Ingredients
Maida or refined flour – ½ kg
Chanadal – ½ kg
Ghee – 100 gms
Cardamom powder – 1 tsp
Jaggery – ½ kg
Freedom Refined Sunflower Oil – 100 ml
Banana leaves or Freedom 1 Lit pouch covers
Salt – ½ tsp
Directions
- 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
- Smear ghee over the hot Bobbatlu’s and serve!