Traditional Holige (Obattu / Puran Poli)
Ugadi Special Sweet Flatbread
Soft, golden flatbreads stuffed with sweet chana dal and jaggery filling – a festive Ugadi classic enjoyed across India.
Equipment
Ingredients
Dough
wheat flour or maida (dry)
200 g
salt (dry)
1 pinch
turmeric powder (dry)
1 g
oil (liquid)
5 ml
water (liquid)
120 ml
Filling
chana dal (cooked, mashed)
200 g
jaggery (grated)
200 g
cardamom (whole)
1 piece
ghee (melted)
15 g
oil (liquid)
30 ml
Instructions
Prepare the dough
Mix flour with salt, turmeric, oil and water to make soft pliable dough.
Rest the dough
Cover and let the dough rest for 30 minutes.
Cook the chana dal
Cook chana dal until soft, then mash it well.
Prepare the filling
Mix mashed dal with grated jaggery, crushed cardamom and ghee over medium heat until thick.
Shape and stuff the holige
Divide dough into balls, stuff each with filling and roll out into thin circles.
Cook the holige
Cook each stuffed flatbread on a hot tawa with a little oil until golden on both sides.
Original recipe
Storage
Layer between parchment to prevent sticking. Reheat gently to restore softness.
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