Shenga Holige

Shenga Holige

Shenga Holige

Veg

Groundnut-stuffed sweet flatbread — roasted, skinned peanuts ground with jaggery, dry coconut, and cardamom into a crumbly, sandy filling, wrapped in a soft maida pastry and griddle-cooked with a generous smear of ghee until golden and slightly blistered. The distinctly North Karnataka holige: nuttier, crumblier, and more peanut-forward than the chana dal-stuffed obbattu of South Karnataka.

Cuisines

Kolhapuri North Karnataka Maharashtrian

Best for

Snacks Lunch

Recipe

Prep: 30 min Cook: 20 min Total: 50 min 2-3 servings

Ingredients

Peanut 1 cup Peanut , roasted
jaggery 1 cup Jaggery
whole wheat flour 1 cup Whole wheat flour
Flour 1 cup Flour
ghee 1 tablespoon Ghee
cardamom 1 teaspoon Cardamom , powder
salt 1 pinch Salt
water — Water , as needed
oil — Oil , for cooking

Instructions

  1. 1 In a blender, grind the roasted peanuts into a coarse powder.
  2. 2 In a pan, melt the jaggery with a little water until it forms a syrup.
  3. 3 Add the peanut powder and cardamom powder to the jaggery syrup and mix well to form a thick filling. Let it cool.
  4. 4 In a bowl, mix whole wheat flour, all-purpose flour, ghee, and a pinch of salt. Add water gradually to form a soft dough.
  5. 5 Divide the dough into small balls. Flatten each ball slightly and place a portion of the peanut-jaggery filling in the center.
  6. 6 Fold the dough over the filling and roll it gently into a flat disc, like a paratha.
  7. 7 Heat a tawa or skillet over medium heat. Cook each holige on both sides until golden brown, using a little oil as needed.
  8. 8 Serve warm with a dollop of ghee.

Tips

Ensure the jaggery syrup is not too watery to prevent the filling from leaking while rolling.