Monday, January 7, 2013

Paneer Boli (Paneer Obbattu)

Boli is one of the famous sweet in south India; its origin is karnataka and they call it as obbattu. I learnt this from my mom she mainly use kadalai parru or coconut for filling, for a change I tried this with paneer and coconut. After couple tries I got the correct proportion and it turned good.


For Dough:

Maida (All purpose flour)
¼ cup
A pinch
2 Tbsp

For Filling:

Paneer shredded
¼ cup heaped
Coconut shredded
¼ cup heaped
Brown sugar
3 Tbsp
Cardamom powder
¼ tsp
Yeilds: 5 boli's



  1. Make a soft dough by mixing maida salt and enough water (approximately 1 ½ Tbsp). Add oil and knead well it will turn soft and elastic. Keep it aside.
  2. Dry roast coconut until nice aroma comes. Mix paneer, coconut, brown sugar and cardamom. In this stage check sugar.
  3. Make small lemon size balls. For this ratio you can make 4-5 balls. It’s bit hard to make balls but press hard and make like ladddus.
  4. Now divide the maida dough to 6 equal parts or balls. This ball should be half the size of laddu.
  5. Now take one maida ball and flat it in your palm. Place one laddu in center and pull all the edges and cover it.
  6. In a banana leaf apply oil and place the laddu and press using your finger to flatten. As you do for paratha.
  7. On a hot tava toast this with few drops of oil or ghee on both sides.
  8. Repeat step 5 to 7 for rest of the laddus.


  • While mixing maida add water very carefully maida will not take more water.
  • It’s bit hard to flatten when compared to parrupu boli. I made 3-4 inch diameter boli small lemon size laddus.
  • I had one extra portion of maida dough. Take maida dough very less as mentioned or else it won’t taste good.
  • Apply oil in hand when you start to work with maida dough (from step 5).
  • If you didn’t get banana leaf you can use zip lock bag or any thick plastic cover.

1 comment:

Ramya Krishnamurthy said...

really yummy and mouthwatering.thanks for linking