South Indian Puran Poli (Obbattu / Holige)

Name: South Indian Puran Poli (Obbattu / Holige)
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Cuisine: Indian
Ingredients: 1 cup Wheat Flour (1-/2 cups Whole Wheat Flour); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tbsp Vegetable Oil (1 tablespoon Oil); 0 pieces Clarified Butter (Ghee for serving); 1 cup Split Pigeon Peas (1 cup Arhar dal (Split Toor Dal) or chana dal); 1 cup Jaggery (1-1/2 cups Jaggery); ½ cup Coconut (1/2 cup Fresh coconut optional) — optional; 1 tsp Ground Cardamom (1 teaspoon Cardamom Powder (Elaichi))

A South Indian sweet flatbread (Puran Poli) with a filling of cooked lentils, jaggery, and cardamom, encased in a whole wheat dough and pan-fried.

120 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1To begin making South Indian Poli / Obbattu / Holige recipe, we will first make the dough for the poli.
2Add flour and turmeric powder into a large bowl; combine it with little water at a time and knead until the dough gathers together to form a firm dough mixture.
3Add the 1 tablespoon of oil to coat the dough and knead for a couple of more minutes until smooth and firm. Cover and let the dough sit in a cool place until we get the lentil filling ready.
4Cook chana dal or toor dal with 1 to 1-1/4 cups of water until soft and is well cooked. Drain any excess water from the dal and keep aside.
5Heat ghee in a pan on medium heat, add the jaggery and stir until the jaggery dissolves completely.
6Stir in the cooked lentils, coconut and cardamom to the jaggery mixture until well combined.
7Continue stirring the mixture until the filling mixture begins to thicken and leaves the sides of the pan. At this point turn off the heat and allow the filling mixture (puran) to cool completely.
8Divide the dough and puran mixture into 12 portions.
9Keeping a little flour for dusting handy on a plate; roll out the dough into 3 inch diameter circles. Place a portion of the Poli/ Holige/ Obbattu filling (puran mixture) into the center of the circle.
10Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.
11Flatten the stuffed dough; dust the dough over a little flour and roll gently into a 6 to 8 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough.
12Preheat an iron skillet on medium high; place the rolled Poli/ Holige/ Obbattu onto the skillet to cook until golden brown on both sides. You can cook the Poli/ Holige/ Obbattu with ghee to give it a richer taste and flavor.
13Repeat the above process for all the remaining dough and puran portions.
14Serve South Indian Puran Poli/ Holige/ Obbattu hot with ghee smeared on the top during festivals and special occasions in your family.