Bobbatlu Recipe Wheat Flour – Easy Homemade Sweet Flatbread

Bobbatlu Recipe Wheat Flour is a delightful South Indian sweet flatbread made by stuffing soft whole wheat flour dough with a rich lentil and jaggery filling. This traditional recipe, also called Puran Poli, Obbattu, or Holige, celebrates festival flavors and hearty textures with every bite.

Recipe Card

Ingredients For Bobbatlu Recipe Wheat Flour

For Dough (Whole Wheat Base)

• 2 cups whole wheat flour (atta)
• ¼ tsp salt
• 2 tbsp ghee or neutral oil
• ¾ cup water (approx)
• Extra wheat flour for dusting

For Sweet Stuffing (Pooran)

• 1 cup chana dal (split Bengal gram)
• 1 cup jaggery, grated or chopped
• ½ tsp cardamom powder
• Pinch of nutmeg (optional)
• 2 tbsp ghee for roasting filling

Step-By-Step Instructions

1. Prepare The Dough

Wash and drain the chana dal. Meanwhile, start with the dough. In a large bowl, combine whole wheat flour and salt. Add ghee or oil and mix it well with your fingertips so the oil coats the flour evenly.

Gradually add water, little by little, kneading into a soft, pliable dough. This should take about 8–10 minutes of kneading and you want the texture smooth, not sticky. Cover the dough and let it rest for at least 30 minutes. Resting helps gluten relax so rolling becomes easier. Understanding Bobbatlu Recipe Wheat Flour is essential.

2. Cook The Chana Dal

In a pressure cooker, add the rinsed chana dal with 2 cups of water. Close and cook for 5–6 whistles on medium heat or until the dal is soft enough to mash easily with your fingers. Once done, let the pressure release naturally. Strain the dal and reserve this water for soups or dals later. Let the cooked dal cool slightly before making the filling.

3. Make The Sweet Stuffing

Add the cooked chana dal to a grinder with jaggery, cardamom powder, and nutmeg if using. Grind to a smooth paste without adding extra water — it should hold together. Transfer this mixture to a pan on low heat.

Add 2 tbsp ghee and cook for 8–10 minutes while stirring continuously until the mixture starts to leave the sides of the pan and comes together into a thick paste. Turn off the heat and let it cool. This relates to Bobbatlu Recipe Wheat Flour.

4. Divide Dough And Filling

Once the dough has rested and the filling is cool, divide the dough into 8 equal balls. Similarly, divide the sweet filling into 8 portions. Keep both covered to prevent drying.

5. Stuff And Roll Bobbatlu

Take one dough ball, flatten it with your fingers, and place one portion of the sweet filling in the center. Gently bring the edges of the dough together to seal the filling. Lightly dust with some whole wheat flour and roll carefully into a flat disk about 6–7 inches in diameter. Do not roll too thin as the filling might spill out.

6. Cook Bobbatlu

Heat a griddle or tawa over medium heat. Place the rolled bobbatlu on the hot surface. Cook for about 30–40 seconds until small bubbles form. Flip and cook the other side for another 30–40 seconds. Apply a thin layer of ghee on both sides for flavor and color. Cook for another 20–30 seconds on each side till golden brown spots appear. Learn more about Bobbatlu Recipe Wheat Flour.

Pro Tips From Personal Experience

• When I visited my friend’s home in Hyderabad during Ugadi, I noticed that letting the filling cool completely before stuffing makes rolling much easier.
• If the dough feels too stiff when rolling, cover it with a damp cloth for 5 minutes and knead again — it becomes softer and more elastic.
• I personally recommend using grated jaggery instead of sugar for a more authentic, caramel-like sweetness that pairs beautifully with the warm spices.
• Ensure your pan is not too hot; otherwise, the outside browns before the inside is cooked properly.

Chef’s Notes

Substitutions

You can replace chana dal stuffing with a coconut and jaggery mix if you want a lighter filling. Using a mix of wheat and all-purpose flour (maida) can make the dough slightly more pliable, but whole wheat keeps it healthier. For a vegan version, swap ghee with coconut oil.

Storage Tips

Store cooked bobbatlu in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4–5 days. Reheat on a griddle with a light smear of ghee to make them soft and warm again.

Nutrition Information (per serving — 1 bobbatlu approx)

These values are estimates based on similar recipes and typical portion sizes for sweet stuffed flatbreads.

Frequently Asked Questions

Can I Use Sugar Instead Of Jaggery?

Yes. While traditional bobbatlu uses jaggery for a deeper, richer taste, you can substitute sugar or palm jaggery if jaggery is unavailable. The taste will be slightly different but still delicious.

Is Soaking Dal Necessary?

Soaking chana dal for 30–60 minutes before cooking can reduce pressure cooking time and help achieve a softer texture, making the filling smoother.

Can I Make This Gluten-Free?

Traditional bobbatlu uses wheat flour, which contains gluten. To make a gluten-free version, you could experiment with gluten-free flour blends, but texture and traditional taste might vary significantly.

External References

• Puran Poli on Wikipedia
• Detailed Bobbatlu Recipe with Filling