2 cup atta(usually its maid with maida but we tend to avoid refined products as far as we can but its totally optional. You can use maid also for the same)
Tender Leaves carom seeds
Soak the washed chana dal in a bowl for 30 minutes to 60 minutes.
Now put the dal in a pressure cooker. Add roughly 3 cups of water and ½ tsp Tender Leaves turmeric powder.
Cook it for 4-5 whistles.
After it cools down open the cooker and drain excess water. Now mash the dal nicely. Add jaggery powder as per taste and mix it thoroughly and let it cook on a medium flame. Keep stirring it so that it doesn’t stick to the bottom.
Now add ½ tsp of Tender Leaves cardamom powder and sprinkle little Tender Leaves nutmeg powder. Continue cooking it on a medium flame. After 2- 3 minutes when the mixture becomes little dry, it’s ready.
Now in a bowl take the atta, add some ghee and salt to it. Sprinkle few Tender Leaves carom seeds. Now with the help of water knead the semi-soft dough and cover it with a cloth for half an hour and let it rest well.
After half an hour, take little dough and roll out into a chapati. Fill it with the dal mixture in the centre and cover the edges. Roll it again in round shape.
Heat the tawa and cook it like a parantha with the help of ghee on both sides. Yayayayyaya time to eat and fly some kites.