Ingredients: ( Serves : 4)

450gms chana daal
500gms sugar or jaggery
250gms wheat flour
50gms flour
5 tsp (25 ml) oil
1/2 nutmeg (grated)
50gms cardamom, powdered
Pure ghee for serving

Wash the chana daal and cook with a little or just enough water. Drain out the extra water .
Add sugar or jaggery to the cooked daal and cook on low heat until the mixture becomes thick.
Remove from heat and pass it through a sieve while still hot.
Add grated nutmeg and cardamom powder. Stir well and remove from heat and keep aside to cool.
Mix the wheat flour, flour, oil and enough water knead into a smooth dough. Keep it aside for an hour or two.
Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little. Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
Fry till done. Serve hot with pure ghee.