Puran Poli/ Obattu

This is one of the best sweet delicacy which most of them love to have. Today I am posting 2 types of polis, keeping in mind the  health point of view I have used  a mix of wheat flour + APF and the other one with just APF. For the stuffing I used  gram and jaggery for both the  polis. This is served with hot ghee. 

The below is made with version (2) outer cover ingredients

 The below is made with version (1) outer cover ingredients

 

Some people like to stuff with some fresh coconut along with the daal ingredients and it tastes great too. If you don’t like jaggery then you can try  making it with sugar too.

Cooking time: 45 minutes
Serves: 10-15 pieces

For the filling

400 gms Channa daal
400 gms  jaggery
1 tbsp cardamom powder  or syrup

For the outer cover (Version 1)

150 gms wheat flour
150 gms  APF
1 tsp salt
2 tbsp ghee
200 ml water  or as much as you need
1 tbps oil

For the outer cover (Version 2)

300 gms  APF
½ tsp turmeric powder

1 tsp salt
2 tbsp ghee
200 ml water  or as much as you need
1 tbps oil

Method

Wash, soak, boil and strain split channa daal  and  pressure cook this with water and  keep it  aside.  When cold  mash it or pulse it into a fine paste  in very thick consistency.

Powder the jaggery and add about ¼ cup of water and allow mix well and then filter and remove the impurities.

In a pan add channa daal paste and jaggery to it and cook it on a medium heat till  you get the thick consistency. Add cardamom powder and off the flame. Let this cool  so keep it aside. Later on make  12 round balls of this puran and set aside.

Mix the flour, salt to taste and ghee and make soft dough by adding water.  You need to make the dough separately for both the versions.

Knead well to make it soft by adding extra oil if needed. Make small  size 12 ball of this dough and roll each ball into round flat disc of about four inch diameter.

Place it on a flat surface, place puran ball at the center and cover it on all sides to make a round ball. Flatten it with your palm.

Roll this ball on both the sides on refined flour and with the help of rolling pin, roll it into round chapatti size flat disc.

Heat the griddle and , roast this on medium heat on both side till light brown and crisp.

Apply pure ghee on it and serve hot with ghee to dip and eat.

Latha