One of the long lost recipe belonging to Karnataka cuisine. Holige/Obbatta is nothing but puran poli which belongs to Maharashtra cuisine. The name says it all. Here in this recipe, “Bili” refers to white and “Holige/Obbattu” refers to the stuffed paratha. Unlike puran poli or holige, this is not sweet. This is a traditional savoury dish which goes very well with any curries and gravies.
The procedure remains same as the making of aloo paratha but differs in the flour used and the stuffing inside. Here we use All purpose flour for the outer layer and rice flour for the inner stuffing. You can also add some green chillies and other spices to make the stuffing spicy or just leave it plain as I have done here.
For stuffing :
Rice flour – 1 cup
Boiling water – 1 cup (use accordingly)
Oil – 1 tbsp
Salt to taste
For outer layer:
Maida/ All purposeflour – 2 cup
Oil – 2 tsp
Salt to taste
Splitting them in three parts:
Part 1 : Make the maida dough
Part 2 : Make rice flour stuffing
Part 3 : Roll out the paratha and roast them with little oil
Part 1 : Make Maida dough
- In a mixing bowl, sieve Maida/ all purpose flour along with salt
- Add water and start making a soft dough
- Add water in parts accordingly
- Add oil and knead it for another 5 minutes and set aside
Part : Make rice flour stuffing
- In a mixing bowl, add rice flour, salt and oil. Lightly mix with your hands.
- Pour boiling water on this and with the help of a spatula mix thoroughly.
- Cover and set it aside for a minute or two.
- Knead it and make a soft dough
- The dough has to be made when the rice flour mixture is hot. It’s difficult to get a good texture once it cools down.
- Set side till we need next.
Part 3 : Roll out the parathas
- On a butter paper or your kitchen slab apply 1/2 tsp oil and spread
- Keep a small ball of maida in the centre
- Dust it with little maida and roll it out into a small round shape
- Now place another small ball of rice flour dough
- Now cover this with the maida dough and make a ball shaped piece
- Now dust with some more flour and roll this out carefully into a flat round chapati
- Heat tawa or griddle on medium flame and allow it to heat
- Once hot, add the prepared paratha on this and roast
- Brush some oil and roast on both the sides
- Serve hot with any curry which you like 🙂
- To make it healthier you can use whole wheat flour for the outer layer instead of maida. But the colour of the paratha changes
- When you aremaking the rice flour stuffing make sure you do it when it is hot. If you cannot handle the heat with your hands, transfer the mixture in a zip-loc pouch and knead it. and then take it out
- You can also alter the stuffing and make it spicy by adding green chillies, chopped coriander, grated ginger and cumin seeds. In that case, add this to the boiling water and then add the boiling water to the rice flour