How do you ensure the sweet filling in Bobbatlu/Puran Poli doesn't ooze out? Learn the technique for rolling these sweet flatbreads perfectly.
1 Answer
Ensure the Puran (sweet filling) is thick and not watery, and the dough is soft and pliable. Seal the edges of the dough properly after stuffing to prevent leakage.
Detailed Explanation:
Preventing the sweet filling from oozing out of Bobbatlu/Puran Poli during rolling involves a few key steps:
- Consistency of the Filling: The Puran should be thick and hold its shape. If it's too runny, cook it for a longer time on low heat until the excess moisture evaporates. You can test the consistency by taking a small amount and trying to roll it into a ball. If it holds its shape, it's ready.
- Dough Preparation: The dough should be soft and pliable, almost like chapati dough but slightly softer. This allows it to stretch easily without tearing. Knead the dough well and let it rest for at least 30 minutes. Resting allows the gluten to relax, making it more elastic.
- Stuffing Technique: Take a small portion of the dough and flatten it into a small disc. Place a ball of the Puran in the center. Gently bring the edges of the dough together to cover the filling completely. Pinch the edges firmly to seal, ensuring there are no gaps.
- Rolling Technique: Gently flatten the stuffed dough ball with your fingers. Dust the rolling surface and the dough lightly with flour. Roll the Bobbatlu/Puran Poli gently and evenly, applying even pressure. Avoid rolling too thin, especially near the edges. If you see any cracks forming, stop rolling and gently press the dough back together.
- Cooking: Cook on a hot griddle (tawa) over medium heat. Cook each side until golden brown spots appear. Apply a little ghee or oil while cooking for a richer flavor.
Pro Tip:
If you're new to making Bobbatlu/Puran Poli, start with a smaller amount of filling. This makes it easier to seal and roll without the filling bursting out. As you gain experience, you can gradually increase the amount of filling.