Carrot Poli ~ Carrot Bobbattu ~ Carrot Sweet Chapati

The idea for this Carrot Bobbattu came to me a long time back. But I felt lazy to make Carrot Halwa and then make these Polis. So on an occasion when we had a potluck party at home, a friend had brought 2 cups of carrot halwa at our place which was virtually untouched. It so happened that the halwa was extremely sweet for us and so I thought it was time to make these Polis. 

When I made them into polis the first time, they were cleaned out in an hour and the kids were demanding more. I promised them that I would make more the following day and so I had to make them two more times until I successfully used up all the Carrot Halwa. But the kids had not yet lost interest in these. There is a saying in Sanskrit "Athi sarvatra Varjayeth" meaning anything in excess is harmful. So I refrained from further attempts of making these for now. :)
Here is how you can reuse any leftover Carrot Halwa and enjoy these Polis. This would be Day 2 of BM 12.

Ingredients - 
For the dough - 
Wheat Flour 2 cups (I used Annapurna brand Chakki Atta)
Salt as needed
Turmeric a pinch (Optional)
Water to knead to a dough

For the Filling - 
Carrot Halwa (ground to a thick paste) 1/2 cup
Note - I carefully removed any nuts and raisins in the Halwa before making a paste of the halwa. 

Method Of Preparation -

In a mixing bowl, knead the whole wheat flour with water with a little salt and turmeric into a dough and keep it covered for 10-15 min.

Divide the dough into equal parts (about 10-12) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close it into a ball.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [Traditionally Poli/Bobbattu made out to at least 6-7 inches. I found making smaller ones to be easier and also good for portion control :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee and cook until both the sides are light brown. Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

Check out the other Blogging Marathoners doing BM# 12. 

Sending these Polis to 

 Kid's Delight hosted by Edible Entertainment

 Suma's CEDD  hosted for Raven  

Kalyani's Kitchen Chronicles - Cooking With Leftovers hosted by VeenasVegnation.

Simply.Food's 'Lets Cook With Leftovers'

Preparation Time 30 min

Makes 10-12