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Puran puri (પુરણ પુરી), Puran poli (पुरण पोळी), Holige (ಹೋಳಿಗೆ), Obbattu (ಒಬ್ಬಟ್ಟು), or Bobbattlu (బొబ్బట్టు) , Poley( పోళె) , Bakshamulu( బక్ష్యములు), is an
Indian sweet This is a list of Indian sweets and desserts, also called ''mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made wi ...
flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...
that originates from
Southern India South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the States and union territories of India, Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and T ...
.


Names

The various names for the flatbread include (પુરણ પુરી) or in
Gujarati Gujarati may refer to: * something of, from, or related to Gujarat, a state of India * Gujarati people, the major ethnic group of Gujarat * Gujarati language, the Indo-Aryan language spoken by them * Gujarati languages, the Western Indo-Aryan sub- ...
, ''bobbattlu'' or ''baksham'' or ''oliga'' in
Telugu Telugu may refer to: * Telugu language, a major Dravidian language of India *Telugu people, an ethno-linguistic group of India * Telugu script, used to write the Telugu language ** Telugu (Unicode block), a block of Telugu characters in Unicode S ...
,
Andhra Pradesh Andhra Pradesh (, abbr. AP) is a state in the south-eastern coastal region of India. It is the seventh-largest state by area covering an area of and tenth-most populous state with 49,386,799 inhabitants. It is bordered by Telangana to the ...
''holige'' or ''obbattu'' in
Kannada Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...
, ''puran poli'' (पुरणपोळी) in
Marathi Marathi may refer to: *Marathi people, an Indo-Aryan ethnolinguistic group of Maharashtra, India *Marathi language, the Indo-Aryan language spoken by the Marathi people *Palaiosouda, also known as Marathi, a small island in Greece See also * * ...
, ''payasabolli'' or simply bolli in
Malayalam Malayalam (; , ) is a Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (Mahé district) by the Malayali people. It is one of 22 scheduled languages of India. Malayalam was des ...
, ''poli'' or
Tamil Tamil may refer to: * Tamils, an ethnic group native to India and some other parts of Asia ** Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils **Tamil Malaysians, Tamil people native to Malaysia * Tamil language, nati ...
, ''bhakshalu'' or ''pole'' or ''polae'' in
Telugu Telugu may refer to: * Telugu language, a major Dravidian language of India *Telugu people, an ethno-linguistic group of India * Telugu script, used to write the Telugu language ** Telugu (Unicode block), a block of Telugu characters in Unicode S ...
,
Telangana Telangana (; , ) is a States and union territories of India, state in India situated on the south-central stretch of the Indian subcontinent, Indian peninsula on the high Deccan Plateau. It is the List of states and union territories of India b ...
and ''ubbatti'' or simply ''poli'' in Konkani.
It is usually served with paal payasam in meals and feasts in
Kerala Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...
and
Tamil Nadu Tamil Nadu (; , TN) is a States and union territories of India, state in southern India. It is the List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of India ...
.


History

Its recipe (as ''bakshyam'') is mentioned in ''Manucharitra'', a 14th-century
Telugu Telugu may refer to: * Telugu language, a major Dravidian language of India *Telugu people, an ethno-linguistic group of India * Telugu script, used to write the Telugu language ** Telugu (Unicode block), a block of Telugu characters in Unicode S ...
encyclopaedia compiled by Allasani Peddanna hailing from present-day Andhra Pradesh. Bhavaprakash and Bhaishajya Ratnavali written by Govind dasa states recipe while explaining as part of Ayurvedic preparations. There are other Sanskrit references to the 12th-century texts written by King Someshvar of Southern India.


Ingredients

Holige is made from senaga pappu, plain flour (wheat flour),
jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...
or
cane sugar Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...
,
cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are rec ...
powder and/or
nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
powder,
ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...
and water. Sometimes
pigeon pea The pigeon pea (''Cajanus cajan'') is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeas ...
is used in
Gujarat Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...
. It is commonly used in the state of
Karnataka Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...
and Tamil Nadu as well. In Andhra Pradesh and other places, pesara pappu,
chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
(senaga pappu) or a mix is used. Other ingredients that may or may not be used are: nuts, dates, and turmeric powder.


