Bobbatlu

Name: Bobbatlu
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 10 servings
Cuisine: Telangana
Ingredients: 200 g chana dal; 200 g Jaggery; 0.5 tsp cardamom powder; 200 g maida (plain flour); 0.25 tsp Turmeric; 4 tbsp oil; 3 tbsp Ghee; 0.25 tsp Salt

Soft flatbreads stuffed with a sweet filling of cooked chana dal and jaggery, rolled thin and cooked on a griddle with ghee, a festive Telangana sweet also called bakshalu.

🇮🇳India· Telangana

Prep: 60 min
Cook: 40 min
Total: 100 min
Servings: 10
Difficulty: Hard
Calories: 260 kcal

Ingredients

0 of 8 gathered

Servings

200 g chana dal — boiled soft and drained
200 g Jaggery — grated
½ tsp cardamom powder
200 g maida (plain flour)
¼ tsp Turmeric — for dough colour
4 tbsp oil — for dough and stretching
3 tbsp Ghee — for cooking
¼ tsp Salt — a pinch for dough

Equipment

•Rolling pin
•Flat griddle (tawa)
•Heavy pan for cooking filling

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 8 g
carbs: 42 g
fibre: 3 g
protein: 6 g
calories: 260 kcal

Instructions

1
Knead maida (plain flour), turmeric, a pinch of salt, 2 tablespoons of oil, and water until soft. Cover in oil for at least 2 hours.
2
Cook boiled chana dal (split chickpeas) and grated jaggery on low heat. Mash and stir until the mixture is thick, dry, and non-sticky.
3
Let the filling cool, then mix in cardamom powder. Shape the mixture into small balls.
4
Flatten a piece of dough and place a filling ball inside. Gather the edges and seal tightly.
5
Put the stuffed dough on an oiled surface. Gently stretch it with your fingers into a thin, even round.
6
Cook on a hot griddle with a little ghee (clarified butter) on each side. Fry until light golden spots appear.
7
Serve warm or at room temperature.