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Puran puri, Puran poli, Holige, Obbattu, Bobbattlu, Poley, and Bakshamulu are all different names for a sweet flatbread that is popular in various regions of India. This delicious dish is made by stuffing a sweet lentil or dal filling inside a dough made from flour, water, and oil. The dough is then rolled out and cooked on a griddle or tawa until it is golden brown on both sides.
Puran puri is a traditional dish from the state of Gujarat in western India. It is made with chana dal, jaggery, and a blend of spices. The filling is cooked until it is soft and then mashed into a smooth consistency. The dough is made with wheat flour, oil, and water and is rolled out into small circles. A spoonful of the filling is placed in the center of each circle and then the dough is folded over to encase the filling. The filled dough is then rolled out again and cooked on a tawa until it is golden brown.
Puran poli is a popular dish in the state of Maharashtra in western India. It is made with a filling of chana dal, jaggery, and cardamom powder. The dough is made with wheat flour, oil, and water and is rolled out into circles. A spoonful of the filling is placed in the center of each circle and then the dough is folded over to encase the filling. The filled dough is then rolled out again and cooked on a tawa until it is golden brown.
Holige or Obbattu is a popular dish in the southern Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu. It is made with a filling of chana dal, jaggery, and coconut. The dough is made with maida or all-purpose flour, oil, and water and is rolled out into circles. A spoonful of the filling is placed in the center of each circle and then the dough is folded over to encase the filling. The filled dough is then rolled out again and cooked on a tawa until it is golden brown.
Bobbattlu is a dish from the state of Andhra Pradesh in southern India. It is similar to Holige or Obbattu but is made with a filling of toor dal, jaggery, and coconut. The dough is made with maida or all-purpose flour, oil, and water and is rolled out into circles. A spoonful of the filling is placed in the center of each circle and then the dough is folded over to encase the filling. The filled dough is then rolled out again and cooked on a tawa until it is golden brown.
Poley is a sweet flatbread from the state of Telangana in southern India. It is made with a filling of chana dal, jaggery, and coconut. The dough is made with maida or all-purpose flour, oil, and water and is rolled out into circles. A spoonful of the filling is placed in the center of each circle and then the dough is folded over to encase the filling. The filled dough is then rolled out again and cooked on a tawa until it is golden brown.
Bakshamulu is a sweet flatbread from the state of Andhra Pradesh in southern India. It is made with a filling of chana dal, jaggery, and cardamom powder. The dough is made with maida or all-purpose flour, oil, and water and is rolled out into circles. A spoonful of the filling is placed in the center of each circle and then the dough is folded over to encase the filling. The filled dough is then rolled out again and cooked on a tawa until it.
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