Holige / Sweet Chapati /Poli / Pooran Poli is a sweet dish normally done during festival, feast and marriage functions. There are many types of holige and here is Carrot Holige, done with carrot gratings and jaggery stuffed inside. The outer layer is with wheat flour and maida mix.
Carrot Holige / Pooran Poli is easy to do and yummy to eat. It fits all age group and festival will be full of colours too.
Let us see the recipe
Jaggery : 2 Cups. /Powdered
Rava /Semolina : 1 Cup
Salt : A pinch
Maida : 1/2 Cup
Salt : A pinch
Turmeric Powder : A little
Oil : 3 to 4 Tablespoons
2. Add 2 to 3 tablespoons of oil on the top and cover it. Leave the dough to rest for 1 hour.
3. Keep a big pan on the fire and put jaggery. Add 1/2 Cup of water and let jaggery melt completely.
4. Sieve the jaggery with siever and keep the clean jaggery aside.
5. Wash and grate carrots. Powder 6 to 8 cardamom and keep it aside.
6. Keep a pan on the fire and put cleaned jaggery. Let it get slightly thick.
7. Add grated carrots and mix it nicely. Add rava / semolina and mix it well. It starts to turn thick.
8. Add powdered cardamom. Put off the fire and shift the hoorana to a bowl. Let it cool.
9. Kneed the dough nicely and divide them in to small portions.
10. Take a small portion of the dough and spread a little by on your palm.
11. Now stuff 1 tablespoon of sweet carrot mixture and close the dough nicely bringing all the edge at the center.
12. Put little wheat flour in a big plate/bowl.
13. Now take stuffed dough and dip in dry flour and roll it slowly and make holige /round shape.
14. Keep tava on the fire and heat. Put holige on the tava and cook on both sides.
15. Holige is ready to serve. Put ghee on the top just before serving.
16. Eating hot holige is such fun.
Time : Mixing 10 Minutes + resting dough 1 hour + preparing 40 Minutes.
Serves : 12 to 15 Holige can be prepared.
Carrot Holige / Pooran Poli is easy to do and yummy to eat. It fits all age group and festival will be full of colours too.
Let us see the recipe
Things needed :
To Stuff : We call it as Hoorana or Hoorna
Carrots : 2 to 3Jaggery : 2 Cups. /Powdered
Rava /Semolina : 1 Cup
Salt : A pinch
To Outer layer/ We call it as Kanaka
Wheat flour : 1 1/2 CupsMaida : 1/2 Cup
Salt : A pinch
Turmeric Powder : A little
Oil : 3 to 4 Tablespoons
Method :
1. In a big bowl add, wheat flour, maida, salt and turmeric powder. Mix it nicely and add required water. Prepare the dove. The texture should be soft.
2. Add 2 to 3 tablespoons of oil on the top and cover it. Leave the dough to rest for 1 hour.
3. Keep a big pan on the fire and put jaggery. Add 1/2 Cup of water and let jaggery melt completely.
4. Sieve the jaggery with siever and keep the clean jaggery aside.
5. Wash and grate carrots. Powder 6 to 8 cardamom and keep it aside.
6. Keep a pan on the fire and put cleaned jaggery. Let it get slightly thick.
7. Add grated carrots and mix it nicely. Add rava / semolina and mix it well. It starts to turn thick.
8. Add powdered cardamom. Put off the fire and shift the hoorana to a bowl. Let it cool.
9. Kneed the dough nicely and divide them in to small portions.
10. Take a small portion of the dough and spread a little by on your palm.
11. Now stuff 1 tablespoon of sweet carrot mixture and close the dough nicely bringing all the edge at the center.
12. Put little wheat flour in a big plate/bowl.
13. Now take stuffed dough and dip in dry flour and roll it slowly and make holige /round shape.
14. Keep tava on the fire and heat. Put holige on the tava and cook on both sides.
15. Holige is ready to serve. Put ghee on the top just before serving.
16. Eating hot holige is such fun.
Note :
The holige dough should be soft. Put oil at the end and then let it rest. Kneed the dough well. Do not put weight on roller while rolling holige. No need to use oil while rolling. Dip in dry flour and then roll it. Use of oil while preparing is optional. I have not used it.Time : Mixing 10 Minutes + resting dough 1 hour + preparing 40 Minutes.
Serves : 12 to 15 Holige can be prepared.
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