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Loading...A festive Maharashtrian sweet flatbread filled with a fragrant, melt-in-your-mouth mixture of split chickpeas and jaggery, perfumed with cardamom and nutmeg. Traditionally prepared during Holi and Ganesh Chaturthi, it is best enjoyed hot with a drizzle of ghee or a side of warm milk.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings (8 flatbreads)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 16 gFat
- 7 gSaturated Fat
- 84 gCarbs
- 9 gFiber
- 32 gSugar
- 12 gProtein
- 90 mgSodium
- 480 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 2 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the outer dough
- 1 1/2 cups whole wheat flour
- 1/4 teaspoon salt
- 1 tablespoon oil or melted ghee
- 1/2 cup warm water, as needed
- 1/4 teaspoon turmeric powder (optional, for color)
For the sweet lentil filling
- 1 cup chana dal (split Bengal gram)
- 1 cup grated or powdered jaggery
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon grated nutmeg
- 2 tablespoons ghee
- 1 pinch saffron strands, soaked in 1 tsp warm milk
For cooking and serving
- 3 to 4 tablespoons ghee, for shallow frying
- Extra whole wheat flour, for dusting
Directions
- Rinse the chana dal under running water until clear, then pressure cook with 2 1/2 cups water for 3 to 4 whistles until tender but not mushy. Drain any excess water and set the dal aside to cool slightly.
- Meanwhile, prepare the dough by combining the whole wheat flour, salt, turmeric, and oil in a bowl. Gradually add warm water and knead for 6 to 8 minutes until you have a soft, pliable dough that is softer than a regular roti dough. Cover with a damp cloth and rest for 15 minutes.
- Transfer the warm dal to a heavy-bottomed pan and mash it thoroughly with a potato masher until smooth. Add the jaggery and cook on low heat, stirring constantly, until the jaggery melts completely and the mixture thickens into a soft, pliable dough that pulls away from the sides of the pan, about 8 to 10 minutes.
- Stir in the cardamom powder, nutmeg, soaked saffron with milk, and ghee. Cook for another minute until well combined. Transfer the filling to a plate, let it cool completely, then divide into 8 equal portions and roll each into a smooth ball.
- Divide the rested dough into 8 equal portions and shape each into a smooth ball. Flatten one dough ball into a 3-inch disc, place one portion of the sweet filling in the center, then gather the edges around the filling and pinch firmly to seal.
- Dust the stuffed ball lightly with flour and gently roll it out into a 5 to 6 inch round flatbread, applying even pressure to keep the filling from breaking through the surface. If cracks appear, patch them with a small pinch of dough.
- Heat a cast iron tawa or non-stick griddle over medium heat. Place one rolled flatbread on the hot surface and cook for about 1 minute until small bubbles appear on the surface.
- Flip the flatbread, drizzle about 1 teaspoon of ghee around the edges, and cook for another minute until light golden spots form. Flip once more, drizzle another teaspoon of ghee, and press gently with a spatula until both sides are evenly golden brown.
- Repeat with the remaining portions, stacking the cooked flatbreads on a plate and applying a thin layer of ghee on top of each to keep them soft. Serve warm with extra ghee, chilled yogurt, or a glass of warm milk.
Cook’s Notes
- The dough must be softer than a regular chapati dough to prevent cracking while rolling; add water a tablespoon at a time if needed.
- Cook the dal just until tender and avoid overcooking it into a paste, as the filling needs some texture to bind properly with the jaggery.
- Roll the stuffed flatbreads gently on a lightly floured surface and apply even pressure to keep the filling evenly distributed.
- For the most authentic flavor, use freshly grated nutmeg and freshly ground cardamom rather than pre-packaged spice powders.
- Leftover flatbreads stay soft at room temperature for up to 24 hours when wrapped in a clean kitchen towel; reheat on a warm tawa with a little ghee before serving.
