Holige (Obbattu/Pooran Poli)

Per me there is no body in India who have not tasted Holige(Pooran Poli) atleast once. That is to say "How popular this sweet dish is !!!". If you keep holige infront of my husband you can get his signature on any paper or a blank cheque leaf!!!. Of course it is my favorite too, only my mother has been patient so far as i consult her everytime i make it. Beautiful golden texture, soft, sweet and delicious taste.. it is just incredible. Too good to be true? you have to taste it to believe. So what is stopping you? Recipe? Well.. you are at the right place, aren't you?

ingredient's :
2 cups channa dal
1 1/2 cups jaggery
1 tsp salt
1 cup all purpose flour
2 tbs wheat flour
2 tbs turmeric powder
4tbs oil

Method:

Hurana(Stuffing)
1) Pressure cook the channa dal and drain the water completely .
2) Mix the channa dal with jaggery and cook for 15 to 20 minutes add 1/2 tbs of salt .
3) Grind the this mixcture without adding water, this is called huran for obbattu/holige
4) Take a small quantity of the above mixture and give it a small ball shape.

5) You can go ahead make few of such balls if you like.

Kanaka (wrapper)
1) Mix all purpose flour, turmeric, little salt ,and wheat flour with water. Let it get a paste consistancy, pour little oil over the paste and keep it for an hour.

Now the wrapper and hurana(stuffing) both are ready. Now let's get to the core subject Holige/pooran poli.

1)Take one balls of dough(wrapper) and spread/press that on the palm, take one of the hurana(stuffing) ball and place it over the flattened wrapper on the palm. Cover the stuffing ball completly by slowly wrapping the wrapper dough. So you now have the stuffing wrapped with the well oiled wrapper dough.

2)On a plastic sheet/wax paper apply enough oil and keep the ball on sheet and gently roll it to spread so that it becomes like a thin circle.

3) Fry on the tawa till it turns golden brown ..Holige/pooran poli is ready.

4) Serve Holige with ghee and may be sugar syrup if you like it really sweet.