Ganesh Chaturthi is here and what better way to serenade the God of Auspicious beginning with his favourite modak?
Chef V.H. Suresh, Corporate Executive Chef at Platform 65 shares this recipe.
Here is another recipe for the festival:
Bobbatlu is a sweet flatbread made with split chickpea lentil stuffing. This bobbatlu recipe is one of the best bobbatlu made with spiced split chickpea lenient stuffing.
Ingredients used in BOBBATLU
- 2 cups split chickpea lentil (Chana Dal)
- 2 cups Jaggery
- 2 pods of cardamom
- 1 cup all-purpose flour or Maida
- 1/4 tsp salt
- 1 cup oil or ghee
- 1 sheet of aluminium foil
Making Stuffing or Purnam
- Put the soaked split chickpea lentils in the pressure cooker with just enough water to cover it, and then cook it for 5 to 6 whistles.
- Strain the split chickpea lentils and let them cool or become warm. Add two cups of Jaggery.
- Keep stirring until the Jaggery melts and all the water evaporates. Add cardamom powder and switch off the flame.
- Then add the split chickpea lentils to a grinder jar to make a fine paste.
- Now make small-sized balls with the dal and keep it aside.
Making bobbatlu dough
- Take a cup of all-purpose flour or Maida, and add salt.
- Add required water and knead the flour to a soft dough, add 2-3 tbsp of oil and keep aside.
- After 2-3 hrs, the dough should have become very soft and smooth. If not just punch the dough with the wrist for 5 minutes or until it becomes soft and smooth.
- Take the same-sized dough and flatten on the aluminum foil.
- Place the prepared ball of Purnam or stuffing at the center of the flattened dough.
- Bring the edges together so that the Purnam or stuffing is completely covered with the dough.
- Take off the excess dough securing the Purnam.
- Add 1/4 tbsp of oil to the filled ball and roll it in a circular motion until it becomes thin.
- Heat the pan, add 1 tsp of oil or ghee and invert the foil over the pan and slowly pull the rolled bobbatlu on to the pan.
- Fry the bobbatlu till it turns golden on medium flame and flip over.
- When the bobbatlu turns golden on both sides, transfer to plate and serve hot.
Read the full story that first appeared in Seema Magazine here: