Soak chanadal for 1 hour before boiling and then drain all the excess water. Grind it to a smooth paste and keep it aside
Knead maida with salt, water and oil to make dough, cover with cloth and keep it aside for at least 2 hours
In a sauce pan, add Jaggery, pour half glass water and let it cook until it comes to a thread like consistency
At this point, add in the chanadal paste along with cardamom powder, mix the batter well and allow it to cool at room temperature.
Divide the dough into 15 equal sized balls roll out to make a puri and place the chana dal in the centre and seal all the edges
Place the dough on a banana leaf or Freedom pouch cover and smear some oil. Roll out/flatten the dough ball by sprinkling flour until you get a desired size.
Slide the Bobbatlu from the banana leaf or Freedom pouch cover on a hot pan and toast it on both sides until it’s golden in colour
