Holige / Puran Poli

5 from 60 votes

If you're looking for a holige (puran poli) recipe that will transport you to the heart of India's culinary traditions, this is a must-try recipe. During festivals like Ganesha Chaturthi, Ugadi, and Varamahalakshmi Puja, one traditional sweet dish that is sure to be found on the menu is holige. This sweet flatbread is made with all-purpose flour and features a stuffing sweetened with jaggery.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings:

Calories: 325kcal

Author: Shilpa Kerur

Ingredients

For the dough:

1½ cups all-purpose flour plus extra for dusting
¼ cup ghee plus extra for roasting (use store-bought or homemade ghee)
½ teaspoon turmeric powder
½ teaspoon salt
Water to knead the dough

For the stuffing:

1 cup chana dal Bengal gram
1 cup jaggery
¼ cup coconut grated
½ teaspoon cardamom powder

Instructions

To make the dough:

Mix together flour, turmeric, and salt in a large bowl. Add 1 teaspoon of ghee and crumble the flour.
Slowly add water and knead into a soft dough.
Add ¼ cup of ghee slowly and knead the dough for 8-10 minutes until the dough becomes non-sticky and soft.
Cover with a damp kitchen towel and let the dough rest for 6-8 hours.
While the dough is resting, keep kneading it for a few minutes every 2 hours.

To make the hoorna (chana dal stuffing):

Wash the chana dal and soak it for 1 hour. Rinse it thoroughly, add fresh water, and boil until the dal is completely cooked, but not mushy.
Strain the boiled dal and completely remove the water.
Grind together the boiled dal and coconut using minimal water to make a thick and smooth paste.
Now in a thick bottom pan, add the dal paste and jaggery. Cook on medium heat stirring in between.
Continue to cook until all the moisture dries out and it comes together as a mass.
Add cardamom powder and mix well.
Hoorna or stuffing is ready. Let it cool completely.

To make the holige:

Knead the rested dough and make small balls (8-9).
Make a ball of cooled hoorna double the size of the dough.
Take the dough and place it on a baking sheet. Spread it into s 4-inch disc using your hands. Place the hoorna and cover it with dough.
Place the stuffed dough on baking paper or parchment paper and spread it into a thin round disc using your fingers. Alternatively, place another baking paper on top of the stuffed dough and roll it into a thin disc using a rolling pin.
Heat a tawa or griddle. Flip the holige onto the tawa and carefully remove the parchment paper. Cook for 1-2 minutes.
Flip the holige, add a teaspoon of ghee and cook both sides until they are completely done and golden brown.
Serve hot holige with ghee and warm milk.

Notes

The measurements I have used in this recipe give 8-9 holige. You can double or half the recipe as per your requirement.

Don’t shy away from using ghee while making the dough for an authentic holige. If you reduce the amount of ghee, the obbattu will not be soft. When incorporating the ghee into the dough, pinch the dough with your fingers and rub the ghee in. You will know the dough is ready when the ghee is fully incorporated, and the dough is soft yet non-sticky.

Do not overboil the chana dal. They must be cooked through, yet not mushy. If they are overcooked, it will be difficult to separate the dal and water.

While stuffing the dough, make sure the stuffing is double the amount of dough. Place the stuffing onto the dough and gently pull the dough to cover it (see pictures above). A well-made dough will be elastic and not tear when covering the stuffing.

Nutrition