Khapli Wheat Boli

Recipe: Make Karnataka's Sweet Classic In 8 Steps

Boli recipe, also known as obbattu or holige, is a sweet flatbread prepared in Karnataka. It has different versions across India, such as puran poli in Maharashtra, Bobbatlu in Andhra Pradesh, and parruppu poli in Tamil Nadu. It has been an essential part of South Indian festivals and religious ceremonies, such as marriages, Ugadi, Gowri, and Varamahalakshmi Pooja. However, its classic preparation uses maida flour, but this guide replaces it with Aashirvaad Chakki Khapli Atta. Below are some easy steps to get started.

To make the boli recipe at home, you will need chana dal, water, salt, turmeric, oil, jaggery and cardamom powder for the stuffing. Additionally, khapli wheat flour, salt, turmeric, water, ghee, and oil are required to prepare the dough. Swapping maida flour with Aashirvad Khapli Chakki Atta provides the richness of ancient emmer grain. Gather all the ingredients and keep them handy to start preparing.

Start by soaking chana dal in a bowl for approximately two hours. Then drain off the water and pressure cook it with water, salt, turmeric and oil for two whistles. Take the dal out of the pressure cooker and drain off the water. In a grinder or mixer jar, transfer the dal and grind until smooth. A well-ground chana dal is essential for rolling the flatbreads right without breaking. 

Now, in a heavy-bottomed pan, transfer the ground dal paste, add jaggery and mix it well. Stir well and keep cooking till the jaggery melts. When the mixture starts to separate from the pan and holds its shape, add the cardamom powder and mix. Here, the sweet stuffing is ready. It is important to prepare the stuffing just before making the boli, or else it will turn hard once cooled.

In a bowl, add khapli wheat flour, salt, and turmeric powder, then mix well. Then gradually add water as needed, and start kneading the dough. It will turn into a sticky dough. Add ghee and keep kneading until it becomes non-sticky and turns soft. Now, soak the kneaded dough in oil for about two hours. Take out the rested dough and take a piece the size of a small ball from it. Add the stuffing in the centre of the small dough and bring the edges together. Pinch off the extra dough from the top, and it is ready to be cooked. 

Cover the stuffed ball with baking paper and roll it in one direction till it becomes thin. Put the rolled boli over the hot tawa and roast on a medium flame for a minute. When the flatbread puffs up, flip it over and cook the other side. Press slightly and apply ghee on the top before serving to enhance the flavour. Once both sides turn golden brown, the flatbread is ready to be served. Repeat this process for as many flatbreads as you want. 

This flatbread can be enjoyed as it is, or you can serve it with ghee, coconut milk or normal milk on the side. Additionally, it is a must-serve sweet in Sathya Narayana pooja and in weddings, etc. In Karnataka, people make it along with the maavinkayi chitranna, vada and mango pachadi. This sweet flatbread is an essential part of neivedyam recipes for Ugadi. You can store it in an airtight container for 2 days.

Preparing this boli recipe from scratch requires patience and correct cooking technique. With the right ingredients and quantities, you can easily make this flatbread at home. Thanks to the Aashirvaad Khapli Chakki Atta, which is rich in fibre and undergoes 40+ quality checks before being delivered to your home. Make this recipe for lunch or dinner on any occasion, including festivals and celebrations.