Peanuts in English is Kadlekayi in kannada and shenga in Marathi. Peanuts are about as popular in North Indian dishes as coconut is in South Indian dishes. Peanuts are used in several fried teatime snacks like the Chivda, mixture, Peanut laddoos, chikkis and fried masala peanuts. We also use it in almost as seasoning in many of the rice items like the Bisibele bhath, Vangi bhath and Puliyogare. Today I would like to put up Peanut Holige which I learnt from one of my friends when we were in Dharwad about 10 years ago.
What you need to have:
1. Peanuts – 1 cup
2. Jaggery – 3/4 cup
3. Sesame seeds – 1 Tablespon
4. Cardamom – 5-6
Ingredients of Peanut(Shenga )Holige
What you do with what you have:
1. Place a broad based bowl with peanuts in it on medium flame and dry roast it till you get a pleasant aroma. On cooling peal it and is as shown in the image below.
Pealed & Roasted Peanuts
2. Wash sesame seeds and dry roast the same in the skillet on medium flame till it sputters. Grate jaggery and keep it aside. Powder the pealed peanuts and keep it aside, also peal and powder cardamom as well.
Peanut powder, Grated jaggery, Roasted sesame seeds, Cardamom powder
3. Mix all the above ingredients with your hands.
Powdered ingredients (Stuffing)
Ingredients of the outer dough:
1. Wheat atta – 3/4 cup
2. Maida – 1/4 cup
3. Salt – to taste
4. Cooking oil to make the dough – 4-5 Teaspoon
Ingredients of the outer dough
4. Sieve the atta together with salt and add water slowly in steps to make a paliable and soft dough adding oil as well. Pinch out the required quantity of the dough to make the balls and roll it into small roti and fill it with the stuffing from step 3 into it.
The outer dough, pinched out ball, the filling being placed in the rolled roti
5. Close the corners of the roti neatly. Dust it in wheat atta and roll it with the rolling pin on a thick plastic sheet.
Rolled Peanut roti
6. Place a roti griddle on medium flame and splash a little ghee on it. When it melts place the rolled roti from step 5 on it .
Rolled roti being roasted
7. When fried reverse it and splash a little ghee again and fry it till done. Repeat the same process for the rest of them.
Roti being roasted on the reverse
8. When cooled just store it in sir tight containers and will remain afresh for a week when fresh ghee is used for roasting rotis.
A closer view of Shenga Holige
Number of Holiges: 10
How long it takes: 1 hour