Shenga Holige Recipe

Shenga Holige, typical to North Karnataka is a sweet flatbread made for festivals.

So for Makar Sankramana, Janmashtami and Shravan, you will find Shenga obbattu recipe. The other name you may call it is Kadlekai Obbattu. It is a flatbread prepared using peanuts and wheat flour for festive occasions.

An easy recipe peanut poli provides the much-needed heat and energy for the winters. Since these rotis can be stored for about a week at room temperature you can consider making them ahead.

I have some easy holige recipes here like the puran poli and Gul Poli. Gul poli recipe was what I made Sankranti in my place, regularly. Till we were introduced to these yummy sweetened ground nut stuffed pancakes.

Groundnuts or peanuts are healthy nuts and are part of our diet. You may like some of my recipes like shenga chikki, Peanut Jaggery Ladoo, Lasun Chutney or Garlic Chutney typically Sankranti recipes are celebrating a good harvest. The end of winter, longer days and beginning of summer, The Season of Kites.

If you are looking for more sweet recipes then do check our No Syrup Rava Ladoo Recipe, Besan Ladoo Recipe, Bhagari Chi  Kheer with Jaggery, Traditional Gajar Ka Halwa Recipe, Peas Payasa / Kheer, Kheer, Shavige Payasa or Vermicelli Payasam, # 3 Ingredient Gul Papdi/Gur Papdi/Sukdi, Sugar-Free Dry Fruit Rolls Recipe, Sakhar Bhat Recipe.

If you need a quick recipe for Sesame seeds sweets try my Tahini Halva Recipe or Til Laddu.

Contents:

• This Shenga Holige recipe and me
• Why MSK Sweetened Peanut Flatbread recipe
• How to make Shenga Obbattu recipe
• For Your Questions
• Sankranti Recipes that we love
• Recipe card
• Pin for later

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Why MSK Sweetened Peanut Flatbread recipe

Make this Shenga Holige recipe as it is

• Seasonal
• Healthy
• Tasty 
• Can be made in advance
• Can be halved or doubled as needed

How to make Shenga Obbattu recipe

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Peanuts
• Sesame seeds
• Cardamom 
• Jaggery
• Whole wheat flour
• Salt 
• Water 
• Oil 

Method:

The filing or Hoorana:

• Roast, cool and peel the peanuts. Roast and cool the sesame seeds. Cut the jaggery if using the traditional kind.

• Grind the peanuts, sesame seeds, cardamom and jaggery to a fine powder. Transfer to a bowl. 

• Sprinkle boiling water, a little at a time and mix well to make a dough. The stuffing should be soft but stiff. Set aside.
  • Note you can make this filling a day in advance. 

The cover or Kanaka :

• Add salt to the whole wheat flour and mix to make the dough. The consistency of the dough needs to be the same as your everyday chapati dough. 
• Apply oil over the dough and rest it for 30 minutes.

To make the Holige or Poli:

• Make small balls of dough and roll out a small circle.

• Make a small lemon-sized ball of the filling and stuff it in the dough.

• Roll out using dry flour as needed. 

• Once done transfer to a hot skillet and cook till you get brown spots on both sides.

• Set aside to cool fully before transferring to a bowl.

Substitutes:

• Whole wheat flour can be substituted with all-purpose flour.
• You can also add some fine semolina to the whole wheat flour or all-purpose flour you are using.
• Add some roasted poppy seeds about 2-3 teaspoon to the filling.

Variations:

In place of the peanut filling use

• Use coconut cooked in sugar or jaggery to make the hoorna. (The filling is as made for modak). Use sheera to make a filling. The making of the Holige is as described in this post.
• The Chef and her recipes has said she uses sesame seeds only as a filling. I need to try it.

Equipment:

You will need

• Wok/ kadhai 
• Skillet 
• Kitchen turner
• Rolling pin and board 
• Container 
• Mixer

How to serve:

• Serve with a dollop of clarified butter or ghee on top of the roti.
• The roti hardens as it cools. There are some recipes that say you can heat the rotis. I do not reheat.

How to store:

• This holige can be stored for up to a week at room temperature.
• They turn crispy and hard when it cools down. 

For Your Questions

Protips:

• You can make the stuffing for this sweetened groundnut stuffed chapatti (as I told the kiddo) a day in advance.
  • Making the filling itself takes some time, especially when making a huge batch like mine here. 
• To peel, the roasted groundnuts easily add them to the cotton bag and rub the nuts. In no time all the skin will be peeled.
• The texture of the stuffing should be soft but stiff.
• I do not use oil while making this holige. I do not find the need, yet you can use some oil or clarified butter while frying these poli.
• Do not flip the holige often when cooking 2-3 flips are more than enough. You will be able to judge the cooking time and make do with just 2 flips.
• Serve with clarified butter.

Sankranti Recipes that we love

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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