Nutritional value

The predominant ingredients are chana, plain flour, jaggery or sugar. 1. ''Chana'': It is a variant of chickpea. It provides
fiber Fiber or fibre (from la, fibra, links=no) is a natural or artificial substance that is significantly longer than it is wide. Fibers are often used in the manufacture of other materials. The strongest engineering materials often incorporate ...
, is a major source of
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
, may help reduce
cholesterol Cholesterol is any of a class of certain organic molecules called lipids. It is a sterol (or modified steroid), a type of lipid. Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell mem ...
and also contains
zinc Zinc is a chemical element with the symbol Zn and atomic number 30. Zinc is a slightly brittle metal at room temperature and has a shiny-greyish appearance when oxidation is removed. It is the first element in group 12 (IIB) of the periodi ...
,
folate Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...
and
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to ...
. Toor dal can be used in place of chana dal and it has similar properties as of chana dal. 2. ''Plain flour'', ''jaggery'' or ''sugar'': These are the major sources of
carbohydrates In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may ...
. While plain flour adds complex carbohydrates, jaggery and sugar are simple carbohydrates.


Regional variants

The method of preparation varies from place to place. There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours. Sometimes grated coconut is added in Konkan, Maharashtra.
Coconut palm The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...
jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...
may be used. Similarly, a mix of sugar and jaggery can be used as a sweetening agent. Normally
nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
is used as a flavouring along the coast which is replaced by
cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are rec ...
or sometimes both elsewhere. Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places, all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color. The dish is produced using a sweet filling inside flour dough. This is then rolled out and cooked on a hot griddle, usually with ghee. The size and thickness of puran puri also vary greatly. In Gujarat where the stuffing used is toor dal, it is smaller in size and thicker, whereas in holige with coconut stuffing it is larger in size and thinner.


Andhra Pradesh

It is popularly called ''bobbattu'' and served on major festive and other occasions. It is one of the sweets of
Coastal Andhra Coastal Andhra (South costal Andhra) also known as Kostha Andhra is a region in the state of Andhra Pradesh, India. Vijayawada is the largest city in this region. It was part of Madras State before 1953 and Andhra State from 1953 to 1956. ...
. The stuff used inside the bobbattu varies according the region. It is served hot and eaten by applying a layer of ghee to it. Rava bobbattu is another variant of bobbattu. It is called as ''poli'' in Rayalaseema region of Andhra Pradesh and obbattu in northeast Andhra Pradesh.


Karnataka

It is a special dish served in the state of Karnataka on all occasions, especially during Yugadi/Ugadi. Different varieties of holige are served in various parts of Karnataka and the most common is the one prepared with yellow gram and sugar or jaggery and obbattu is also prepared using coconut and sugar as the ingredients.


Maharashtra

It is also the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as ''Katachi Amti'' is prepared with the remaining water of Chana Dal used to make Puran. In the
Vidarbha Vidarbha (Pronunciation: Help:IPA/Marathi, id̪əɾbʱə is a geographical region in the east of the Indian state of Maharashtra and a Proposed states and union territories of India#Maharashtra, proposed state of central India, comprising th ...
region of Maharashtra, jaggery is used in puran poli for sweetness, it is eaten with Wada - a pakora made of all lentils.


Tamil Nadu and Kerala

Opputtu in Tamil Nadu and payasaboli in Kerala is a golden yellow sweet pancake from Tamil Nadu and Kerala. It is eaten during a traditional
Sadhya Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is ...
along with
Payasam Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...
. Several varieties of opputtu are prepared including thenga (coconut) boli and (brown sugar). Opputtu is especially popular in the southernmost districts of Tamil Nadu and Kerala, India. Opputtu is eaten mostly after lunch or as an evening snack. It looks like a flattened chapati, is golden yellow, and is popularly sold in trains by hawkers. "Kadambur opputtu" is available in coconut and brown sugar flavours. "Trivandrum Boli" is also a variety from Kerala.
Varieties of opputtu are available throughout the
Deccan The large Deccan Plateau in South India, southern India is located between the Western Ghats and the Eastern Ghats, and is loosely defined as the peninsular region between these ranges that is south of the Narmada river. To the north, it is bou ...
states.


See also

*
List of Indian breads Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened a ...


References

{{portalbar, Food Maharashtrian cuisine Tamil cuisine Indian breads Indian desserts Gujarati cuisine Flatbreads Sweet breads Roti Andhra cuisine Rayalaseema