Monday, January 13, 2014
RAJMA OBBATTU FOR SANKRANTI
Obbattu is the traditional flat bread stuffed with a sweet filling prepared during most of the festivals in India. The preparation of the basic Obbattu always remains the same. Experimenting with different varieties of fillings using different ingredients only adds to the excitement of the festivities. From the time I tasted the Red Bean filling in the Chinese Moon Cake at the Lan Su Chinese garden at Portland I was itching to use the same filling in Obbattu at some point of time.
And here it is - Rajma Obbattu for a happy SANKRANTI.
INGREDIENTS FOR THE FILLING
Kidney beans / Rajma - 2 cups
Sugar or powdered jaggery - 1 1/2 cups
Ghee - 2 tbsps
Rice flour - 2 tbsps
Cardamom powder - 1/4 tsp
TO PREPARE THE FILLING
1. Soak Rajma over night.
2. Pressure cook with little water until the cooker gives out three whistles.
3. Cool and drain the Rajma thoroughly.
4. Blend the cooked Rajma into a smooth paste without adding water.
5. Cook the Rajma paste, sugar/jaggery and ghee together stirring continuously.
6. When it starts thickening blend in the rice flour.
7. Cook until the filling comes together into a ball and mix in cardamom powder.
This filling can be prepared in advance and refrigerated till it is required.
INGREDIENTS FOR THE DOUGH
Plain flour / Maida / whole wheat flour - 2 cups
Powdered sugar - 2 tbsps
Salt - 1 pinch
Turmeric powder - 1 pinch
Sesame oil - 8 tbsps
TO MAKE THE DOUGH
1. Mix all ingredients together.
2. Add water little by little and knead into a soft, smooth and pliable dough.
3. Cover the dough and let it rest for at least half an hour.
TO MAKE THE OBBATTU
1. Pinch a lemon size ball of the dough and flatten it on your palm.
2. Place a lemon size ball of the sweet Rajma filling inside the flattened dough.
3. Pull the edges together so that the filling is wrapped inside the dough.
4. Roll it into a thin circle using a rolling pin.
5. Heat a greased tava and gently place the Obbattu on top.
6. Roast the Obbattu on medium flame till done dribbling little oil around it.
7. Flip the Obbattu gently and roast the other side similarly.
Enjoy the crisp and flavoursome Rajma Obbattu with a dollop of ghee or with warm milk.