Dal boli|Paruppu Boli|Puran Poli

I used to love this sweet stuffed flat bread tasted it in college when my friends used to bring it.I actually have never tasted it till then I must confess.My daughter loves it now.We buy it for her from the local sweet vendor and have been wanting to try it for a long time, but somehow i felt it was too complex, until I tried it.Loved to make it and it tasted really good.I also gave it a make-over after something I saw on tv.

 Puran Poli, also known as Puran Puri, Boli (Tamil), Bobbattu, Holige, Obbattu,Ubbatti, Poli in Marathi ( info from Wiki) is a sweet stuffed flatbread made in many states of our countries with many names as mentioned above.Also the method and stuffing may vary slightly from place to place.

Puran poli|Dal boli|Paruppu boli and boli pinwheels

Preparation time : 30 mins + soaking time + cooking time

You need

For the stuffing 

Kadala parupu/chana dal 1 cup
Jaggery grated 1 cup
Elaichi/elaka/cardamom seeds of 3-4 pods
Dry ginger/chukku powder 1/4 tsp

For the outer layer

Wheat flour half cup
Maida half cup
Turmeric powder a pinch
Water to make a soft dough

Ghee  2 tablespoons + more to grease on the bolis
oil to deep fry the pinwheels

• Soak the chana dal in some water for an hour.After one hour, pressure cook this for 2-3 whistles.After the cooker cools down, carefully drain out all the water from the dal using a strainer or a colander.Retain this water you can use it to make the dough for the outer layer.
• Using a metal ladle mash the dal in the strainer it will mash easily as it is cooked.
• In another vessel, add the seeds of the cardamom with the grated jaggery and dry ginger powder with half cup of water (or less) and allow to dissolve.Strain this mixture.
• Heat ghee in a pan, add the mashed dal and the strained jaggery syrup.Allow the dal to soak up all the jaggery syrup.I turned off the heat when the mixture was still a little soft.But once cooled it looks like in the picture below like a hard mass.
• Make small balls of the dough prepared using the flours and turmeric powder.Roll out into small discs place a heaped teaspoon of the stuffing inside cover the dough over this mixture and roll out into 5-6 inch bolis.Repeat for all the stuffing.
• Heat a pan, grease with oil or ghee or butter, place the boli and cook until the bolis puffs up on both sides.
• Serve hot or cold.

 A pictorial to sum up the steps.

A few of my friends ask me how to stuff the dough they just run away at the thought of doing it.For those of you who think like them, try these pinwheels no stuffing just roll, cut and fry and Eat ofcourse!

Here's how you make the pinwheels.

• Roll out the dough cut into rectangular sheets, place the filling prepared for the boli and spread it out with hand or spoon evenly.
• Roll the side of the dough pressing the stuffing inside gently, seal the edges with a little water.
• Cut the log into pieces straight or angular anyway you like.
• Fry this and serve with a sprinkle of cardamom flavoured sugar.

Hope you enjoy this simple sweet the traditional way or the modern way over the festive season coming soon.