Recipe Cook Time
To make the Filling:
Wash and pressure cook the dal in 1 1/2 cups of water. Drain excess water and keep aside.
Heat the ghee in a pan, add the dal and sugar and cook till the mixture thickens and continue to stir.
Dissolve the saffron in a little water. Add the cardamom and nutmeg powder, mace powder, saffron liquid and mix well.
Cool and divide it into twelve equal portions and keep aside.
For the Dough:
Combine the flour and oil and knead into a soft dough using water. Divide into twelve equal portions and keep aside.
Roll out a portion of the dough into a circle. Place a portion of the filling mixture and fold the edges of the dough over the filling.
Pinch the edges together to seal the filling in. Flatten the dough and roll again into a 4 inches diameter circle.
Cook over a griddle over a medium flame till it turns a golden brown in color on both sides.