Obbattu is a stuffed, sweet flatbread that is very popular in many cultures. It is known by many different names such as Puran Poli, Bobbatlu, Holige and Payasabolli. Obbattu is usually prepared during festive occasions but it can also be served as a sweet treat for other special occasions at home. The preparation and ingredients for Obbattu can differ slightly from region to region.
This Whole Wheat Obbattu recipe is a variation of the classic recipe which is made with Maida. Using whole wheat flour results in a healthier recipe instead of using Maida. We are using AASHIRVAAD Atta for this Obbattu recipe. Click to check 5kg AASHIRVAAD Atta price in your region since 5kg atta price can differ from city to city.
Obbattu is an excellent sweet treat that you can prepare and serve to your loved ones at any time. Its sweet, aromatic stuffing makes for a delicious indulgence for kids and adults alike. Let us find out what you need to do to prepare a wonderful and tasty Whole Wheat Obbattu.
Whole Wheat Obbattu Recipe Information
- Type of Recipe: Snacks
- Cuisine: South Indian
- Preparation Time: 150 minutes
- Servings: 15
Whole Wheat Obbattu Recipe Ingredients
For the stuffing
- 1 cup chana dal
- 1 and 1/2 cup water
- 1/4 teaspoon cardamom powder
- 1 cup jaggery
- pinch of salt
For the dough
- 2 cups AASHIRVAAD Atta – whole wheat flour
- 3/4 cup water
- 3 teaspoon AASHIRVAAD Svasti Ghee
- pinch of AASHIRVAAD Salt
- 3-4 tbsp Ghee for frying
How to prepare Whole Wheat Obbattu with AASHIRVAAD Atta Recipe?
- Begin preparation for the Whole Wheat Obbattu by soaking the chana dal in water for one hour
- Later, pressure cook the chana dal with one and a half cup water on medium flame. Cook the chana dal for 4-5 whistles and then take it off the flame and allow to rest.
- Separately, prepare the dough for the Whole Wheat Obbattu.
- Mix AASHIRVAAD Atta, AASHIRVAAD Svasti Ghee and AASHIRVAAD Salt with water as required. Knead the dough until it is soft but firm and set it aside for 2 hours.
- Now continue preparing the chana dal stuffing. Take it out of the pressure cooker and grind it along with cardamom powder, salt and jaggery. It should be ground into a smooth paste without adding any additional water to the mixer.
- Once the chana dal mixture is ready, proceed to fry it in a non-stick pan for a few minutes. This process helps rid the mixture off the excess moisture. Once done frying, set the mixture aside to cool.
- After the mixture is cool enough, roll it into tiny balls and set aside.
- Now, take the whole wheat dough and roll it out into balls of equal size. Then flatten each ball and place the chana dal mixture balls into the centre.
- Cover the chana dal mixture balls with the atta dough around it and pinch it on top like you do for an aloo paratha. Do this with all the atta dough balls and allow them to rest for 5-10 minutes before rolling them.
- Once you start rolling out the dough balls with a rolling pin, heat a girdle or tava on medium flame. Cook the Obbattu with some ghee and cook each side for about 20-30 seconds.
- After it is cooked, remove it from the girdle and set it aside. Allow it to cool down before serving.
