Pallem Obbattu ~ A to Z Indian Breakfast Dishes

Pallem Obbattu is a spicy aloo poli made with potato masala stuffed in maida. This can be served as a delicious breakfast or evening snack.

Pallem Obbattu is a typical breakfast prepared in different parts of south India and called by different names like Alu Poli, Palyada Holige, Kaaram Bobbatlu, Kharada Holige. Typically I have eaten this for an evening snack, where this spicy polis is smeared with milagai podi, with the bases made with a thin layer of maida stuffed with spicy aloo masala.

This poli is a popular dish sold in different places like Sri Krishna Sweets, Venkateshwara Boli shop, etc. These are the two places I have tasted from and each has its own way of making it. They call it Kara Boli. The ones sold in Sri Krishna Sweets is a thin one with spicy filling, with Milagai Podi smeared on it and closed to a half-circle shape.

I have always been wanting to make it at home, though I remember making it, I don't think I clicked it.

When I was searching for some Breakfast dishes, I came around Prathibha's Pallem Obbattu, I knew I had to again make it for this Alphabet. For this month's AtoZ Indian Breakfast Dishes, I have Pallem Obbattu for the alphabet P. This month it is going to P, Q, R. This is one of her special from GSB community

Surprisingly, my Q was ready first and it sort of helped me make the P as I used the leftover filling of Aloo Masala. Now can you guess what my Q is going to be!

Coming to this Spicy Alu Poli, the stuffing is a traditional South Indian way of making aloo masala, that is used in Masala Dosa. This stuffed poli is not similar to the North Indian Aloo Paratha as the stuffing uses South Indian Masalas, with the outer layer being so similar to the Sweet Poli using All Purpose Flour / Maida. The dough is made sticky and left to rest for at least a couple of hours.

The dough is stuffed with filling and patted down on a plastic sheet and cooked. This alu polis are served hot with a spicy coconut chutney

This month all my dishes got prepared early and without much difficulty. Only I must plan well to write ahead of time. These are very delicious rotis that you can enjoy any meal.

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Step By Step Pictures for making Spicy Aloo Poli

Ingredients Used for making Spicy Aloo Poli

This spicy potato flatbread can be compared to the Aloo paratha, though the method and ingredients used to make this are so different.
Typically the stuffing used in this kara poli is the south Indian style of potato masala
The outer layer used is only with maida.
Make sure the masala is well mashed, else while patting it down, the stuffing will come out.

Serving Suggestions

This spicy poli can be served with coconut chutney. I made a kara chutney as well that surely made the meal a lip-smacking one.

Recipe

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Pallem Obbattu ~ A to Z Indian Breakfast Dishes

Pallem Obbattu is a spicy aloo poli made with potato masala stuffed in maida. This can be served for a delicious breakfast or evening snack.

Course Breakfast, Brunch

Cuisine South Indian

By Cook Method Stovetop

Occasion Evening Snack, Meals for Two, Weekend Special

By Diet Kid Friendly

Dish Type Indian Flatbread

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 21 minutes minutes

Servings 6 numbers

Author Srivalli

Ingredients

For the outer layer

• 2 cups All Purpose Flour
• Salt to taste
• 2 tbsp Ghee
• 1/2 tsp Turmeric Powder
• Water as required for kneading dough
• 2 tbsp Cooking Oil
• Cooking Oil for cooking the roti

F the Potato Filling

• 3 medium Potatoes boiled and peeled
• 1 medium Onion finely chopped
• 4 nos Green Chillies finely chopped
• A Pinch Turmeric powder
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1/2 tsp Mustard Seeds
• 5 Cashew nuts broken into small pieces
• 2 tbsp Coriander Leaves finely chopped
• Handful Curry Leaves finely chopped
• Salt to taste
• 2 tsp Cooking Oil

Instructions

For the filling:

• Wash and slash the potatoes. Microwave for 5 to 6 mins. Soak in water and peel the out skin keep it aside.
• Heat oil in a nonstick pan, temper with mustard seeds, chana dal, urad dal, and cashew nuts and saute for 2 minutes.
• Next add the finely chopped green chilies, curry leaves, and onions and fry till the onions turn colour.
• Add turmeric powder, salt, and boiled potato. Mash well and mix everything together.
• Add coriander leaves and combine, cook for another 5 minutes.
• Once it cools down, divide into 4 equal balls and keep it aside.

For the outer layer

• In a wide bowl, take the flour along with salt, ghee, turmeric powder and mix well.
• Slowly add water to knead to a soft dough. Continue to add little more water until you get a sticky dough.
• Add the cooking oil and knead in well. Cover and keep it aside for at least an hour.
• The consistency of the dough should be very loose than the regular roti dough, the loose dough helps in making softer polis and easy to pat it down as well.

Cooking the stuffed poli

• Once the dough rests for at least an hour, you can make the polis. The longer it rests, the polis comes out better.
• Knead again and pinch into equal balls.
• Grease the plastic sheet you are going to pat down with oil. Have the tawa on flame.
• Now place the dough in the center and place one aloo ball and bring in the outer layer to cover the stuffing completely.
• Make sure you seal the stuffing on all sides and gently pat it down.
• Dip your fingers in oil and start working on the flatten dough and evenly pat it down to a thin roti.
• Once the tawa is hot, grease with oil/ghee and gently remove the patted poli and place it on the hot tawa.
• Cook on both sides and drizzle oil.
• Continue with the rest of the dough until you make all of them.
• Serve with coconut chutney.

Notes

The longer the outer dough rests, the polis comes out thin. Make sure you use half the dough for the quantity of the filling, else your outer layer will be more and it will not be spicy. Always grease the plastic sheet and pat it down. You can switch off the flame, put the patted down roti on the tawa directly, and remove the sheet. For sweet polis, I always add extra oil when the dough is resting. Since this version is a breakfast one, you can just smear the whole dough with oil and let it rest. We can use a banana leaf that is more healthy too.

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This was part of the A to Z Indian Breakfast series I did, do check for the entire roundup of A to Z Indian Breakfast dishes.

If you are looking for different options for Indian Breakfast like pooris and feel adventurous about making it in alphabets, check out the entire collection of A to Z Indian Pooris.