Stuffed Sweet Bread/Puran Poli/Bobbatlu

For Stuffing:
  • 2 c. yellow split peas, soaked in water for 4 hours, then drained 
  • 1/4 c. water 
  • 2 c. jaggery, or to taste 
  • 1 tsp. ground cardamom 
  • 1/2 tsp. ground nutmeg
For Dough:
  • 2 c. flour (maida/all purpose flour)
  • 3 tbsp. oil 
  • 1/2 tsp. turmeric 
  • 1/2–1 c. water 
  • butter to serve**
  • To prepare the stuffing, cook split peas in ΓΈ c. water until soft.* Drain well. 
  • Add jaggery and mix well. Mash into a fine paste. Heat mixture on low until it thickens into a lump, stirring Remove from heat. Stir in ground spices.
  • Roll mixture into 20 equal-sized stuffing balls. Set aside. Mix flour, oil, and turmeric. 
  • Knead water into the mixture, 1/4 c. at a time, until a soft, sticky dough forms. 
  • Divide into 20 equal balls. Use a floured rolling pin or your palm to flatten each ball into a Place a stuffing ball in the center of each circle and wrap the dough around it to create a poli. Repeat. 
  • Flour a work space and roll out each poli into a 6-inch circle. 
  • Roast both sides of each poli on a hot griddle until brown and fragrant. 
  • No oil is necessary. 
Soaking time: 4 hours
Preparation and cooking time: 60 minutes
Serves 6 to 8

*If the liquid is absorbed before the mixture softens, add water in 1/4c. quantities until peas are fully cooked. **These treats are delicious when topped with a dollop of butter and served warm with a glass of cold milk.

Post a Comment