1 Cup Chana Daal
1 Cup Powdered Sugar
1/2 a tsp Cardamom Powder
2 Cups Wheat Flour (Aata)
1) Pressure Cook Chana Daal (1:2 ratio of Chana Daal and Water). Remove from stove, filter away any extra water that might be there, and dry it on a cotton cloth or a plate for 1/2 hr.
2) While the cooked Chana Daal is drying, mix Wheat Flour and water into very soft dough. Add lots of oil to the dough and knead well. Keep aside.
3) Now grind the cooked Chana Daal (that is dried by now) into a powder. Keep adding sugar and cardamom powder to this mixture and knead it into dough. Be careful in not adding too much sugar, else the dough will become liquid. If that happens, just fry it for a few minutes until the dough becomes hard again. This is called as Pooran.
4) Make small round balls of Pooran.
5) Make small round balls of Wheat Flour too. Make the ball into a flat patty. Put the Pooran ball on this patty and roll into a ball.
6) Now put some oil on the Chapathi Plate. Place the Pooran-Aata Ball on it. With your fingers pat it down to a nice thin pancake or roti. Add oil so that the pancake does not stick to the base and will be easy to be removed and put into the pan.
7) Put this pancake on a frying pan. Fry on both sides. (No need to put oil on the frying pan. The oil that you put for making it into a pancake would be sufficient for frying it).
8) Serve hot with a small dollop of Ghee.