Kamal Ghorui
Bhakshalu is a festive sweet flatbread filled with jaggery and lentils, prepared in many Telugu homes to mark the new beginnings of Ugadi.Jaggery adds a beautiful earthly flavour to it and is quite similar to Pooran Poli which is made in Maharashtra. Here is a detailed step by step recipe by Chef Amanna Raju, Executive Chef, Novotel Hyderabad Airport.Ingredients
- For the Outer Dough:
- 1 cup All-purpose flour (Maida) or Whole wheat flour (Atta)
- 1/4 tsp Turmeric powder (for colour)
- 2 tbsp Oil or Ghee
- Water for kneading
- For the Poornam (Stuffing):
- 1 cup Chana dal (Bengal gram)
- 1 cup Jaggery (grated or powdered)
- 1 tsp Cardamom powder
- 1 tsp Fennel seeds (optional)
Instructions1. Prepare the Dough:
- Mix flour, turmeric, and oil.
- Gradually add water to knead into a very soft, pliable dough.
- Coat with oil and let it rest for at least 1–2 hours to ensure elasticity.
2. Make the Stuffing:
- Pressure cook the chana dal until soft but not mushy. Drain excess water completely.
- Mash the dal or grind it into a smooth paste.
- In a pan, combine the mashed dal with jaggery. Cook on medium heat, stirring continuously, until the mixture thickens and loses moisture.
- Add cardamom powder and mix well. Let it cool completely, then shape into lemon-sized balls.
3. Assemble and Roll:
- Take a small ball of dough and flatten it into a small disc.
- Place a poornam ball in the centre, pull the dough edges over the filling, and seal it.
- ently roll it out into a thin circle using a rolling pin or by pressing with your fingers on a greased banana leaf or parchment paper.
4. Cook:
- Heat a tawa (griddle) and cook the poli on both sides with ghee until golden brown spots appear.
