Puran poli /Holige /Obbattu recipe
These are traditional sweet flatbreads made during festivities in India
Servings 8 nos
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)
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.