Agase ( Flax Seed ) holige

  • Dessert
  • 12 Servings
  • 1Spicy
  • 30 minCook Time
  • Cuisine : Indian
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Agase (Flax seed) holige is my version of holige/obattu. It have tried to include 5 types of nuts /seeds including - agase ( flax seed) , peanut, sesame seed, almonds and poppy seeds. It is high in protein and omega 3 fats. This can be a perfect evening snack for kids.


Ingredients

Ingredients for kanaka (dough for outer cover): (measuring cup used = 240ml) 1. 2 cup maida 2. 1 tbsp ghee 3. 1 tbsp wheat flour 4. 1 tbsp chiroti (fine) rava 5. Pinch of salt Ingredients for hurana (stuffing): (measuring cup used = 240ml) 1. 1 cup flax seed 2. 1 cup peanut 3. 1/4 cup ellu or sesame seeds 4. 2 tsp poppy seeds 5. 3/4 cup powdered jaggery 6. 4-5 almonds 7. 2 cardamom

Cookwares

Frying pan, mixer grinder and tawa.

Step By Step Method

  • nstructions for making Agase holige : 1. To begin with let us prepare kanaka (dough for the outer cover). Take 2 cups of maida flour , 1 tbsp ghee, 1 tbsp wheat flour , 1 tbsp chiroti rava and salt in a wide bowl. Now add in water little by little and prepare a soft dough (little softer than chapathi dough). Cover the dough and rest it for 30 minutes. 2. Meantime let us prepare hoorana or stuffing. For that dry roast flax seed, peanut, sesame seeds, poppy seeds until separately under medium flame. 3. Transfer roasted flax seeds, peanut, sesame seeds, poppy seeds and almonds into a mixer jar. Add cardamom. 4. Grind it into a powder and add in powdered jaggery. 5. Grind until semi fine without adding any water. 6. Transfer it to a container. Sprinkle 1 - 2 tsp of water or milk and make a soft dough. 7. Make small lemon sized balls. The stuffing balls should be soft but stiff. 8. Next dust your fingers and take a lemon sized dough from step 1. Make it like a bowl and place hoorana (stuffing ball) inside. 9. Slowly push the hoorana or stuffing inside. Pinch and take out the extra dough. 10. Make it flat and dust the flour. 11. Roll it into a thin holige or obbattu. 12. Heat a Iron pan or tawa and transfer the rolled holige or obbattu on to the tawa carefully. Cook under high flame. Wait until you see bubbles here and there. You can apply little ghee on both sides. 13. And then flip it and cook on the other side as well. Do not flip it too many times. Enjoy Agase holige with ghee!!