Recipe- Soft And Chewy Puran Poli

Stuffed Sweet Flatbread / Ubbati / Puran Poli is a soft and chewy, melt in mouth Indian flatbread prepared using chana dal (split yellow chickpeas), jaggery (brown sugar), cardamom powder, maida (all purpose flour) served with ghee and is loved by people of all age groups.

This bread is prepared during festivals like Ganesh Chaturthi, Janmastami, Holi, Diwali and on other special occasions. You will find different variations for this flatbread across the country and today I am going to share the recipe that is mainly prepared by the konkani community in coastal Karnataka and is popularly known as ubbati. In Maharashtra this flat bread is called puran poli were puran means ‘stuffing’ and poli means ‘roti’. Some other names for this flat bread are Obbatu, Holige etc.

Health Benefits of Chana Dal

- Provides Energy
- Packed With Nutrients
- May Help Keep Your Appetite Under Control
- Rich in Plant-Based Protein
- May Help You Manage Your Weight
- Support Blood Sugar Control
- May Benefit Digestion
- May Protect Against Certain Chronic Diseases
- Inexpensive and Easy to Add to Your Diet

Ingredients

For the Dough / Kanika

All purpose flour / Maida – 1 cup + 1/4 cup for dusting
Salt – 1/2 tsp
Turmeric powder – 1/2 tsp
Vegetable Oil – 1/2 cup

For the Filling / Stuffing

Chana dal / Split yellow chickpeas – 1 1/3 cup
Butter – 1 1/2 tbsp
Jaggery / Brown sugar – 1 cup
Cardamom powder – 1/2 tsp
Salt – pinch (1/8 tsp)

Method

* 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.

* To this dough you will have to add oil – start with 1/4 cup of oil and knead till the oil is completely absorbed.

* Now continue adding oil and knead till you get shiny elastic dough. Whenever you are tired of kneading, just add 2 tbsp of oil to the dough and keep it aside for 20 minutes and then start kneading again. But see that the end result should be a elastic dough.

* Once the dough is ready, coat it with another tbsp of oil. Cover it and keep it aside for 20 to 30 minutes.

* Wash and cook chana dal in a pressure cooker by adding about 3 cups of water, on medium flame for about 12 – 15 minutes (or three whistles).

* 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, 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 holds their shape using this chana dal mixture.

* At this stage remove the pan from heat and let it cool for about 10 minutes.