jackfruit holige | halasina hannina obbattu | jackfruit poli recipe

Holige, also known as obbattu, poli, or obbatlu, is a traditional Indian sweet flatbread enjoyed across various regions of the country. This delightful treat comes in a variety of flavors, showcasing the versatility of its preparation. Holige can be made with different types of dals (lentils) or fruits, each bringing a unique and delicious taste to the table.
Today’s recipe features jackfruit holige, also known as halasina hannina holige. This special variation uses ripe jackfruit to create a sweet and aromatic filling. The jackfruit pulp is typically combined with jaggery and grated coconut, and is often spiced with cardamom to enhance its rich flavor. The dough, made from wheat flour or maida (refined flour), is rolled out thin, filled with the sweet jackfruit mixture, and then cooked on a griddle with a touch of oil. The result is a delectable flatbread with a tropical twist, celebrating the abundant and beloved jackfruit found in South Indian cuisine. Each bite of jackfruit holige offers a burst of flavor, making it a cherished treat during festivals and special occasions.
By following these steps below, you’ll be able to make delicious holige with a perfect texture.
Also try these jackfruit recipes as well.

Ingredients:

To make the filling:

• 1/2 cup jaggery
• 15 jackfruits
• 1 and 1/4 cup grated coconut
• 2 cardamoms

For Kanaka/dough:

• 3/4 cup maida/all purpose flour
• 2 tbsp chiroti rave/sanna rave / fine sooji
• ¼ cup+2 tbsp water(water quantity depends on the consistency of the dough)
• oil for kanaka – 2.5 tbsp
• and oil to make hoLige

Method:

To make the dough / kanaka:

1. Combine maida and rava in a bowl, then add 1/2 tbsp oil, mix it well
2. First add 1/4 cup water, mix it. then add water little by little to get this consistency( altogether i have used 1/4 + 2 tbsp water)
3. Put 1.5 tbsp oil on top. cover it and keep it aside for a minimum of 3 hours.

To make the filling:

1. Remove the seeds from the jackfruit and grind the flesh to a smooth paste without adding any water.
2. Add grated coconut and cardamoms to the jackfruit paste and grind again until you achieve a fine, homogeneous mixture.
3. In a thick-bottomed pan, place the jaggery and the jackfruit-coconut mixture.
4. Set the pan on medium heat and begin mixing the contents thoroughly.
5. If desired, add chiroti rava (fine semolina) to the mixture for added texture.
6. Continue stirring the mixture until it reaches the right consistency, where most of the moisture has evaporated and it begins to thicken.
7. Once the desired consistency is achieved, turn off the heat and allow the mixture to cool completely.
8. After the mixture has cooled, wet your hands slightly and shape the mixture into approximately 10 to 11 balls, setting them aside for later use.

To make obbattu:

1. Ensure that the consistency of both the dough (kanaka) and the filling (hurna) is the same to achieve good holige/obbattu.
2. Grease a tava (griddle) and heat it on medium-low heat.
3. Grease a holige sheet or a banana leaf
4. Divide the dough into 10 equal parts.
5. Take one part of the dough, flatten it slightly, and place a portion of the filling in the center. Cover the filling with the dough by bringing the edges together and sealing it.
6. Place another greased plastic sheet on top of the filled dough ball and gently roll it out into a thin circle, or pat it into shape with your fingers.
7. Carefully place the rolled holige onto the hot tava and cook until both sides are golden brown, flipping as needed.
8. Once cooked, remove the holige from the tava and set it aside.
9. Repeat the process with the remaining dough and filling to make around 10 to 11 holige.
10. Optionally, you can add a little oil while cooking each holige.
11. As a tip, avoid stacking the hot holige on top of each other. Instead, place them side by side until they have cooled completely, and then you can stack them.