Peanut Bobbatlu / Groundnut Poli / Pallila Holige / Shenga Obbattu

Instructions

Mix the flour, suji, salt, 1 sp oil and make a soft dough with enough water, then apply remaining 2 sp oil over the dough and keep aside for 1 hour with cover. After that knead well and make equal sized balls and keep aside.

In the meantime, heat a pan add peanuts and dry roast till they become light brown in color, remove from the pan and let it cool for a couple of mins then remove the skin.

Blend them into a coarse powder and transfer to a mixing bowl.

Add crushed jaggery to the mixer jar and blend into a coarse powder, then add in ground peanut powder and pulse once.

Transfer the peanut mixture to a mixing bowl, add elaichi powder, little water and mix thoroughly with hand and make into small lemon sized balls. Now peanut puran is ready.

Flatten the dough ball into a small size puri on a greased plastic paper, place the peanut puran ball on the puri and cover the edges completely, Then apply wheat flour on both sides and roll into a thin round.

Meanwhile, heat the tawa on medium flame, add 1 sp ghee/oil on the tawa and coat the pan with oil,  then place the raw poli over the hot tawa and cook both sides with ghee. Once cooked, transfer to a plate, repeat with the remaining dough and filling.

Now tasty tasty Ugadi special recipe Peanut bobbatlu/Groundnut Polilu are ready to serve.