Paalu obbatu / Haalu obbattu

Ingredients:

For poli/happala/puri:

Chiroti Rawa (very fine semolina) - 1 cup 
Ghee - 1 tbsp 
Salt - a Pinch
Water - To mix
Rice flour - To roll

For Kayi Halu/Coconut-Poppy seed payasam:

Grated fresh / Dry Coconut - 1 cup 
Poppy seeds - 2 tbsp 
Cashew nuts - 6 to 8 
Milk - 1 1/2 cup 
Water - 1/2 cup
Grated Jaggery - 1 1/4 cup 
Cardamom powder - 1/4 tsp

Method:

1) Take chiroti rawa in a wide bowl and add ghee and salt to it and mix it with finger tips.
2) Add enough water and knead it into a stiff dough which should be similar to poori dough.
3) Smear ghee on top of it and cover it with a lid and leave it aside for half an hour.
4) Take a very small gooseberry sized ball and roll it into a very thin roti,almost as thin as a papad. Sprinkle rice flour while rolling which makes it quite easy to roll.This is very important step,roll it as thin as possible.
5) Fold the roti into half and press on the four points using a fore finger.This will make sure that it does not open up while frying.
6) Roll all the happalas(puris) and spread them separately on a plate or paper.They do not take much time to fry and that is why you need to roll everything before you actually start frying.
7) Heat oil in a kadai(big enough) to fry the happalas, add one happala(puri) at a time and deep fry on low-medium flame until they are crisp on both sides.drain them into a colander.


For Kayi Haalu/ Coconut-Poppy Seed payasam:


1) Dry roast cashew nuts until golden brown.
2) Dry roast Poppy seeds until you get the aroma of it. Turn off the stove and then add coconut and fry until warm.
3) Grind ,poppy seeds,grated coconut and cardamom into a fine paste.
4) Mean while add grated jaggery to 1/2 cup of water and boil until jaggery melts and strain this mixture.
5) Boil the jaggery mixture again and add the ground coconut-poppy seed mixture.Cook it on low flame until it comes to a boil.
6) Add milk and cook for another 2 mins and remove it from the stove.

How to serve Halu Holige:

1) When you are ready to serve, heat the kayi halu mixture and dip each happala in it carefully and place it in the serving plate.
2) Pour some more kayi halu on top of it.It is ideal to dip the happalas in the payasam just before serving,this way it tastes nice and slightly crisp.If you dip it for longer they will become very soft and slightly soggy.

Note:

1)  Chiroti rava is a very finer variety of rava(sooji) which is usually used in making Holiges.The Happalas which are made up of chiroti rava are more crispier and tastier.
2) Chiroti rawa you can replace with maida,but they would not be as crispier and tastier as the ones made with chiroti rava.
3) One can even make the happalas with 1:1 proportion of chiroti rava and maida to make happalas.
4) if you have leftover happalas you can use them in chaats like bhel puri,sev puri,masala puri instead of regular pani puris(small sized puris).
5) You can replace Jaggery with sugar in the Kayi halu/Payasam recipe.
6) Once they are cool store them carefully in a air-tight container.They stay good and crispy for 10-15 days.
7) Do not boil kayi haalu for more time as it might curdle.
8) Picture below has Paneer curry , Soft Puri, Kayi haalu, Chrisp puri for obbattu.