Ingredients

• 1 cup Maida
• 1 pinch Turmeric Powder
• 1 pinch Salt
• 2 tsp Ghee
• Water, enough to make dough
• 6 tbsp Oil
• Oil / Ghee, for frying

• 1 - 1/2 cup Jaggery
• 1 - 1/4 cup Bengal Gram Dal
• 1/4 tsp Cardamom Powder

• Blend the ghee and masala with the maida.
• Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes.
• Knead the maida again. Put in the 6 tbs oil and knead till completely absorbed. Cover and leave aside for 4 hours.
• Put the dal in the cooker till one whistle.
• Drain the water.
• Grind the dal to make a paste with the jaggery and cardamom powder.
• Remember that the filling should not be watery.
• Make small balls of the filling. Divide the dough into small balls and flatten them.
• Place one ball of filling on the dough and cover and seal up the filling.
• Carefully roll out the dough into thick puris making sure the filling does not come out.
• Fry on a tawa pouring ghee around it. Cook on both sides.