|Jaggery||500 Gram (Gur/Whole Sugar/Panela - 17Ounce/ 1.1 Pound)|
|Channa dal||2 Cup (32 tbs) (Both Jaggery & Channa Dal should be in equal quantities.)|
|All purpose flour||2 Cup (32 tbs) (maida)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
Make a dough of All Purpose Flour/ Maida with water & oil. The dough should be supple & the batter should not stick to your palms. Cover & keep aside for 1 hour.
Pressure Cook Channa Dal with water at least 3 inches above the level of Dal, until 4 whistles or till Dal is thoroughly cooked.
Mash jaggery or at least break it into smaller pieces. Grind jaggery & pressure cooked Dal together into a smooth paste.
Heat this mixture (jaggery & channa dal) in a deep vessel (Non-stick is preferable). Keep stirring this mixture on & off. You need to do this until the mixture thickens & the consistency is enough to be made into small balls. To make sure you have heated the mixture enough, try the spoon test. Try to place a steel spoon in the middle of the mixture, if it stands, you can remove mixture from stove, else keep stirring the mixture until it thickens further (takes approx 25 minutes).
Once done with the mixture, make small balls of the mixture(size of table tennis balls). Take small amount of all purpose flour dough & roll it into the shape of a small disc. Place this jaggery ball in its centre, cover it with the ends of the dough, remove excess dough if any & flatten this ball into the shape of a medium sized disc with the help of a rolling pin. (The procedure is same like that of any stuffed paratha). If you feel that the dough is sticking to the rolling pin, then sprinkle some more all-purpose flour/maida & continue rolling. Repeat procedure with remaining balls/mixture. The mixture should make approx 20 balls.
Once done with making the disc's, pan fry them using a little oil on both sides.