Dessert
Homemade Avarekaalu Obbatu Recipe ( Sweet Paratha stuffed with Field Beans Recipe)
If you enjoy Homemade Avarekaalu Obbatu Recipe ( Sweet Paratha stuffed with Field Beans Recipe) cuisine, this Dessert recipe is worth trying at home....
⏱️
10 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Whole Wheat Flour
- 2 tablespoon Sooji (Semolina/ Rava)
- 2 tablespoon Hung Curd (Greek Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi) - or saffron mixed with milk
- 2 tablespoons Sunflower Oil
- Ghee - for serving
- 1/2 cup Avarekalu / Lilva Beans - soaked and skin removed
- 1/2 cup Chana dal (Bengal Gram Dal)
- 1 cup Jaggery
- 1/2 cup Fresh coconut - grated
- 1 teaspoon Cardamom Powder (Elaichi)
Instructions
1
To begin making the Avarekaalu Obbatu method (nectarous Paratha stuffed with Field Beans method), by soaking the averekaalu in aqua for about 1 hour and remove the pare.If you want to cut down this process you can pressure low-boil it just before the first whistle comes and strain the aqua so that it become simple to remove the skin.
2
Keep it asideWe will next make the pastry mix for the poli.
3
toss in baking flour, turmeric dusting perfumed element, sooji and curd into a large container; combine it with little aqua at a time and massage until the pastry mix gathers together to form a firm pastry mix mixture.
4
toss in the 2 tablespoons of fat to coat the pastry mix and massage for a couple of more moments until velvety and firm.
5
seal and let the pastry mix sit in a cool place until we get the lentil filling ready.toss in baking flour and turmeric dusting perfumed element into a large container; combine it with little aqua at a time and massage until the pastry mix gathers together to form a firm pastry mix mixture.
6
toss in the 2 tablespoons of fat to coat the pastry mix and massage for a couple of more moments until velvety and firm.
7
seal and let the pastry mix sit in a cool place until we get the lentil filling ready.low-boil the chana dal with 1-1/2 cups of aqua until soft and is well cooked.
8
strain any excess aqua from the dal and keep it aside.
9
Grind the dal and the beans in a blender to a coarse mixture but not very velvety.fiery up ghee in a skillet on medium fiery up, toss in the jaggery and granulated sugar and agitate until the jaggery and granulated sugar liquefy completely.
10
agitate in the lentil mixture, coconut and cardamom to the jaggery mixture until well combined.Continue stirring the mixture until the filling mixture begins to thicken and leaves the sides of the skillet.
11
At this point turn off the fiery up and allow the filling mixture (puran) to cool completely.
12
Divide the pastry mix and puran mixture into 12 portions.Keeping a little baking flour for dusting handy on a plate; roll out the pastry mix into 3 inch diameter circles.
13
Place a portion of the filling (puran) mixture into the center of the circle.
14
Bring edges of the circle towards the center and fold over to seal the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.Flatten the stuffed pastry mix; dust the pastry mix over a little baking flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the pastry mix.Preheat an iron skillet on medium high; place the rolled poli’s onto the skillet to low-boil until golden brown on both sides.
15
You can low-boil the poli's with ghee to give it a richer palate and savor.Repeat the above process for all the remaining pastry mix and puran portions.dish up the Avarekaalu Obbatu method ( nectarous Paratha stuffed with Field Beans method) as a scrumptious nectarous for any festive occasion as a comforting Dessert .
Recipe Information
Cuisine
Karnataka
Karnataka
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsMaster Chef
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