Bobbatlu Recipe with A2 Ghee (Andhra Sweet Flatbread)
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By the Faimly Farm Team · Prep 30 min (plus resting) · Cook 30 min · Makes about 10 · An Andhra-Telangana classic
Bobbatlu (also called Bakshalu or Puran Poli's Telugu cousin) is the festive sweet flatbread of Andhra Pradesh and Telangana — a soft flour shell filled with sweet chana dal and jaggery, griddled and served generously with pure ghee. Made for Ugadi, Holi, and weddings, it is rich, soft, and deeply traditional. Here is how.
Ingredients
For the dough: 1 cup all-purpose flour (maida) or fine wheat flour, 2 tbsp A2 ghee, a pinch of turmeric, salt, water.
For the filling (poornam): 1 cup chana dal, 3/4 cup jaggery, 1/4 tsp cardamom powder.
To serve: generous A2 ghee.
Method
1. Make a soft dough: mix the flour, turmeric, salt, and ghee, then knead a very soft, sticky dough with water. Rest it covered, coated with a little ghee, for 2-3 hours — long resting makes it stretchy.
2. Cook the dal: boil the chana dal until soft; drain well.
3. Make the poornam: cook the dal with jaggery until thick, then grind smooth and add cardamom.
4. Stuff: take a portion of dough, flatten, fill generously with poornam, seal, and gently pat or roll out (on a greased sheet or banana leaf) into a round.
5. Griddle in ghee: cook on a hot tawa with pure A2 ghee on both sides until golden spots appear.
6. Serve: hot, drizzled with more ghee.
Why Ghee Is Essential
Bobbatlu is traditionally cooked and served with generous ghee — it enriches the soft flatbread, crisps the surface lightly, and is poured over the top to serve. The dish is incomplete without good pure ghee.
The Faimly Farm Tip
Griddle and serve with generous pure A2 ghee. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is bobbatlu?
Bobbatlu (bakshalu) is a festive Andhra-Telangana sweet flatbread filled with sweet chana dal and jaggery, griddled and served with generous ghee.
How is it different from puran poli?
It is the Telugu version of the same dal-jaggery stuffed sweet flatbread, with regional names and small technique differences.
Why rest the dough so long?
A soft, long-rested dough becomes stretchy and easy to fill and flatten thin without tearing.
Why serve with ghee?
Generous pure ghee is the traditional accompaniment, enriching and finishing the flatbread.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, is the traditional choice.
Conclusion
Bobbatlu is festive Telugu tradition — a soft, sweet, dal-filled flatbread glistening with pure ghee. Rest the dough well, fill generously, griddle in A2 ghee, and serve hot with an extra drizzle for an authentic celebration sweet.
Make festive bobbatlu. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
