An Cooking

Ingredients:
For inner stuff (Purnam):
Jaggery (grated)/ Sugar -1 Cup
Moong dal (pesara pappu) / chana dal cooked -1 cup
Elachi (Cardamom) powder (Tip: grind by adding 2 spoons of sugar) -1/4 tea spoon.

For Chapati :
Maida - 1 cup
Rice flour -2 tea spoons
Sujii/ bombay ravva/ Upma ravva - 1 table spoon
water- 1 cup
salt - to taste
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Others:
Plastic cover (Zip lock bag/ Aluminium foil)--->surface to roll the dough.

Method:

1. Cook chana dal in pressure cooker for 4 whistles.
2. Jaggery + Dal + Elachi powder--> Grinder/ processor---> smooth paste
3. 2 tbl spoon oil + all flours + salt ---> Mix well--->make like chapati dough (wait for 10min)
4. Take a lemon size ball of dough--->keep some oil on plastic bag and roll the dough on the bag to make chapati.
5. Take a double the lemon size inner batter and wrap it with chapati. (now it shoud apper like boiled egg with two layers). 
6. Press gently with hand to make flat disc.
7. Heat pan and apply oil and fry the paratha on both sides.
8. Serve with ghee (optional) and Enjoy with your loved ones.

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