Traditional Heritage

Carrot Holige (Obbuttu)

Cook Time:

30 min

Prep Time:

60 min

Servings:

14

Ingredients

  • 2 cups grated carrot
  • 2 kolhapuri modak jaggery
  • ¼ cup coconut flour
  • ¼ cup almond powder
  • ¼ teaspoon cardamom
  • 4 cups wheat flour
  • 6 tablespoons oil (I used avocado oil)
  • ¼ teaspoon salt
  • ½ cup water

Directions

  • Make the dough for the outer layer of the holige. Combine wheat flour, oil and salt. Add water little at a time and make a soft dough. Similar to chapati dough, but a little softer. Cover and set aside for 1 hour.
  • Steam the grated carrot until soft. In a sauce pan combine steamed carrot, jaggery, coconut flour, almond powder and cardamom.
  • Cook it on low heat until it forms to a ball. Let it cool. Make lemon size balls, approximately 14.
  • Divide the dough into 14 balls.
  • Gently flatten the dough ball with your fingers and place the carrot ball in the flattened dough. Cover the ball with the dough by bringing the edges together.
  • Dust the rolling board with flour, gently roll the stuffed dough into a five inch circle.
  • Heat a tawa, place the holige on the tawa and roast it until golden brown.
  • Flip so that both sides are cooked evenly. Add little ghee if you would like.

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