Shenga holige recipe | How to make kadlekai obbattu | Peanut poli using wheat flour
By Latha on January 13th, 2018
Shenga holige or kadlekai obbattu or peanut poli recipe explained with step by step pictures. This shenga holige or obbattu is prepared using wheat flour. Preparing shenga holige or shenga obbattu using wheat flour is very easy. This is a north Karnataka style holige or obbattu recipe.
You can find few more holige or obbattu or poli recipes on this website like kayi holige or obbattu, kayi holige or obbattu using wheat flour and bele holige or obbattu recipes.
Holige or obbattu recipe varies from region to region. Variation will be in the Kanaka or outer dough. Using either maida or wheat flour or fine rava are in practice. Various combinations are also in practice using these 3 ingredients.
Peanut or shenga has numerous health benefits. You can find many shenga recipes on this website like shenga hindi or peanut chutney powder, shenga unde or peanut laddu, ellu-bella, hurigalu, congress kadlekai, masala peanuts etc.,
I am very happy to post this recipe as this recipe is requested by one of our valuable readers. Shenga holige is very popular in North Karnataka. Shenga holige is prepared during different occasions and festivals. In north Karnataka shenga holige is very common during makara sankranthi festival. Tomorrow is the festival and do try this holige and enjoy the festival.
If you are looking for more sweet recipes then do check our rave unde or rava laddu, badam puri recipe, halu bai, Carrot badam payasa, pineapple payasa, mungdal payasa, Shavige payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda and coconut burfi recipes.
Preparation time: 30 min
Cooking time: 30 min
Serves: 12 no
Ingredients for kanaka (outer cover): (measuring cup used = 240ml)
- 2 cup wheat flour
- 6 tbsp cooking oil
- Salt as per your taste
Ingredients for hoorana (stuffing): (measuring cup used = 240ml)
- 1 cup shenga or peanut
- 1/4 cup ellu or sesame seeds
- 2 tsp poppy seeds
- 3/4 cup powdered jaggery
- 2 cardamom
Instructions for making shenga holige or kadlekai obbattu using wheat flour:
- To begin with let us prepare kanaka (dough for the outer cover). Take 2 cups of wheat flour and salt in a wide bowl. Now add in water little by little and prepare a soft dough (little softer than chapathi dough). Pour oil over the dough and rest it for 30 minutes.
- Meantime let us prepare hoorana or stuffing. For that dry roast shenga or peanut until light brown under medium flame.
- Next dry roast sesame seeds until light brown under medium flame. Or roast until it starts popping.
- Transfer roasted peanut and sesame seeds into a mixie jar. Also add in poppy seeds and cardamom.
- Grind it into a powder and add in powdered jaggery.
- Grind until semi fine without adding any water.
- Transfer it to a container. Sprinkle 1 - 2 tsp of water or milk and make a soft dough.
- Make small lemon sized balls. The stuffing balls should be soft but stiff.
- Next dust your fingers take a lemon sized dough from step 1. Make it like a bowl and place hoorana (stuffing ball) inside.
- Slowly push the hoorana or stuffing inside. Pinch and take out the extra dough.
- Make it flat and dust the flour.
- Roll it into a thin holige or obbattu.
- Heat a Iron pan or tawa and transfer the rolled holige or obbattu on to the tawa carefully. Cook under high flame. Wait until you see bubbles here and there. You can apply little ghee on both sides.
- And then flip it and cook on the other side as well. Do not flip it too many times. Enjoy shenga holige or kadlekai obbattu or peanut pooran poli with ghee and enjoy!!
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