Kai Holige

Kai Holige - Shamala Bhat

Ingredients for Kanaka (outer wrap): 

3/4 Cup all purpose Flour or Maida
3/4 Cup Chiroti rava (Wheat Sooji)
A pinch Salt
9 10) tbsp spoon oil 

Method:
Mix Flour, rava, Salt with Water to make a Soft dough (Do not make the dough very hard) Now add oil and Mix well. Leave this dough for Around 2-3'Hrs. When you try to roll this dough into a Small puri with hand, it sould not Break, if it breaks, the dough Might BE too hard / dry. 

Ingredients for stuffing 

1 Cup grated coconut
1/2 Cup Poppy Seeds (Khus Khus)
1/2 Cup Rawa
1 Cup Jaggery
1/4 tea spn cardamom powder (optional)
1 tea spn ghee
Increase or Decrease the Jaggery according to taste. 

Method: 

Grains the coconut in a mixer into nicely without Adding Water Now add the Jaggery and Mix and put That mixer in gas and stir the Jaggery IS Melted and well mixed with coconut. Switch off the Heat.
Roster some Finecrawa about one Cup
Roast Poppy Seeds on a Medium Flame till a Nice Aroma comes out of it. Mix roasted Rasa and Poppy Seeds with Powdered Jaggery-coconut and cardamom
Procedure to make Holige
Make a big Ball of stuffing. Take a Small Ball (Almost 1/2 to 3 / 4th size of stuffing, Don ' t make the outer wrap too big) of outer wrap.
Apply ghee to a Plastic paper. Fold it into Half and Keep the wrap Ball on one Half. With the Fingers, spread into a Small puri size.
Keep the stuffing on it and wrap the wrapper Around stuffing.
Close the Second Half of Plastic paper over it.
Press on the paper till the Ball Becomes a big thin Circle.
Heat a Tava and fry the Obbattu on both Sides. Apply some ghee to it while frying to make it very crispy (they puff like puris while frying).