Bobbatlu
Bakshalu or bobbatlu are sweet stuffed Indian style flat breads made during festivals.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
ingredients for bobbatlu stuffing
- 1 cup channa dal or senaga pappu
- 1 cup jaggery or sugar
- ¼ tsp cardamom powder or elaichi powder
ingredients for bobbatlu covering
- 3 cups wheat flour (if maida 2¼ cups)
- salt little
- 1 to 1.5 tbsp oil
- Ghee as needed
How to make the recipe
Preparation for bobbatlu stuffing
- Cook chana dal until fully cooked without making mushy. Drain off the excess water.
- Mash it thoroughly. You can also blend it in a mixer.
- Add jaggery and cook along with cardamom and nutmeg. If jaggery is not clean, then melt it in little water, filter to the dal and cook.
- Cook until the mixture thickens and forms a mass.
- Cool it completely and roll to 14 equal sized balls.
- Knead the dough with salt and enough warm water. Set aside for about 15 minutes.
Making bobbatlu or bakshalu
- Divide the dough to 14 equal sized balls and roll a ball to puri.
- Place the channa dal stuffing in the center. Bring together all the edges.
- Remove the excess dough on top.
- Flatten it gently and sprinkle little flour or add oil.
- Begin to roll evenly until you get the desired size.
- Heat a pan and toast it on both the sides until you see golden spots.
- Smear ghee over the hot pooran poli.
- Serve bobbatlu hot with ghee.
NUTRITION (estimation only)
Calories: 252kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 159mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 17mg | Iron: 2.4mg