Mix maida, wheat flour and a pinch of salt
adding water. Make a hard dough of it and knead it thoroughly adding oil(4 tbsps) slowly
till the dough becomes very soft and pliable. Keep it covered for about 2 hours.
Wash bengal gram and cook it with 2 cups of
water in a cooker for 10 minutes.Take the cooked gram, drain out any extra water and mash
it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt. Heat the
mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into
10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of
balls.
Take a plastic sheet and put a few drops of
oil and spread the maida ball on it with hand, thin at the edges and thick in the middle.
Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the
procedure for all the balls. Flatten each ball carefully with hand into 6" to 8"
diamater flat circular chapati carefully with the help of a few drops of oil and fry it on
low flame on tava.
You can try a few variations like adding
finely grated coconut to the stuffing. Secondly, instead of using oil to flatten them,
roll them thin with a rolling pin, dabbing of wheat flour on the chapati so the dough
doesn't stick to the pin and expose the stuffing.
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