Puran Poli otherwise also known as poli, obbattu, hollige, bobbattlu, poleylu, bhakshalu or oligalu in different languages in India is a traditional Indian sweet prepared in the states of Maharashtra, Gujarat and South India. Bobbatlu is a sweet that is prepared during auspicious occasions and during important festivals like Ugadi, Holi, Padwa. Puran poli just looks like any other roti but is stuffed with a delicious sweet fillings made of channa dal and jaggery. The stuffing is made in many variations region wise in different traditional ways. In Maharashtra, this sweet dish is popularly called as Puran poli or Puranachi poli which is made mostly during the holi when the bonfire is lit. In Maharashtra the puran poli is made with chickpea lentil, jaggery flavored with saffron, cardamom and nutmeg and served with ghee and a soup called the katachi amti (made from lentil broth). The other variations popular is the Tenkai poornam/Kaayi Holige. Tenkai means the coconut and poornam is the stuffing. This stuffing is made of fresh grated coconut and jaggery, chopped cashew nuts flavored with cardamom powder and saffron. The third common variation which is popularly prepared in South Indian is the Parappu poornam made with boiled lentils (chickepea), jaggery and aromatic spices (cardamom and nutmeg). The Bobbatlu is graciously eaten hot with dollops of ghee. The Indian states of Western Maharashtra (Kolhapur), Uttar Pradesh (Muzaffarnagar dist.) and Visakhapatnam (Anakapalli) are the largest producer and consumer of jaggery. Jaggery is specially used during Makar Sankranti for making sweetmeat like tilgul and puran poli. In rural Maharashtra, water and a piece of jaggery is given when someone arrives home from working under a hot sun. It contains many minerals not found in ordinary sugar and is considered beneficial to health by the traditional Ayurvedic medical system. Jaggery is considered auspicious in many parts of India, and eaten raw before starting a new work or important venture, or after good news are shared by family and friends. Jaggery is also offered as prasad to god. Jaggery is considered by some to be a particularly wholesome sugar, retaining more mineral salts than refined sugar. To prepare the Bobbatlu, boil the channa dal and cook till it is well cooked and drain all water. Put the boiled channa dal on a paper towel to remove excess water. Powder it in food processor. Add jaggery to the channa dal powder and cook till it become thick. Add cardamom powder to give a nice flavor. Make a dough with maida, sooji and rice flour, add a pinch of salt and butter or oil and knead to make smooth and soft dough. Stuff the channa dal mixture in the dough as shown in the video. The sweet stuffing should be double the size of the chapati dough. Roll it to make a shape of roti and cook on a hot griddle. Enjoy eating hot with ghee. It tastes really yummy and mouth watering. Follow the video and you can definitely make a perfect puran poli. Watch at: https://www.vahrehvah.com/PuranPoli+bobatlu:307 The poli by itself is a delicious sweetmeat and often eaten as such. It may be served with a spoonful of ghee. Few people like eating the poli with milk, which are sweetened or flavored with almonds and pistachio. In certain places, polis is served with a tangy, tamarind-based sauce (similar to the base of pulihora), to enhance the experience by combining very disparate flavors. In Maharashtra, the tangy sauce is called katachi amti. Puran Poli is a hot favorite food that can be eaten at breakfast with a dollop of cream or as a post-meal dessert. Pulihora and Bobbattu is a classic combination and this is one divine sweet which no one can resist. It is very popular during festivals or special functions.
Boil channa dal and cook till it is well cooked and drain all water when hot ,and let it dry on paper towel if needed powder it in food peocessor add jagery to channa dal pdr and cook till thick ,flavor with cardamom pdr make dough with maida,suji and rice flour add salt pinch andd butter or oil and make a smooth - soft dough stuff the channa dal sweet in the dough as shown , sweet mixture should be double the size of chapati dough press as shown and cook on a hot griddle enjoy warm for you festivals , can be eaten for few days