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|Alternative names||Vedmi, Holige, Obbattu, poli, puranachi poli, god poli|
|Place of origin||India|
|Region or state||All of Maharashtra, Gujarat, Goa, Karnataka, Andhra Pradesh, Telangana northern parts of Tamil Nadu|
|Serving temperature||Hot (with milk or ghee)|
|Main ingredients||Wheat, sugar, yellow gram|
|Cookbook:Puran Poli Puran Poli|
Puran Poli, also known as Puran Puri, Boli (Tamil), Bobbattu, Holige, Obbattu,Ubbatti, Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Telangana, Karnataka, Gujarat Tamil Nadu and Goa.
The method of preparation varies from place to place. Sometimes grated coconut is added in Konkan. Coconut palm jaggery may be used. Similarly a mix or sugar and jaggery can be used as a sweetening agent. Normally nutmeg is used as a flavoring along the coast which is replaced by cardamom or sometimes both elsewhere.
Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color.
Boli in Tamil Nadu is a golden yellow sweet pancake from South India. It is eaten during a traditional Sadhya along with Payasam. Several varieties of boli are prepared including thenga (coconut) boli and sharkara (brown sugar). Boli is especially famous in the southernmost districts of Tamil Nadu and Kerala, India.
Boli is eaten mostly after lunch or as an evening snack. Boli looks like a flattened chapathi and is golden yellow in colour. It is popularly sold in trains by the hawkers. "Kadambur boli" is a famous, and it is available in coconut and brown sugar flavors.
Varieties of Boli are available throughout the deccan states.
Maharashtrian Puran Poli
Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles a roti, a poli is a very different. It is made mostly during Holi when the bonfire is lit. The stuffing is known as puran and the outer cover is known as poli. The puran is made by boiling chickpea lentils with a pinch of turmeric for color. When the lentils are cooked and soft, the broth is removed and kept aside. Jaggery is added to the chickpeas and cooked till they are soft. Then the stuffing is removed and sieved through a utensil made specifically for puran to achieve a smoother consistency. Saffron, cardamom, and nutmeg is added for additional flavor. The outer cover is made by making a dough by mixing refined flour, milk and ghee. Equal number of balls are made of the dough as well as the stuffing. The puran is stuffed inside the dough and then rolled out flat using a rolling pin. The poli is then cooked on a hot griddle and served with ghee and a soup made from the syrup.
The stuffing is cooled to room temperature. Meanwhile, the outer dough is prepared. A very soft, rubbery dough is prepared by kneading polished wheat-flour with a little water and a large amount of oil. This is soaked in oil for a few hours.
Once the stuffing and dough are ready, the puran poli can be rolled out. A plantain leaf is greased thoroughly on one side with oil or ghee; this is essential to turning out a fine poli. On the greased plantain leaf, a handful of the dough is patted by hand into a mid-sized circle. A small amount of stuffing is placed at the center of this dough, which is wrapped around the stuffing to make a ball. This ball is then rolled carefully using a rolling pin into a large, thin circular pancake shape.
Meanwhile, a griddle is heated over a medium flame and greased. The plantain leaf bearing the poli is inverted over the griddle. The poli tends to adhere to the griddle, since the latter is hot. Using a spatula, the edge of the poli is held down on to the griddle, while the plantain leaf is peeled away by hand. This leaves the poli on the hot griddle, where it is turned over repeatedly, if needed, until both faces of the poli are roasted to a golden burnish and a fragrant aroma is released. The poli is now ready to eat.
- 300 g channa dal or split yellow gram
- 300 g jaggery or sugar
- 1 tsp cardamom powder, nutmeg powder
- 150 g plain flour
- Warm water
Sometimes toor dal is used in Gujarat. Toor Dal or togari bele is commonly used in the state of Karnataka and Tamil Nadu as well. In Andhra pradesh (bobbatlu or bakshalu) and other places, even moong dal or Chana dal is used, even a mix of lentils is used in some recipes.
Pooran poli is a Maharashtrian dish. The poli is in itself a delicious sweet meal and is often eaten as such. It may be served with a spoonful of ghee. Poli is often served with milk, which may be sweetened or flavoured with almonds and pistachio. In certain areas, polis a tangy, tamarind-based sauce (similar to the base of pulihora) is served with the poli, to enhance the experience by combining very disparate flavours. In Maharashtra, the tangy sauce is called katachi amti.
In other parts of Karnataka, holige or bele obbattu is served with ghee and hot milk. A variant of the bele obbattu is the crunchy kai obbattu that is prepared with jaggery and coconut. This is usually eaten dry with ghee.
In Andra Pradesh, bobbattu is served with ghee(clarified butter).
In the Vidarbha region of eastern Maharashtra, the puran polis are soft, since the stuffing is made with jaggery. In western Maharashtra, the powdered white-sugar version is preferred, resulting in a crunchy puran poli.