Stuffed Sweet Flatbread / Ubbati / Puran Poli is a soft and chewy, melt in mouth Indian flatbread prepared using chana dal (split yellow chickpeas), jaggery (brown sugar), cardamom powder, maida (all purpose flour) served with ghee and is loved by people of all age groupsl
This bread is prepared during festivals like Ganesh Chaturthi, Janmastami, Holi, Diwali and on other special occasions. You will find different variations for this flatbread across the country and today I am going to share the recipe that is mainly prepared by the konkani community in coastal Karnataka and is popularly known as ubbati. In Maharashtra this flat bread is called puran poli were puran means 'stuffing' and poli means 'roti'. Some other names for this flat bread are Obbatu, Holige etc.
Ubbati brings back lot of childhood memories. My granny used to make amazing recipes that were so good till the last bite that everyone in the family loved them. Ubbati was one of her best recipes. She did not wait for any occasion to prepare this for her grand kids.
Whenever we asked for it, she prepared this in large numbers - no questions asked and no occasion required, such was her love. My cousins and I used to gather around her and help her in preparing balls out of dough and stuffing, and at the same time we used to enjoy eating the stuffing even before they were rolled out into rotis. So she usually prepared more amount of stuffing than what the recipe called for.
Some people say making ubbati is a tedious job and go for store bought ones mainly because there are chances that while rolling the breads it might break and stuffing might come out making your working area a little messy. All you need to do is just add dry flour to that part and continue. It is OK if you can't get the first few ubbatis or puran-polis perfect, because eventually you will get a grip on how to roll them. Only practice can make you better. Also remember, no matter how they look they will taste great and will get over in no time - therefore your hard work will not go wasted.
Very basic ingredients are required to make this recipe but read these tips even before you start the recipe.
- You will have to knead the dough for at least 15 to 20 minutes.
- The dough should be shiny and as elastic as possible. That is, when you stretch the dough, it should not tear.
- The filling should not be soggy or dry. This will make it difficult to roll.
- This stuffed sweet bread can be rolled into thick or thin discs.
- You can use more oil and roll it on a parchment paper or dust the working surface and roll it using rolling pin.
- This sweet is cooked dry on both the sides. Use non-stick pan to cook these ubbatis/holige.
These tips are not to scare but just to make sure, you cook it right and your effort should not go waste 🙂 I highly recommend making it at home, as nothing can match warm and fresh home made puran polis with ghee. You can also serve this with Aamras. Also check out Kayi Holige / Narla Ubbati / Coconut Poli recipe. And remember, in the rarest case where you have left-over stuffing you can prepare another yummy sweet called sukrundo. I will soon share the recipe for the same.
Ingredients for Stuffed Sweet Flatbread
For the Dough / Kanika
All purpose flour / Maida - 1 cup + ¼ cup for dusting
Salt - ½ tsp
Turmeric powder - ½ tsp
Vegetable Oil - ½ cup
For the Filling / Stuffing :
Chana dal / Split yellow chickpeas - 1 ⅓ cup
Butter - 1 ½ tbsp
Jaggery / Brown sugar - 1 cup
Cardamom powder - ½ tsp
Salt - pinch (⅛ tsp)
Steps to prepare Stuffed Sweet Flatbread
Step I (Prepare the dough)
- In a bowl, add all purpose flour, turmeric powder, and salt to taste. Now add water little by little and form a slightly sticky dough.
- To this dough you will have to add oil – start with ¼ cup of oil and knead till the oil is completely absorbed.
- Now continue adding oil and knead till you get shiny elastic dough. Whenever you are tired of kneading, just add 2 tablespoon of oil to the dough and keep it aside for 20 minutes and then start kneading again. But see that the end result should be a elastic dough.
- Once the dough is ready, coat it with another tablespoon of oil. Cover it and keep it aside for 20 to 30 minutes..
Step II (Prepare the filling)
- Wash and cook chana dal in a pressure cooker by adding about 3 cups of water, on medium flame for about 12 - 15 minutes (or three whistles).
- Once the pressure cooker cools down completely, open the lid. If there is excess water drain it carefully and blend the cooked chana dal using a whisk or in a blender till you get a smooth paste.
- Add very little water as possible to help you with the blending process.
- In a wide nonstick pan on medium heat, add butter. Once the butter melts add chana dal paste, brown sugar (jaggery), cardamom powder, pinch of salt, and saute for about 10 - 15 minutes or until the water evaporates completely. You must be able to form lemon sized balls that holds their shape using this chana dal mixture.
- At this stage remove the pan from heat and let it cool for about 10 minutes.
Step III (Rolling & Making of Ubbati )
- Now make small lemon sized balls using the cooled chana dal mixture.
- Pinch small portions of kanika dough (approx 1 tsp), place a lemon sized chana dal ball, and bring ends of kanika dough together to seal.
- Gently roll this in all purpose flour, and using a rolling pin roll it gently into 4 to 5 inch diameter rounds.
- Meanwhile heat a non stick pan / tava. Cook these rolled flatbread on both sides (without oil) on medium heat until golden brown spots are developed. Transfer it to paper towels as this will avoid it from becoming soggy.
- Stuffed Sweet Flatbread / Ubbati is now ready. You may serve them warm on their own or with a side of melted brown butter or ghee.
- Let the stuffing be bigger than the dough ball size. More the filling, better the taste 🙂
- If you want to store them, then allow them to cool down completely before transferring to air tight containers. They remain fresh for 3-4 days. If you want to to store it for longer time keep them in refrigerator.
- Warm it on non-stick pan everytime you serve as this will enhance the taste, or you can even microwave it for 15 to 30 seconds.
- Traditionally jaggery is used to prepare this recipe. I have used brown sugar and it tastes equally good.
- If you have prepared filing more than needed keep them in refrigerator. I will soon share the recipe on how to make a sweet called sukrundo using the same filling.
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