Bobbatlu is a sweet dish well-known by different names in different parts of the country. In maharashtra, it’s called Pooran Poli. In Gujarat, it’s called Vedmi. In Karnataka, it’s called Holige. In Kerala and tamil nadu, it’s called Boli. In Andhra Pradesh, it’s called Bobbattlu/Bakshalu. The difference lies within the sweet stuffing; in several places, the stuffing is formed from coconut, jaggery and cardamom whereas in others, the coconut is replaced by chickpea. Dough is ready from all-purpose flour or wheat flour and milk or water. To form the sweet stuffing, grated coconut or soaked and ground chickpeas are cooked with jaggary in a pan with cardamom added for flavor. A bit of dough is partially rolled and a small amount of the sweet stuffing is placed within the center. The sealed dough is rolled flat like a pancake and cooked over a flat plan like a chapatti using ghee. Main Ingredients: All-purpose flour/flour, coconut, jaggery, cardamom, ghee.
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Bobbatlu / Bakshalu/ Holige / Obbattu / Puran Poli / Pooran Poli
Although it resembles like a roti, a poli is actually very different. The stuffing is known as puran and also the outer cover is thought as poli. The puran is formed by boiling chickpea lentils with a pinch of turmeric for color. Saffron, cardamom, and nutmeg is added for extra flavor. The outer cover is formed by creating dough by mixing refined flour, milk and clarified butter. The puran is stuffed within the dough then unrolled flat using a rolling pin. The poli is then cooked on a hot griddle and served with clarified butter. If needed, both faces of the poli are roast to a golden burnish and a fragrant aroma is released. The poli is now ready to eat.
Bobbatlu well known sweet in India
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