Everybody loves sweets!
And our festivals/functions are not complete without any traditional mouthwatering sweets.
One such sweet is Obbattu, a Maharashtrian, Karnataka and Goan sweet. it’s popularly known as Holige or Obbattu in Kannada, Puran Poli in Marathi.
Holige Recipe / Obbattu Recipe / Puran Poli Recipe – is quite a lengthy process, we need to knead the dough for a long time till it becomes elastic. A lot of oil and water is used for making is soft. The dough is mostly made of maida/all-purpose flour, wheat or fine sooji for the outer cover. The filling is made mostly with Channa Dal which is a traditional one. Nowadays a lot of innovations are made with different fillings like dates, khova, pineapple etc.
Holige Recipe / Obbattu Recipe / Puran Poli Recipe – Ugadi Special Sweet
To make Puran Poli you need a little patience and expertise.
There are 3 major steps in preparing,
- Preparing Stuffing / Puran
- Preparing the outer cover or dough
- Combining both, rolling, frying
Starting with kneading the dough, the more time you give for kneading, you get softer Obbattu. A lot of oil is used and some use ghee. Once the kneading is done you need to keep it for at least 1 hour or some keep it overnight aside.
secondly, the Stuffing/Puran takes a long time to cook with continuous stirring. Once it gets hard you need to let it cool. This stuffing needs to pass through a fine sieve so that rolling gets easy and does not break.
Please follow the method to get the right Obbattu/Puran Poli. This is served with Aamti a sour and spicy curry cooked from the water left out while cooking the dal or with pure ghee, milk is also a good combination.
And for me, I love to have it with payasam.
Holige Recipe / Obbattu Recipe / Puran Poli Recipe – Soft and Tasty RecipeCourse: SweetCuisine: IndianDifficulty: Medium
Holige Recipe / Obbattu Recipe / Puran Poli Recipe – Its a flat bread dough stuffed with mix of Channa dal and Jaggery. It’s a festival sweet soft and just melts in your mouth
Ingredients for Stuffing, Puran
1/2 Kg Channa Dal
1/2 Kg Jaggery
Pinch of Salt
For the Dough, Poli, Outer Covering
2 cups wheat
1 cup Maida.
1 cup oil
1/2 tsp Turmeric powder
First Prepare the stuffing or Puran
- Soak the 1/2 kg channa Dal overnight.
- Next day pressure cook dal for 3 whistles. Once the steam is released, drain the water, keep this water aside.
- Put the Dal in a cooking pan add half kg jaggery and just a pinch of salt and keep stirring. Initially, the jaggery melts and the mixture becomes watery. Keep stirring till the entire mixture thickens.
- Once the dal mix thickens add cardamom powder.
- Take a pav bhaji smasher and smash it. Continue stirring till the entire Dal mix becomes hard and difficult to turnover. Keep it aside for about 15 minutes.
- Using a sieve pass the cooked Dal mixture. This is a lengthy process it takes some time. This process makes rolling Obbattu / Puran Poli easy and even. You can use an Obbattu / Puran Poli maker available in the market.
- Now make round balls out of the Dal mix and keep it aside.
For the dough for outer covering
- Take a wide plate, mix 2 cup wheat flour, 1 cup Maida, 1 cup oil, 1/2 tsp Turmeric powder and Salt.
- Begin to knead the dough, adding water as required. The dough should be soft. The more you knead gives a soft texture.
- Once you finish Kneading make some holes on the dough and put little oil on it and keep it aside for a minimum of 1 hour. For best results soak it overnight.
- Once the dough is ready, make balls slightly smaller than that of the balls made out of Dal mix or Puran/stuffing balls prepared.
Combining the Stuffing and the dough and rolling
- Take some maida for dusting.
- Take a ball from the dough. Roll it 2-3 inches in circumference on a dusted rolling board.
- Place a smaller ball of stuffing/Puran at the centre of the rolled dough.
- Bring the edges together towards the centre as shown in the pic and entirely cover the stuffing by the dough cover. Now it looks like around large ball as shown in the picture.
- Sprinkle some flour and start rolling this large ball of dough
- Make a medium or large circle (Obbattu/Poli) as depending upon the size of the dough and Puran filling you took. The cover should be rolled a bit thin and not thick.
- Heat the pan, the pan should not get overheated, fry the rolled Obbattu / Puran Poli on both sides carefully.
- Once fried carefully transfer it to the plate.