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To make the dough, add oil and water to the flour and mix well till crumbly. Keep adding water, in very small amounts, kneading it into a soft flexible dough. Make sure not to add too much water at a time. Cover the dough with moist cloth and leave aside for 15-20 minutes. Beat dough on a plain surface and knead again. Re-cover and leave aside for few more minutes. For filling, boil pulses until tender. Take care not to break the pulses. Drain the water and grate the pulses using an almond grater. Mash the jaggery. Mix well with pulses. Put the mixture in a heavy saucepan. Cook till a soft lump is formed. Stir continuously to prevent burning. Leave aside. Make 4-inch round balls from the dough. Place the filling in the center, and seal the edges of the ball. Flatten the ball carefully with your palm. Roast on warm griddle until golden brown. Repeat on the other side. Serve hot, with a topping of ghee/butter.
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