Puran Poli Recipe | Obbatu | Gujarati Vedmi Recipe

Puran Poli is a sweet flatbread which is popular among the states of north and south parts of India. It is known by different names in different regions. In each place the dal used for stuffing varies like channa dal, moong dal, toor dal or mixed dals. Also jaggery or sugar can be added for sweetness. We can use according to our need. It can be served with milk or ghee.

Puran Poli | Obbatu | Vedmi

Recipe Category: Indian | Recipe Cuisine: Breakfast

Prep Time:  | Cooking Time:  | Makes: 12

Ingredients:

Wheat flour - 1.5 cups

All purpose flour - 1/2 cup

Turmeric - 1/4 tsp, optional

Salt - to taste

Oil - 1 tsp

Ghee - 2 tsp

For stuffing:

Channa dal - 1 cup

Powdered Jaggery - 1 cup

Cardamom powder - 1/2 tsp

Nutmeg powder - a pinch, optional

Ghee - 1 tsp

Method:

Wash the dal and soak it in water for 2 hours. Pressure cook the soaked dal for 4 to 5 whistles. If not soaked, you need to cook for few more whistles. When the pressure subsides, mash the dal.

In a non stick tawa, melt little ghee combine together the cooked channa dal and jaggery mixture. Add in cardamom powder, nutmeg powder. Stir well for 8 to 10 minutes or till it becomes dry.

To check whether the stuffing is ready, keep the spatula in the middle of it. It will not fall. If it falls down, it needs to be cooked more. Divide into equal sized balls.

In a mixing bowl, take the wheat flour, maida, salt, oil and turmeric. Mix well to combine. Add water little by little and knead to a smooth dough.

Divide the dough into equal sized balls. Dust the stuffed ball with flour and roll them into 4 inch thickness. Keep the filling in the middle. Wrap it to cover the filling and remove the excess dough.

Make it to a smooth ball and roll into 6 inch round disc. Heat a griddle over medium flame and place the rolled poli. Smear little ghee and cook on both the sides.

Serve hot with ghee or milk.

Note:

You can also make using all purpose flour alone.

Pictorial:

Keep all your ingredients ready for puran poli

Wash the dal and soak it in water for 2 hours. Pressure cook the soaked dal for 4 to 5 whistles. If not soaked, you need to cook for few more whistles.

In a mixing bowl, take the wheat flour, maida, salt, oil and turmeric. Mix well to combine.

Drizzle little oil

Add water little by little and knead to a smooth dough.

When the pressure subsides, drain excess water from the dal.

In a non stick tawa, melt little ghee

Melt the jaggery

combine together the cooked channa dal and jaggery mixture.

Add in cardamom powder, nutmeg powder. Stir well for 8 to 10 minutes or till it becomes dry.

To check whether the stuffing is ready, keep the spatula in the middle of it. It will not fall. If it falls down, it needs to be cooked more.

Divide into equal sized balls.

Dust the stuffed ball with flour and roll them into 4 inch thickness. Keep the filling in the middle.

Wrap it to cover the filling

and remove the excess dough.

Make it to a smooth ball and roll into 6 inch round disc.

Heat a griddle over medium flame and place the rolled poli. Smear little ghee and cook on both the sides.

Serve hot with ghee or milk.