Mango Holige Recipe (Mampazham Poli / Mamidi Pandu Bobbatlu Recipe )

Mango Holige or famously known as mavinakayi obbattu, is a traditional stuffed flatbread normally served at lunch or dinner parties. We start our meal with obbattu, during family functions, house warming ceremony, marriages or just to celebrate some happy occasion at home.

Holige or obbattu in local Kannada language is a flat bread stuffed with various fillings, most common and famous fillings are coconut or chickpeas. Fudge centred filling is very delicious and pairs well with our traditional plantain leaf meals.

We can use store bought mango puree, I've used homemade alphonso mango puree in this recipe. If your ever visiting Bangalore then must try are holige or poli at Holige mane located in Malleshwaram or Mane holige located at basavangudi. There are more than 25 varieties of Holige prepared across Karnataka.

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For Dough:
2 Cups Maida (All Purpose Flour)
1 Cup Fine Semolina (Bombay Rawa)
1/2 Cup Oil
1/4 Cup Ghee
Oil and Ghee as required
Salt as per taste...

Method:

In a mixing bowl add the semolina and maida, mix well until both the ingredients are well combined.

Add 1/2 tsp salt to the flour and mix well. Gradually add water and knead to form a sticky dough consistency.

Add 1/4 cup oil and knead for 10 minutes. Cover the dough and allow to rest for an hours time.

After an hour the dough would've absorbed all the moisture and oil, knead further until the dough is soft and smooth.

Add 1/4 cup oil knead for 10 more minute, cover and allow to rest for another hour.

After the dough has rested for two hours knead once and place it in a air tight container refrigerated until use.

Rule of thumb, follow all the measurements for the holige as mentioned do not add approximate measures as the dough is very important in this recipe.

Prepare mango holige as hot as possible and serve for ultimate taste. We can prepare holige ahead of time and store it but fruit based holige taste excellent when its hot.

Mango Filling Ingredients:

1 Cup Fine Semolina (Bombay Rawa)

1 Cup Sugar

1 Tbsp Ghee

1 Tbsp Cardamom Powder

2 Cups Mango Puree

1/4 Tsp Salt

2 Cups Water

Method:

Heat a wok on medium flame. Add two cups water and bring to rapid boil.

Add one tbsp ghee and stir the water. Keep stirring the water continuously and add semolina, stir well to avoid lumps.

Add sugar and cardamom powder stir well. Gradually add the mango puree in small batches and stir well.

Cook the mango and semolina on medium flame for 5 minutes on low flame. Keep stirring and cook further until the mango filling starts to form thick consistency.

Remove the Mango filling from flame and allow to reach room temperature. We can prepare this filling ahead of time and store it in airtight container refrigerated.

Method to Prepare Holige:
Melt 1/4 cup ghee, combine with 1/4 cup oil and reserve.

If you have prepared and stored the dough and filling in the fridge make sure it's in room temperature while preparing holige.

We will require a plastic sheet to flatten the holige. Oil and ghee mixture. Prepped and reserved room temperature mango filling and dough.

Apply oil in your fingers and palm of hands as you will be flattening the dough.

Take a dough ball which is slightly larger than lime. Flatten the dough using your palm of left hand. Take the filling which is larger than the dough, create a roundle and place it in the middle of the dough.

Gather all the edges of the dough and place it in the plastic sheet. Dip your fingers again in the oil and ghee mixture and start to flatten the holige. Start to flatten from the middle spreading the filling to all sides of the dough.

Heat a tawa or skillet on medium flame allow to reach temperature. Transfer the flatten holige on the hot tawa and fry for 5 minutes on each side, spread a tsp oil and ghee mixture on the edges and fry until light golden in color.

Serve this holige hot and enjoy 😉