Use 2 cups – bengal gram (channa dal)
Use 2 cups – jaggery
Use 1 tsp – cardamom powder
Use 1 cup – plain flour (all-purpose)
Use 1 tbsp – ghee
Use 1 tbsp – oil for brushing
Use warm water to knead dough
Use ghee or oil for shallow fry
Boil bengal gram in water till soft and drain. Mash jaggery till lumps break, mix well into dal.
Put mixture in a heavy based saucepan and cook till a soft lump is formed.
Add cardamom powder and grind the mixture to a thick paste. Keep aside.
Mix ghee, flour, add enough water to make a soft dough. Brush with a oil and knead for 10-15 minutes until smooth.
Cover with a lid and set aside for 1 hour. Take a small sized ball of dough, roll into a small round. Place same sized ball of sweet mix in the centre and seal.
Re-roll carefully to a medium sized round rotis. Heat an iron griddle over medium heat.
Shallow fry on griddle like a paratha adding ghee or oil on both sides. Roast till golden brown.
[Pic courtesy- Bongong]