Get Cooking: Kukumpuvvu Kesari Bobbatlu And Bobbarlu Garelu with Coconut Chutney

Kukumpuvvu Kesari Bobbatlu is a famous Indian sweet stuffed flat bread made with kesari and ghee. Bobbarlu Garelu with Coconut Chutney is a spicy appetizer made with black eyed peas and flavourful spices and it is served with a coconut based chutney. A chef from Novotel Hyderabad Convention Centre and HICC has shared these mouth-watering recipes.

Kukumpuvvu Kesari Bobbatlu

For Kesari
For Dough

250 gm
400 gm
400 gm
5 gm
1 gm
750 ml

500 gm
300 ml
50 ml


  1. For kesari, dry and roast the rawa using little ghee in a heavy bottomed vessel, keep aside and let it cool. In the same vessel boil water and add powdered cardamom and sugar.
  2. Add few strands of saffron to the boiling syrup. Now slowly whisk in the roasted semolina by gradually pouring at a slow pace to avoid lumps.
  3. Add rest of the ghee to the kesari and let it cool.
  4. For bobbattlu, knead dough using flour, milk, and ghee until it is soft. Then portion it to 50 gm each and let it rest for a while. Now, stuff the portioned dough with kesari and roll it into flat pancakes without tearing.
  5. Shallow fry on a hot griddle using ghee. Serve hot with melted ghee on the side. Makes 20 bobbatlu.


Bobbarlu Garelu with Coconut Chutney

For Garelu
Black eyed peas/cow peas
Chopped ginger 
Chopped onion
Chopped green chilli
Curry leaves
Chopped coriander
For Coconut Chutney
Grated coconut  
Roasted chana 
Green chilli
Chopped ginger 
Mustard seeds
Dry red chilli
Curry leaves
Refined oil 


500 gm
10 gm
200 gm
25 gm
1 bunch

200 gm
80 gm
one small pod
½ tsp
2 tbsp
as required


  1. In a mixing bowl add black eyed peas/cow peas (after soaking for three hours and made into paste), ginger, onion, chopped green chilli, curry leaves, chopped coriander, and salt to taste, and mix.
  2. Make a workable batter that can be shaped in a doughnut form, then slowly slide it in to hot oil. Fry until golden brown and serve hot with coconut chutney.
  3. For coconut chutney, make a smooth paste of grated coconut, roasted chana and green chilli using a food processor.
  4. Temper mustard seeds, red chilli, curry leaves, and mix it with coconut chutney. Serves 10.