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A top down view of a stack of bakshalu ~ sweet flatbread with a bowl of ghee
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Bakshalu - Moong dal stuffed sweet flatbread

Bakshalu are sweet, moong dal stuffed flatbread or puran poli.
Course Dessert, Snack, Sweet
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 pieces

Ingredients

Cover ~ Poli ~ Bread

  • 1 ½ cups All Purpose Flour
  • Pinch of Salt
  • ½ - ⅔ cups Water
  • Oil, to shape and cook bakshalu

Stuffing

  • 1 cup Moong Dal ~ Green Gram
  • 2 cup Water
  • 1 ¼ cup Granulated Sugar (add more or less to taste)
  • ½ tsp Cardamom Seeds, powdered

Instructions

Dough

  • Mix flour and  salt in a wide bowl.
  • Pour ½ cup of water and make the dough. Add more water if required.
  • When the flour comes together, knead the dough for 3-5 minutes until soft.
  • Cover and keep aside for 1 - 2 hours.

Stuffing

  • Wash dal, and cook with 2 cups of water.
  • Once the water comes to a boil, reduce the flame to medium - medium low and cook until dal is soft.
  • Continue cooking dal until water evaporates.
  • Add sugar, cook until sugar melts and the puran/poornam comes together leaving the sides of the pan. Keep stirring intermittently all through this step.
  • Reduce the flame the continue cooking until melted sugar and cooked dal  solidifies. 
  • To a test if poornam is done, take a teaspoon of poornam and let it cool.  Then shape it into a ball using fingers and if poornam is very sticky, and unable to shape it into a ball, that means it needs to cook a little longer.
  • Turn off the heat when poornam is done, let it cool. 

To make Bakshalu

  • Divide poornam into 10-12 parts and shape into a small lemon sized balls.
  • Similarly, divide the dough into 10 - 12 parts. Size of each part of the dough  should be smaller than the size of poornam balls.
  • Take a ziploc bag or a plastic sheet, apply some oil using fingers.
  • Press a dough ball with fingers to make a small disc. One can do this step even by pressing the dough on the hand.
  • Place one poornam ball on the dough disc and seal it to make a round ball. Similarly, stuff rest of the poornam balls.
  • Apply some oil on a ziploc or plastic bag. Press each poornam stuffed dough into a thin flatbread using fingers. Keep turning the plastic sheet around to get an even and thin flatbread.
  • Heat a pan/griddle/tava. When the griddle is hot, place the flatbread/baksham on one palm, peel of the plastic bag with other hand and gently place the baksham on the hot griddle.
  • Drop about ¾ - 1 tsp of oil around the baksham, cook on medium flame until it is cooked, about 1 - 2 minutes.
  • Flip baksham and drop more oil around the baksham and cook for another minute or 2.
  • Transfer to a plate and let cool.
  • Repeat the same with rest of the bakshalu.
  • Once the bakshalu are cool, store in an airtight container for at least 2-3 days at room temperature and up to 15 - 30 days or even longer in the refrigerator.
  • Before serving, warm baksham in the microwave for 10 - 15 seconds and serve with some ghee.