‘Paruppu boli / Puran Poli’ is one of my most favorited variety of all. ‘Puruppu’ means lentils and Poli refer to the sweet, soft flatbread, which melts in our mouth.
This boli recipe is for soft, mildly sweet just like your famous sweet shop style dish.
Poli and Vada are the most common snacks available in the streets of Tamil Nadu, a southern tip state of India. While passing by the streets of Chennai, we can see hoarding of ‘Boli Stall’ everywhere. This is just a small sample to reveal Chennaities addiction towards Boli. Even the small Boli stalls will be crowded with ‘devotees of Boli’s’. Hehehe, we are also one among them.
I think the love towards Boli, starts from my FIL, He goes for shopping in the evening and brings a bag of goodies from the boli stall, with a special pack for my son. It is not a pack of just bolies, it is a bundle of love and affection. When I made this boli recipe in this evening, we were speaking only about my FIL’s affection towards these goodies and how he passed it on to the generations.
What is Paruppu Poli /Boli?
Paruppu is Tamil word refers to lentils, which is one of the important protein source of South Indian cuisine. Boli / Poli is a sweet snack of India. This is made with maida, where as North Indian’s Puran Poli is commonly made with whole wheat flour. But the inner fillings recipe is almost the same throughout India.
But there are also other verieties that are as popular as this boli recipe. Coconut poli/ Thengai Poli, Kara Poli/ Spicy Poli are to name some.
The different names
If you are searching for the Kerala style boli recipe, a sweet surprise-your search ends here. Kerala boli and Tamil Nadu’s paruppu boli are the same.
This sweet boli is also called as obattu or holige recipe in Karnataka. These are the different names of the dish in different region. But the ingredients, preparation and cooking method are the same. To put in one sentence, the same dish with different names.
How to serve Paruppu Boli?
Generally this dish is considered as a snack rather than a dessert. This has mild sweetness, may be this quality makes it served as a snack.
Best to pair with?
This Boli recipe is delicious when served along with these
How to prepare boli:
Make the Base– This is the first step of this boli recipe. In a large mixing bowl, add all purpose flour /Maida, baking powder, salt, turmeric powder, and cooking oil. Mix to form soft chapathi dough. Rest the dough for 2-3 hours, which makes the poli softer. Keep Aside.
Soak Bengal Gram– the second step of boli sweet is to soak kadalai paruppu/ Bengal gram for about 20 minutes. Then pressure cook until it the center is soft and cooked completely.
Allow the pressure cooker to release its steam naturally. Then drain the excess water. Allow it to bring down to the room temperature and grind it to fine paste.
Make the Jaggery Syrup– The third step os how to make boli is to make the jaggery syrup. For this add a quarter cup of water to the jaggery. And cook until jaggery becomes frothy on the top. Switch off the stove and filter if there are any impurities.
Make Sweet Mixture – Heat a thick bottomed pan, add jaggery syrup, ground Bengal gram, grated coconut, and cardamom powder. Continuously stir in the medium flame until it becomes a thick paste.
Divide into equal parts – Make equal sized balls with the sweet mixture and the dough.
Stuffing – Then stuff the sweet balls inside the dough and start pressing like a big circles. Pat the dough to little circles and stuff the jaggry balls inside the dough to form bigger balls.Cook – Place these flat circles in a flat pan and cook it in the low-medium heat till the dough gets completely cooked with a golden spot on both the sides. Now our Paruppu boli are ready!!
Paruppu boli / Puran Poli
- 1 Cups All Purpose Flour / Maida
- 1/4 tsp Turmeric Powder
- 2 tbsp Cooking Oil
- 1/2 tsp Salt
- 4 tbsp Ghee or cooking oil
Ingredients For Stuffing:
- 3/4 Cup Jaggery
- 1/2 Cup split chickpea /chana dal
- 1/2 Cup Grated Coconut Optional
- 1/2 tsp Cardamom Powder
- Soak Bengal gram for 20 minutes.
- Cook the soaked gram in the pressure cooker until it becomes soft.
- Allow it to reach the room temperature and drain excess water.
- Grind it to a smooth and silky paste. And keep aside.
- Make Jaggery syrup by adding 1/4 cup of water to the jaggery. Cook it until jaggery becomes frothy on the top.
- Remove it from the stove and filter it to remove the impurities.
- Add the strained jaggery syrup to the mashed up Bengal gram, grated coconut, cardamom powder and cook it in the medium flame until it becomes a thicker paste.
- Allow it to cool and set aside.
- And make small balls with the jaggery, Bengal gram mixture.
- In a mixing bowl, add maida, baking powder, salt, turmeric powder, and cooking oil to form soft chapathi dough.
- Rest the dough for 2-3 hours.
- Divide the dough and the sweet mixture into equal parts.
- Pat the dough to little circles and stuff the jaggry balls inside the dough to form bigger balls.
- Make thin flat circles like a chappati. Drizzle oil if it sticks to the board or rollers.
- Place these flat circles in a flat pan and cook it in the low-medium heat on both sides.
- Serve hot or cold.
Serve along with bajji, or samosas.
Tips and Variations Paruppu Boli – Obbattu | Puran Poli Recipe:
1. For variations, try adding grated coconut along with the jaggery mixer.
2. For a savory variation, stuff with potato masala.