Ingredients
- 500 grams channa dal
- 2.5 litres water
- 1 tablespoon sunth/dry ginger powder
- 1 tablespoon aniseed
- 2/3 cardamoms
- 1 tablespoon jaiphal/nutmeg powder
- 350 grams jaggery
- 250 grams wheat
- salt
- oil
Preparation
- Pressure cook the dal until soft. Drain water completely.
- Cook in a thick bottomed vessel the dal with sunth, aniseed, cardamom, nutmeg and jaggery until the water evaporates completely.
- Grind dal in a puran machine or in a mixer.
- Knead the wheat flour with salt and water to form a soft dough. Cover with a thin layer of oil and keep aside for an hour.
- Take a little of the kneaded dough, roll it out into 4" diameter rounds, put about 4 tablespoons of the cooked puran on it, cover with the help of a little dry flour and roll our gently.
- Roast both sides on a hot tava with a little oil.