CHANA FLOUR JAGGERY CHAPPATIS

Preparation Method :

• Grate coconut. Melt jaggery as specified to remove scum.   
• Powder cardamom.
• Soak chana dal in hot water for 10 minutes and pressure-cook for 2 whistles.
• Grind the cooked dal with the coconut to a fine paste.
• Stir jaggery over fire to make into a sticky paste. Add dal mixture and cardamom powder and keep aside.
• Prepare dough with flour, ghee turmeric powder and water; cover and keep aside for 2 hours.
• Make lemon-sized balls of both dough and filling; spread dough like puri in the palm with fingers and keep a ball of filling. Cover it fully with dough and press down again.
• Cook on tava like chappati, using ghee.