Directions

• Make the dough for the outer layer of the holige.  Combine wheat flour, oil and salt.  Add water little at a time and make a soft dough.  Similar to chapati dough, but a little softer.  Cover and set aside for 1 hour. 
• Steam the grated carrot until soft.  In a sauce pan combine steamed carrot, jaggery, coconut flour, almond powder and cardamom.   
• Cook it on low heat until it forms to a ball.  Let it cool.  Make lemon size balls, approximately 14. 
• Divide the dough into 14 balls. 
• Gently flatten the dough ball with your fingers and place the carrot ball in the flattened dough.  Cover the ball with the dough by bringing the edges together. 
• Dust the rolling board with flour, gently roll the stuffed dough into a five inch circle. 
• Heat a tawa, place the holige on the tawa and roast it until golden brown.  
• Flip so that both sides are cooked evenly.  Add little ghee if you would like.