Bobbatlu

Thursday, March 18, 2010

                                                                                                     

Bobbatlu Recipe
Cooking Time: 1 hr
Makes approx 15 bobbatlu

Ingredients:
Chana dal/bengal gram - 1 cup(soaked in water for an hour and drained)
Sugar - 1 cup (adjust to your choice)
Maida/all purpose flour - 1 1/4 cups
Oil - 5tbsp
Cardamom pwder - 1/2 tsp
Ghee - for fry
Salt - pinch

Procedure:
1 Cook channa dal adding a cup of water and salt(pinch) till the dal turns very soft. Grind to a fine powder                                                            
2 Grind the sugar to powder. now mix dal and sugar add cardamon powder, make into a soft dough..prepare small lemon sized balls for stuffing. Keep aside.
                                            
3 Combine maida, pinch of salt,sugar(3tbsp) and enough water to make a very soft and sticky dough(softer than puri dough). Knead with oil (the whole dough completely filled with oil) and keep aside for 2 hours.

                                      
4.Grease your hand with oil and pinch a small portion of dough and flatten it into a 2″ disc.Place a ball of
                                                
                                          
channa dal stuffing in the centre and draw the edges of the dough from all sides to cover  stuffing completely.
                                        
                                               
                                    
5 Take a plastic sheet or a plantain leaf and gently flatten each ball carefully with your fingers to form a 6″ diamater flat circular roti/bobattu/poli.
                                                   
                                            
6 Heat ghee in  tawa and fry it on low flame such that its roasted on both sides till brown spots appear. Smear ghee over the bobbatu while frying.
                                                 

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