Puran poli
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Alternative names | Bobbattu, obbattu, holige, ubbatti, vedmi, poli, puranachi poli, god poli, boli, pappu bakshalu, bakshalu, oliga, abatulu.[citation needed] |
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Place of origin | India |
Region or state | Maharashtra, Andhra Pradesh, Karnataka, Gujarat, Goa, Telangana, Kerala and Tamil Nadu |
Serving temperature | Hot or Cold |
Main ingredients | Wheat flour, sugar, chana, ghee, jaggery |
Puran poli is an Indian sweet flatbread that popular in South India and the state of Maharashtra. It is also known as Puran puri, Holige, Obbattu, Bobbattlu, Poley, Bakshamulu, and Boli.
Names
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi in
History
There is a reference to this dish in the Sanskrit encyclopedia Manasōllāsa in the 12th century written by King Someshvara in Karnataka .[1]
Its recipe (as bakshyam) is mentioned in Manucharitra, a 14th-century Telugu encyclopaedia compiled by Allasani Peddanna hailing from present-day Andhra Pradesh.[1] Bhavaprakash and Bhaishajya Ratnavali written by Govind Dasa state the recipe while explaining it as part of Ayurvedic preparations.[2]
Ingredients
Holige is made from
Nutritional value
The predominant ingredients are chana, plain flour, jaggery or sugar.
1. Chana: It is a variant of chickpea. It provides fiber, is a major source of protein, may help reduce cholesterol and also contains zinc, folate and calcium.[5] Toor dal can be used in place of chana dal and it has similar properties as of chana dal.
2. Plain flour, jaggery or sugar: These are the major sources of
Regional variants
This section needs additional citations for verification. (September 2020) |
The method of preparation varies from place to place. There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours. Sometimes grated coconut is added in Konkan, Maharashtra.
The size and thickness of puran puri also vary greatly. In Gujarat where the stuffing used is toor dal, it is smaller in size and thicker, whereas in holige with coconut stuffing it is larger in size and thinner.
Maharashtra
It is the special dish of Maharashtra which is prepared on every occasion at every house, especially during festivals such as Gudhi Padwa, Akshaya Tritiya, Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Maharashtra, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as Katachi Amti which is prepared with the remaining water of cooked Chana Dal used to make Puran Poli. Mainly jaggery is used in puran poli for sweetness. It is eaten with Vada (Bhaji) – a pakora made of all lentils. In some regions of Maharashtra, Puran Poli is served with a dollop of ghee on top, which enhances its flavor and richness. The texture and taste of Puran Poli can vary from region to region, with some areas making it thinner and crispier, while others make it thicker and softer. The process of making Puran Poli can also differ slightly depending on the region, with some using a rolling pin to flatten the dough while others use their hands to shape it. The North-Maharashtra (Khandesh) region makes it using hand and calls it Khapar chi Puran Poli or simply Mande which is huge in size and difficult to make.
Andhra Pradesh
It is popularly called bobbattu and served on major festive and other occasions. It is one of the sweets of Coastal Andhra. The stuff used inside the bobbattu varies according to the region. It is served hot and eaten by applying a layer of ghee to it. Rava bobbattu is another variant of bobbattu. It is called obattu in Rayalaseema region of Andhra Pradesh and poli in northeast Andhra Pradesh.
Karnataka
It is a special dish served in the state of Karnataka on all occasions, especially during Yugadi (ಯುಗಾದಿ). Different varieties of holige are served in various parts of Karnataka and the most common is the one prepared with yellow gram and sugar or jaggery and obbattu is also prepared using coconut and sugar as the ingredients.
Tamil Nadu and Kerala
Opputtu in Tamil Nadu and payasaboli in Kerala is a golden-yellow sweet pancake from Tamil Nadu and Kerala. It is eaten during a traditional
Opputtu is eaten mostly after lunch or as an evening snack. It is popularly sold in trains by hawkers.
Trivandrum boli is also a variety from Kerala.
Varieties of opputtu are available throughout the Deccan states.
See also
- List of Indian breads
- List of Indian sweets
References
- ^ ISBN 978-81-7371-293-7.
- ^ मनोहर, विष्णू. "पुरणपोळी". maharashtratimes.com. Retrieved 19 March 2021.
- ^ "Puran Poli". Dassana's Veg Recipes. 9 September 2012.
- ^ "How to make Puran Poli". Sanjeev Kapoor Recipes. Retrieved 16 August 2020.
- ^ S, Pooja (6 November 2014). "Healthy And Nutritious Tips: Health Benefits of Chana Dal". Healthy And Nutritious Tips. Retrieved 17 November 2017.
- ^ "Bele Holige / Obbattu". Kannada Cuisine. Archived from the original on 12 October 2018. Retrieved 27 December 2012.