Bobbatlu Recipe Maida Ingredients Easy Step By Step

Bobbatlu Recipe Maida Ingredients are essential for making this sweet stuffed Indian flatbread that’s popular in Andhra Pradesh and across South India during festivals and special occasions. This version focuses on using maida—all-purpose flour—for the soft, thin covering, with a sweet chana dal and jaggery filling. Bobbatlu, also called puran poli in parts of India, combines simple pantry staples into a rich, comfort dessert that pairs beautifully with warm milk or ghee. Bobbatlu and puran poli have a long culinary history in India and are mentioned in classical texts; you can read more on the dish’s origins at Puran Poli on Wikipedia.

Recipe Card

Ingredients With Exact Quantities

For The Dough (Outer Covering)

• 2 cups maida (all-purpose flour)
• ½ teaspoon salt
• ¼ teaspoon turmeric powder (optional for color)
• 2 tablespoons ghee (clarified butter)
• 2 tablespoons oil
• ⅔ – ¾ cup warm water (adjust as needed)
• Extra flour (maida or rice flour) for dusting
• Ghee or oil for roasting

For The Stuffing (Sweet Filling)

• 1 cup chana dal (split and husked Bengal gram)
• 2.5 cups water (for pressure cooking dal)
• 1 cup grated jaggery (about 160–165 g)
• ½ teaspoon cardamom powder
• ¼ teaspoon nutmeg powder (optional)
• 1 tablespoon ghee for roasting the filling

Step By Step Instructions

1. Prepare The Dough

In a large bowl, combine 2 cups maida, ½ teaspoon salt, and ¼ teaspoon turmeric powder (optional). Mix well with your fingers. Gradually add warm water, about ⅔ cup to start.

Additionally, mix and knead the ingredients into a soft dough. Drizzle in 2 tablespoons oil and 2 tablespoons ghee and continue kneading for about 8–10 minutes until the dough becomes smooth, soft, and elastic. Cover with a damp cloth and let it rest for at least 30 minutes so the gluten relaxes and the dough becomes easier to roll. Understanding Bobbatlu Recipe Maida Ingredients is essential.

2. Cook The Dal

Rinse 1 cup chana dal thoroughly under cold water until the water runs clear. Transfer the dal to a pressure cooker and add 2.5 cups water. Pressure cook on medium flame for about 6–7 whistles or until the dal is completely soft and mashable. Let the pressure release naturally before opening the lid. This ensures the dal cooks evenly and doesn’t splatter.

3. Make The Sweet Filling

Once the dal is cooked and slightly cooled, drain off any excess water and transfer the dal to a blender. Add the grated jaggery, ½ teaspoon cardamom powder, and optional ¼ teaspoon nutmeg. Grind to a smooth paste. Heat 1 tablespoon ghee in a non-stick pan on low heat, add the dal–jaggery paste, and roast while stirring continuously for about 8–12 minutes.

Cook until the mixture thickens and begins to pull away from the pan. Turn off heat and let it cool. Divide the mixture into 10 equal balls. This relates to Bobbatlu Recipe Maida Ingredients.

4. Assemble And Stuff Bobbatlu

After the dough has rested, knead again briefly. Divide the dough into 10 equal portions (about lemon-sized balls). Take one dough ball and flatten it with your fingers or a rolling pin into a small disk. Place one ball of sweet filling in the center.

Moreover, bring the edges of the dough around the filling and pinch to seal tightly. Gently shape into a smooth ball with the filling enclosed. Repeat with all dough and filling balls.

5. Roll Out The Stuffed Bobbatlu

Lightly dust a rolling board with flour (maida or rice flour) to prevent sticking. Place a stuffed ball on the board and gently roll it out into a round, flat disc about ¼ inch thick. Try to keep the shape even and avoid pressing too hard, or the filling might break through. If needed, add more dusting flour. Learn more about Bobbatlu Recipe Maida Ingredients.

6. Cook On Tawa/Griddle

Heat a heavy-bottomed tawa or flat skillet over medium heat. Place the rolled bobbatlu onto the hot surface. Cook for about 1–2 minutes until you see small bubbles forming. Flip and drizzle a little ghee or oil around the edges.

Cook the second side until golden brown spots appear, about 1–2 minutes. Flip again and lightly press so that it puffs slightly and cooks evenly. Repeat for all bobbatlu. Serve warm with extra ghee.

Pro Tips From Personal Cooking Experience

• I personally recommend resting the dough for at least 30 minutes; this makes it easier to roll thin without tearing. I learned this when I cooked bobbatlu for my family on Ugadi — the dough that rested longer always rolled out more smoothly.
• Dusting generously with rice flour helps prevent sticking and makes rolling easier. Maida dusting works too, but rice flour gives a slight crispness.
• If your filling feels dry, add a teaspoon of ghee while roasting — it improves smoothness and richness.
• When I visited a traditional Andhra home for Sankranti, I observed that chefs add a pinch of turmeric to the dough for a brighter, festive yellow hue; it doesn’t affect taste but looks beautiful.
• Don’t rush the roasting process; cook on medium heat so the inside cooks fully without burning the outside.

Chef’s Notes

Ingredient Substitutions

• Dal: You can use toor dal (pigeon peas) instead of chana dal for a slightly different texture.
• Sweetener: Palm jaggery or coconut sugar are great alternatives to traditional jaggery if unavailable.
• Dough: While this recipe uses maida, some cooks mix maida and whole wheat flour (atta) 1:1 for added nutrition.

Storage Tips

• Store leftover bobbatlu in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate up to 4–5 days. Reheat on a tawa with a bit of ghee before serving.
• You can freeze cooked bobbatlu in a freezer-safe bag for up to 1 month; thaw and reheat on low heat.

Nutrition Information (Approx Per Serving)

These nutrition estimates are based on a standard bobbatlu made with maida, chana dal, and jaggery. The values will vary slightly based on specific brands and preparation methods. This relates to bobbatlu recipe maida ingredients.

Frequently Asked Questions

Can I make bobbatlu without jaggery?

Yes. If jaggery is unavailable, you can use sugar instead, though jaggery gives a deeper, caramel-like sweetness.

Why is my bobbatlu tearing while rolling?

This usually happens if the dough is too dry or hasn’t rested enough. Add a little water to the dough and rest it longer to improve elasticity. Dust with rice flour while rolling to ease movement.

Can I make the filling ahead of time?

Yes. The sweet dal filling can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing. This relates to bobbatlu recipe maida ingredients.

Serving Suggestions

Serve bobbatlu warm with a dollop of ghee or alongside warm milk for a comforting treat. They’re excellent for breakfast during festivals like Ugadi or Sankranti, or as a dessert after meals. Bobbatlu pairs beautifully with cardamom-flavored tea or filter coffee.