Obbat/ Puran poli – Happy Father’s Day!!

                                                       Distance means so little when someone means so much.


If you could describe your dad in three words, what would it be??
My DAD,as he would like to be called as ‘a man of simple needs’.  The oldest of all, he grew up with a huge family and lots of responsibilities.  Man of principles, with very strong opinions and seasoned habits.

 Holding his hands, going for a walk every Sunday evening was our ritual which I enjoyed.  His over protective and possessive nature played  a huge part in my life.  His strong opinion on not allowing me in the kitchen to cook was annoying, but coming back home from work with a bagful of goodies always made me happy.  He would sit for hours over my bedside when I had a fever, pampered me like crazy which I miss the most as I’m surrounded with three boys who need pampering all the time. Among a lot of his attributes, one of the things I admire most is his love for food. To him, all food was either “marvelous” or not worth mentioning.  He taught me that food is an experience, how you make it and how you serve it, the pleasure it brings leaves an impression. 


I wonder at times, when I wake up real early before the sun shows an appearance, what is it with my  internal clock..It would be nice to get some extra zzz’s but I guess I’ve taken that from  my Dad.  It gets stronger with my breakfast routine.  I get to my fruits, and there’s a pattern there , it’s a triangular cut 1/4 inch in size, any smaller or bigger my breakfast routine will not go that well…. Are genes that strong?  I am a lot like my dad.  

The spices in correct proportion, the chapatis, the right size, rice cooked not a minute longer or shorter..his specs never end.  I honestly get a kick out of getting appreciated from my dad, then I know I’ve done good.  He gets brutally honest at times, that sucks, but when there’s an expression of genuine satisfaction, I know I’ve scored big.  He is the Simon Cowell of our household…I love him..

Staying in the path and not deviating even a bit, here goes one of his favorites which I make better than MOM>>so he says;-)


Many enjoy these flaky sweet parathas, smothered in ghee/clarified butter. Another way popularly eaten in our household is to mash a banana and pour hot milk, mix it all up and use your hand to enjoy it…
The famous Pooran Poli which is made on special occasions definitely called to be made today..

OBBAT/PURAN POLI/POLI/OBBATU                                             These make 15 Obbat/Puran Poli


maida/All purpose flour    –   1 cup
whole wheat flour            –   1 cups
orange food color            – couple of pinches(optional)
salt                                  – 1/2 tsp
oil                                    – 2-3tbsp
water to mix

channa daal                          – 2 cups(washed and soaked for 1 hr)
jaggery/brown sugar cubes    – 3/4 cup or 1 cups( if you prefer very sweet, add 1 whole cup)
cardamom powder                -1/4 tsp
nutmeg                                  – pinch(optional)

1. Mix both flours well, add food colour, salt and add 1/4 cup of water at a time and make a smooth dough.  It should not be very stiff like chapathi dough or very soft like bread dough. If using a food processor, mix it well for 2-5 minutes until the gluten forms.  If kneading by hand, it takes a while to get the dough to smoothen.
2.  Add the oil and mix it in again and let it rest for at least an hour.  Let it sit for 3-4 hours for best results.
1.  In a thick vessel, add the jaggery with 1/2 cup of water and bring it to a boil and switch of the flame.  We do this to eliminate any stones or unwanted particles sometimes present in jaggery.  Slowly drain the top of the jaggery, not stirring it too much and let the sediments remain in the bottom.
2.   Wash the daal well and in a thick bottomed vessel, add the daal and double amount of water and let it cook, do not cover.  Lower the heat and DO NOT over cook this to a mush.  It has to be fully cooked, but not pasty.  The daal has to retain it’s shape.  Once cooked, drain the water.
3.  Add the jaggery mixture to the daal and let it cook again, until the raw smell of the jaggery is gone and the  channa concoction looks thick but not too dry and let cool. Add cardamom powder and nutmeg.
4.  Grind in a food processor or mash and strain it till very very smooth.
5.  Portion out the mixture to a 1/4 each or as required.

Making the Obbat
On a aluminium wrap or wax paper, take one golf size ball of the coating and flatten with your hand.  Note, use oil as required.  Keep the center a little bit thicker than the edges.  Place a portion of the stuffing, wrap it like you would dumpling and pinch of the excess dough.  Again, apply a little oil on the surface, and flatten uniformly. You could use wax paper on top of the dough to help flattening it out.
On medium to low flame, cook on both sides until you see brown spots.
ENJOY it hot with some ghee or as my dad say ‘IT IS THE BEST WITH BANANA AND MILK’.