Bobbatlu (Bakshalu)
A festive stuffed sweet flatbread filled with a jaggery-chana dal filling, rolled paper-thin and roasted on a griddle with ghee — the star of Sankranti festivities.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Rolling board
- •Griddle
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 310 kcal
Instructions
- 1
Mix maida (plain flour), salt, turmeric, oil, and water into a soft dough. Cover with oil and rest for at least 3 hours.
- 2
Cook boiled chana dal with jaggery over low heat. Stir until thick, dry, and no longer sticky.
- 3
Mix in cardamom powder and semolina. Let it cool completely, then roll into small balls (poornam sweet filling).
- 4
Flatten a portion of dough and place a poornam ball in the centre. Seal the edges completely around it.
- 5
Pat and roll the stuffed dough on an oiled surface. Make a thin, even round without tearing.
- 6
Heat a griddle over low-medium heat. Place the rolled bobbatlu on top.
- 7
Drizzle ghee (clarified butter) around the edges. Flip carefully and cook both sides until light golden spots appear.
- 8
Serve warm or at room temperature with a spoonful of ghee on top.
Chef's tips
Let the dough rest well in oil so it stretches easily without tearing. Make sure the filling stays dry so it rolls out smoothly.
Ingredient substitutions
- chana dal → toor dal for a slightly different traditional variant
Storage
Store in an airtight container at room temperature for 2 days, or refrigerate for up to a week.
Reheating
Warm briefly on a griddle or in a microwave for a few seconds before serving.
Common mistakes to avoid
- •Using a wet filling, which tears the dough when rolling.
- •Cooking on high heat, which burns the outside before the inside cooks.
Serving suggestions
Cooked Bobbatlu (Bakshalu)?
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