized dough (the amount of dough should be half the quantity of the filling you take).
- Flatten it a bit using your hands as shown below and place one ball of filling and seal it properly from all the edges like how we do for parathas. Now flatten it slowly with hands to get 5″ diameter circle.
- Alternatively you can roll or spread between two greased transparent sheets. Spread with both hands starting from the centre and drag it to towards the circumference applying pressure as shown below. Adapt the method which ever is convenient to you.
- This method yields very thin and flaky babattu compared to the above method..
Frying Bobbatlu or Puran Poli:
- Heat a griddle over medium heat. Gently remove the babbattu from the sheet and put on the griddle when it is hot enough. Now simmer to low heat.
- Fry on both sides applying oil/ghee until light golden brown spots appear. Do not fry for long time, it will make the bobbatu bit hard. So quickly remove it from the griddle when you get to see the brown patches on it.
- Repeat the process to make all babbatlu or Puran poli, smear the sheet liberally with oil and follow the same procedure.
Smear some melted ghee on top of the babbattu or Puran Poli and serve warm or hot. You can also dunk it in warm milk and have it.
Print Recipe
Bobbattu or Puran Poli is a classic Indian traditional festival sweet. It is basically a flat bread stuffed with a sweet lentil filling called poornam, which is made from split Bengal gram and jaggery.
Ingredients
For the Outer Layer:
- 1½ Cups All Purpose Flour or Maida
- 5 tbsp oil divided
- A pinch of Salt
- ½ Cup water to knead or as required
For the Stuffing or Poornam:
- 1 Cup Split Bengal Gram chana Dal or chanaga pappu
- 2 Cups water to pressure cook lentils
- ½ Cup Desiccated coconut
- 1½ Cups Powdered Jaggery
- 1 tsp Cardamom Powder
For Frying Bobbatlu:
- 1 tsp Oil/Ghee for each bobbattu
- ¼ tsp Ghee to drizzle on top after frying Optional
Instructions
For outer layer/Dough:
-
Mix all purpose flour(maida) with a pinch of salt, 2 teaspoons of oil.
-
Add water to it little by little and knead to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
-
Now place this dough in a deep vessel and pour rest of the oil over it until the dough is completely soaked in oil. Let the dough rest for 1 to 2 hours.
-
In the meantime prepare the filling or poornam.
For the filling or Poornam:
-
Wash and soak Bengal gram (minimum ½ an hour). Best would be to soak dal first and mix the dough.
-
Discard soaked water, add 2 cups of fresh water to the drained lentils and pressure cook over high heat for 3 whistles. Then simmer to low heat for 5 minutes and turn off the heat.
-
Open the pressure cooker once the pressure subsides. Drain any excess water from the dal and mash it. Transfer to a wide pan.
-
To this add ½ cup of desiccated coconut and jaggery syrup.
For the jaggery syrup:
-
Add jaggery powder to a saucepan and add ½ cup of water to it. Heat over medium heat till the jaggery melts and then strain into the pan with the dal.(This is mainly done to remove any impurities in the jaggery)
-
Heat this mixture of dal, desiccated coconut and jiggery syrup till all the moisture evaporates and you get a thick consistency. Turn off the heat.
-
Now add cardamom powder and mix well. The filling or poornam is ready.
-
Let the mixture cool completely and then make small sized balls out of it.
To prepare Bobbatlu:
-
Take a polythene or plastic cover or butter paper and grease it with some oil.
-
Drain all the excess oil over the dough and use.
-
Pinch a small marble sized dough (the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands and place one ball of filling and seal it properly from all the edges like how we do for parathas. Now flatten it slowly with hands to get 5″ diameter circle.
-
Alternatively you can roll or spread with your hands between two greased transparent sheets. Adapt the method which ever is convenient for you.
Frying Bobbatlu:
-
Heat a griddle over medium heat. Gently remove the babbattu from the sheet and put on the griddle when it is hot enough. Now simmer to low heat.
-
Now fry it on both sides applying oil/ghee until light golden in color. Do not fry it for long time, it will make the bobbatus bit hard. So quickly remove it from the griddle when you get to see the brown patches on it.
-
Repeat the process for making all polis, smear the sheeet liberally with oil and follow the same procedure.
-
Smear some melted ghee and serve the bobbatlu or puran poli warm or hot with melted ghee.
-
They can be stored in an air-tight container for 2 to 3 days. If you want to keep for a longer time for about 10 days, then store it in the refrigerator and microwave it when needed.
Recipe Video
Notes
- The dough should be very sticky, this will make the softest bobbattu.
- Resting of dough for a minimum of 1 hour is important, this will make soft bobbattu. So make the dough first and then start with the filling.
