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
| 1 cup | roasted peanuts |
| 1 cup | jaggery |
| 1 cup | whole wheat flour |
| 1 cup | all-purpose flour |
| 1 tablespoon | ghee |
| 1 teaspoon | cardamom powder |
| 1 pinch | salt |
| — | water as needed |
| — | oil for cooking |
Instructions
- 1 In a blender, grind the roasted peanuts into a coarse powder.
- 2 In a pan, melt the jaggery with a little water until it forms a syrup.
- 3 Add the peanut powder and cardamom powder to the jaggery syrup and mix well to form a thick filling. Let it cool.
- 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 Divide the dough into small balls. Flatten each ball slightly and place a portion of the peanut-jaggery filling in the center.
- 6 Fold the dough over the filling and roll it gently into a flat disc, like a paratha.
- 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 Serve warm with a dollop of ghee.
Tips
Ensure the jaggery syrup is not too watery to prevent the filling from leaking while rolling.