Peanut Poli Recipe (Nilakadalai Poli / Kadlekai Obbattu )

Peanut poli is prepared to celebrate guru poornima, hanuman jayanti and ganesh chaturthi across Karnataka. This is a traditional stuffed flat bread. The flavors from whole wheat, peanut and cardamom is a very unique in this recipe.

Peanut Poli Recipe Video on Vidyascooking Channel 😊

Nilakadalai Poli / Peanut Poli Recipe:

250 + 100 Grams Whole Wheat Flour

250 Grams Peanuts / Nilakadalai

250 Grams Jaggery (Powdered)

1 Tsp Cardamom Powder

Oil and Ghee as Required

1 Tsp Salt...

Prepare Dough:

Sift 250 grams whole wheat flour twice and add to a mixing bowl.

Combine 1/2 tsp salt in the flour.

Gradually sprinkle water, knead and prepare a soft dough.

Add 2 tbsp oil knead for 2 to 3 minutes and prepare a soft dough.

Cover the dough and place it in the fridge for 2 hours.

Prepare Filling / Puranam:

Heat a wok on medium flame. Once the wok is hot place on low flame and add peanuts.

Constantly keep stirring and dry roast the peanuts. While dry roasting the peanuts the skin from peanuts will automatically peel and the nuts will sputter.

Once the peanuts release good aroma and skin turns golden in color, remove from flame and spread on a flat surface allow the peanuts to reach room temperature.

Rub the peanuts on the flat surface to husk the skin, fan the skin and reserve on the husked or skinless peanuts for use.

Measure and add the peanuts to a mixer jar, pulse and grind to form a coarse powder.

Measure equal amount jaggery and add to the ground peanuts, add cardamom powder and salt, grind all the ingredients to form a even puranam.

Reserve the peanut puranam in a bowl to avoid heat from the mixer jar, excessive heat from the mixer jar will make the groundnut oily and the mixture tight.

Prepare Peanut Poli:

Combine 1/4 cup ghee and 1/4 cup oil in a bowl and reserve.

Knead the dough once, form lime size roundles and dip in flour, roll the dough roundle to form even size pooris.

To prepare one poli we require two rolled breads.

Apply half tsp of oil and ghee mixture both the rolled out dough surface.

Take 2 tbsp peanut mixture and spread in a even layer. Place the other rolled out dough and seal the edges.

Dust excess flour and rollout the poli to for a thin flat bread.

Prepare a batch of four to five polis as it is easy to fry in batches.

Heat a tawa or iron skillet on medium flame. Once the tawa heats up, gently flip the rolled out poli to the hot tawa and fry for a minute on each side.

We can apply tbsp oil on both side and fry the poli until the edges turn crispy.

Serve these polis hot with ghee or butter and enjoy 😉

 

Poli / Obbattu Recipes on Vidyascooking Channel 😃

Jeera Poli Recipe

Mango Poli Recipe

Tiranga Jeera Poli Recipe #Indianflaginspired

Jeera poli is a traditional Tamil community sweet dish prepared to celebrate birthdays, holi festival and rakshabandhan. These days jeera poli has become a popular street food across Tamil Nadu. 

In Tamil dialect sakkarai-pagu / jeera translates to sugar syrup and poli is a flat bread. Flat bread which is fried and soaked in sugar syrup is jeera poli and is also known as sakkarai poli (sugar poli) or maddippu sakkarai poli (Pleated sugar poli). 

Jeera Poli Recipe on Vidyascooking Channel 😊

Tiranga Jeera Poli Ingredients:

1/4 Cup All Purpose Flour (Maida) 

(Extra flour as required)

1/4 Cup Sooji / Rava / Semolina

2 Cups Sugar

3 Cloves

4 Pods Cardamom

1 Pinch Orange Food Color

1 Pinch Green Food Color

1/4 Tsp Salt

1 Tbsp Ghee or Vanaspati

Oil for frying

1 Cup Warm Water

Garnish: Shredded Coconut, Almonds, Cashews, Pista

Method:

In a mixing bowl combine maida, semolina and salt.

Gradually add water and knead to form a sticky dough. Add ghee and knead for few minutes and allow the dough to rest for five minutes.

Divide the dough into three equal portions. 

To one portion of the dough add orange food color, add 1 tbsp maida and knead till smooth dough consistency.

To the second divided dough ball, add green food color, add 1 tbsp maida and knead to form a smooth dough.

To the plain/colorless dough add 1 tbsp maida and knead to form a smooth dough.

Crush the cardamom and cloves a bit. 

In a wok heat oil on low flame. 

In a pan add sugar, cardamom, cloves and water place it on low flame.

Divide the dough balls into small equal size roundles.

Dust the rolling pin and surface with flour. Dip the dough ball in flour and roll it, to form even circle. 

Fold the circle in half and fold the half to form a triangle gently press. 

Pierce a fork into the rolled triangle this way the dough with fry evenly and wont puff while frying. Follow the step and prepare a batch of these triangles.

Once the oil reaches temperature, gently drop the dough triangles, three at a time in hot oil and fry on medium flame. Flip the bread time to time and fry for a minute and half on each side, or till the edges turn golden and crispy.

Using a slotted spoon drain the excess oil and reserve the fried bread in a bowl. Follow the same step and fry all the rolled out triangles.

Once the sugar has melted and the syrup starts to form a sticky and one string consistency, gently drop the fried bread to the syrup and flip on both sides, till the syrup penetrates, place on low flame.

Once the jeera is fully absorbed, serve it warm along with jeera, garnish with chopped nuts and shredded coconut and Enjoy!

Mango Poli Recipe on Vidyascooking Channel

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 😉

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