Bakshalu/Puran Poli/Paratha Stuffed With Sweet Lentil/Bobbatlu

Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: 3-4 Servings

Ingredients

For Dough

1 1/2 Cup Maida/Refined Wheat Flour
1/3 Cup Sooji(Bombay Rava)
1/2 Cup Water or add as needed
1 Tspn Oil+2-3 Tblspn Oil for drizzling

For Stuffing(also known as Poornam)

3/4 Cup Chana Dal
7-8 Cups Water
3/4 Cup Jaggery(Bellam), grated or small chunks
1/4 Tspn Cardamom Powder
1/2 Tspn Fennel Seeds/Saunf (optional)

Directions

For Dough

• In a bowl combine maida, sooji & water to make a dough. Drizzle 1 teaspoon oil on top to coat the dough & knead to a smooth ball. Cover with a damp cloth & let the dough rest for 10 minutes. 

For Stuffing(also known as Poornam)

• For stuffing; boil chana dal in a sauce pan filled with water on a medium flame for 30-40 minutes or until dal is cooked (texture of the chana dal should be soft & breakable but not mashed). 

• Turn off the flame & drain water completely using a strainer (Note: you can also use this water for making kattu chaaru).

• Let it cool at room temperature & transfer to a mixie jar. Also add jaggery, cardamom powder, fennel seeds(optional) & grind into a smooth texture(it is called as poornam) as shown in the picture below.

• Make 6 equal size balls from the dough & also make 6 equal size balls from chana dal mixture(poornam). 
• Place a steel plate on a countertop facing backside & cover with a plastic wrap.
• Grease some oil on the plastic wrap & aslo apply it to your hands. Take one dough ball & flatten it using your palm.
• Use your fingertips to flatten each dough into 3 inch diameter circle & place stuffing leaving 1 inch space on the edge. Pinch all the edges towards the center as shown in the picture below.

• Use your fingertips to flatten each stuffed dough into a 6 inch diameter circle as shown in the picture below.

• Heat a tawa on medium high flame.
• Place the baksha on a heated tawa & once you see little bubbles, flip the baksha & drizzle some oil on top. Flip again & drizzle some oil on the other side as well. Flip again & press with a spatula for a minute. Tranfer to a plate.
• Serve hot with ghee.

Note:

1. Wrap left over bakshas in an aluminium foil & stays fresh for 2 days at room temperature.
2. Stays fresh for 4-5 days when refrigerated & heat it in a microwave before serving.
3. You can also prepare chana dal mixture(poornam) in advance & store it in an airtight container. Stays fresh for 2-3 days when refrigerated & use it when ever you want.