Spicy or Masala Obbattu / Spicy or Masala Puran Poli / Kaaram Bobatlu / Kharada Holige / Khara Boli
Ugadi is a festival of all tastes called as Shadrachalu and for this Ugadi let us have a very different type of Obbattu. This is a spicy version of obbattu or even call it as a stuffed or vegetable paratha. Whatever the name may be but, this is definitely that you should not be missing to make. You can have it as snack or even as a meal . The flavor and taste that you get from the ground fresh masala makes it more appealing and tastier. You can feel it right when you are cooking.
All purpose flour/maida – 2 cups(see note below)
Vegetables – Around 3 to 4 cups(see note below)
Onion – 1 medium chopped
Salt as needed
Turmeric powder – 1/8 tsp
Oil – 2 – 3 tbsp
Coriander leaves – a handful ( cleaned and washed)
Mint leaves – few ( cleaned and washed)
Green chillies – 4 ( more or less as spice required)
Garlic – 4 to 5 flakes
Cumin seeds – 1 tsp
Note 1:- If you feel that you do not want to use maida then can skip adding this and add atta/chapathi flour/whole wheat flour/multi grain flour or the best thing would be to add half or maida and half of any of these.
Note 2:- Here I have used just boiled and mashed potatoes, but any veggie can be used to make it more colorful and healthier. Clean and chop each vegetable as required. Steam cook or sauté in oil until they are half cooked.
Recipe for the cover:-
In a mixing bowl take flour, turmeric powder, salt and a tsp of oil and blend well. Add water slowly and mix well to knead into a soft dough. The consistency of theis dough should be softer than you knead for regular paratha/chapathi. If you push with your finger it has to go in very smoothly. Add another tsp of oil and cover with a lid and keep aside for atleast 1 – 2 hours.
For the filling:-
Grind green chillies with garlic, coriander leaves and mint leaves to a fine paste.( can also add ginger if you want but here I have not).
Heat a tbsp of oil and add cumin seeds, when they splutter add chopped onions and sauté till transculent. Next add the ground paste and fry till the raw smell leaves and water has evaporated. Then add the boiled and mashed potatoes or any other veggies that you prefer and mix well to cook. Also add salt and mix. Remove and cool.
For the spicy obbattu:-
Heat a tawa or griddle. Take a plastic sheet/parchment paper/banana leaves if you get them and rub some oil all over it. Take a lemon size of ball for the cover and press well with your hands to spread, the trick is keep the centre part intact and spread the outer parts well to stretch. Place a ball of the filling that you have prepared and cover the filling by pulling the edges of the cover that is done and try to cover it fully or seal the ends that is open. Turn the side and press and roll as paratha with a rolling pin or hands if you can. Lift and place on the heated tawa and cook both sides until nice brown. Can add oil to cook. Serve with your favourite sabji/side dish and enjoy your Spicy/masala/vegetable obbattu or holige or poli or a different version of vegetable paratha.