Know the details about the Bobbatlu Recipe With Wheat Flour Ingredients Step By Step, Easy How to Make Process on Bobbatlu Recipe With Wheat Flour

Wheat Flour Bobbatlu: A Healthy Twist to a Classic Indian Delicacy

Bobbatlu, also known as Puran Poli or Holige, is a traditional Indian sweet flatbread that’s usually made with all-purpose flour (Maida). But in the spirit of health and wellness, here’s a version of Bobbatlu made using wheat flour. This recipe not only keeps the essence of the dish intact but also adds a healthy spin to it.

Bobbatlu Recipe With Wheat Flour Ingredients Step By Step

Importance of Bobbatlu

Bobbatlu holds a special place in Indian cuisine, especially during festivals like Ugadi and Holi. The sweet stuffing symbolizes life’s sweetness, while the outer layer represents life’s many challenges.

Recipe Overview

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Servings: Makes about 10 Bobbatlu

Ingredients List and Quantity

For the Dough:

• Wheat Flour: 2 cups
• Salt: A pinch
• Water: As needed
• Ghee or Oil: For roasting

For the Filling:

• Chana Dal: 1 cup
• Jaggery: 1.5 cups
• Cardamom Powder: 1 tsp

Nutritional Information

Each serving of Wheat Flour Bobbatlu contains approximately 200 calories, with a good balance of carbohydrates and proteins, making it a wholesome dessert.

Cooking Steps Overview

The process of making Wheat Flour Bobbatlu involves three main steps: preparing the dough, making the filling, and assembling the Bobbatlu.

Step by Step Cooking Procedure

Step 1: Start by preparing the dough. Mix the wheat flour and salt, add water gradually, and knead it into a smooth and soft dough. Cover and set it aside for 30 minutes.

Step 2: While the dough is resting, prepare the filling. Boil the chana dal until it’s soft but not mushy. Drain the water and mash the dal.

Step 3: In a pan, add the mashed dal and jaggery. Cook on medium heat until the jaggery melts and mixes well with the dal. Stir in the cardamom powder. Cook until the mixture thickens and leaves the sides of the pan. Let it cool.

Step 4: Divide the dough and the filling into equal portions. Take a portion of the dough, flatten it, place a portion of the filling in the center, and seal the edges. Roll it out gently into a thin disc.

Step 5: Heat a tawa or griddle, place the rolled Bobbatlu on it, and cook on medium heat. Apply some ghee or oil and flip it over. Cook until it turns golden brown on both sides. Repeat with the remaining dough and filling.

Tips

• Ensure that the chana dal for the filling is cooked just right – it should be soft but not mushy.
• If the filling is too watery, it will seep out while rolling the Bobbatlu. So, make sure the filling is thick and firm.
• Rolling the Bobbatlu with filling can be tricky. Dusting some dry flour while rolling can prevent the dough from sticking to the rolling pin.

Frequently Asked Questions (FAQs)

Q. Can I use any other sweetener instead of jaggery?

Yes, you can use sugar or palm sugar as a substitute for jaggery. However, jaggery is traditionally used in Bobbatlu and gives it a unique flavor.

Q. Can I use any other flour instead of wheat flour?

Traditionally, Bobbatlu is made with Maida (all-purpose flour). However, for a healthier version, we have used wheat flour in this recipe. You can also try using a mix of wheat flour and Maida.

In conclusion, Wheat Flour Bobbatlu is a healthier take on the traditional Indian dessert. It’s perfect for those who want to enjoy a sweet treat without compromising their health goals.

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