Indulge in the delicious world of Indian cuisine with our step-by-step guide to making Obbattu, a traditional Indian flatbread filled with a sweet, aromatic paste. Also known as Puran Poli or Holige, Obbattu is a delightful treat that features prominently in South Indian celebrations and is beloved for its rich flavors and comforting warmth.
Ingredients
To start on your culinary journey of making Obbattu, you will need:
- Dough:
- 2 cups all-purpose flour or Maida
- 1/4 cup semolina (sooji or rava) - for a slightly chewy texture
- Pinch of salt
- Water as required
- 2 tablespoons oil
- Filling (Puran):
- 1 cup chana dal (split Bengal gram)
- 1 cup jaggery (or sugar)
- 1/2 teaspoon cardamom powder
- A pinch of nutmeg (optional)
Steps to Make Obbattu
1. Preparing the Dough
- Mix flour, semolina, and a pinch of salt in a bowl.
- Gradually add water and knead into a soft, pliable dough.
- Add oil, knead again, cover, and let rest for 1 hour.
2. Making the Puran (Filling)
- Boil chana dal with 3 cups of water until tender but not mushy. Drain any excess water.
- In a pan, melt jaggery over low heat, add drained dal, and cook until thick.
- Add cardamom powder and nutmeg, then blend or grind to a smooth paste.
3. Assembly of Obbattu
- Divide the dough and puran into equal portions.
- Roll one dough ball into a small circle, place a puran ball in the center, and cover it completely with the dough, sealing the edges.
- Gently roll this ball into a flat circle, ensuring the filling doesn’t spill out.
- Cook on a preheated tawa (griddle) until golden brown spots appear on both sides. Brush with ghee or oil for flavor.
4. Serving Suggestions
- Serve warm, drizzled with a little ghee for an extra richness.
- Accompany Obbattu with a scoop of vanilla ice cream or milk to balance the sweetness.
📝 Note: If the dough becomes sticky, sprinkle a little flour and knead lightly. Ensure the filling remains thick and not runny for the best texture.
In crafting Obbattu at home, you not only bring a piece of Indian tradition to your table but also discover the joy of creating food that binds families together. This flatbread is a celebration of flavors, textures, and cultural heritage, making it a perfect addition to any meal or festival.
Can I make Obbattu without jaggery?
+
Yes, you can use sugar instead of jaggery, although the flavor might be slightly different.
What can I use if I don’t have chana dal?
+
You can substitute chana dal with moong dal or even use a combination of lentils for a unique flavor profile.
How do I store leftover Obbattu?
+
Wrap them in aluminum foil or place in an airtight container. They can be reheated and enjoyed for up to 2 days.
