Ingredients:
Chana dal – 1 cup (soaked for an hour and drained)
Jaggery – 1 cup
Maida – 1.5 cups
Cardamom powder – ½ spoon
Salt – a pinch
Water
Procedure:
Pressure cook chana dal till the dal turns very soft. Grind to a fine paste.
Heat a cooking vessel, add the ground dal paste and jaggery and cook till they blend and form a thick lump like paste with no moisture left. Keep stirring on slow flame. Add cardamom pwd and salt and combine.
Combine maida, pinch of salt, oil and enough water to make a very soft dough. Knead well and keep aside for one or two hours.
Take small portion of dough and flatten it to little chapati. Place a lemon size of chana dal stuffing in the centre and draw the edges of the dough from all sides to cover the stuffing completely.
Take a plastic sheet gently flatten each ball carefully with your fingers to a flat circular roti.
Heat a tawa and fry it on low flame such that it’s roasted on both sides till light brown.
Serve warm with ghee.
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