"Shengdanyacha (Peanut/ Groundnut) Puran Poli/ Ubbati/ Obbatu/ Holige" ... Enjoy the splash of colors today but play safe too ... prepared for the first time Ubbati with kadlo- goddache churnu (sweetened peanut filling) ... these are crisp and delicious sweet roti that no one can resist ... Happy Holi~ Stay Safe~ Stay Blessed~ Spread Happiness .... Yummilicious ....
** Today I am posting the recipe of a Puran Poli/ Ubbati/ Obbatu/ Holige prepared with peanut filling. There are many varieties of puran ie the inner filling that is prepared for ubbati and I have prepared quite a few of them. However, the chana dal puran poli is the one that is the most famous and best amongst all next of which I consider the Kayi Holige that is the one with coconut churan filling. Puran poli ie Ubbati is a dish hardly prepared in my home as it being sweet is not so much preferred compared to the spicier parathas. But then, I do make it a point to prepare just a few of them through the year during festive times.
** I browse through Google whenever I find the time especially late in the night before going to bed and I remembered seeing some stuffed puran poli with groundnuts. Therefore, thought why not try it as I always have roasted peanuts ready with me coz. that’s my hubby’s demand. Well, tried my own method, by grinding it into finer powder consistency along with some sesame, poppy seeds to make it more nutritious and also cause the amount of peanut powder was less in quantity and I did not want to prepare the same again. I added heated grated jaggery and mixed well and prepared the inner churan with it, while I kept the outer cover the same as other recipes.
** Here is my recipe for "Shengdanyacha (Peanut/ Groundnut) Puran Poli/ Ubbati/ Obbatu/ Holige" …. My Style … these Puran Poli's were prepared during the festive occasion of Holi, that is somewhere around first week of March, but somehow I could not edit and post the same for a few days and then the deadly Covid 19 hit the world badly which made me have limited access to network, so first my apologies to all friends ... It better late than never, so finally done the editing job and if there are some mistakes as I have hurried in the process, please do inform and even queries via or in comment section will be looked into. Do try these out when time permits, but above all Stay Safe, Stay Blessed, Stay at Home and Plz. do help the needy, there are millions out there struggling with life and for food ... A helping hand always gets blessed through different sources ...
** Ingredients :
** For the outer cover / dough :
Maida/ APF : One heaped cup.
Haldi/ Turmeric Powder : 1 tsp
Sugar Powder/ Pitti Shakkar/ Sakre pitti : 1 tsp
Fine Rava / Chiroti Rava : 1 tsp
Mustard Seeds / Rai / Sasam: 1 tsp.
Oil : About ½ cup
** For Churan/ Inner Filling :
Peanuts/ Groundnut/ Shenga/ Nerkadlo : 1 cup roasted, skinned.
White Til/ Seasame/ Teellu : ½ cup
Cus Cuso/ Khus Khus/ Poppy Seeds : 3 tblsp
Coconut/ Soyi/ Nariyal : ½ cup freshly grated.
Jaggery/ Goda/ Gud : ¾ to 1 cup grated.
Cardamom/ Ellaichi Powder : ¼ tsp
Ghee/ Toop : 2-3 tsp
** For preparing the outer cover / dough : Grind the haldi, rava, mustard seeds and sugar powder with a little bit of water to a smooth paste. Add half cup of water and mix well. Keep this aside for about 30 minutes and then strain this through a fine sieve. Collect the water and keep aside.
** In a wide bowl add in the Maida and 1-2 tblsp of oil out of the ½ cup of oil. Keep the rest aside. Mix the maida and oil into a crumble mixture. Now add in the haldi water and mix well with the maida APF and knead into soft dough. Do not add in all the haldi water at once. Keep adding only that much that is necessary for binding a soft dough.
** Now add in the remaining oil kept aside over the soft dough and keep kneading it so that the oil gets absorbed into the dough and makes it elastic. The dough should be kneaded very well until there is no trace of oil left in the bowl. The dough should stretch like and elastic and be very smooth in texture. Keep the dough covered aside for some about an hour or so.
** For preparing the Puran / Stuffing / Inner Filling :
** Roast the ground nuts and skin them or you can use readily roasted ones too. I always microwave and keep peanuts ready at home as my hubby loves to munch a handful of the same after dinner. Also, I loved adding them on to some of our rice dishes like, curd rice, nimboo bhat etc.
** Roast white til/sesame for 5 minutes on medium flame remove and keep them aside ready on a plate. Now add in the khus khus/ poppy seeds and roast them also on medium flame till they turn slightly in colour. Do not burn them, remove and keep it aside along with till and let both cool a bit.
