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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
Cook Time 5 minutes
Total Time 21 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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