How to Easy Eating on a Dime Mango Pooran poli(with mango and chana daal stuffing)

How to Easy Eating on a Dime Mango Pooran poli(with mango and chana daal stuffing) Delicious, fresh and tasty.

Mango Pooran poli(with mango and chana daal stuffing). Puran Poli, Obbattu, Holige or Ubbati is one of my most favourite sweet snacks. My mother used to make ubbatis with a chana daal jaggery stuffing and we used to relish them with fresh ghee or butter mixed with some powdered sugar. Tip both, the pureed Chana Dal, Dry ginger powder and the Jaggery syrup into a pan.

Mix well and allow to cool.

Use jaggery instead of sugar and chana dal or tuvar dal to prepare stuffing to make Maharashtrian style pooran poli.

Obbattu or Holige is popular sweet dish in Karnataka and Tamilnadu.

You can have Mango Pooran poli(with mango and chana daal stuffing) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mango Pooran poli(with mango and chana daal stuffing)

1. You need 11/2 cup of all purpose flour.

2. Prepare 11/2 cup of wheat flour.

3. You need 1/2 cup of chana daal.

4. It’s 1 cup of jaggery.

5. It’s 1 cup of fresh mango pulp.

6. It’s 1 tsp of cardamom powder.

7. It’s as needed of Ghee.

8. Prepare 2 tablespoons of oil.

9. You need Pinch of Lemon yellow colour/turmeric.

10. You need 2 tsp of salt.

To make south Indian style puran poli, use gud (jaggery), grated coconut and chana dal or toor dal for stuffing and maida for outer layer.

Puran Poli also called as Bobbatlu or Obbatu is a sweet flat bread stuffed with a mixture of dal (lentil), coconut and jaggery.

Its a very popular dish made during festivals in the states of Maharashtra, Andhra and Karnataka.

The stuffing is known as puran and the outer cover is known as poli.

Mango Pooran poli(with mango and chana daal stuffing) step by step

1. Soak chana daal overnight in water, pressure cook it with 1 cup of water for 5-6 whistles. Once done mash it very well until smooth texture..

2. Take out the mashed daal into a pan add 1 cup jaggery, 1 tsp elaichi powder, 1 cup fresh mango pulp, 1 tsp salt and keep stirring on low flame until the mixture thickens.

3. Meanwhile in a mixing bowl take 1 1/2 cup flour(maida) 1 1/2 cup wheat flour, 1 tsp salt,pinch of lemon yellow colour or pinch of turmeric.mix this well, now add 2 tablespoons oil and using water Knead the dough(just like chapati dough) cover and let it rest for 10min.

4. Now make equal portions of dough and place it on greased palm make a shape of bowl/katori and fill in the stuffing, bring in all edges together and seal it well on top(same method as stuffed parathas) and roll it flat round on the floured surface.

5. Transfer the poli on hot griddle and Cook well on both the sides until brown spots appear. Apply ghee on both the sides and press it using laddel and fry until golden brown..

6. These mango pooran polis are simply melt in mouth serve it hot with milk and ghee.

The outer cover of puran poli is prepared by making dough by mixing refined flour, milk and ghee.

Equal numbers of balls are made of the dough as well as the stuffing.

The preparation of Puran poli varies from place to place.

While making puran poli stuffing, all the water is drained out to make the stuffing very dry.

This drained water is used for saru.