Stuffed Sweet Bread/Puran Poli/Bobbatlu

Ingredients:
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**

Method:

• To prepare the stuffing, cook split peas in ø 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.