In Gujarat this flat bread with sweet filling is known as vedmi,in Maharashtra as puran poli, in Kerala and Tamil nadu it is known as boli, in Andhra it’s known as bobbatlu and in Karnataka as obbattu.

It is a sweet and savoury dish which is very popular in India. The outer covering is made of refined flour or wheat flour. The stuffing is either made of toordal or channa dal. The other ingredients used are jaggery, small amounts of cardamom and nutmeg powder which gives flavour and makes the flat bread delicious.

INGREDIENTS 

  • Maida(refined) / wheat flour 1 cup
  • Channa Dal/ split yellow Dal 1 cup
  • Jaggery grated 1 cup
  • Cardamom powder 1 tbsp
  • Nutmeg powder 1 tsp
  • Salt 1/2 tsp
  • Ghee

METHOD

In a big bowl add maida or wheat flour, 1 tbsp ghee , salt and add little water at a time and make a soft dough. Knead for five minutes and rest for an hour.

Soak channa Dal for 3-4 hours. Drain the water. Use fresh water and pressure cook for 4 -5 whistles. Strain it in a strainer drain all the water. Blend the channa dal in the blender or mash it nicely.

Add mashed channa dal , jaggery and 1 tbsp ghee in a pan, turn on the heat go on stirring at low heat to  medium heat ,the Jaggery  should dissolve. Continue stirring until the puran mixture  becomes thick. Turn off the heat. Add nutmeg powder and cardamom powder, mix it well.

Make lemon size balls of maida/wheat dough and lemon size of the puran mixture separately. Both should be of equal size.(maida/wheat balls and puran balls)

Slightly roll one maida/wheat ball and keep a puran ball inside the dough and gather the maida edges and cover the puran ball. Repeat process with each maida/wheat ball.

Take a rolling pin and board. Add ghee on the board flatten the ball and roll out into a disc making  the sides  thin. Repeat the process with each ball.

OR

As the balls have to be rolled very thin, to do so i used clingfilm . I cut two pieces of cling film of equal length almost the size of my board. One clingfilm​ piece I kept on the board, added little ghee on top , kept the dough. On top of the dough i kept the other clingfilm​ and rolled out as thin as possible.

Meanwhile heat a tawa. Take out the upper clingfilm​ and slowly take out the rolled disc from the lower clingfilm​ and put the rolled disc on to the tawa. Grease both sides with ghee and cook on both sides at low heat till golden brown. Repeat the process with each rolled disc.

Serve with milk or curd.

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