How to make Puranpoli |Obbattu | Bobbatlu| पुरणपोळी | Maharashtrian traditional Puran Poli recipe

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How to make Puranpoli |Obbattu | Bobbatlu| पुरणपोळी | Maharashtrian traditional Puran Poli recipe
Puranpoli is a traditional Indian sweet flatbread stuffed with lentil and jaggery mixture.
Puran Poli Recipe | पुरण पोली | Perfect Puran Poli | Meetha Parantha | Quick Dessert
How to make puranpoli

The Puran (Sweet Lentil Stuffing)
Ingredients:
2 cup chana dal (split Bengal gram)
2 cup grated jaggery (or sugar)
1/2 tsp cardamom powder
1-2 tbsp ghee (clarified butter)
Water for cooking the dal
Instructions:
Rinse and Cook the Dal: Wash the chana dal thoroughly and soak it for at least 2-3 hours, Pressure cook the soaked and drained dal with fresh water (enough to just cover the dal) until it's very soft but not completely mushy.
Drain the Dal: Once cooked, drain the dal using a fine-mesh strainer. Do not discard the drained water; it's often used to make Katachi Amti,
Prepare the Puran: In a heavy-bottomed pan, add the cooked dal and grated jaggery. Cook the mixture on medium heat, stirring continuously. The jaggery will melt and make the mixture runny at first.
use the puran strainer to get smooth even soft consistency
Thicken the Puran: Continue cooking and stirring until the mixture thickens and starts to leave the sides of the pan. A good test for doneness is when a spoon or spatula can stand upright in the mixture. This is a crucial step—if the puran is too wet, it will be difficult to roll the poli, and if it's too dry, it will be crumbly.
Cool and Portion: Let the puran cool completely. Once cool, divide the mixture into equal-sized balls, slightly smaller than the size of the dough balls.
Part 2: The Poli (Outer Dough)
The dough for puran poli is meant to be very soft and pliable, which allows it to be rolled thin without tearing and letting the stuffing leak out.
Ingredients:
1.5 cups whole wheat flour (atta)
1/4 tsp salt
2-3 tbsp oil or ghee
Warm water (as needed)

Instructions:
Prepare the Dough: In a large bowl, mix the flour, salt, and turmeric (if using). Add the oil or ghee and mix with your fingertips until the flour has a crumbly texture.
Knead the Dough: Gradually add warm water and knead to form a very soft, smooth, and stretchy dough. The dough should be softer than what you'd use for a regular roti. This is a critical step; the more you knead, the more elastic the dough will become. You can add a little more oil while kneading to help make it supple.
Rest the Dough: Cover the dough with a damp cloth and let it rest for at least one to two hours. This resting period is essential for a soft, melt-in-your-mouth poli.

Part 3: Assembling and Cooking the Puran Poli
Instructions:
Form the Stuffed Balls: Divide the rested dough into balls of the same size as the puran balls. Flatten one dough ball with your palm into a small disc. Place a puran ball in the center.
Enclose the Filling: Gently bring the edges of the dough up and over the puran ball, pinching them together at the top to seal the filling completely. Pinch off any excess dough.
Roll the Poli: Gently flatten the stuffed ball. Lightly dust the surface with flour and begin to roll the puran poli. Roll it very gently and evenly, applying minimal pressure, to a thin, round flatbread. Rolling it too thin might cause it to tear and the filling to leak.
Cook the Poli: Heat a tawa on a medium flame. Once hot, gently place the rolled puran poli on it.
Cook with Ghee: Cook until small bubbles appear, then flip it over. Apply a generous amount of ghee on the cooked side. Flip again and apply ghee to the other side. Gently press the poli with a spatula as it cooks to ensure even cooking and puffing.
Serve: Cook until you see golden-brown spots on both sides. Remove from the tawa and serve hot with extra ghee, or a side of warm milk or Katachi Amti.

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