We wish you and your family a great and de’light’ful Diwali.
Puran poli or obbattu, bobattu, hollige is a popular Indian sweet. We have given it an apple touch this Deepavali. Here’s how:
To watch how the apple obbattu is made please click here.
Preparation time: 45 mins to 1 hour
Bengal gram (Chana dal/Senagabedalu) 1 cup
All purpose flour (maida) 11/2 cup
Ghee 1 tbsp
Refined cooking oil 1 cup
Add ghee to the flour and mix to dough with water as required. Take lumps and make balls, cover and set aside for an hour.
In the meanwhile, pressure-cook the Bengal gram to 5 whistles or boil until soft and mash-able.
Chop and blend the apples to a fine paste. The paste is a little syrupy, but not to worry.
For the filling, mash the Bengal gram well. Add the apple paste and mix well. Take small lumps, roll into balls or laddus, and set aside.
Take butter paper/wax paper/milk polythene/almond tree leaf/banana leaf or any other glossy polythene. Grease the polythene/leaf with oil and grease your hands as well.
Pat dough flat. Place the filling in the centre; pull the edges together to make a stuffed ball and pat/bail flat again like a parantha.
Fry on a pre-heated tava/pan. Flip to fry evenly on both sides. Repeat for more polis or obattus.
Apple obbattu is a sugarless/jaggery-less recipe. So how sweet the obattu will turnout depends totally on how sweet the apples used are. Also, It is advisable not to add cardamom or almond powder as it will kill the apple flavor in the obattu.
Ideally served with sweetened almond or saffron milk, apple puran poli or apple obattu will make this Diwali fruitlicious.
We once again wish all of you a dhamakedaar Diwali. Burst crackers, but keep in mind the environment and enjoyyy.