Traditional Vegetarian Recipes, Kid-friendly Recipes & Instant Pot Recipes from Indian and International Cuisines

Halwa Polelu/Sajja Obbattu/Halwa Poori/Rawa Bobbattu/Sojjappalu – Deep Fried & Pan Roasted Versions

Halwa Polelu/Sajja Obbattu/Halwa Poori/Rawa Bobbattu/Sojjappalu – Deep Fried & Pan Roasted Versions

Happy Ugadi to all my readers who are celebrating this festival!! Today I am sharing a traditional sweet dish ‘Halwa Polelu’ which is prepared at our home on the occasion of ‘Ugadi’.

Halwa Poli is a soft, thick, flatbread with a delicious stuffing made with semolina and sugar. My MIL makes a deep fried version of this dish. It is known as Halwa Polay at my MIL’s place. My Mom makes pan roasted version of this dish. . It is known as Sajja Obbattu at my mom’s place.

This traditional sweet dish is known with different names Sajja Bobbattu / Sajja Obbattu/ Halwa Polay / Rawa Bobbattu/ Sojjappalu/ Halwa Poori.

I have earlier shared a recipe to make Puran Poli/Oliga/Holige/Poornam Bobbattu in my blog. You can find the recipe here.

Today I am sharing two methods(my Mom’s method and my MIL’s method) of making the traditional sweet dish Halwa Polelu/Rawa Obbattu. I used Sooji(fine variety) in this recipe. The fine variety of Sooji  is also known as Chiroti Rava in India. I hope you enjoy making them with this simple step by step recipe with pictures.

image

Ingredients:

This recipe will yield 18 Halwa Polis.

Measuring cup used: 1 Cup = 250ml

For the outer layer:

All purpose flour/Maida – 1 cup

Semolina/Sooji(fine variety) – 2 Tbsp.

Salt – a pinch

Ghee – 1 Tbsp.

For the Stuffing/Halwa:

Semolina/Sooji(fine variety) – 3/4 cup

water – 1&1/2 cup

Granulated sugar – 1&1/4 cup

The ratio of Sooji:Water:Sugar is 1:2:2 (as per my MIL’s recipe).  I reduced the amount of sugar in the recipe.

Ghee – 1 Tbsp.

Cardamom powder – 1/4 Tsp.(optional)

Procedure:

Step 1:

Prepare the dough for the outer layer:

In a wide bowl, add 1 cup all purpose flour, 2 Tbsp. sooji and a pinch of salt. Mix it well. Make a soft dough by adding water. Add 1 tablespoon of ghee to the dough. KNEAD IT WELL (about 3-4 minutes). This step is very important. Cover the dough with a lid and wait for 2-3 hours. The dough needs to be rested for at least an hour.

image

Step 2:

Prepare the stuffing/Halwa

In a sauce pan, add all the ingredients listed for stuffing. Place the pan on medium heat and keep stirring to prepare halwa. Keep stirring until halwa starts leaving the sides of the pan and until the spatula can stand in it without falling down. Let it cool.

image

Step 3:

Make 18 equal sized balls with the prepared stuffing(halwa). Cover it with a lid and keep aside.

image

Step 4:

Take the dough prepared in Step -1 and knead it again. Divide the dough into 18 equal parts. Take one part of the dough, place it on a plastic sheet(greased with ghee) and spread it a little with your fingers .Place a halwa ball in the center. Gently pull the dough from the edges and cover the halwa ball as shown below.

Step 5:

Flip it and press it gently with your fingers(greased with ghee) to make a medium thick poori.

image

Step 7:

Now you can cook it in two ways. You can deep fry it or you can pan roast it.

To make the deep fried verison,

Heat the oil in a wide pan. When the oil is hot, gently lift the prepared poori from the plastic sheet and put it in the hot oil . When it is fried on one side, flip it to the other side. Fry until golden brown on both sides. Remove and place it on a plate lined with paper towel. While the poori is frying, prepare another poori (as shown in Step 4 and Step 5) for deep frying . Repeat the process. They taste best warm and straight out of the deep frying pan. They also taste good at room temperature. To store them for later use, let them cool completely and store them in an air tight container at room temperature for 2 days.

image

To make pan roasted version,

Place a pan on medium/low  heat. When the pan is hot, gently lift the prepared poori from the plastic sheet and transfer it to the pan. Cook it on both sides on medium/low heat. Apply ghee on the roasted halwa polis. It is optional but it elevates the taste of halwa polis. Let them cool completely and store them in an air tight container in the refrigerator for 2-3 days. Place a piece of parchment paper between each halwa poori to prevent sticking. They will stay super soft for 2-3 days.

Enjoy Sajja Obbattlu(Halwa Polelu) with Ugadi Pachadi and Raw Mango rice(Mamidikaya Pulihora)!!

Ugadi Subhakankshalu to all the Telugu readers who are celebrating this festival!!!

image

image



2 thoughts on “Halwa Polelu/Sajja Obbattu/Halwa Poori/Rawa Bobbattu/Sojjappalu – Deep Fried & Pan Roasted Versions”

Leave a Reply

Your email address will not be published.


%d bloggers like this: