Khara Obbattu Recipe (Bread Stuffed With Spicy Potato Mixture Recipe)
Khara Obbattu Recipe(Bread Stuffed with Spicy Potato Mixture Recipe) is slightly different from the traditional Sweet Obbattu (Puran Poli) which is made in the south part of India. Kara obbattu is similar to a stuffed paratha made with a spicy and tempered onion potato filling rolled into a thin crispy dough.
Kara Obbattu recipe goes along with the sweet version of the channa dal obbattu. You can also serve it hot by adding a dollop of ghee on top or with allam pachadi recipe.
If you are looking for paratha recipes here are some of our favorites:
For the dough
- 1 cup Whole Wheat Flour
- 1/4 cup All Purpose Flour (Maida)
- 1/4 cup Sooji (Semolina/ Rava)
- 2 tablespoon Curd (Dahi / Yogurt)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , a pinch
- Sunflower Oil , for kneading For stuffing
- 4 Potatoes (Aloo) , boiled and mashed
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Onion , finely chopped
- 4 cloves Garlic , finely crushed
- 1/2 inch Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 5 Curry leaves , finely chopped
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- 2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Sunflower Oil , as needed
How to make Khara Obbattu Recipe (Bread Stuffed With Spicy Potato Mixture Recipe)
We begin by baking Kara Obbattu Recipe(Bread Stuffed with Spicy Potato Mixture Recipe) the dough by combining all the ingredients with curd and soak it for 10 minutes then knead with enough water till it is soft and stretchy. Add oil for a good binding.
For the filling heat the pan with oil and temper with cumin and curry leaves. Then add the rest of the ingredients except boiled potato and the spice powders.
Once the onions are translucent add the spice powders. Then add the mashed potato and combine it together, finally add some coriander leaves. Bind them and make small balls and keep it aside.
Make small balls and divide the dough equally.Keeping a little flour for dusting handy on a plate; roll out the dough into 3 inch diameter circles. Place a portion of the filling (potato) mixture into the center of the circle. Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.
Flatten the stuffed dough; dust the dough over a little 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 dough.
Preheat an iron skillet on medium-high; place the rolled obbattu onto the skillet to cook until golden brown on both sides. You can cook the obbattu with ghee to give it a richer taste and flavor.
Repeat the above process for all the remaining dough and filling portions.
Serve the Karnataka style Kara Obbattu hot with ghee smeared on the top, or with allam pachadi recipe