Credits: indianfoodforever
Img Credits: sumascuisine.blogspot
Ingredients:
450 gms Chana Dal
500 gms Sugar (Cheeni) or Jaggery (Gud)
250 gms Wheat Flour (Gehun Ka Atta)
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg (Jaiphal)
50 gms powdered Cardamom (Elaichi)
Pure ghee for serving
500 gms Sugar (Cheeni) or Jaggery (Gud)
250 gms Wheat Flour (Gehun Ka Atta)
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg (Jaiphal)
50 gms powdered Cardamom (Elaichi)
Pure ghee for serving
Method:
· Wash the chana daal and cook with a
little or just enough water.
· Drain out the extra water.
· Add sugar or jaggery to the cooked daal
and cook on low heat until the mixture becomes thick.
· Remove from heat and pass it through a
sieve while still hot.
· Add grated nutmeg and cardamom powder.
· Stir well and remove from heat and keep
aside to cool.
· Mix the wheat flour, flour, oil and
enough water knead into a smooth dough.
· Keep it aside for an hour or two.
· Divide the gram daal mixture into ping
pong sized balls and the flour dough into slightly smaller balls and roll them
out a little.
· Place the gram daal ball in the centre
of the rolled flour dough and close it to cover the filling completely.
· Roll out into a chapati and bake on a
non stick tawa till done on both sides, adding a little ghee around.
· Fry till done.
· Serve hot with pure ghee.
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