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A classic South Indian sweet flatbread, also known as Puran Poli. It features a soft, golden, flaky outer layer encasing a luscious, sweet filling of chana dal, jaggery, and fragrant cardamom. A festive treat that melts in your mouth.
Prepare the Dough
Cook the Dal
Make the Sweet Filling (Poornam)
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A classic South Indian sweet flatbread, also known as Puran Poli. It features a soft, golden, flaky outer layer encasing a luscious, sweet filling of chana dal, jaggery, and fragrant cardamom. A festive treat that melts in your mouth.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 688.9 calories per serving with 13.59g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Assemble and Roll the Boli
Cook the Boli
Serve
Add 1/2 cup of freshly grated coconut to the dal-jaggery mixture while cooking the filling for a richer, coconut-infused flavor.
Replace chana dal with toor dal (split pigeon peas) for a different flavor profile and a slightly creamier filling.
Substitute maida with whole wheat flour (atta) for a healthier, nuttier version. The texture will be denser and less flaky.
Add 2-3 tablespoons of finely chopped almonds or cashews to the filling for a delightful crunch.
The combination of carbohydrates from the flour and simple sugars from jaggery provides a quick and effective source of energy.
Chana dal is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Jaggery is a natural, unrefined sugar that retains more minerals than white sugar, including iron, which is vital for preventing anemia and maintaining healthy blood cells.
A single Boli contains approximately 350-380 calories, primarily from carbohydrates and fats from the jaggery, dal, flour, and ghee.
Boli is a traditional sweet treat and is energy-dense. While it offers plant-based protein and iron from chana dal and jaggery, it is also high in sugar and uses refined flour. It's best enjoyed in moderation as part of a balanced diet, especially during festive occasions.
Tearing usually happens for a few reasons: 1) The dough was not rested long enough to become elastic. 2) The filling was too wet or lumpy. 3) You applied too much pressure while rolling. Be gentle and roll evenly from the center.
Store Boli in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 4-5 days. Reheat on a tawa with a little ghee before serving.
Yes, Boli freezes well. Stack the cooked and completely cooled bolis with a piece of parchment paper between each one. Place them in a freezer-safe bag or container and freeze for up to a month. Thaw at room temperature and reheat on a tawa.
Absolutely. Simply replace the ghee used for cooking with a neutral vegetable oil or coconut oil to make a fully vegan version.