Bobbattu/Puran Poli

Happy Diwali

దీపావళి శుభాకాంక్షలు


Bobbattu, a flakey Indian bread stuffed with sweetened yellow lentils is a traditional sweet from Southern India made during special occasions and festivals. The dough is called poli and the stuffing is called purnam. This is one our families favorites. Pulihora and Bobbattu is a classic combination made during any festival. To tell you the truth I don’t like sweets. This is the exceptional one. Thanks to my mom who used to run behind me and make me eat this delicacy. Bobbattu is often served with a splash of warm clarified butter.

Bobbatu is also known as puran poli in Northern India.

Ingredients to make Poli

1 cup maida / all purpose flour
Pinch of salt
Water to make dough
1/4th cup oil

Procedure to make poli

In a wide bowl mix maida , salt and water (around 1/3rd -1/4th cup) and knead into a dough, this will be of a chapati dough consistency. Now slowly add oil to the dough and keep kneading until the oil is absorbed into the dough. Cover the dough and rest it for 45-60 minutes. By this time the oil will separate from the dough. The dough will be stringy and elastic.

Ingredients for Puranam/Puran

1 cup Channa dal
1-1 ½ cup sugar
1/2 tbsp Cardamom powder

Procedure to make Purnam

Wash and soak channa dal for 20-30 minutes. Pressure cook channa dal with little water, less than 1/4th cup (3 whistles). Once done drain all the excess water completely. Make sure that there is no water and cool down the cooked lentils completely. Mash this cooked dal using a potato masher. Add sugar, cardamom powder and mix well.

Procedure to make Bobbattu/Puran Poli

Divide the dough and puranam into balls of equal portions (lemon ball size). Take one portion of poli(dough) on a wax paper/foil/zip lock bag (traditionally banana leaf is used), apply oil (around 1 tsp) and roll out the dough into a small round with ur hand, you can use rolling pin. Keep the purnam ball in the middle and cover it by bringing the dough corners together. Dip your fingers in oil and flatten the ball (dough and purnam, like stuffed paratha) gently pressing the poli with your fingers from the edges to the center into to a circle, as thin as you can without tearing it (make sure the dough and the stuffing are distributed evenly).

Now carefully invert the poli using a spatula or with your hand on to a warm tawa/gridle. Cook both sides until the color changes into light brown color. Flip and drizzle little ghee on both sides and remove from heat. Repeat the process with remaining purnam and poli. Serve hot or cold.


Notes and Tips

You can use jaggery (grated) instead of sugar and wheat flour instead of maida. If the purnam is runny, keep in the fridge for some time and then use it. You can make the purnam ahead and refrigerate and use it when needed. You can use a rolling pin to roll the dough but I’m more comfortable with my hands. You can also use tortilla presser to press it but you should be very gentle and careful while pressing.

Freezing tips

You can refrigerate the cooked polis for 2-3 weeks in fridge or stack up the cooked, cooled polis layered with wax paper and freeze. It stays good for 2-3 months. Defrost and re-heat just before serving.

Look forward for step by step pictures. I will be updating soon.


17 Responses to “Bobbattu/Puran Poli”

  1. November 8, 2007 at 1:35 am

    Hi Shivapriya, I tried making these once — now seeing how perfect yours are makes me want to try again! Also fascinated by sabudana vadas, so many delicious things to try here 🙂


  2. November 8, 2007 at 9:48 am

    Oh I love that plate and the spoon. Beautiful Puran Poli. Enjoy Diwali, hugs to you!:))

  3. November 8, 2007 at 10:55 am

    Happy Diwali to you and your family Shivapriya. What is that beautiful silverware besides the plate ? Looks grand besides your perfect polis

    Just updated my blog today but no recipe yet 😀

  4. 4 bee
    November 8, 2007 at 11:06 am

    happy diwali. the bobbatlu look suitably festive.

  5. November 8, 2007 at 12:19 pm

    I love indian sweets. Puran poli looks great. Would love to have them.

    Happy Diwali to you and family.

  6. November 8, 2007 at 3:08 pm

    Thanks Linda,
    Good luck with ur bobbattu. I’m sure this time it will turn perfect.

    Thanks and Happy Diwali to you to Asha.

    Thanks Sandeepa, its just the handle of silverware…wish you the same.

    Thanks Bee and wish you the same.

    Thanks and Happy DIwali to you to Happy cook.

  7. November 8, 2007 at 4:22 pm

    Great looking Bobbatlu Shiva……Look Yummy 🙂

  8. November 8, 2007 at 8:21 pm

    Happy Diwali.

    We make a savoury version of this dish and call it dhal puri.

  9. November 8, 2007 at 10:18 pm

    Obbattus are perfect and so yummy!:)

  10. November 9, 2007 at 9:44 am

    Thanks Sirisha… happy diwali and happy weekend.

    Cynthia, Wish you the same. My friend makes savory version, called dal roti. I had at her place few times.

    Thanks Latha, happy diwali to you too. Your festival are really delicious and yummy.

  11. November 9, 2007 at 10:05 am

    what a beauty!!! gorgeous pic priya.. cant wait to see ur step by step pics 🙂
    wishing u and ur loved ones a very happy deepavali 🙂

  12. November 9, 2007 at 1:17 pm

    Wow Shivapriya those look and sound amazing. Great recipe I would love to give these a try sometime. Lovely recipe. 🙂

  13. 13 Aswath
    November 11, 2007 at 1:33 pm

    The recipes are yummy. Your presentation skills are terrific. I would look to book a place in your future recipe show in food tv :).

  14. November 12, 2007 at 12:37 pm

    Hi padmaja
    Happy diwali!!!
    pictures are awesome!!

  15. November 13, 2007 at 2:39 pm

    Thanks Sia, I hope you had nice time.

    Thanks Jeena, I’m sure you will like time.

    Emiti Aswath sudden ga…. antha bagane undi kada;) thanks for the compliment.

    Thanks Swapna, Hope you had a nice time.

  16. October 10, 2017 at 2:23 am

    Excellent, what a blog it is! This web site gives helpful data to us, keep it up.

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