Polalu/Bobatulu/Puran Poli - Lentil Jaggery suffed Sweet FaltBread







Ingredient


Dough:

  • All Purpose Flout - 1 Cup
  • Water as needed
  • Oil/ghee - 1 Tsp
  • Salt - Pinch


Stuffing:
  • Chana dal, soaked in water for 2 hours -200 g
  • Water - 5-6 C
  • Jaggery - 250 g
  • Cardamom powder - ½ Tsp
  • Ghee for cooking the flatbreads
Preparation


1) In a mixing bowl combine the flour and Salt . Add the ghee and combine well. Make a well in the center, adding enough water, make soft and smooth dough. Cover it with an inverted bowl while you prepare the stuffing.
2) Cook the chana dal lentils in water until they are tender. Drain the lentils and mash them.
3) Break the jaggery in small pieces. Heat a heavy bottomed saucepan over low heat, add thejaggery pieces and melt them stirring continuously. 1 Tbsp of water can be added if needed. After its melted, take off from heat and filter the syrup.
4) Combine the filtered jaggery syrup, mashed chana dal lentils  in a heavy bottomed saucepan over low heat. Stir often and cook uncovered until it reaches the consistency of mashed potatoes. Add the cardamom powder. Take off from heat and cool the filling.
5) Divide the dough and filling both in 10 equal shaped balls. Flatten one ball of the dough and stretch upto 3-inch in diameter, place the filling over the bread and gather the ends of the disc carefully so that the stuffing doesn't come out. Gently press to seal.
6) Gently roll the ball into a 6-inch diameter disc.
7) Heat a griddle over moderate heat, spray the surface with little ghee, and transfer the rolled bread. When the top surface shows bubbles, turn it over and cook on reverse side. Now, sprinkle some ghee over the top of the disc and cook for 30-40 seconds. Turn again and drizzle some ghee on this surface too. Press around the edges. Both sides should have golden brown spots. Repeat the same for the remaining dough and filling. Serve with some extra ghee overtop on each flatbread.
Yield
Ten sweet flatbreads

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