Friday, April 6, 2012

PEA NUT POLI(ಶೇಂಗಾ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita
Hi All,
North Karnataka is famous for Poli or stuffed sweet rolls or ಹೋಳಿಗೆ (Holige). We stuff any possible edible and make it into poli. But the special thing is each festival has its must stuffing.. For Diwali we make with chana or toor daal, for Sankrathi we stuff the poli with semolina and jaggery, for special full moon days like Sheegi hunnive we make this Pea nut poli.
This can be kept for 15 days without getting spoiled. Its very tasty, good while travelling.

Here comes the recipe:
Pea nut - 250 gm
Jaggery - same qty as of pea nut powder
Cardamom powder - 1/2 tsp
Milk - few drops if the mix becomes too dry
Salt a pinch

Wheat flour or Maida - 1 cup
Salt a pinch
Oil - 1 tbsp
Water to make soft dough

Oil -1 tsp for each poli

Take the wheat flour or Maida. Add salt and oil. Keep on adding water to make a soft dough. Keep it aside for one hour at least.

Roast the peanut well. Remove the skin and the seed(???) in the middle.. Yes, there is a seed like thing at the end. Mom says its not good for stomach.
Grind into almost soft powder(neither coarse nor smooth) 
Measure the pea nut powder and take the same qty of grated or powdered jaggery. 
Mix the jaggery, salt and cardamom powder well. 
Add the peanut powder and mix well. Check the consistency. You should be able to make a ball out of it. If not add few drops of milk and mix it well.
Divide it into equal portion to make small ball(shown below)

Divide the ready dough in to small balls. 
Take one ball, roll into small thick disc. Stuff the pea nut ball carefully.
Press it slowly in the palm. Roll into medium size poli.
Heat the tawa. 
Roast it on both the sides with little oil. 
Repeat with the remaining dough and the balls.
I got 20 poli.
Keep in open for an hour.
Store it in air tight box.
It tastes good with ghee.

Sending this to Reshmi's event which is started by  Kiran.

I really enjoyed writing this post after long time. I feel I am back home.. 

Keep Smiling,


Samira said...

hey... jst a few days back my mom too had made a similar kind of roti for me. I have a cravings for shakar ki roti and that day for lunch my mom used the remaining peanut pwdr which is usually used at our place for sabundana khichdis... and along with sugar mixed in it she rolled out a roti. Now i m not a big fan of peanuts so was apprehensive to eat that roti at first.. But when i tasted it it was so good that i finished of the rest... Really happy to see this recipe on ur blog.. Thanks for sharing...

Jay said...

wow..healthy lipsmacking it ..;)
Tasty Appetite

Priya said...

Drooling over that super tempting poli,especially love that stuffing..

Julie said...

Never tried these with peanuts,looks delicious !!

Rush in your "Mint & Coriander seeds" entries(EP Series-Apr)
Erivum Puliyum

Kitchen Flavours said...

Love that tempting filling in the roti's....poli's looks delectable...

Reshmi said...

Delicious recipe.. Never tried this one.. Bookmarking it. Thanks for linking it to my event.. Hugs!!!

Jagruti said...

Looks so yummy :-) will try one day..thank god you are back !!

niveditha said...

hmmmm...i just love Shenga Holige, though its prepared rarely compared to the Huranada Holige.Will try your recipe soon :)

Anu said...

Hi, my holige turned out soft and elastic.Typical shenga holige breaks in to two pieces when folded,but mine didnt, pl.tell me where have I gone wrong.

Nivedita Thadani said...

Hi Anu,
thanks for visiting my blog and trying the holige. Now I have learnt using only Maida or wheat flour makes the holige soft. So Add a handful of Bombay rava or Chiroti rava to it. And shallow fry the holige on a medium fire for a longer time which makes them crispy or hard.
Hope this tips will help you.
see you soon with your reply.


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