Bobbatlu with sweet potato as the filling. It’s delicious and is an excellent source of slow release energy.
1 cup Plain flour (Maida)
Pinch of salt
To plain flour and add water little by little to form a soft dough and knead it for a minute or two. Put this dough in a small container and add the oil (2tbsp) over it and cover for an hour. The oil seeps through the dough and the dough becomes very very soft and stretches when pulled.
1 cup cooked, mashed sweet potato
1 tbsp sugar (adjust as per taste)
3 cardamom powdered
Divide the filling into equal portions (lime size).
On a baking paper add ½ tsp oil in the centre. Place a lime size dough on it and stretch the dough with both hands. Now place a filling over it and cover the filling with the stretched dough. Turn it over and gently flatten this into a flat circular puri.
Heat a non-stick pan on medium and cook the puri with a tsp of ghee (oil) to golden brown. Repeat the same for the remaining bobbatlu. Serve warm with a dash of ghee.