Yield: 1 servings
|Sugar or jaggery
|Oil; (25 ml.)
WASH the chana dal and cook with a little or just enough water. Drain out the extra water and reserve for later use for preparing katachi amti. Also keep aside one tbsp. dal for the amti. Add sugar or jaggery to the cooked dal 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 to obtain a soft dough. Keep it aside for an hour or two. Divide the gram dal mixture into lemon sized balls and the flour dough into slightly smaller balls and roll them out a little. Place the gram dal 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.
Bake till done. Serve hot with ghee.
Converted by MC_Buster.
NOTES : Stuffed sweet chapatis. Makes 8 Converted by MM_Buster v2.0l.