Ingredients
For the outer cover:
1 cup maida / all-purpose flour + 2 tblsp for dusting
3 tblsp chiroti rava (optional )1/4 tsp turmeric powder
2 tblsp oil
Water as needed to knead the dough
For the stuffing / Hooran:
1 cup chopped jackfruit segments/halasina soLe
1 cup fresh coconut gratings
1/2 cup jaggery
1 tsp cardamom powder
Procedure
To make the outer cover, first, take maida and chiroti rava in a bowl, add turmeric pdr, mix well.
Add water in small amount and make a soft dough (make a soft elastic dough)
Add oil to the dough and knead again and rest it for a minimum of 2 hrs in a closed container. Let it rest for 2 hours.
To make the stuffing, Grind chopped jackfruit segments, coconut gratings and jaggery without water.
Make a smooth paste, transfer it into a pan.
Cook it on a medium flame till it becomes a thick mass. Let it cool.
Once the dough has rested for 2 hours, knead the dough slightly and pinch a small ball-sized dough and flatten. Place the stuffing in the center.
Bring the edges together and pinch off the excess dough securing tight.
Place it on a greased plastic sheet or holige paper, add a teaspoon of oil and start spreading it with your fingers or roll it with a rolling pin.
Transfer it slowly to a preheated pan and cook on a medium flame.
Cook both the sides and your obbattu/holige is ready to serve.
Serve hot holige with fresh ghee and enjoy.
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