** When cooled add in the groundnuts, poppy seeds and sesame into a mixer grinder and grind to a rava consistency powder without adding water, mixing in often as much as possible. Remove and keep this ready aside, if you do not have cardamom powder ready to you add them on while grinding along with the other ingredients.
** Grate or cut the jaggery into small pieces and have it also ready. It is necessary to always follow this step while preparing dishes wherein you need to melt the jaggery as by doing so the jaggery melts faster and evenly without getting hardened in some places.
** Making the Puran / Stuffing :
** In a thick bottomed kadai add the grated jaggery and about 2 tblsp of water and let it melt on medium heat. At this stage if you find that, there are pebbles like or grainy texture or dirt in the melted jaggery immediately sieve it through a fine sieve and put it back into the kadai.
** Note : In Mumbai we get good chikki-gud / jaggery that does not need to be sieved, so I do not, this step depends entirely upon the jaggery available at your place. However, see to it that you melt it fast stirring often and sieve it immediately; as once it caramelizes it becomes difficult to do so and is not advisable.
** When the jaggery melts, immediately lower the heat ( we just need the jaggery to get melted) and add in the grated coconut and mix well and stir fry for 2-3 minutes, then add in the powdered and kept aside sesame- peanut- poppy seed mixture along with cardamom powder, ghee and mix all together. It will immediately come to a binding sort of consistency.
** Remove and let cool completely, the churan also thickens in powdery binding form like that we follow for churmundo/ laddoos etc. Knead it a little bit and make even sized balls and keep them ready on a plate. Remember the puran should get completely cooled down to prepare for the preparation of puran poli/ ubbati.
** Similarly prepare balls out of the covering dough and keep them also ready aside on the plate. See to it that both the outer dough and the inner churan balls in equal numbers to avoid wastage. The puran/ stuffing balls should always be slightly bigger in size than the outer cover balls as when you roll the outer cover really stretches well.
** Now comes the major rolling part of the dough along with the stuffed puran. Dust / Roll the dough ball in some maida/ APF and roll it with the help of rolling pin to a round shaped poori say about 3 inches in diameter. Do not dust too much, if possible roll with oil, the ubbati stays softer if rolled with help of oil.
** Now keep the puran/ stuffing prepared ball in the center and fold over the dough from all sides to cover the puran/ stuffing ball evenly from all sides. Now roll on the stuffed prepared balls on your palms to make it into a full covering to the puran ball. Flatten a little bit and dust it / roll it in Maida.
** Roll the puran stuffed dough evenly and gently into a round disc of say about 8 inch in diameter. The rolling of the ubbati/ pruan poli should be done with a light and even pressure. This is the main necessity in rolling of stuffed items. If you apply too much pressure the puran ie. the stuffing will come out through the outer cover dough.
** Heat a non stick tava/ iron tava, till smoking point. Now lower the heat to medium and wait for 2 minutes, before you place the rolled ubbati/ puran poli. Once you place the ubbati/ puran poli in the center of the tava let it cook until you see bubble appearing on the top side of the ubbati on tava.
** After a few seconds with the help of a flat spatula flip over the ubbati/ puran poli to let cook the other side that is the upper side too. You should see brown specks on the cooked side of the ubbati/ puran poli. This will take about 2-3 minutes in all. Once cooked on both sides remove and keep it on a wired gauge to cool a bit before you keep it on a plate.
** Repeat the procedure with the remaining puran and dough balls in the same procedure. Do not keep flipping the ubbati/ puran poli often while cooking on hot tava often, as the ubbati is soft and may tend to break up or tear. Again flipping them too many times makes the ubbati/ puran poli a little bit stiffer and tougher in texture.
** Note : Ubbati usually are soft in texture, but this particular one is slightly firmer and crispier than the chana dal puran poli we prepare, so do not worry about it. But remember to cook one side fully and then flip it over to cook the other side. Then once again just flip it over for just few seconds, remove and place it on the wire gauge/sheet of paper to cool off.
** When cooking puran poli/ ubbati remember to cook on medium heat, and keep the heat constant through out the preparation, if need be you can raise the heat or lower it too when too hot or too cold. Allow the ubbati/ Puran poli to be completely cooled before putting them away in an airtight box. Remain good for a few days if store well.
** "Shengdanyacha (Peanut/ Groundnut) Puran Poli/ Ubbati/ Obbatu/ Holige" is done and ready to be served. Ubbati/Puran Poli is usually served fresh topped with a large tablespoon of melted homemade ghee. It tastes simply delicious and yummy. Some people even fry ubbati / puran poli with ghee/oil. Enjoy them hot with your family and friends, children are sure to love these crisp crunchy puran poli for a change from the softer ones.
** I am sharing a common link to all the “Ubbati/ Puran Poli” shared in my Blog here, Please do browse through them, they included step by step procedures and also will give you a variety of methods to choose from …..
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