Sweet Potato Puran poli I Sweet potato Holige I SIHI GENASINA Holige

Recipe Categories: Diwali recipes,Sweets/desserts,Vegan
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Preparation Time : 20 min Cooking Time : 20 min Serves : 4

Sweet Potato Holige /Puran Poli /Obbattu is a traditional and a popular Indian recipe made with boiled mashed sweet potato along with jaggery and coconut as the main ingredients. An authentic Sweet dish with classic texture, unique and a real taste with innovative stuffing. It’s a very simple recipe. This can be made easily in a short time with less effort, do try and enjoy for any occasion :)

Ingredients:

To prepare Dough –

Wheat flour or maida – 1 1/2 cup

Turmeric – 1/4 tsp

Oil – 1/4 cup

For stuffing

Sweet potato – 500 gm

Jaggery – 1 cup powdered/crushed

Coconut – 1/2 cup freshly shredded

Cardamom powder – 1/4 tsp

Method:

Add flour in a bowl, add turmeric powder in it, mix it well knead it to a dough which is little soft than a chapati dough by adding little by little water, once done add little by little oil and knead it nicely for 6 to 7 mins. Keep covered, rest it for 30 min.

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Rinse sweet potatoes, if it is big in size, cut it into 2 or 3 pieces, add it to a pressure cooker pan add water to immerse it, pressure cook it for 3 whistles.

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When the pressure of the cooker settles by its own remove the cooked potatoes allow it to cool, then peel the skin, mash it and keep ready.

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Add powdered /crushed jaggery, freshly grated coconut, cardamom powder mix it properly as there are no lumps.

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Make lemon size ball of prepared stuffing and keep ready.

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Heat a flat pan, with a low flame, grease it with oil. Knead the dough once again for few seconds, take a lemon sized ball, grease a polythene thick sheet /butter sheet/fresh Banana leaf spread the gently to flat with greased fingers, place sweet potato stuffing.

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place the stuffing ball in the center of it. Seal it on the top Grease your fingers with oil, go on tapping on it gently to a circular shape, to medium thickness.

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Once it is done, heat a tawa, grease it with oil, Remove the prepared hoilge from the sheet gently,(it comes easily if the sheet is greased with oil properly)

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Put it on the tawa and cook it for both sides to golden brown in a medium flame. (no need to apply oil to cook)

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Continue the same method for the rest. (when each holige is done put it on a plate, for a while to cool then transfer it to the common plate to avoid sticking /crowded/overlapping.

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Enjoy with a dollop of ghee.

Note –

Take care while cooking sweet potatoes as it must not be too mushy.

I used powdered jaggery in preparation, powder/ crush jaggery properly as there are no lumps.

Add jaggery to adjust to your taste.

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