Puran poli /Holige /Obbattu recipe
These are traditional sweet flatbreads made during festivities in India
Servings 8 nos
Ingredients
For pressure cooking lentils
- ½ cup chana dal (100 g)
- 1½ cups water
- a pinch salt
For jaggery syrup
- ½ cup jaggery / gur(tightly packed) (100g)
- 2 tbsp water
For the dough
- 1 cup water
- 3 tsps ghee/clarified butter
- ½ tsp salt(or as needed)
- ¼ tsp turmeric powder (optional)
- 2 cups wholewheat flour /aata( + more for kneading)
Rest of the ingredients
- ½-1 tsp cardamom powder
- a pinch of nutmeg powder
- a pinch of ginger powder
- 1 tbsp ghee (for the puran)
- a mix of oil+ghee for drizzling on poli(as needed)
Instructions
To make the dough
- Take the water, 1tsp ghee, salt, and turmeric powder as given under "for the dough" in a vessel and mix well.
- Add the flour and knead well adding the remaining 2tsps of ghee, as you knead to form a very soft pliable dough. Rest for an hour at least.
- Make even-sized balls of the dough after resting.
To cook lentils
- Soak the chana dal in sufficient quantity of water for an hour.
- Pressure cook the dal with 1½ cups of water and the salt.
- Cool down and strain the dal. Mash it to a smooth paste either with the stone pestle as I do or with a masher.
To make the puran
- Heat up and melt the jaggery with 2tbsps of water. Strain the syrup and heat again to boiling point.
- Add the mashed dal and mix well. Add the cardamom, ginger, and nutmeg powders and cook well till it completely dries up and gathers into a mass. Add the 1 tbsp ghee and turn off the flame.
- Let it cool down and make into equal-sized balls.
Making the puran poli
- Roll out the dough into a small circle. Keep the puran ball in the center and cover it completely with the dough.
- Flatten it out so that the filling gets evenly distributed. Coat both sides with flour and roll out to a thin chapati/flatbread.
- Transfer it to a hot griddle and cook on both sides drizzling ghee/oil.
- Serve with ghee & milk or katachi amti.
