Coconut Badam Puranpoli

Name: Coconut Badam Puranpoli
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: For dough; 250 gms maida/ all purpose flour; 100 gms oil; as needed Water for binding dough; For stuffing; 1 large grated coconut; as needed Sugar equals to the quantity of grated coconut; 50 gm blanched and de -skinned almonds; 1/2 tsp elaichi powder; Pinch camphor

Radha Hoizal @cook_13139913

This Puranpoli is made in a different way especially the dough. It is called obbattu in Karnataka.

Radha Hoizal @cook_13139913

This Puranpoli is made in a different way especially the dough. It is called obbattu in Karnataka.

Saved

Ingredients

30 minutes

3-4 servings

For dough
250 gmsmaida/ all purpose flour
100 gmsoil
as neededWater for binding dough
For stuffing
1large grated coconut
as neededSugar equals to the quantity of grated coconut
50 gmblanched and de -skinned almonds
1/2 tspelaichi powder
Pinchcamphor

Saved

Steps

30 minutes

1

For dough
2

Mix maida and water and bind a loose dough
3

Punch this dough for 5-10 minutes and make it soft and smooth.
4

Then put the entire oil on the dough and let it rest covered for 1 hour.
5

For stuffing
6

Grind the blanched badam to a paste and keep aside.
7

Grind coconut also to get semi fine texture.
8

Now heat a kadhai and put sugar and coconut and cook for a while till sugar melts.
9

Then add badam paste and mix well and cook till thick.
10

Don't wait till it leaves vessel.
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As soon as it gets thick remove from flame and cool.
12

After cooling it will be thick.
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Then add elaichi powder and camphor powder and mix well.
14

Make equal sized balls of this.
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Now take the dough and pinch the dough between your index finger and thumb to make a ball as shown in the pic. Let the oil remain in the vessel itself. Take only the dough.
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Then spread the dough on your palm
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Place the stuffing ball on it.
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Then close the ball carefully.
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And cover from all sides to make a ball
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Then press lightly between a plastic sheet
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Then with the rolling pin roll to a thin roti
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Shallow fry on a hot tawa. No need to put any oil bcoz the dough itself contains lot of oil
23

Shallow fry till golden
24

Fold it on the tawa itself and cook on a slow flame for few more seconds
25

Then serve. This can be stored for 4-5 days at room temperature