Puran Poli Recipe | Holige | Bele Obbattu

5 from 7 votes

Puran Poli Recipe | Holige | Bele Obbattu

Puran Poli (Obbattu, Holige) is a traditional Indian sweet lentil stuffed flatbread recipe that is soft, light, and highly addictive. This dessert is prepared using chana dal (split yellow chickpeas or kadle bele), jaggery (brown sugar), cardamom powder, and flour.

Prep Time30

Cook Time45

Total Time1 15

Course: Desserts, sweets

Cuisine: Andhra Pradesh, Gujarat, Indian, Karnataka, Maharashtra, Mangalore, South Indian

Servings: servings

Calories: 230kcal

Author: Kushi

Equipment

2 Bowl
1 Nonstick pan

Ingredients

For the Dough / Kanika / Kanaka

1 cup All-purpose flour / Maida , additional ¼ cup for dusting
½ teaspoon Salt
½ teaspoon Turmeric powder
½ cup Vegetable oil

For the Filling / Stuffing / Hoorna

1 ⅓ cup Chana dal / Split yellow chickpeas
1 ½ tablespoon Butter
1 cup Jaggery / Brown sugar
½ teaspoon Cardamom powder
⅛ teaspoon Salt (pinch)

Instructions

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.
1 cup All-purpose flour / Maida , additional ¼ cup for dusting, ½ teaspoon Salt, ½ teaspoon Turmeric powder
To this dough, you will have to add oil – start with ¼ cup of oil and knead till the oil is completely absorbed.
½ cup Vegetable oil
Now continue adding oil and knead till you get a shiny elastic dough. Whenever you are tired of kneading, just add 2 tablespoon of oil to the dough, keep it aside for 20 minutes, and then start kneading again. But see that the end result should be an elastic dough. When you stretch the final dough, it should not tear.
Once the dough (kanika) is ready, coat it with another tablespoon of oil. Cover it and keep it aside for 20 to 30 minutes.

Prepare the filling

Wash and cook chana dal in a pressure cooker by adding about 3 cups of water on a medium flame for about 12 - 15 minutes (or three whistles).
1 ⅓ cup Chana dal / Split yellow chickpeas
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, a 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 hold their shape using this chana dal mixture.
1 ½ tablespoon Butter, 1 cup Jaggery / Brown sugar, ½ teaspoon Cardamom powder, ⅛ teaspoon Salt (pinch)
At this stage, remove the pan from the heat and let it cool for about 10 minutes.

Rolling and making puran poli or ubbati

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 the 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 nonstick pan / tava. Cook this rolled flatbread on both sides (without oil) on medium heat until golden brown spots are developed. Transfer it to paper towels, as this will prevent it from becoming soggy.
Serve them warm or with a side of melted brown butter or ghee.

Notes

Let the stuffing be bigger than the dough ball size. More the filling, the better the taste 🙂
Warm it on a nonstick pan every time 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 also tried brown sugar, and it tastes equally good.

Nutrition