Genasina obbattu ( sweet potato holige)

 

Ingredients 

Sihi genasu ( sweet potato)—2 

Jaggery powder (Bella//gud)—1/2 cup

Cardamom powder ( ellaki//elaichi)—1 teaspoon 

Poppy seeds ( ghasghase)—1 teaspoon 

Ghee—1 teaspoon 

Water—1 or 2 tablespoon ( depends on jaggery)

Ingredients for dough ( kanaka) outer covering 

Maida ( all purpose flour)—3/4 cup

Chiroti rave ( fine sooji//semolina fine)—1 tablespoon 

Turmeric powder (arisina//haldi)—one pinch

Oil—2 tablespoon + 1 tablespoon 

Water

Method 

Mix rava,maida,arisina,oil in a mixing bowl.

Add water little by little and mix to form a soft,pliable  dough.

( you can also knead it in food processor)

Add 1 tablespoon of oil and grease the dough and cover and keep it aside for 2 hours.

Ingredients for hoorana (filling//stuffing)

Take the sweet potatoes in a bowl.

Keep it in a pressure cooker ( do not add water)

Pressure cook for 3 whistles.

Once the pressure reduces open the lid and take out the cooked sweet potatoes and peel the skin.

Grate the sweet potatoes.

Now take grated sweet potatoes,jaggery powder,,ghasghase ellaki powder   together in a pan .

Stir on low flame,adding one or two tablespoon of water and ghee.

Stir till mixture becomes thick enough to make balls out of it.

Let it cool completely.

Make balls and keep it ready.

Now method for making obbattu ( holige)

Now knead the dough ( outer covering//kanaka) once again for few more minutes.

Take a small portion of dough and make it flat with your hand.

Take one ball of hoorana ( filling) and place it in the centre and draw the edges of the dough from all sides to cover the filling mixture completely.

Gently roll on a rolling board.

Using maida to dust ,roll into round circles using the pin.

Now transfer the rolled obbattu on hot tava or non stick pan.

Sprinkle little oil on obbattu and cook it both sides on low medium flame.

Once done remove from the pan and transfer it onto a plate.

Follow the same procedure for remaining dough and filling.

Soft,delicious genasina holige is ready to serve.

Serve hot with ghee.