- The filling should be double the dough size.
- Try to use homemade ghee, this will make them smell great.
- If you overcook them they will turn hard.
- They can be stored in an air-tight container for 2 to 3 days. If you want to keep for a longer time, then store it in the refrigerator and microwave it when needed.
Print Recipe
Bobbattu or Puran Poli is a classic Indian traditional festival sweet. It is basically a flat bread stuffed with a sweet lentil filling called poornam, which is made from split Bengal gram and jaggery.
Ingredients
For the Outer Layer:
- 1½ Cups All Purpose Flour or Maida
- 5 tbsp oil divided
- A pinch of Salt
- ½ Cup water to knead or as required
For the Stuffing or Poornam:
- 1 Cup Split Bengal Gram chana Dal or chanaga pappu
- 2 Cups water to pressure cook lentils
- ½ Cup Desiccated coconut
- 1½ Cups Powdered Jaggery
- 1 tsp Cardamom Powder
For Frying Bobbatlu:
- 1 tsp Oil/Ghee for each bobbattu
- ¼ tsp Ghee to drizzle on top after frying Optional
Instructions
For outer layer/Dough:
-
Mix all purpose flour(maida) with a pinch of salt, 2 teaspoons of oil.
-
Add water to it little by little and knead to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
-
Now place this dough in a deep vessel and pour rest of the oil over it until the dough is completely soaked in oil. Let the dough rest for 1 to 2 hours.
-
In the meantime prepare the filling or poornam.
For the filling or Poornam:
-
Wash and soak Bengal gram (minimum ½ an hour). Best would be to soak dal first and mix the dough.
-
Discard soaked water, add 2 cups of fresh water to the drained lentils and pressure cook over high heat for 3 whistles. Then simmer to low heat for 5 minutes and turn off the heat.
-
Open the pressure cooker once the pressure subsides. Drain any excess water from the dal and mash it. Transfer to a wide pan.
-
To this add ½ cup of desiccated coconut and jaggery syrup.
For the jaggery syrup:
-
Add jaggery powder to a saucepan and add ½ cup of water to it. Heat over medium heat till the jaggery melts and then strain into the pan with the dal.(This is mainly done to remove any impurities in the jaggery)
-
Heat this mixture of dal, desiccated coconut and jiggery syrup till all the moisture evaporates and you get a thick consistency. Turn off the heat.
-
Now add cardamom powder and mix well. The filling or poornam is ready.
-
Let the mixture cool completely and then make small sized balls out of it.
To prepare Bobbatlu:
-
Take a polythene or plastic cover or butter paper and grease it with some oil.
-
Drain all the excess oil over the dough and use.
-
Pinch a small marble sized dough (the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands and place one ball of filling and seal it properly from all the edges like how we do for parathas. Now flatten it slowly with hands to get 5″ diameter circle.
-
Alternatively you can roll or spread with your hands between two greased transparent sheets. Adapt the method which ever is convenient for you.
Frying Bobbatlu:
-
Heat a griddle over medium heat. Gently remove the babbattu from the sheet and put on the griddle when it is hot enough. Now simmer to low heat.
-
Now fry it on both sides applying oil/ghee until light golden in color. Do not fry it for long time, it will make the bobbatus bit hard. So quickly remove it from the griddle when you get to see the brown patches on it.
-
Repeat the process for making all polis, smear the sheeet liberally with oil and follow the same procedure.
-
Smear some melted ghee and serve the bobbatlu or puran poli warm or hot with melted ghee.
-
They can be stored in an air-tight container for 2 to 3 days. If you want to keep for a longer time for about 10 days, then store it in the refrigerator and microwave it when needed.
Recipe Video
Notes
- The dough should be very sticky, this will make the softest bobbattu.
- Resting of dough for a minimum of 1 hour is important, this will make soft bobbattu. So make the dough first and then start with the filling.
- The filling should be double the dough size.
- Try to use homemade ghee, this will make them smell great.
- If you overcook them they will turn hard.
- They can be stored in an air-tight container for 2 to 3 days. If you want to keep for a longer time, then store it in the refrigerator and microwave it when needed.
You might also like other popular festival recipes from my blog- Rice Kheer, Kajjikayalu, Carrot halwa, Beetroot halwa, Sweet Pongal, Puliyodharai, Ven Pongal, Coconut Burfi...
Do check out other DESSERT RECIPES and other collections from blog!!
- HOLI RECIPES
- FESTIVAL RECIPES
- DIWALI SWEET RECIPES
- DIWALI SNACKS
- 15 EASY DIWALI SWEETS
- DIWALI FESTIVAL RECIPES
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.