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
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
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.
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.
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.
Add powdered /crushed jaggery, freshly grated coconut, cardamom powder mix it properly as there are no lumps.
Make lemon size ball of prepared stuffing and keep ready.
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.
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.
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)
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)
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.
Enjoy with a dollop of ghee.
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.