Ingredients:

For the filling:
1 kg Bengal gram dahl
1 kg jaggery or sugar
Nutmeg powder & cardamom powder to taste
A few strands of saffron
For the covering:
400 gms all-purpose flour
Ghee (butter) for frying
A pinch of salt

Method:

To prepare the filling:

1. Wash the Bengal gram dahl and pressure cook until soft. Mash the dahl with the bottom of a spoon or spatula.
2. Add jaggery or sugar to the dahl and cook the mixture on low heat stirring constantly till almost dry.
3. Add cardamom powder, stir well and make small balls from the dahl mixture.

For the covering:

1. Mix the ingredients for the covering with enough water to form a stiff dough. Cover and set aside for one hour.
2. Divide the dough into small even sized balls.
3. Shape the dough ball in the palm of your hand into a cup shape. Place the filling in it, gather the edges of the dough and seal firmly.
4. Lightly roll the ball, using a little dry flour, into a chapati.
5. Bake on a tava or non-stick pan till evenly done with ghee on both sides.