Thursday, July 23, 2015

Spicy Alu Poli | Pallem Obbattu | Kharada Holige | Kaaram Bobbatlu

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spicy alu holige
Its been a long time I posted any of our community special recipes and today I am posting a delicious breakfast recipe called 'Pallem Obbatu' which can also be called as 'Palyada Holige' or 'Spicy Alu Poli'. It is basically a south Indian way of preparing Alu paratha where the dough and the filling is prepared in a typical south Indian traditional way.The taste,texture and the final look of this Alu poli is quite different from the regular Alu paratha.The filling is a simple alu palya like how we prepare for masala dosa where as the outer dough is prepared as the same way we prepare for holiges,also it is patted with hand instead of the usual process of rolling the parathas.These Alu polis are extremely soft and tastes best when served hot with spicy coconut chutney.
spicy alu holige


pallem obbattu

If you are interested, check out few more breakfast varieties of our community style recipes here:

pallem obbattu

spicy alu poli

Spicy Alu Poli | Pallem Obbattu | Karam Bobbatlu | Khara Holige Recipe:
Yields: 8-9 Polis
Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time
Cuisine: Karnataka -Indian | Category: Breakfast

Ingredients:
Ghee/oil, to fry poli

for outer layer/dough:
1 cup fine chiroti rava  or Flour(Maida)
a pinch of Turmeric powder,optional
a pinch of Salt
1 1/2 tsp ghee, melted
1/3 cup Oil, to soak the dough
Water, to mix the dough

for spicy potato filling:
2 large Potatoes,boiled and peeled
1 medium Onion chopped
3-4 Green chillies,slitted
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Coriander leaves,chopped
8-10 Curry leaves,chopped
Salt to taste

Method:
for filling:
  • Mash the boiled potatoes and keep it aside.
  • Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
  • Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
  • Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
  • Add coriander to it and mix properly and keep it aside to cool down.
  • Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.
for outer layer/Dough:
  • Mix chiroti rava or flour(maida) with a pinch of salt,turmeric powder and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
  • Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
  • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy alu Poli:
  • Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  • Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.
  • Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
  • Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 
  • Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
  • Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 
Serve the spicy Alu poli/karam bobbatlu hot with coconut chutney.
kharada holige

kharada holige

Notes:
  1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
  2. You can either pat it or roll it like parathas in between two greased polythene sheets.
  3. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the alu polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
  4. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.
pallem obbattu

3 comments:

Kurinji said...

superb...

Anonymous said...

this loooks absolutely tempting !!

Sathya- MyKitchenodyssey said...

This looks really delicious.Would love to try this.

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