Bobbatlu

Cuisines

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Recipe

Ingredients

1 cup	chana dal
1 cup	jaggery
1 cup	all-purpose flour
1 cup	whole wheat flour
1/4 teaspoon	ground cardamom
1 pinch	salt
2 tablespoons	ghee
as needed	water
as needed	oil for cooking

Instructions

1. 1 Rinse the chana dal thoroughly and soak it in water for about 30 minutes.
2. 2 Drain the soaked dal and pressure cook it with enough water until soft, about 3-4 whistles.
3. 3 Drain any excess water from the cooked dal and mash it well.
4. 4 In a pan, mix the mashed dal and jaggery, cooking on low heat until the jaggery melts and blends with the dal to form a thick paste.
5. 5 Add ground cardamom to the mixture, stir well, and let it cool. This is the filling.
6. 6 In a mixing bowl, combine all-purpose flour, whole wheat flour, a pinch of salt, and enough water to form a soft, pliable dough. Add a tablespoon of ghee while kneading.
7. 7 Cover the dough with a damp cloth and let it rest for 20 minutes.
8. 8 Divide the dough and filling into equal portions.
9. 9 Roll out a portion of the dough into a small circle, place a portion of the filling in the center, and fold the edges over to enclose the filling.
10. 10 Gently roll out the filled dough ball into a thin flat circle using a rolling pin.
11. 11 Heat a tawa or griddle and cook the bobbatlu on medium heat, applying a little oil or ghee on both sides, until golden brown spots appear.
12. 12 Repeat the process with the remaining dough and filling.
13. 13 Serve warm with a dollop of ghee or as is.